#18 in my “100 30 Minute Meals” series: a warm, cozy Beef Cabbage Soup made with browned ground beef, sliced onion, cabbage, garlic, tangy Dijon mustard, Worcestershire sauce, and short-cut pasta simmered in savory beef broth.
Why You’ll Love this Beef and Cabbage Soup
- Ready in 30 minutes: Minimal prep and quick cooking make this a perfect weeknight meal.
- One-pot meal: Everything cooks in a single pot for easy cleanup.
- Balanced flavor: Savory beef, tangy Dijon, and a hint of Worcestershire create depth and umami.
Key Ingredients
- Ground Beef: Browns quickly and adds meaty richness.
- Cabbage, Onion & Garlic: Build the vegetable base and soften to a pleasant texture.
- Dijon Mustard & Worcestershire Sauce: Provide bright tang and savory depth.
- Beef Broth & Short-Cut Pasta: The pasta simmers in the broth and absorbs flavor for a comforting bite.
- Nutmeg: A tiny pinch at the end adds warm complexity.
Dietary Swaps
- Gluten-free: Use a gluten-free short-cut pasta and a certified gluten-free beef broth. Watch the pasta closely; some gluten-free varieties can overcook quickly.
- Dairy-free: Substitute butter with a dairy-free alternative or a little extra olive oil.
- Low-carb: Omit the pasta and add extra cabbage or other low-carb vegetables.
Recipe Variations
- Add white beans: Drain and rinse a can of white beans (butter beans or cannellini) for a creamy texture and extra protein.
- Make it spicy: Add a few dashes of hot sauce, crushed red pepper, or diced jalapeño for heat.
- Swap the protein: Substitute ground beef with ground sausage, ground chicken, or shredded rotisserie chicken for a different flavor profile.
Tips & Notes
- Season the beef: A pinch of salt and pepper while browning boosts overall flavor.
- Leave a little beef fat: Keeping a bit of rendered fat in the pot and combining it with butter adds richness to the cabbage.
- Don’t skip the nutmeg: Just a pinch at the end rounds out the flavors without being noticeable on its own.
Storage & Reheating
- Refrigerate: Store soup in an airtight container for up to 3 days.
- Pasta absorbs broth: Pasta will soak up liquid as the soup sits; add a splash of broth or water before reheating to restore the desired consistency.
- Reheat gently: Warm on the stovetop over medium heat, stirring until heated through.
More 30 Minute Meals You Will Love
- Tuscan Bean Soup
- Chicken White Bean Soup
- Creamy Sausage and Kale Soup
- Easy Wonton Soup
- Cozy Beef & Rice Soup
- One-Pot Pesto Kielbasa Soup with Kale and Rice
Recipe
Beef Cabbage Soup
Browned ground beef, sliced onion, cabbage, garlic, tangy Dijon mustard, Worcestershire sauce, and short-cut pasta simmered in savory beef broth.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4
Calories: 355 kcal (estimate)
Course: Soup
Ingredients
- 1 lb ground beef
- 2 tablespoons butter
- ½ white or yellow onion, sliced
- 1 tablespoon minced garlic
- ⅓ head cabbage, sliced
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 6 cups beef broth
- 1 cup short-cut pasta
- Pinch ground nutmeg
- Salt & pepper, to taste
Instructions
- Prep the onion and cabbage and set aside.
- In a large soup pot or Dutch oven, heat a touch of olive oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook 5–6 minutes until browned and crumbled. Transfer the beef to a paper towel–lined plate.
- Drain most of the grease from the pot, leaving a little behind for flavor. Add the butter, onion, and cabbage. Cook about 6 minutes, stirring often, until the cabbage softens.
- Add the garlic, Dijon mustard, and Worcestershire sauce. Stir and cook 1 minute more to bloom the flavors.
- Pour in the beef broth and add the short-cut pasta. Bring to a simmer and cook 10–12 minutes, or until the pasta is tender.
- Return the cooked beef to the pot. Add a pinch of nutmeg and adjust seasoning with salt and pepper.
- Serve warm. Garnish with fresh herbs or extra black pepper if desired.
Notes
- Season the beef: Salt and pepper while browning improve overall flavor.
- Keep a bit of fat: A small amount of beef fat combined with butter adds depth when sautéing the cabbage.
- Storage: Refrigerate in an airtight container for up to 3 days. Add extra broth when reheating if the pasta has absorbed liquid.
- Nutrition values are estimates.
Nutrition (per serving, estimate)
Calories: 355 kcal
Carbohydrates: 24 g
Protein: 22 g
Fat: 20 g
Sodium: 780 mg
Fiber: 3 g
Sugar: 4 g
Tried this Cabbage and Beef Soup? I’d love to hear how it turned out! Please leave a rating and review in the recipe card below. Your feedback helps others discover this easy 30 minute meal. Enjoy, and happy cooking!