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GET IT NOWWhenever I ask my family what they feel like having for dinner on a given week, they always say soup. Which is pretty awesome because soups are easy, can use up whatever I have on hand, and it’s easy to fit in lots of protein and veggies. This beef cabbage soup is one of our faves. It’s super comforting, and somehow both hearty and light at the same time. Let me show you how to make cabbage soup with ground beef, soft veggies, and just 15 minutes of prep time. Make it with me!
Why You Need My Beef Cabbage Soup Recipe
- Beefy, veggie packed meal – This isn’t your average soup! It’s loaded with bold, beefy flavor and tender vegetables, striking a balance of hearty and cozy without feeling too heavy. If you like my hamburger soup and classic cabbage soup, you’ll love this combo of both.
- Easy to make, with hands-off cooking – There’s almost no chopping involved! And you can choose from three (hands-off) cooking options: Instant Pot, slow cooker, or stovetop.
- Perfect for meal prep – My hamburger cabbage soup stores beautifully, making it perfect for weekend batch cooking. I love it for light lunches all week or as a cozy dinner with a healthy salad and cauliflower breadsticks.
Ingredients & Substitutions
Here I explain the best ingredients for beef cabbage soup with hamburger, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Cabbage – That shortcut I talked about? It’s coleslaw mix, so you don’t have to chop the cabbage! But you can easily chop a head of cabbage yourself and throw in some shredded carrots. Use the extras to make my kielbasa and sauerkraut or cabbage salad.
- Ground Beef – I like 85/15 grass-fed beef, which is flavorful without being too greasy, but use whatever you prefer. And while my recipe is for cabbage soup with ground beef, you can easily make it with ground turkey, pork, chicken, or even Italian sausage.
- Onion – White or yellow onions are my go-to, but red onion will work. You can also saute other sturdy veggies with it, like bell peppers or celery.
- Beef Broth – I love using homemade bone broth, but store-bought beef broth works great too. You can even swap in chicken or veggie broth if needed.
- Diced Tomatoes – I use this kind. You can also use fire-roasted for a smoky flavor.
- Herbs & Spices – Italian seasoning, garlic powder, bay leaves, salt, and pepper. Want heat? Add a pinch of cayenne.
- Avocado Oil – For sauteing. Olive oil works, too.
How To Make Cabbage Soup With Ground Beef
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the onions. Cook them in olive oil until they’re nice and soft. You can do this right in the Instant Pot if you’re using that method, in a pan for the Crock Pot method, or a Dutch oven or large pot if you’re cooking the entire soup on the stove.
- Brown the beef. Turn up the heat, add the ground beef, and cook it until it’s browned and crumbly.
- Add everything else. Transfer the beef and onions to the slow cooker if that’s how you’re cooking, or leave in the pot otherwise. Add the cabbage, tomatoes (with juice), broth, seasonings, and bay leaves.
- Cook it up. Let the beef cabbage soup cook until everything’s tender. A sprinkle of fresh parsley on top is a nice touch, but totally optional!
My Recipe Tips & Variations
- Do you really have to brown the beef and onions? Yes, I highly recommend it, even if you’re using the slow cooker or pressure cooker. It improves the flavor so much, and doesn’t take very long.
- Prefer a softer texture in your beef? A reader told me she cooked it with a little water and it came out softer. Give it a try if you like!
- Want a thicker beef cabbage soup? Add more cabbage or reduce the amount of broth a bit. It’ll feel more like a stew and super cozy for colder days.
- Want it more hearty? Toss in some drained cannellini or kidney beans, or diced potatoes.
- Flavor doesn’t seem quite right? Oftentimes, if something is missing, I find that something is salt! Add a little more and see if this helps. But if it’s too salty, a tablespoon of lemon juice can fix it. I have more tips on adjusting flavor in my vegetable soup recipe — the same applies here.
More Ground Beef Soup Recipes
If you like this hamburger cabbage soup, try one of my other healthy soup recipes with ground beef next:
Beef Cabbage Soup
This beef cabbage soup is loaded with hamburger and veggies in a cozy broth. Make it on the stove, in the Crock Pot, or in the Instant Pot!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Stovetop Instructions:
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Heat the oil in a Dutch oven or large pot over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
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Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
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Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
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Increase the heat and bring the beef cabbage soup to a boil. Reduce the heat and simmer for 30-60 minutes, until the flavors develop to your liking.
Crock Pot Instructions:
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Heat the oil in a large saute pan over medium heat. Add the chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
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Add the ground beef. Season with sea salt and black pepper. Increase the heat to medium-high. Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
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Transfer the beef and onion mixture to a Crock Pot. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
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Cook for 5-6 hours on Low or 2-3 hours on High. Remove the bay leaves before serving.
Instant Pot Instructions:
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Press the Saute button on the Instant Pot. Add the oil and chopped onions. Cook for 5-10 minutes, stirring occasionally, until the onions start to brown.
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Add the ground beef. Season with sea salt and black pepper. Increase the saute temperature to "High". Cook, breaking apart with a spatula, for 8-10 minutes, until the beef is cooked through.
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Turn off heat. Add the cabbage or coleslaw mix, diced tomatoes, bone broth, Italian seasoning, garlic powder, and bay leaves. Stir to combine. Season with more salt and/or pepper to taste.
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Cover and seal the Instant Pot. Press the Manual button and adjust the time to 20 minutes. When cooking is complete, let pressure release naturally for 5 minutes, then use quick release. Remove the bay leaves before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you adjust the flavor and thickness of your soup, or even make it more hearty.
- Store: Cool first, then pour into airtight containers and refrigerate for up to 5 days.
- Meal prep: Shred the cabbage (or grab a pre-shredded mix) and cook the onions and beef ahead. Or make the whole soup—it stores great, so I often make a double batch!
- Freeze: Keep in the freezer for up to 3 months. Thaw overnight in the fridge.
- Reheat: Heat on the stovetop, in the slow cooker, or in the microwave.
- Note on serving size: 1 cup is a nice amount for a starter before your meal. My family sometimes has this as a light meal by itself and we just triple the serving size!
📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Beef Cabbage Soup
352 Comments
Chandra
1Made this with Ground Hot Sausage, added cumin and extra crushed red peppers! Amazing! Super easy to make, so I very much appreciate that! Thank you!
Lisa Goossen
1This is one of my favorite soups! I love how easy it is to change the flavor just by changing up the spices! I often omit the Italian seasoning and add taco seasoning and chili powder. Then I sprinkle with chopped cilantro right before serving! My whole family likes it both ways.
Linda Noeller
1It’s a snowy day here, so this was a perfect recipe to try. Bonus, I had all ingredients! I normally don’t like cooked Cabbage and was hesitant to use my bag of coleslaw, but it adds a great flavor to the soup. I used 1/2 an onion. Directions were clear, easy to follow and went together quickly. I just got an Instapot for xmas so this was a new experience (I hadn’t used it yet). I used 90% ground beef. Soup was tasty and filling – it was enough by itself for me. I made my hubby a salad and roll. He’s isn’t trying to loose weight but eats keto(mostly) to control his diabetes without meds. He LOVED this soup. Will definitely be rotating this recipe into our dinner menu. Might add some red hit pepper flakes in next time to make it spicy.
Gayle W.
0Really good! I used what I had in the house, so used the ham bone broth I had in the freezer and Rotel for the tomatoes. Then I messed up and put in poultry seasoning rather then Italian seasoning, but it was really good! I also added 2 tbsp of coconut aminos.
Really versital recipe that is good no matter what exchanges you make.
Hubby loved it!
Jen
0Sounds yum. I’m going to use ground turkey. How long would I cook this if on the stovetop?
Maya | Wholesome Yum
0Hi Jen, I have stovetop instructions above. The time is the same for ground turkey. Hope you love it!
Geoff McMillan
0Beautiful soup, filling and wholesome.
Kendahl
0I love cabbage so I just had to try it! It was really easy to make and turned out delicious! I used ground turkey instead of beef, and fresh tomatoes. Again, it turned out amazing and can’t wait to make it again!
Michelle
0This recipe is amazing and perfect for the instapot!!!!
Maria Preston
0Just baked a bone-in ham and could not find an actual ham bone cabbage keto soup to use it. So I made ham bone broth by cooking the ham bone in just water with 2 bay leaves, until the joints fell apart. Strained it and saved all the ham meat to add to the soup. Added to the broth- 1 bag of coleslaw mix, chopped onion, a chopped whole small head of cabbage, 2 tsp celery seed, the ham and extra water. Cooked until cabbage is tender. It tastes like the navy bean soup Mom used to make, without the beans. Makes a lot so I always freeze some.
I shall try the beef next, as we only get ham a few times a year.
Sandy
0I made this in my crockpot and it was absolutely delicious! I used a can of Rotel tomatoes since that is what I had in my pantry and also added some chopped up mushrooms. What a great dinner on a cold evening!
Wholesome Yum D
0Sandy, that sounds perfect for a chilly night. Love the Rotel and mushroom swaps. Thanks for sharing how you made it your own!
Myra
0Thanks, Sounds yummy! Will have to make this soon.
Oneda
0I did this cabbage but def thought 4 cups of beef broth was way too much, the soup tasted beef broth.
Maya | Wholesome Yum
0Thank you for the feedback, Oneda. I can’t tell from your comment, are you saying there was too much liquid relative to the beef and veggies, or are you saying the flavor was too beefy? The amount of liquid is the result of how much you simmer the soup, so you can simmer for longer if it feels like too much broth. For flavor, it’s largely a matter of what brand of broth you get (or if you make homemade), so I would try a different brand if it felt too strong. Hope this helps.
Carol K
0Made with ground venison and it came out delicious. Very hearty and so easy to make. I added keto noodles and the soup was very filling. Thanks for sharing . Will definitely make again.
Wholesome Yum D
0Thanks for sharing, Carol! Using ground venison sounds like a delicious twist, and I’m so glad it turned out hearty and satisfying. Can’t wait for you to make it again!
Russ Reaves
0Substitute the Italian seasoning for chili powder and add a can of rinsed kidney beans and you have what my mother called Cabbage Patch Stew! Delicious recipe!
Wholesome Yum D
0That sounds delicious, Russ! I love your variation with chili powder and kidney beans. “Cabbage Patch Stew” is such a fun name, thanks for sharing your version!
~Chrissie O.
0This is a STAPLE in our household!! I start this on Serving Day #1 with diced tomatoes and a can of tomato sauce, and serve over cauliflower rice as “Deconstructed Cabbage Roll in a Bowl.” But, for leftover (cuz it makes quite a bit batch!), I add the beef broth (and a teaspoon or 2 of dried oregano, rubbed between palms so it is “dust” – reactivates the dried spices!) on Serving Day #2, usually a couple of days later, and it makes WONDERFUL soup!!!
Wholesome Yum D
0I love how you turn this into two totally different meals, Chrissie! Serving it as a deconstructed cabbage roll first and then transforming the leftovers into soup is such a smart and delicious idea. Thank you for sharing your tip about reactivating the oregano too, so helpful!
Jill
0Another home run! Delicious and filling, Mr Picky said I could make this one again 😁
Wholesome Yum D
0Jill, that’s awesome to hear! Even Mr. Picky giving it the green light says a lot 😄 thanks for sharing your feedback!
~Chrissie O.
0This is a household staple!! For those who are non-keto, I make a small pot of rice and add a few T of cooked rice to the bowl (though, for that small amount, sometimes hubbie is just, like, do it! lol). It’s the traditional deconstructed cabbage roll – in soup form!! Sometimes I’ve added a can of tomato sauce to this, but it’s flipping awesome without, also!! To keep traditional flavors (I learned from a Ukranian woman – ie,from Ukrainia, when it was its own country!) it’s oregano and paprika. But this is so fast, and no stuffing cabbage leaves, never mind it’s SO fast!! If you’re gonna freeze it, don’t add rice – it dissolves! But, we always double it, and there’s never enough left after a couple of dinners and lunches for dh to freeze! lol So, so satisfying and the flavors are so rich, it feels honestly decadent! ~Chrissie PS If you find it lacking in salt, add a teaspoon of beef bouillon powder at a time, until it’s at the level you enjoy; beef bouillon just amps up the umami beefiness!!
Wholesome Yum D
0Chrissie, I love how much thought and tradition you’ve poured into this! Doubling the batch makes total sense! Thanks for sharing all your tweaks and the bouillon trick too, such a great way to deepen that rich flavor.
Brenda
0turned out lovely. made according to recipe although I added a little extra broth to use up my cartons of beef broth. Lots of left overs which I love. Some in freezer even. Thanks!
Maya | Wholesome Yum
0Thank you, Brenda! Leftovers are the best!
Bill
0This Beef Cabbage Soup was the best soup I cooked. Your recipe is easy to make and I could not wait to do more of your recipes.
Maya | Wholesome Yum
0I’m so glad to hear that, Bill! Please let me know what you make next, too.
Stacie
0This is wonderful. I took it in an Asian direction with ground pork (which was also several dollars cheaper than ground beef), ginger, garlic, soy sauce, Sichuan peppercorns, gochugaru, and miso paste, so it’s got some heat and a ton of terrific flavor. I’ll be making this again, for sure.
Maya | Wholesome Yum
0I’m glad that worked well for you, Stacie! Thank you for sharing your variation.
Carol L
0“Increase the heat and bring the beef cabbage soup to a bowl. “
Do you mean bring the soup to a ‘boil’?
Maya | Wholesome Yum
0Hi Carol, Sorry about that, thanks for catching the typo! I fixed it.
Valerie Varga
0My son and I made this soup and our family really liked it- ALOT! I made variations using ground chicken, no onions, adding a spicy Hungarian wax pepper, potatoes, celery, ginger and turmeric. Perfect for a cold winter day, Thank you!
Maya | Wholesome Yum
0I’m so happy your family likes this soup, Valerie! Thank you for sharing your variations.
Ashli Heckman
0This soup was so quick and easy to make for meal prep lunches this week! Great healthy way to warm up in these cold temps!
Maya | Wholesome Yum
0I’m so glad you liked it, Ashli! Stay warm!
Judy Kindelberger
0This was so good; fresh tasting, crisp. I gave it to my kids to try. And I’m making it again tonight. My husband was hungry and jumped in and served himself; I thought yuck, not cooked. I didn’t realize the time it had been and it was delicious. Thank you for such a great recipe. I love the 2 hour cook time…especially if I am busy.
Maya | Wholesome Yum
0Thank you so much, Judy! I’m so happy you and your family liked this soup. Have a great week!
Bob Parzick
0It was a little tame for my taste. A good hearty soup for our Alaskan winter if kicked up a notch. I added:
1 tsp chicken base dissolved in 1 cup of water
1/4 tsp red pepper flakes
2 additional grated carrots to the coleslaw mix.
The chicken base makes for a more complex broth flavor, the pepper of course adds a little heat, finally the extra carrot seems to add a touch of sweetness to the heat.
Overall a good base soup to tinker with.
Maya | Wholesome Yum
0Thanks for sharing your variation, Bob!
Brittany Wilson Wilson
0How many serving or what is the serving size?
Maya | Wholesome Yum
0Hi Brittany, I always have this info on the recipe card. 🙂 This makes a large batch. The serving size is 1 cup as a starter and the recipe makes 14 servings, but you can easily triple the serving size as a meal.
Sandy
0I love this recipe. I usually tinker with any new recipe because I like to customize it, but this one is perfect as is. I make this all the time because it is just so good. I’ve got the Instant Pot going right now. I love it that I can make it so quickly because I don’t like to wait when I’m making this soup. One thing I tried recently that I think really improved the texture for me was that I added some water to the ground beef instead of browning it dry. The result was a nicer texture to the meat and consistency (no large chunks of meat because I didn’t see it to break it down.) Of course this is not necessary but try it and see if it doesn’t produce a softer texture to the ground beef. Just make sure to drain it well once the meat is done. I just leave it in the colander while I slice up half a head of cabbage (I don’t like the bagged stuff because I’m always picking out large pieces of core that I don’t want in my soup).
Maya | Wholesome Yum
0Awww, thank you, Sandy! That means a lot coming from someone who usually tinkers with recipes (and to me who does the same, lol). Thanks for sharing the beef tip!
Karen Talty
0This soup was tasteless! Sooo disappointed.
Maya | Wholesome Yum
0Sorry to hear that, Karen! That hasn’t been my experience or the feedback I’ve gotten from guests, but everyone’s palate is different. You might find the tips in my vegetable soup post helpful — they include ways to tweak flavor in a soup that might add just what you are missing. Hope this helps!
Michelle
0It was easy to make and my whole family enjoyed it. I plan on making it again.
Hana
0This soup was delicious and very easy! I added potatoes, but it really didn’t need them.
Patty
0I just made it in a big pot on the stove. Added 3/4 bag of brocolli slaw and then cut up some cabbage. Everything else the same. Simmered for an hour or so until the cabbage was cooked the way I like it. I knew it would be easy but this is crazy easy. It tastes so good. Boyfriend even ate it and liked it. He doesn’t usually like vegetables. I will definately make it again.
M Raymond
0Very tasty soup. Would this soup freeze ok? I’ve just picked three cabbages from the garden and this would be a great way to enjoy them.
Thank you
Maya | Wholesome Yum
0Yes, absolutely! I have freezing instructions above.
Sandy
0I love this recipe. I almost always change a recipe to suit my taste but the only change I’ve made to this recipe is to add grated raw garlic instead of the powdered. I actually made it with the powdered garlic but I have a freezer full of grated fresh garlic frozen into 2tbs size cubes. This has become a comfort food for me particularly this past week when I came down with a head cold. My appetite disappeared (not a bad thing…) so I just kept making this soup. It’s delicious and low calorie, but it is nutritious. A week later and I’m still congested and have no appetite but my instant pot is working on a fresh batch of this wonderful soup. Being sick makes me tired but this soup requires very little labor so in under an hour, I have a pot full of soup that is better thank chicken soup! Thanks for sharing.
House Husband
0Dang, how big is your crock pot? Mine was full to the brim with these ingredients. Nonetheless, it was delicious! Super easy to prepare, and worth the wait.
Maya | Wholesome Yum
0I’m glad you liked it! I use this slow cooker and it does get pretty full.
Marcy
0Would 4 cups of cabbage suffice for the amount of beef broth in the cabbage soup recipe?
Maya | Wholesome Yum
0Hi Marcy, The amount in this recipe is around 6 cups, so 4 cups isn’t quite enough but you can still use 4 if that’s what you have – it’ll just be a little thinner, or you can reduce the amount of broth a bit.
Annie
0I made this tonight only instead of browning the ground beef, I made keto meatballs. Roasted the meatballs in the oven while the soup cooked in the instapot. Delish!
Penny Lennon
0I made this earlier in the week. I froze some of it but saved some to eat during this cold rainy weather. It is so good! I made mine in the InstantPot pressure cooker. Tastes even better the next day.
Diane Klingemier
0I made the cabbage soup with ground beef using slaw mix and a few extra carrots. The crock pot option was a great convenience got me making it more likely that I will keep it in my rotation for quick soups. I am thinking maybe I would like it even better bok choy in place of the cabbage since cabbage isn’t my favorite.
Barbara
0I made this tonight and it was delicious, a real keeper. I used leftover Italian beef juice from a party we had, so I know it won’t taste the same the next time I make it, but I hope I can get close. I used ground chuck and Hunt’s Fire Roasted Diced Tomatoes, but I may try using Rotel tomatoes next time. I made the crockpot version in my All Clad slow cooker with the aluminum insert, so I could sautée the onions and ground beef in one pot and then just dump in the rest of the ingredients. I’m debating adding more beef next time, maybe 1.5 lbs for a meatier version.
Krissie Thomson
0I decided to make this Cabbage Soup with Hamburger today on a cold wintery day with temps below freezing all day. I used the crockpot and love the simplicity of the recipe. I only had petite diced tomatoes with green chilis but decided to use them anyway. I love cabbage.
I had a head of cabbage so I chopped my cabbage up rather than using coleslaw. Good flavor and I will definitely make this again!
Patricia Muhl
0Cooked mine on stove then transferred to crockpot to simmer. Also used a head of cabbage (chopped a little over half and stored rest for egg roll bowls). Soup was delicious! My husband loved it. Perfect for our keto life style. I also tried chicken with some adjustments (chicken broth, Goya seasoning). Was also a great soup.
Mara
0Great soup for the winter months, I did a mix of minced beef and pork, seasoning was perfect.
Rosa
0Made this soup last night. It is for my lunches for the week. It is so good! I will def make this again
Linda Blackmon
0I made the cabbage soup on the stove since I don’t have a crockpot. I used fire roasted tomatoes and about half a teaspoon more of Italian spice. It was really good. The weather has been so cold and wet, it was a perfect soup! My whole family enjoyed it and I will be making it again. Thanks!
Steph
0I love this recipe but due to my husband who can’t have tomatoes I am puzzled with what to use in their place. Any suggestions?
Maya | Wholesome Yum
0Hi Steph, You can omit the tomatoes. I would add more broth and possibly more Italian seasoning.
Papaw
0This is a delicious soup. I did add 1/2 tsp of crushed red pepper since we like a little bit of spice but otherwise made it exactly to the recipe and we loved it!
Julie Elander
0I tried this the night I received it in my Inbox from Wholesome Yum. It was delicious and perfect for a chili night. I’m a Type 1 diabetic and this soup was perfect for not raising my blood sugar! I made only one change: To save time, I used some cooked pulled pork I already had on hand instead of ground meat. It saved me 5 minutes of browning time–making the recipe even faster! My hubby loved it, by the way!
Lynn
0Cabbage soup? Yes please! Absolute yum yum is exactly what I said to myself after a test taste. I couldnt fill my bowl fast enough. Made it on top of the stove in such a short amount of time. This works out so well to warm up after being in the bitter cold.
Gail Ouellette
0Made this for dinner tonight. One of the quickest most delicious soups…the whole family went back for seconds! I used my own homemade beef bone broth. This is going to become a regular in the rotation here.
Susan Muller
0⭐️⭐️⭐️⭐️⭐️ Just made your cabbage hamburger crockpot soup and we really like it. The only change I made was not as much Italian seasoning as we don’t like a lot of it. I made your Parmesan biscuits to go with it. Yum! This is a keeper, like all of your other recipes. Love both of your books.?
Sharon
0Delish and easy. Used Rotel can tomatoes, and pepper flakes, wanted the extra kick. Sprinkled in turmeric as well. Next time I’d add more cabbage.
Tina
0My family turned their noses at it. I made them taste it and they loved it. Thanks for all the great recipes.
Jeaness Thibodeau
0Made the cabbage soup in The instantpot. Substituted roasted red peppers for tomatoes. Next time I would add more cabbage and thicken the broth.
Sandra
0Jeaness:
How much red peppers did you use in the cabbage soup in place of the tomatoes? I’m not particulary fond of tomatoes, and your comment caught my eyes. It sounds like a great idea, and I would like to try this.
Thank You ahead of time for your reply.
Sandra W.
Alexys Carter
0This was SO much easier than expected to make. I’ve being doing keto for a little while now so finding new recipes like this to mix up the usual meals was perfect!
Denise
0Over the years I have made several versions of hamburger cabbage soup recipes. This one is my new favorite! Easy, tasty, hearty and filling as a main course. Thank you!
Kathy Ramirez
0I LOVED it!! I always love cabbage in my soup, but the additional flavors and tastes were soooo welcome! Especially on a cold evening or after doing work around the house. Very easy to make and clean up was a breeze! Definitely in my recipe box for future use!!
John Kalgren
0This soup was AWESOME!! My roommates and I have been doing Keto for a few months now and always on the lookout for new recipes. One thing in particular has been trying to add more vegetables to our diet and, to be honest, cabbage hasn’t been on our radar. However….the flavor this soup produces, with minimal effort, is OUTSTANDING!
The only thing we did different, is added a few slices of chopped, pre-cooked bacon…….AMAZING!!
By the way…NO LEFTOVERS!! The 3 of us ate the entire batch!!
GREAT winter soup and I encourage others to give it a try!!
Lesley
0This was delicious! I didn’t have quite enough cabbage so I added about 3/4 cup of sauerkraut which gave it a nice depth of flavour. Perfect hearty winter recipe. Will definitely make it again.
Carolyn
0The recipe was good, but I think the instant pot cooking time was too much. The cabbage was very soft. I’ll try cooking it for only 5 minutes next time.