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Last Updated on June 28, 2023
There’s nothing like a hearty beef and cabbage soup on a cold night (or any day, really!). Cabbage and beef soup is a easy soup full of nutritious vegetables and cabbage. This recipe for cabbage and beef soup is paleo and compliant with the autoimmune protocol, GAPS, and SCD diets.
Cabbage and Beef Soup
I’ve always been a soup person – winter, spring, summer, fall – I make soup. I find it nourishing, satisfying, and if I have homemade bone broth on hand in the freezer, it’s a breeze to throw together on busy weeknights. This hearty soup was one of those throw-it-together soups, and the whole family really enjoyed it.
What is in beef and cabbage soup?
This easy beef and cabbage soup recipe makes a complete meal and is a breeze to cook. This flavorful soup uses basic ingredients and delivers delicious flavors.
Beef and Cabbage Soup Ingredients
To make this cabbage beef soup, you’ll need the following ingredients.
- Shredded Beef
- Homemade Bone Broth (beef broth or chicken stock)
- Olive Oil or Coconut Oil
- Chopped Onion
- Garlic Clove (it’s best with fresh garlic, but you can substitute granulated garlic)
- Green Cabbage (cruciferous vegetable)
- Sea Salt to Taste
- Fresh Thyme
- Bay Leaves
How to Make Beef and Cabbage Soup
This recipe calls for shredded beef, assuming that you have alerady cooked the beef and shredded it. I prefer to use a chuck roast because it shreds so nicley. I like to keep the meat on hand in the freezer for easy meals or emergency protein.
In case you haven’t already cooked and shredded the beef, I’ve included some tips below.
Cooking the Meat
1.) Start by seasoning a medium-sized chuck roast with sea salt, black pepper, garlic powder, onion powder, and thyme. You can also use some oregano for a stronger flavor.
2.) Heat a large pot or Dutch oven on medium-high heat, and once it’s hot add oil to the pan. You can use avocado oil or coconut oil (olive oil isn’t the best due to the higher heat).
3.) Get a good sear on all sides of the roast. You can now either resume cooking it on the stove top or if you prefer, in a crock pot or the Instant Pot. Add some water or broth to cover it and cook until tender enough to shred it.
4.) After your beef is cooked and shredded, set it aside and start making the easy cabbage soup.
Making The Beef and Cabbage Soup
To make this favorite soup, start by heating a 6-quart stock pot to medium heat.
Add Onions, Carrot and Celery
Add 2-3 tablespoons of coconut oil or olive oil then add onion, carrots and celery. Stir for several minutes until onion is soft.
Add Cabbage to the Pot
Next, add chopped cabbage and stir until starting to wilt, about 2-3 minutes.
Add Spices and Broth
Add beef stock (you can also use chicken stock or a combo of both), fresh herbs and bay leaves. Bring to slow boil. Simmer until all vegetables are tender, stirring on occasion with a wooden spoon.
Just before serving, throw in shredded beef to warm through.
Salt to taste.
Which Cuts of Beef Are Best for Soup?
I typically enjoy shredded beef in cabbage soup, but beef chunks also work well. You can purchase stew meat at the grocery store or cut the chunks from a chuck roast yourself instead.
Can I Make Beef and Cabbage Soup in the Slow Cooker?
If you prefer to use a slow cooker, go for it! I love slow-cooking cooking soup. You will just want to be sure you follow the instructions above to cook the beef beforehand.
Can I Make This in an Instant Pot?
To cook this beef and cabbage soup recipe using the Instant Pot, it’s better to use beef cubes (or stew meat) instead of using shredded beef. That way you can cook it all at once and end up with tender chunks of beef.
1.) You’ll start by seasoning the beef chucks as indicated above. Then use the saute function to brown the meat on all sides.
2.) Next, add the onions, carrots, and celery to the pot and cook for a few minutes, stiring frequently.
3.) After that, pour in the broth and seasonings and secure the lid.
4.) Set the pressure cooker for 30 minutes on high pressure. Manually release the pressure and lift the lid and toss in the cabbage. Switch the Instant Pot to saute again and cook the soup just enough to wilt the fresh cabbage and make it fork-tender.
Cabbage and Beef Soup Variations
Instead of using shredded beef for this delicious recipe, you can use the following:
- lean ground beef
- shredded pork
- beef chunks
- corned beef
- beef brisket
You can also add in some additional ingredients:
- chunks of white sweet potatoes
- baby boc choy
- white beans (navy beans are good) *not AIP
- green beans *not AIP
- a splash of tomato sauce *not AIP
- red pepper flakes *not AIP
How to Store Beef and Cabbage Soup
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Beef and Cabbage Soup?
To store leftover soup in the freezer, place in a freezer-safe container and freeze for up to 3 months.
If you’re currently on an autoimmune protocol, AIP soups are a great staple to add to your meal plans.Print
Beef and Cabbage Soup
- about 1 gallon of homemade bone broth (chicken or beef would work well – I used a combo)
- 2–3 tablespoons of e.v.o.o. or coconut oil
- 1 onion, chopped
- 1 garlic clove, minced
- 4 small-medium carrots, peeled and sliced
- 3 stalks celery, stringy side peeled and sliced
- 1/2 head of cabbage, thinly sliced
- sea salt to taste
- sprig of fresh thyme
- 2 bay leaves
- 3 cups shredded beef (approximately)
- Heat a 6 quart stock pot to medium. Add 2-3 tablespoons of coconut oil or e.v.o.o then add onion, carrots, garlic, and celery. Stir for several minutes until onion is soft.
- Next, add cabbage and stir until starting to wilt.
- Add bone broth, thyme and bay leaves. Bring to slow boil.
- Just before serving, throw in shredded beef to warm through.
- Salt to taste.