Keto Meaty Cabbage Soup

Why You’ll Love This Recipe

I love how this soup delivers bold, savory flavor with minimal effort. It’s filling, budget-friendly, and perfect for keeping me full without the carbs. The beef adds richness, the cabbage adds bulk without heaviness, and the blend of herbs like thyme, paprika, and oregano creates a broth that tastes like it simmered for hours. It’s naturally gluten-free, keto-approved, and easy to double for freezing. Plus, the whole thing comes together in about 40 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
½ head green cabbage, chopped
1 small onion, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
4 cups beef broth (or bone broth)
1 tablespoon tomato paste
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon oregano
Salt and black pepper, to taste
1 tablespoon olive oil (optional, if beef is lean)

Directions

1. I start by heating a large pot or Dutch oven over medium heat. I add the ground beef and cook for 5–7 minutes until it’s browned and fully cooked.

2. If I’m using lean beef, I drizzle in a bit of olive oil. Then I add the chopped onions and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.

3. I stir in the tomato paste, paprika, thyme, oregano, diced tomatoes, salt, and pepper.

4. I pour in the beef broth and add the chopped cabbage, stirring everything together.

5. I bring the soup to a boil, then reduce the heat to low. I cover the pot and let it simmer for about 20–25 minutes, until the cabbage is tender.

6. I taste and adjust the seasonings as needed, then serve it warm.

Servings and timing

This recipe makes 6 servings of about 1½ cups each. It takes 10 minutes to prep and 30 minutes to cook, so I have a hot and hearty soup on the table in 40 minutes.

Variations

I sometimes add red pepper flakes or cayenne for a little heat. For more variety, I’ve stirred in chopped mushrooms, zucchini, or bell peppers to bulk it up with extra vegetables. If I’m in the mood for something different, I swap the ground beef for ground sausage or turkey—it changes the flavor profile but keeps it keto. Topping it with a spoonful of sour cream or a drizzle of olive oil makes it even more satisfying.

Storage/reheating

This soup is perfect for meal prep. I store it in the fridge in an airtight container for up to 5 days. For longer storage, I freeze individual portions for up to 3 months. To reheat, I warm it gently on the stove over medium heat until hot, or I microwave it in short bursts, stirring in between.

FAQs

Is this meaty cabbage soup low in carbs?

Yes, each serving has only 6g net carbs, making it a great choice for anyone on a low-carb or ketogenic diet. It’s also rich in protein and healthy fats to keep me full and energized.

Can I use a slow cooker instead?

Yes, I’ve made this soup in the slow cooker too. I brown the beef first, then add all the ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until the cabbage is tender.

Is it okay to use different types of cabbage?

Definitely. I usually use green cabbage, but Napa or Savoy cabbage works well too. Napa is a bit more delicate and cooks faster, but the flavor still shines through.

What’s the best type of ground beef to use?

I like using 85/15 ground beef for extra flavor, but leaner cuts like 90/10 also work well. If I use lean beef, I sometimes add a little olive oil to balance the fat.

Can I make it spicier?

Yes, and I often do! A pinch of chili flakes or cayenne adds a nice kick. I’ve also added a splash of hot sauce to individual bowls to customize the spice level.

Conclusion

This Keto Meaty Cabbage Soup is one of my favorite low-carb meals when I want something warm, satisfying, and easy to make. It’s full of rich flavor, packed with protein, and naturally keto without needing any special ingredients. Whether I’m cooking ahead for the week or just throwing together a quick dinner, this soup always hits the mark.

Print