Best Slow Cooker Ground Beef and Cabbage Soup

Here is my favorite slow cooker ground beef and cabbage soup recipe, with tender chunks of cabbage, savory ground beef, fresh vegetables, and Italian herbs that simmer together all day in a rich beef broth.

This soup is perfect for those busy weeknights when you want something warm and filling without much effort. Just toss everything in the slow cooker in the morning, and dinner is ready when you walk through the door. Plus, it makes great leftovers for lunch the next day!

What Kind of Cabbage Should I Use?

Green cabbage is your best bet for this soup since it holds up well during the long cooking time and has a mild, slightly sweet flavor that works perfectly with the beef. You can also use savoy cabbage if that’s what you have on hand – it’s a bit more tender and has crinkly leaves, but it tastes great too. I’d skip red cabbage for this recipe since it can turn the soup an odd purple color and has a slightly different flavor profile. When picking out your cabbage at the store, look for one that feels heavy for its size and has crisp, tightly packed leaves without any brown spots or wilting.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use Italian sausage (remove the casings first) for extra flavor. If using leaner meats like turkey, you might want to add a tablespoon of olive oil for moisture.
• Cabbage: This is the star of the soup, so I’d recommend keeping it. However, you can use green or savoy cabbage interchangeably. Napa cabbage will work too, but it cooks down faster, so add it in the last hour of cooking.
• Beef broth: Chicken or vegetable broth both work fine. If you’re using chicken broth with ground beef, consider adding a beef bouillon cube to keep that meaty flavor.
• Italian seasoning: No Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – this soup is pretty flexible.
• Vegetables: The onion, celery, and carrot combo is classic, but you can swap in what you have. Try bell peppers, zucchini, or even diced tomatoes for a different twist.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this soup is skipping the step of browning the ground beef properly – you want a nice brown crust on the meat, not gray steamed beef, so avoid overcrowding the pan and let it sit undisturbed for a few minutes before stirring.

Another common error is cutting the cabbage too small, which causes it to turn mushy and lose its texture after hours in the slow cooker – aim for roughly 1-inch pieces that can hold up during the long cooking time.

Don’t forget to drain the fat thoroughly after browning the beef and onions, as excess grease will pool on top of your soup and make it unappetizing.

Finally, taste and adjust the seasoning at the end of cooking since slow cookers can dull flavors – you’ll likely need an extra pinch of salt or a splash of vinegar to brighten everything up before serving.

What to Serve With Ground Beef and Cabbage Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty bread or dinner rolls to make it feel like a complete meal. A simple side salad with ranch or Italian dressing adds a nice fresh crunch that balances out the richness of the beef broth. If you want to make it extra satisfying, try adding a dollop of sour cream on top of each bowl and sprinkling some shredded cheddar cheese over it. For a lighter option, some saltine crackers or oyster crackers on the side are perfect for adding a bit of texture without weighing you down.

Storage Instructions

Store: This soup actually tastes even better the next day once all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 5 days, and you’ve got easy lunches or dinners ready to go all week.

Freeze: Ground beef and cabbage soup is perfect for freezing. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need.

Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 80-95 g
• Fat: 75-85 g
• Carbohydrates: 40-55 g

Ingredients

• 1.25 lbs ground beef
• 1/2 large onion (diced into 1/2-inch pieces)
• 3 ribs celery
• 1 large carrot (sliced into 1/4-inch rounds)
• 3 garlic cloves (freshly minced for best flavor)
• 1 medium head cabbage (cut into 1-inch chunks to hold texture in the slow cooker)
• 6 cups beef broth (I use Swanson beef broth for the richest base)
• 1.5 tbsp italian seasoning (I prefer McCormick for the herb balance)
• 1.25 tsp salt
• 1 bay leaf

Step 1: Brown the Ground Beef and Build Initial Flavor

• 1.25 lbs ground beef

Heat a large skillet over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon as it cooks, until it’s no longer pink and has begun to brown, about 5-7 minutes.

This browning step develops deep, savory flavors through the Maillard reaction—it’s the foundation of this soup’s richness.

Once browned, drain off excess fat using a colander or by tilting the pan and spooning it away, leaving just a light coating in the pan.

Step 2: Prepare Vegetables and Aromatics

• 1/2 large onion
• 3 ribs celery
• 1 large carrot
• 3 garlic cloves
• 1 medium head cabbage

While the beef cooks, prepare all your vegetables: dice the onion into 1/2-inch pieces, slice the carrot into 1/4-inch rounds, chop the celery ribs into bite-sized pieces, cut the cabbage into 1-inch chunks, and mince the fresh garlic cloves.

Having everything prepped and ready (mise en place) ensures smooth assembly and prevents any ingredients from sitting too long before cooking.

I find that fresh-minced garlic added to the slow cooker at the end delivers noticeably brighter flavor than garlic added at the beginning.

Step 3: Sauté Aromatics in the Remaining Beef Fat

• cooked ground beef from Step 1
• 1/2 large onion

Add the diced onion to the skillet with the cooked ground beef and cook over medium heat for 2-3 minutes, stirring occasionally, until the onion softens and becomes fragrant.

This brief sauté caramelizes the onion slightly and melds it with the beef flavor, creating a more cohesive base for your soup rather than adding raw onion directly to the slow cooker.

Step 4: Transfer to Slow Cooker and Add Remaining Ingredients

• beef and onion mixture from Step 3
• 3 ribs celery
• 1 large carrot
• 1 medium head cabbage
• 6 cups beef broth
• 3 garlic cloves
• 1.5 tbsp italian seasoning
• 1.25 tsp salt
• 1 bay leaf

Transfer the browned beef and sautéed onion mixture to your slow cooker.

Add the prepared celery, carrot, and cabbage, then pour in the beef broth and add the minced garlic, Italian seasoning, salt, and bay leaf.

Stir everything together to distribute the seasonings evenly throughout the liquid.

The cabbage will release its own liquid as it cooks, creating a flavorful, broth-rich soup.

I like to add the bay leaf whole rather than removing it before serving—it’s easier to spot and remove later.

Step 5: Cook on High Until Vegetables Are Tender

• soup from Step 4

Cover the slow cooker and cook on high heat for 4 hours, or until the carrot is fork-tender and the cabbage has softened but still holds its shape.

The high setting speeds the cooking process while maintaining enough heat to meld the flavors together.

Before serving, remove and discard the bay leaf, taste the soup, and adjust seasonings with additional salt or Italian seasoning if needed.

Best Slow Cooker Ground Beef and Cabbage Soup

Delicious Best Slow Cooker Ground Beef and Cabbage Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 17 minutes mins

Servings 6 servings

Calories 1200 kcal

Ingredients

  

• 1.25 lbs ground beef
• 1/2 large onion (diced into 1/2-inch pieces)
• 3 ribs celery
• 1 large carrot (sliced into 1/4-inch rounds)
• 3 garlic cloves (freshly minced for best flavor)
• 1 medium head cabbage (cut into 1-inch chunks to hold texture in the slow cooker)
• 6 cups beef broth (I use Swanson beef broth for the richest base)
• 1.5 tbsp italian seasoning (I prefer McCormick for the herb balance)
• 1.25 tsp salt
• 1 bay leaf

Instructions

 

• Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it cooks, until it's no longer pink and has begun to brown, about 5-7 minutes. This browning step develops deep, savory flavors through the Maillard reaction—it's the foundation of this soup's richness. Once browned, drain off excess fat using a colander or by tilting the pan and spooning it away, leaving just a light coating in the pan.
• While the beef cooks, prepare all your vegetables: dice the onion into 1/2-inch pieces, slice the carrot into 1/4-inch rounds, chop the celery ribs into bite-sized pieces, cut the cabbage into 1-inch chunks, and mince the fresh garlic cloves. Having everything prepped and ready (mise en place) ensures smooth assembly and prevents any ingredients from sitting too long before cooking. I find that fresh-minced garlic added to the slow cooker at the end delivers noticeably brighter flavor than garlic added at the beginning.
• Add the diced onion to the skillet with the cooked ground beef and cook over medium heat for 2-3 minutes, stirring occasionally, until the onion softens and becomes fragrant. This brief sauté caramelizes the onion slightly and melds it with the beef flavor, creating a more cohesive base for your soup rather than adding raw onion directly to the slow cooker.
• Transfer the browned beef and sautéed onion mixture to your slow cooker. Add the prepared celery, carrot, and cabbage, then pour in the beef broth and add the minced garlic, Italian seasoning, salt, and bay leaf. Stir everything together to distribute the seasonings evenly throughout the liquid. The cabbage will release its own liquid as it cooks, creating a flavorful, broth-rich soup. I like to add the bay leaf whole rather than removing it before serving—it's easier to spot and remove later.
• Cover the slow cooker and cook on high heat for 4 hours, or until the carrot is fork-tender and the cabbage has softened but still holds its shape. The high setting speeds the cooking process while maintaining enough heat to meld the flavors together. Before serving, remove and discard the bay leaf, taste the soup, and adjust seasonings with additional salt or Italian seasoning if needed.