Welcome to a timeless classic: my Grandma’s old-fashioned cabbage soup recipe. This hearty, low-carb delight brings warmth and comfort to any table, whether you’re celebrating St. Patrick’s Day or simply seeking a wholesome meal year-round. Perfectly adaptable for your Instant Pot, stovetop, or even a slow cooker, this soup promises a bowlful of flavorful goodness. If you appreciate simple cabbage recipes that truly satisfy, this will quickly become a cherished favorite in your culinary repertoire.
For many, the mention of old-fashioned cabbage soup evokes fond childhood memories, a taste of home and simpler times. There’s no better moment than now to recreate that comforting experience. Our recipe is incredibly flexible, allowing you to add protein with chicken, savory sausage, or lean ground beef. Serve it topped with your favorite garnishes for an extra layer of flavor and texture. While this recipe shines as one of the best Instant Pot recipes, its roots lie in traditional cooking methods, and it’s just as delicious prepared in a classic pot on your stove.
What makes this particular rendition truly special is its generous blend of homemade basic meatballs and tender chicken breasts. Imagine the rich, savory depth that both meats contribute – it’s a combination that creates an incredibly hearty and fulfilling meal. While we love the blend, you have the freedom to choose: include both for a robust soup, opt for just one type of meat, or even prepare it as a delightful vegetarian option by omitting meat entirely. Each choice promises a delicious outcome, making this a versatile dish for any dietary preference.
Cabbage, a humble yet incredibly versatile vegetable, forms the backbone of countless recipes. I’ve explored myriad ways to prepare this vibrant green veggie, from standalone Ninja Foodi cabbage dishes to complex, ingredient-rich creations. This soup beautifully showcases cabbage, allowing its natural sweetness and texture to shine. While some prefer minimalist preparations, incorporating other ingredients is straightforward and highly encouraged to customize the flavor profile to your liking. And if you don’t own a modern pressure cooker, worry not; this delicious soup can be easily made using conventional stovetop methods.
Crafting Your Cabbage Soup with Ground Beef
Let’s talk about the star protein for this version: ground beef. If you’re searching for a wonderfully easy ground beef recipe that transforms into something extraordinary, this is it. While ground turkey or chicken are often considered good substitutes in many recipes, for this specific preparation, particularly when forming meatballs, I highly recommend sticking with ground beef. The reason is simple: fat content. Leaner meats like ground turkey or chicken lack the necessary fat to bind effectively into meatballs, often leading them to fall apart during cooking and lose their desirable texture.
For the best results, aim for ground beef with an 80/20 fat content (80% lean, 20% fat). This ratio ensures your meatballs remain tender and juicy without “unraveling” in the soup. You’ll want to pre-cook the meatballs just enough to brown their exteriors, locking in flavor and shape. The insides don’t need to be fully cooked at this stage, as they will finish cooking perfectly within the soup. For an even quicker preparation, you can opt to use defrosted or pre-made frozen meatballs – a fantastic shortcut for busy weeknights. Additionally, feel free to incorporate defrosted or fresh chicken breasts alongside the beef, or choose just one. This soup is also an excellent way to utilize leftover cooked chicken, adding another layer of convenience and flavor.
Essential Ingredient Notes for Flavorful Cabbage Soup
Every great soup begins with quality ingredients. For our old-fashioned cabbage soup, a small head of green cabbage is the foundation. When preparing your cabbage, chop it into relatively thin slices. The smaller and thinner the pieces, the more quickly they will wilt and become tender in the broth, ensuring a harmonious texture throughout the soup. Keep this in mind as you prep your vegetables.
Here’s a breakdown of the key ingredients that bring this soup to life, along with helpful tips:
- Meatballs and/or Chicken: Choose between homemade ground beef meatballs, convenient frozen meatballs, or tender chicken (precooked and shredded, or fresh breasts cut into strips). This flexibility allows you to tailor the soup to your preference and available ingredients.
- Diced Tomatoes: A can of diced tomatoes (16 oz) or an equivalent amount of fresh, chopped tomatoes will add a crucial tangy depth to the broth.
- Onions: One small, diced onion is optional but highly recommended. It provides a foundational aromatic flavor that truly elevates the soup.
- Chicken Stock or Broth: This liquid base is essential. Four cups of quality chicken stock or broth will infuse the soup with savory flavor.
- Water: Two cups of water will help achieve the desired soup consistency. For an even deeper, richer flavor, consider using additional chicken broth instead of water.
- Garlic Powder: A versatile and essential seasoning. Half a teaspoon adds a warm, savory note.
- Onion Powder: Complements the fresh onion (if used) and adds an extra layer of savory depth to the seasoning blend.
- Paprika and Cumin: These spices contribute a wonderfully earthy and slightly smoky aroma, giving the soup a comforting, rich character.
- Chili Powder: A quarter teaspoon adds a subtle warmth and a hint of spice. Feel free to increase this amount if you prefer a spicier kick.
Exploring Cabbage Soup with Frozen Meatballs and Other Meats
This recipe holds a special place, reminiscent of the hearty meals my husband’s family often prepared. A common and delicious variation involves swapping out the ground beef or chicken for kielbasa, whether spicy or mild. Sliced into 1-inch pieces, kielbasa introduces a completely different yet equally satisfying flavor profile. If using kielbasa, I recommend sautéing the slices first in your pot to fully release their robust flavors before adding the remaining ingredients. This simple step makes a significant difference. For those opting for frozen meatballs, knowing how to cook frozen meatballs (or simply defrosting them before adding to the soup) will ensure they are perfectly integrated into your dish.
When it comes to ingredient quantities, I often embrace a more intuitive approach, especially with vegetables like cabbage. While our recipe provides measurements, don’t hesitate to use, for example, three-quarters of a head of cabbage if you desire. Just be mindful that adding more cabbage will result in less liquid and a thicker consistency, leaning more towards a stew or casserole than a traditional soup. Adjust the amount of broth or water as needed to achieve your preferred soupy texture.
Endless Variations and Customizations for Your Cabbage Soup
The beauty of this old-fashioned cabbage soup lies in its adaptability. While our recommended seasoning blend is listed below, feel free to adjust it to match your family’s preferences or a cherished heirloom recipe. The world of spices is your oyster! Beyond seasonings, the choice of protein offers ample opportunity for customization. As we did with our popular Corned Beef and Cabbage Soup, you can incorporate various other meats, including any delicious leftovers you might have on hand.
We designed this as an easy Instant Pot recipe, and you’ll find detailed timing and pressure instructions for that method in the recipe card below. However, if you’re using a traditional pot on the stovetop, the process is quite similar: simply use a regular lid and stir the soup intermittently to ensure even cooking and prevent sticking. All specific instructions for both methods are clearly outlined to guide you. Should you desire a richer, more pronounced tomato-based soup, consider following our pressure cooker cabbage soup recipe, which offers a distinct Italian flavor profile compared to this lighter version.
Old Fashioned Cabbage Soup Recipe
15
12
6
Equipment
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1 pressure cooker
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Large stock pot (for stovetop method)
Ingredients
- 1 lb ground beef, made into meatballs or use frozen meatballs premade
- 1 lb chicken, precooked and shredded, or fresh breasts cut into thin strips (optional)
- 2 tbsp olive oil
- 1 can diced tomatoes, 16 oz
- 1 small onion, diced (optional)
- 1/2 head cabbage, sliced thinly
- 4 cup chicken broth
- 2 cup water, or use more chicken broth for deeper flavor
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- Salt and black pepper to taste
Instructions
- For Instant Pot/Pressure Cooker: Set your pot to sauté mode and add olive oil. If making homemade meatballs, form them into equal sizes now. Otherwise, add ground beef with a pinch of salt and pepper. Cook until the ground beef is no longer pink, then turn the pot off. If adding chicken, use precooked shredded chicken or cut fresh breasts into thin strips so they cook quickly. Add all remaining ingredients into your pot, placing the sliced cabbage on the very top. Close the lid and steam valve, then press the “Rice” button. If your model doesn’t have a “Rice” button, set it to high pressure for 12 minutes, followed by a quick release of steam. Once done, carefully stir the contents and serve.
- For Stovetop Method: In a large stockpot or Dutch oven over medium-high heat, add olive oil. If using ground beef for meatballs, form them and brown them on all sides, or brown the loose ground beef until no longer pink. Drain any excess fat. If adding diced onion, sauté it with the meat until softened. Add the diced tomatoes, chicken broth, water, and all seasonings (garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper). Stir well. Add the sliced cabbage and any pre-cooked chicken. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30-40 minutes, or until the cabbage is tender to your liking. Stir occasionally.
- Serving Suggestions: Stir the cooked soup and serve hot. Garnish generously with slices of fresh avocado, a sprinkle of shredded cheese, and a dollop of sour cream on top for an extra creamy texture. Season with additional salt and pepper to taste. Enjoy your delicious and simple cabbage recipe!
Nutrition
Calories: 444kcal,
Carbohydrates: 10g,
Protein: 30g,
Fat: 32g,
Saturated Fat: 10g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 15g,
Trans Fat: 1g,
Cholesterol: 110mg,
Sodium: 704mg,
Potassium: 770mg,
Fiber: 3g,
Sugar: 5g,
Vitamin A: 373IU,
Vitamin C: 48mg,
Calcium: 93mg,
Iron: 4mg
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
Ninja Foodi Cabbage Soup: A Pressure Cooker Alternative
For those utilizing a Ninja Foodi or any other brand of multi-cooker that offers pressure cooking functionality, you can seamlessly follow the Instant Pot directions outlined above. The primary difference will be the specific lid used for pressure cooking; ensure you’re using the pressure cooking lid (the one that is not permanently attached) for this method. The timings and steps for sautéing and pressure cooking will be essentially the same, making this a straightforward process for Ninja Foodi users to achieve a wonderfully tender and flavorful cabbage soup.
Slow Cooker Method: Effortless Cabbage Soup
If you prefer the convenience of a “set it and forget it” approach, this cabbage soup adapts beautifully to a slow cooker. You can follow our general guidelines for Crockpot cabbage soup and simply incorporate the meat elements from this recipe. To prepare, begin by browning your chosen meat (ground beef or meatballs) in a separate skillet with olive oil before adding it to the slow cooker. This crucial step locks in flavor and texture. You can also sauté diced onion and celery together until softened before adding them to the slow cooker for an enhanced aromatic base. Combine all ingredients in your slow cooker, ensuring the cabbage is nestled on top. Cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the flavors have melded beautifully. This method delivers a deeply satisfying soup with minimal hands-on effort.
Cabbage Soup Recipe on the Stove: The Traditional Way
Embracing the traditional stovetop method yields a wonderfully comforting cabbage soup that simmers to perfection. After browning your meat and sautéing any aromatic vegetables like onion and celery as described in the slow cooker section, gather all your ingredients. Into your large stockpot, over medium-high heat, add the browned meat, diced tomatoes, chicken broth, water, and all your chosen seasonings. Place the thinly sliced cabbage leaves on top, allowing them to gently steam and soften into the broth. Season generously to taste with salt and black pepper from the start.
For those who enjoy a bit more substance, diced potatoes can be a fantastic addition. If including potatoes, cut them into small, bite-sized pieces to ensure they cook through evenly and become tender alongside the cabbage.
- Bring the soup to a gentle boil in your pot. Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 5 minutes to start the cooking process for the cabbage.
- After 5 minutes, uncover the pot, gently fold the contents together, stirring from the bottom to combine all ingredients. Check the tenderness of the cabbage and potatoes (if using). The primary goal is to ensure your meat is fully cooked and then continue simmering until the vegetables reach your desired level of softness.
- Once everything is perfectly tender, your stovetop cabbage soup is ready!
Serve this delightful soup hot, garnished with your favorite toppings. Shredded Parmesan cheese or fresh slices of avocado are my top recommendations for adding a creamy, savory finish. Adjust the seasoning with additional salt to taste before enjoying your satisfying and simple cabbage recipe. This timeless dish is sure to become a beloved fixture in your kitchen.