Cabbage and Hamburger Soup: Easy Low-Carb Comfort Food

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Dive into the cozy embrace of cabbage and hamburger soup. This dish warms the soul on crisp evenings.

It’s a keto-friendly powerhouse, brimming with bold flavors. You’ll savor its rich, savory depth. Preparation is a breeze, perfect for hectic days.

It’s gluten-free and loaded with nutrients. The combo of ground beef and cabbage delivers a hearty bite. It’s wallet-friendly and endlessly customizable.

Toss in your favorite spices or veggies. Even novice cooks can nail it. Ready in about 45 minutes, it serves four. Enjoy a steaming bowl of comfort. This soup is a staple for healthy, low-carb living.

Why Choose This Recipe?

This soup is a fantastic option. It’s low in carbs, ideal for keto diets. Cabbage is rich in fiber and vitamins. Ground beef provides protein and healthy fats.

You control the ingredients, unlike store-bought soups. It’s more cost-effective than dining out. The recipe uses simple, pantry-friendly items.

You avoid processed additives found in canned soups. It’s filling yet light on the stomach. The dish suits various dietary needs. You can tweak it for extra flavor. This makes it a go-to for healthy eating.

Why This Recipe Works

• Balanced ingredient ratios: The beef and cabbage ratio ensures a hearty yet light soup.
• Simple cooking method: One-pot cooking reduces cleanup and enhances flavors.
• Keto compatibility: Low-carb ingredients keep it diet-friendly.
• Flavor infusion: Slow simmering melds spices, beef, and vegetables perfectly.
• Versatile base: The recipe adapts easily to different spices or add-ins.
• Nutrient density: Cabbage and beef deliver vitamins, fiber, and protein.
• Minimal prep: Basic chopping and browning make it beginner-friendly.

Essential Ingredients

• 1 pound ground beef (80/20 for keto)
• 1 small head of cabbage (about 4 cups, chopped)
• 1 medium onion (diced, about 1 cup)
• 2 cloves garlic (minced)
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 4 cups beef broth (low-sodium)
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 bay leaf
• Optional: 1/4 teaspoon red pepper flakes (for heat)
• Optional toppings: fresh parsley, shredded cheese, or sour cream

Substitutions:

• Ground turkey or chicken for beef
• Vegetable broth for beef broth (vegetarian option)
• Fresh tomatoes (1.5 cups, diced) for canned

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Can opener
• Ladle for serving

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How to Make Cabbage and Hamburger Soup

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef. Break it apart with a wooden spoon.
3. Cook for 5-7 minutes until browned. Drain excess fat if desired.
4. Add diced onion and minced garlic to the pot.
5. Sauté for 3-4 minutes until onions soften.
6. Stir in smoked paprika, oregano, salt, pepper, and optional red pepper flakes.
7. Cook for 1 minute to release aromas.
8. Add chopped cabbage. Stir to combine.
9. Pour in diced tomatoes, beef broth, and water.
10. Add the bay leaf.
11. Bring the mixture to a boil.
12. Reduce heat to low. Cover the pot.
13. Simmer for 25-30 minutes until cabbage is tender.
14. Stir occasionally to prevent sticking.
15. Taste and adjust seasoning if needed.
16. Remove bay leaf before serving.
17. Ladle into bowls. Add optional toppings like parsley or cheese.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

Tips for Success

• Brown the beef well: This adds depth to the soup’s flavor.
• Chop cabbage evenly: Uniform pieces ensure consistent cooking.
• Use low-sodium broth: It prevents the soup from becoming too salty.
• Simmer gently: Low heat melds flavors without overcooking cabbage.
• Make ahead: Flavors improve after a day in the fridge.
• Freeze in portions: Use freezer-safe containers for easy meals.
• Add toppings last: Fresh herbs or cheese enhance presentation and taste.
• Taste as you go: Adjust spices to suit your preference.

Nutritional Information

Per serving (1/4 of recipe, approximately 2 cups):

• Calories: 320 kcal
• Fat: 20g (12g saturated)
• Protein: 22g
• Total Carbs: 12g
• Fiber: 4g
• Net Carbs: 8g

Note: Values vary by ingredient brand. Check labels for keto or gluten-free compliance. Consult a nutritionist for precise dietary needs.

Customizing the Recipe

This soup is highly adaptable. Add zucchini or bell peppers for extra veggies. Swap oregano for thyme or rosemary for a different flavor.

For a spicier kick, include more red pepper flakes or a dash of hot sauce. Try ground sausage for a richer taste.

For vegetarian versions, use lentils or mushrooms instead of beef. Experiment with fresh herbs like dill or basil.

Top with avocado slices for creaminess. Mix in a tablespoon of heavy cream for a richer broth. Adjust salt for low-sodium diets. The possibilities are endless.

Common Mistakes to Avoid

• Overcooking cabbage: It can turn mushy. Check after 20 minutes.
• Not draining beef: Excess fat makes the soup greasy.
• Skipping sautéing: Onions and garlic need softening for flavor.
• Using high-sodium broth: It overwhelms the dish. Opt for low-sodium.
• Ignoring seasoning: Taste and adjust before serving.
• Overcrowding the pot: Ensure enough space for even cooking.
• Forgetting the bay leaf: Remove it to avoid bitterness.

Storage and Reheating

Store leftovers in an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months in freezer-safe containers.

Leave space for expansion when freezing. Reheat on the stovetop over medium heat. Stir occasionally until hot, about 5-7 minutes.

For microwave reheating, use a microwave-safe bowl. Heat in 1-minute intervals, stirring between. Avoid boiling to maintain texture. Thaw frozen soup in the fridge overnight before reheating. Label containers with dates for freshness.

Pairing Suggestions

Serve with keto-friendly sides like cauliflower rice. A crisp green salad with olive oil dressing complements the soup.

For drinks, try sparkling water with lemon. Unsweetened iced tea works well too.

For dessert, enjoy a keto chocolate mousse. Keep pairings low-carb to match the soup’s dietary focus. Fresh herbs in sides enhance the meal’s vibrancy.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works well. They’re leaner but still flavorful. Adjust cooking time slightly, as they cook faster than beef.

How can I make this soup vegetarian?

Replace beef with lentils, mushrooms, or plant-based meat. Use vegetable broth instead of beef broth. Keep other ingredients the same.

Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

How do I prevent soggy cabbage?

Simmer gently and check after 20 minutes. Overcooking makes cabbage mushy. Cut pieces uniformly for even cooking.

Is this soup keto-friendly?

Yes, it’s low in net carbs (8g per serving). Use no-sugar-added tomatoes and check broth labels for compliance.

Can I make this in a slow cooker?

Yes. Brown beef and sauté onions first. Add all ingredients to the slow cooker. Cook on low for 6-8 hours.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat gently to preserve texture. Freeze for longer storage.