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Savory Beef & Cabbage Soup

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5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Yield 14 cups (6 servings)
Category Main Dish, Soup
Cuisine American


Who knew you could create a super savory bowl of beef and cabbage soup in just 40 minutes? The secret lies in using a tender cut of beef and a few workhorse ingredients like anchovies, tomato paste and cumin seeds. Be sure to finish each bowl with a sprinkling of minced lemon zest for a bright, aromatic finish.


  • 1 ½ pounds ribeye steak, trimmed and cut into 1-inch chunks
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons anchovy paste, or two anchovies
  • 1 onion, chopped (2 cups)
  • 1 tablespoon minced fresh garlic
  • 3 stalks celery, cut into ½-inch chunks
  • 2 ½ teaspoons cumin seeds
  • 1 heaping tablespoon dried Italian seasoning (1 tablespoon + 1 teaspoon)
  • 1 (28-ounce) can diced tomatoes with their juices
  • 4 cups low-sodium chicken broth, beef broth or beef stock
  • ½ small green cabbage, cut into chunks (5 cups)
  • Minced lemon zest, optional


  • Melt butter in a large pot or Dutch oven over medium heat. Pat beef dry with paper towels, then season with 1 teaspoon kosher salt. Add beef to pot, increase heat to high and cook until browned all over, about 4 minutes. Use a slotted spoon to transfer beef to a bowl; reserve drippings in pot.
    chunks of beef browning in a large Dutch oven
  • Add tomato paste and anchovy paste; cook over high until fragrant, browned, and bubbly, 1 minute.
  • Add onion and garlic; season with ½ teaspoon salt then decrease heat to medium low and cook until onion has softened but not browned, 5 minutes.
    onion and tomato paste cooking in a large dutch oven
  • Add celery, cumin, italian seasoning, and 1 teaspoon salt; increase heat to medium and cook 2 minute.
    celery, onion cooking in a large pot with tomato paste
  • Add tomatoes and their juices, broth, 2 cups water, and cabbage; bring to a boil over high then reduce heat to medium and simmer until vegetables are tender, 10–15 minutes.
  • Add beef and cook until warmed through. Season with salt and pepper to taste. Top each serving with lemon zest


Store this soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat over medium-low just until warmed through. Avoid vigorously boiling, which will over-cook the beef.


Serving: 1/6 recipeCalories: 443kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 8gCholesterol: 135mgSodium: 733mgFiber: 4gSugar: 6g
Keywords Beef Cabbage Soup
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