Mediterranean Cabbage Soup with Ground Beef

A hearty, healthy Mediterranean-inspired cabbage soup made with lean ground beef, vegetables, olive oil, herbs, and a rich tomato broth. This comforting one-pot meal is packed with flavor, fiber, and protein while staying light and nourishing.

Description

This rustic soup combines tender cabbage, savory ground beef, garlic, tomatoes, carrots, and Mediterranean herbs into a cozy and satisfying dish. It’s perfect for meal prep, cold evenings, or a wholesome family dinner. The olive oil, oregano, basil, and optional lemon give it a bright Mediterranean flavor profile.

Ingredients

Main Ingredients

• 1 lb (450g) lean ground beef or lamb
• 1 small green cabbage, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups beef or vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste

Mediterranean Seasonings

• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 1 bay leaf

Optional Mediterranean Additions

• ½ cup chickpeas
• Fresh parsley
• Crumbled feta cheese
• Squeeze of lemon juice

Instructions

Step 1: Brown the Meat

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.

Step 2: Cook the Vegetables

Add onion, garlic, carrots, and celery. Sauté for 4–5 minutes until softened and fragrant.

Step 3: Add Cabbage

Stir in chopped cabbage and cook for another 5 minutes until it begins to wilt.

Step 4: Build the Soup

Add diced tomatoes, tomato paste, broth, bay leaf, oregano, basil, thyme, paprika, salt, and pepper.

Bring to a gentle boil.

Step 5: Simmer

Reduce heat and simmer uncovered for 25–30 minutes until cabbage is tender and flavors combine beautifully.

Step 6: Finish & Serve

Remove bay leaf. Stir in chickpeas if using. Add a squeeze of lemon juice for brightness.

Serve hot topped with parsley and feta cheese.

Mediterranean Flavor Tips

• Use extra virgin olive oil for richer flavor.
• Add zucchini or spinach for extra vegetables.
• Lamb gives a more authentic Mediterranean taste.
• A pinch of red pepper flakes adds warmth.
• Serve with crusty bread or warm pita.

Nutrition (Approximate Per Serving)

• Calories: 280–340
• Protein: 22g
• Carbs: 14g
• Fiber: 5g
• Fat: 16g

Q & A

Q1: Can I make this vegetarian?

Yes. Replace the meat with lentils, chickpeas, or white beans and use vegetable broth.

Q2: Can I freeze cabbage soup?

Absolutely. Let it cool completely and freeze in airtight containers for up to 3 months.

Q3: How long does it last in the fridge?

About 4–5 days stored in a sealed container.

Q4: What type of cabbage works best?

Green cabbage is most common, but Savoy cabbage also works wonderfully.

Q5: Can I make it spicy?

Yes. Add chili flakes, cayenne pepper, or spicy sausage.

Q6: Is this recipe low-carb?

Yes, it’s naturally lower in carbs and high in protein and fiber.

Q7: What can I serve with it?

• Pita bread
• Greek salad
• Rice or quinoa
• Roasted vegetables

Q8: Can I cook this in a slow cooker?

Yes.

• Brown the meat first.
• Add all ingredients to the slow cooker.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

Variations

Greek Style

Add feta, olives, and lemon.

Turkish Style

Use lamb, paprika, cumin, and mint.

Italian Mediterranean

Add cannellini beans and Parmesan.

Vegan Mediterranean

Use lentils, zucchini, and vegetable broth.

Storage Tips

• Refrigerate after cooling.
• Soup thickens overnight and tastes even better the next day.
• Add extra broth when reheating if needed.