Crockpot Cabbage Soup with Hamburger (+ Stove-top Version)

Crockpot Cabbage Soup with Hamburger is one of my favorite soups of all time. It’s so hearty, delicious, and filling. You can sneak a lot of veggies in this soup and the kids will never know it. Serve it with fresh sourdough bread and some parmesan cheese for a satisfying meal. Lots of veggies, nutrient-dense bone broth, and fermented bread – it’s a well-balanced meal.

Something you should know about me is I am a big fan of the crockpot. I use it almost 3x a week on average. It just makes everything so easy. For some reason, I loathe cooking at 4:00 PM. I love to throw in a good meal in the morning, and by the time 5:00 PM rolls around, I know that dinner is taken care of, and I know it will be delicious.

Crockpot cabbage soup with hamburger is one of those meals that will never disappoint. My husband claims he doesn’t like soup, but he asked me for seconds of this soup. I had some leftovers so I ended up freezing the rest and served it a few weeks later. My husband loved it again just as much! He had no idea it came from the freezer that time. I didn’t notice any decline in flavor or texture either. So I would say this is a great recipe to freeze and have ready on hand.

Use the best quality ingredients you can find and this will be your new favorite soup. The quality of the broth you use is very important, as it lends a lot of flavors. Homemade bone broth is delicious and so nourishing. If you can’t make your own bone broth, that’s okay. Find your favorite premade broth and always have it on hand.

If you have a winter garden, this is a good soup to use up some of those winter vegetables like cabbage and cauliflower. Use your canned tomatoes and frozen zucchini from the summertime.

Crockpot Cabbage Soup With Hamburger Tips

Don’t be afraid to salt it well

• Salting this soup right is a big part of the flavor in the end result. I know that a lot of people try to cut back on their salt, so if that is you do what you must. But if it isn’t you, don’t be afraid to salt it generously. Taste as you go to make sure you don’t over salt it, but you will know when it tastes just right. For reference, I add about 1 tsp of salt. Trust me, it’s good.
  

Sliced your cabbage so it’s easy to eat

• I don’t like to slice my cabbage in long strips for this soup. It needs to be cut into smaller pieces so it’s easy to eat. Plus, your kids probably won’t pick it out if it’s not in a huge piece.

Use good quality, grass-fed beef

• Using good-quality beef is a must always, but it really shines in this recipe.

FAQ

Can I freeze the leftovers?

You sure can, it’s a great meal to have in the freezer.

How do I dethaw/heat it up after it has been frozen?

If you know you want it ahead of time, set it out on the counter to thaw. If you’re in a pinch, run it under the sink with hot water. Once it starts to break down, you can put it in a pot on the stove. Add some more beef broth, about a cup or two, and put the lid on. Let it simmer on low-medium heat, stirring occasionally. Heat through until finished.

Can I cook this on the stove-top?

Absolutely. I will provide directions for a stove-top version below.

Do I have to use all the veggies?

No, you can omit any vegetable if you don’t have it. I highly suggest not to skip the cauliflower rice and cabbage though, it’s the best part.

What is a parmesan rind and where do I get one?

A parmesan rind is the end of a parmesan wedge. Once you use a full wedge of parmesan, you are left with that part on the end that is a little dark in color and hard. I save those and put them in my freezer and throw them into soups when needed. It adds so much flavor. If you don’t have a parmesan rind waiting for you to use it, you can buy a wedge of parmesan and cut the rind off (and of course use the parm to garnish the soup). You can omit this if you can’t get your hands on it, but just know you will lose a good amount of flavor.

What if I don’t have V8?

Honestly, I made this with V8 because it is what I had, my husband bought too much. So I’ve been throwing it in this soup to get rid of it and it tastes fabulous. But if you don’t have it, you can use tomato juice or even tomato sauce to replace it. I haven’t tried it with tomato sauce, but I bet it won’t be a make or break it replacement.

Equipment You May Need

• Crockpot
• Cutting board
• Knife
• Cast iron skillet or dutch oven
• Wooden spoon

Ingredients

• 1 lb grass-fed ground beef
• 1/2 head cabbage
• 3 large carrots
• 1 green pepper
• 1 medium yellow onion
• 2 cups cauliflower rice
• 1 zucchini
• 3 cloves garlic
• 1 tbsp olive oil
• 1 can or 12 ounces V8 juice or tomato juice
• 14 ounce can diced or crushed tomatoes
• 6 cups beef bone broth
• 1 parmesan rind
• 2 tsp oregano
• 1 tsp thyme
• 1 bay leaf
• salt and pepper to taste (I recommend 1 tsp salt, see the note above)

How To Make Crockpot Cabbage Soup With Hamburger

Crockpot Version

1. Heat olive oil in a large skillet
2. Brown ground beef and drain grease once browned
3. Add onions and green pepper to skillet, cook until soft
4. Add garlic and saute until fragrant
5. Add the contents of the skillet to the crockpot
6. Add carrots, zucchini, cauliflower rice, and cabbage
7. Add V8 or tomato juice, along with herbs, broth, salt, pepper, bay leaf
8. Cook on low for 6-8 hours
9. Remove parmesan rind before serving
10. Serve with parmesan cheese and sourdough bread or biscuits

Stove-top Version

1. Heat olive oil in a large dutch-oven or heavy bottom pot
2. Brown ground beef and drain grease once browned
3. Add onions to skillet and cook until soft, about 3 minutes
4. Add the carrots, zucchini, cauliflower rice, and cabbage
5. Saute for 1 minute, then add garlic
6. Saute until fragrant
7. Add V8 or tomato juice, diced tomatoes, herbs, broth, salt, and pepper
8. Stir well to combine
9. Add parmesan rind and bay leaf on top
10. Bring to a boil, then reduce to simmer
11. Simmer on the stovetop for at least 45 minutes, stirring periodically.
12. It is done when the cabbage is wilted and the carrots are cooked soft.