Beef & Cabbage Soup
Practical tips for making, storing, and customizing Sandra's Gramma beef and cabbage soup. Substitutions, freezing, thickness, and low-sodium swaps.
This recipe was written by Sandra's Gramma
Submitted by: Sandra from 37 Cooks
- Brown and drain the ground beef, then cook briefly with cabbage and shallots before adding liquids and seasonings.
- Include canned tomatoes, beans, vegetables, and broth, then simmer 30 to 60 minutes for best flavor.
- Cool fully before refrigerating or freezing; use low-sodium swaps and simple substitutions as needed.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use fresh shallots instead of dried shallots?
Yes. Replace 1/2 cup dried shallots with about 3 to 4 small fresh shallots, finely chopped, or use one small onion. Add them when you brown the meat so they soften and sweeten.
Can I substitute ground beef with turkey or chicken?
Yes. Use ground turkey or chicken the same way, but you may need a little oil because they are leaner. Brown and drain as directed and watch cooking time since lean meats cook faster.
How can I make the soup thicker?
Simmer the soup longer with the lid off to reduce liquid. For a quicker method, mash some of the kidney beans in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until it thickens.
How long can I store the soup in the fridge or freezer?
Refrigerate up to 3 to 4 days in an airtight container. Freeze up to 3 months. Cool to room temperature before sealing, thaw overnight in the fridge, then reheat on the stove until hot.
Can I use fresh tomatoes instead of a 28-ounce can?
Yes. Use about 4 cups of chopped fresh tomatoes with their juices. You might need to cook a bit longer for the flavors to blend and to reach the same liquid level.
How do I lower the sodium in this recipe?
Use low-sodium or homemade beef broth and skip or reduce the bouillon. Use no-salt-added canned tomatoes and rinse the canned beans well. Taste before adding extra seasoning.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the beef, then combine all ingredients and cook on low for 6 to 8 hours. For an Instant Pot, brown using Sauté, add ingredients, pressure cook on high for 10 minutes, and allow a 10-minute natural release.
Can I use fresh shallots instead of dried shallots?
Yes. Replace 1/2 cup dried shallots with about 3 to 4 small fresh shallots, finely chopped, or use one small onion. Add them when you brown the meat so they soften and sweeten.
Can I substitute ground beef with turkey or chicken?
Yes. Use ground turkey or chicken the same way, but you may need a little oil because they are leaner. Brown and drain as directed and watch cooking time since lean meats cook faster.
How can I make the soup thicker?
Simmer the soup longer with the lid off to reduce liquid. For a quicker method, mash some of the kidney beans in the pot or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until it thickens.
How long can I store the soup in the fridge or freezer?
Refrigerate up to 3 to 4 days in an airtight container. Freeze up to 3 months. Cool to room temperature before sealing, thaw overnight in the fridge, then reheat on the stove until hot.
Can I use fresh tomatoes instead of a 28-ounce can?
Yes. Use about 4 cups of chopped fresh tomatoes with their juices. You might need to cook a bit longer for the flavors to blend and to reach the same liquid level.
How do I lower the sodium in this recipe?
Use low-sodium or homemade beef broth and skip or reduce the bouillon. Use no-salt-added canned tomatoes and rinse the canned beans well. Taste before adding extra seasoning.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the beef, then combine all ingredients and cook on low for 6 to 8 hours. For an Instant Pot, brown using Sauté, add ingredients, pressure cook on high for 10 minutes, and allow a 10-minute natural release.
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