I used to think cabbage soup was bland, but this version changed everything. The key is in the seasoning—the oregano, thyme, paprika, and bay leaf make the broth rich and comforting. I love how this soup is both filling and keto-friendly, and how easy it is to whip up with simple pantry staples. It’s become one of my go-to recipes when I want a nourishing bowl of comfort without the carbs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
6 cups shredded cabbage
1/2 tsp oregano
1 lb ground beef
1 can (15 oz) diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
5 cups beef bone broth (preferably)
1/2 tsp thyme
1/2 tsp paprika
1 bay leaf
Directions
I heat olive oil in a large pot over medium heat.
I add the chopped onion and sauté for 2–3 minutes, stirring frequently.
I stir in the garlic, ground beef, salt, and pepper. Using a wooden spatula, I break the meat apart and cook for about 7–8 minutes until it’s fully browned.
I add the beef bone broth, shredded cabbage, bay leaf, thyme, oregano, paprika, and diced tomatoes (with juice).
I bring the soup to a simmer and cook for 25 minutes, until the cabbage is tender and everything is well blended.
I season with additional salt and pepper to taste before serving hot.
Servings and Timing
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
Spicy Kick: I add a pinch of red pepper flakes or cayenne for a spicier version.
Chicken Option: I use ground chicken or turkey instead of beef for a leaner twist.
Cheesy Version: A sprinkle of shredded cheddar or Parmesan on top adds richness.
Extra Veggies: I sometimes toss in chopped zucchini or spinach at the end for more nutrients.
Tomato-Free: I leave out the tomatoes and add more broth if I want it even lower in carbs.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat or microwave individual portions until hot. It also freezes well—just cool it completely, portion it into freezer-safe containers, and store it for up to 3 months. I thaw it overnight in the fridge before reheating.
FAQs
Is cabbage soup really keto-friendly?
Yes, it is! This version is made with low-carb ingredients and has just about 5g net carbs per serving, making it perfect for a keto diet.
Can I make this in an Instant Pot?
Absolutely. I sauté the beef and onions on the “Sauté” setting, then add the remaining ingredients (placing the cabbage on top), seal the lid, and cook on high pressure for 20 minutes. After quick-releasing the pressure, it’s ready to serve.
Can I use pre-shredded cabbage?
Yes, I often use pre-shredded cabbage to save time. Just make sure it’s fresh and not coleslaw mix with added carrots.
How do I make the broth richer?
Using beef bone broth adds great depth, but I also like adding a splash of Worcestershire sauce or a tablespoon of tomato paste for extra umami.
What’s the best way to cut the cabbage?
I remove the tough core, then slice the cabbage into thin strips. Thinner slices cook faster and blend better with the other ingredients.
Conclusion
This Keto Cabbage Soup is proof that simple ingredients can create big flavor. With nourishing vegetables, savory broth, and a perfect blend of seasonings, it’s a comforting dish that fits beautifully into a low-carb lifestyle. Whether I’m cooking for the week or warming up on a chilly evening, this soup always delivers.
