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This Keto Cabbage Soup Recipe is one of those simple, satisfying recipes that proves healthy eating doesn’t have to be complicated.
Made with green cabbage, ground beef, and tomatoes, it’s warm, hearty, and perfect for busy weeknights – especially when you want comfort without the carbs.
It’s a quick, one-pot meal that tastes even better the next day, and it freezes beautifully – exactly what every mom (and anyone juggling work, kids, and real life) needs.
Serve it with a slice of avocado, a sprinkle of Parmesan, or even a dollop of sour cream if you like things creamy.
Why You’ll Love This Recipe
- Cozy comfort food. Perfect for cold days when you crave warmth without heaviness.
- One-pot wonder. Minimal cleanup and maximum flavor.
- Keto-friendly. Low in carbs, rich in protein and fiber.
- Flexible. Works with ground beef, turkey, or even sausage.
- Meal prep magic. Freezer-friendly and reheats beautifully.
Ingredients for Keto Cabbage Soup
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or ground turkey)
- 6 cups shredded green cabbage
- 1 large carrot, diced (optional for keto dieters)
- 2 stalks celery, chopped
- 15 oz canned tomatoes, diced
- 5 cups broth (beef broth, chicken broth, or vegetable broth)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf (optional)
- 1/4 cup grated Parmesan cheese (for serving, optional)
How to Make Keto Cabbage Roll Soup
Sauté the onions and garlic.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant. Stir in the minced garlic.
Brown the ground beef.
Add the ground beef to the pot. Season with a little salt and pepper, then cook for about 7–8 minutes, breaking it apart with a wooden spoon until it’s fully browned and crumbly.
Add the seasonings.
Sprinkle in the thyme, oregano, paprika, and any other favorite spices. Stir well to coat the meat and release their aroma.
Add tomatoes and cabbage.
Pour in the diced tomatoes (with their juices) and add the shredded cabbage. Stir everything together so the flavors start to combine.
Add broth and simmer.
Pour in the broth and toss in a bay leaf. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for about 25 minutes, or until the cabbage is tender and the soup is rich and flavorful.
Taste and finish.
Season with more salt and pepper to taste. Serve hot, and top with grated Parmesan if you like.
Instant Pot (Pressure Cooker) Method
- Set the Instant Pot to Sauté mode.
- Add oil and ground beef, cooking until browned.
- Stir in onion and garlic, cooking for another 2 minutes.
- Add the rest of the ingredients (except Parmesan cheese).
- Close the lid, set valve to sealing, and cook on high pressure for 20 minutes.
- Quick release pressure, remove the bay leaf, and stir.
- Serve warm, garnished with Parmesan cheese if desired.
Tips for Success
- For extra creaminess, stir in a spoonful of heavy cream or sour cream before serving.
- Don’t skip browning the meat. It adds a deep, rich flavor base.
- Use a good-quality broth. It makes all the difference.
- Add a splash of Worcestershire or soy sauce for extra umami.
- For a thicker soup, simmer uncovered for the last 5 minutes.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stovetop or in the microwave until hot.
Frequently Asked Questions
Yes. Ground turkey, pork, or even chopped ham all work well.
Absolutely. Cabbage is low-carb, high-fiber, and perfect for keto soups.
Yes – use veggie broth and skip the meat. Add mushrooms or lentils for texture.
Add extra veggies like zucchini or bell peppers, or top with shredded cheese or avocado slices.
Yes, it freezes and reheats beautifully – perfect for meal prep.
Serving Ideas
- This soup is satisfying on its own, but it also pairs beautifully with:
- A sprinkle of Parmesan or chili flakes for extra kick
- A fresh green salad or cauliflower mash
- Keto garlic bread or almond flour crackers
More Keto recipes:
- Spicy Keto Carnitas from Cassidy’s Craveable Creations – are simple to make, fall-apart tender with crispy edges, and ridiculously flavorful for the ultimate taco experience. They can be made in the Instant Pot or Slow Cooker.
- Low-Carb Cabbage With Chicken
- Corned Beef And Cabbage Recipe
- Canned Red Bean Soup
Enjoy this delicious Keto Cabbage Roll Soup for a warm, comforting, and low-carb meal that the whole family will love!
Keto Cabbage Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 6 cups shredded cabbage
- 15 oz diced tomatoes
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp thyme
- 1 bay leaf
- 5 cups beef broth
Instructions
- Heat olive oil in a pot. Sauté onion and garlic for 2–3 minutes.
- Add ground beef, season, and cook until browned.
- Add spices, tomatoes, and cabbage. Stir well.
- Pour in broth, add bay leaf, and simmer 25 minutes until cabbage is tender.
- Adjust seasoning and serve warm with Parmesan if desired.
Video
Notes
- Use lean beef for a lighter version or higher fat for richer flavor.
- Add carrot or celery for extra nutrients (optional for keto).
- To thicken, simmer uncovered for 5 minutes at the end.
This Keto Cabbage Roll Soup makes about 12 one-cup servings. Each serving contains around 145 calories and roughly 5 net carbs, depending on the exact ingredients you use. If you choose a higher-fat ground beef or add vegetables like carrots or celery, the calorie count may increase slightly, but it will still remain a light and balanced meal that fits easily into most low-carb or keto plans. What type of ground beef should I use?
You can make this recipe with either lean or higher-fat ground beef, depending on your preference and dietary goals. Lean ground beef (85–90% lean) will give you a lighter soup with less grease and a cleaner broth. Ground beef with more fat, such as 80% lean, will add a deeper, richer flavor and a more satisfying texture. If you use fattier beef, you might want to skim off any excess fat after browning the meat. Both versions taste great, so it really comes down to how hearty you like your soup. Can I use other vegetables in this cabbage soup?
Definitely. Even though this soup already includes onion, garlic, tomatoes, and cabbage, you can easily make it your own by adding more vegetables. Keep in mind that adding extra veggies can slightly change the nutritional profile and make it a bit less keto-friendly. Still, if you are not strictly tracking carbs, carrots, celery, zucchini, or bell peppers are excellent additions. For a heartier soup, you can even toss in a few diced potatoes or cauliflower florets for texture. How can I make this soup even more flavorful?
Flavor in soups like this comes from layering and taking your time with each step. Always start by browning the ground beef well; this builds the base of flavor. Use a high-quality beef broth or stock, and don’t be afraid to season generously. I love adding a mix of thyme, paprika, and oregano, along with bay leaves and garlic for aroma. You can also deglaze the pan after browning the meat by adding a splash of broth and scraping up the browned bits from the bottom — that’s where all the flavor hides. If you like a touch of acidity, a small splash of Worcestershire or soy sauce works beautifully. Instant Pot (Pressure Cooker) Method
If you prefer to use an Instant Pot or pressure cooker, the ingredients remain the same, but the process is even faster. Set your Instant Pot to Sauté mode for about 15 minutes and let it heat up. Add olive oil (optional) and ground beef, and cook until the meat is no longer pink, about 5 minutes. Stir in the onion and garlic and cook for another 2 minutes to release their aroma. Next, add the diced tomatoes, broth or bone broth, seasonings, salt, pepper, and bay leaf. Layer the shredded cabbage on top. Close the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes. Once done, carefully switch the valve to Venting for a quick pressure release. Open the lid, remove the bay leaf, and taste for seasoning. Add more salt or pepper if needed, and serve the soup hot. The Instant Pot method creates a rich, comforting broth and tender cabbage in a fraction of the time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What, no celery & carrots??? All key ingredients and still very healthy for you too!!! Not to mention broccoli, cauliflower, zucchini & yellow squash…
Awesome!
After a few months of peeling pounds with only cheese, egg, onion, jalepeño ‘n ground venison omelets, an occasional beefsteak when I’m feelin froggy ‘n twice-a-day walking (am down from 255lb to 215lb) and only 35lb more to go (180lb target), this dish’ll make that last bit much more bearable. I used Hunt’s fire roasted ‘n diced tomatoes with only 21 carbs in a 14.5oz can. 100% carb free can get boring. Some of U know what I mean.
I tossed in a sprig of fresh dill & 7-10 fresh basil leaves at the last stage, FYI.
Great! This is my favorite soup!
I’m making this now in my instant pot but see that you instruct to set for 20min. However, when I cook regular cabbage soup, I only set for 8 minutes. Since the meat is already cooked, I’m concerned the 20 minutes my over cook it. Thoughts?
Hi, you can try 8 minutes instead. I don’t like firm cabbage, this is why I cook it for 20 min. I also do quick release. Do you let the pressure release manually?
I added a few items to the recipe to send it over the top! I added a chopped up strip of bacon to saute with the onions and garlic before adding the ground beef. I added 1 tsp of garlic, and 1/2 tsp of cinnamon to the spice ingredients. Adding these two additional spices gives the recipe more of a Mediterranean flare. It’s one of the best soups I’ve made to date!
Easy soup to make and oh so good! Will try other soup recipes on this site!
Thank you!