Keto Cabbage Soup
By Carine Claudepierre
Published on 10/27/2023 - Last updated on 11/25/2023
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This Keto Cabbage soup is a heartwarming low-carb protein soup packed with 20 grams of protein and only 8 grams of carbs. You will love the flavors of this light tomato beef broth soup packed with pieces of ground beef and crunchy green cabbage and celery.
When it’s cold outside, it’s time to make more healthy soup recipes packed with veggies, low-calorie, and high-protein to keep you full for hours.
Cabbage is one of my favorite low-carb vegetables, it’s great in salad as in my Japanese cabbage salad.
How To Make Keto Cabbage Soup
A traditional cabbage soup is not really low in carbohydrates because it contains added sugar most of the time, and some vegetables like carrots increase the net carbs per serving.
Ingredients
Here are the ingredients you need to make a keto-friendly cabbage soup:
- Ground Beef or any ground meat you love, like ground sausage meat, ground chicken, ground turkey, or even plant-based meat alternatives.
- Olive Oil or avocado oil
- Onion – brown or white onion as you like, peeled and finely diced.
- Garlic Cloves – crushed
- Celery Ribs – finely sliced
- Green Cabbage – I am using half a head of a large green cabbage. Core it, then slice it into long strips.
- Beef Broth, chicken broth, or any broth you prefer.
- Tomato Paste
- Canned Tomatoes with their juice
- Paprika
- Salt
- Bay Leaves or a teaspoon of Italian seasoning if you can’t find bay leaves.
- Fresh Flat Parsley
Preparation
- First, prepare the vegetable. Finely slice the celery ribs – make sure you discard the top leaves.
- Remove the hard part of the head of a green cabbage and discard it.
- Then use a long sharp knife to chop the cabbage.
- Finely shred the cabbage into small strips.
- In a large non-stick pot, warm olive oil then stir fry onion and garlic until fragrant and translucent – it takes about a minute.
- Then, add ground beef, breaking the meat into small pieces using a wooden spoon. Cook and stir until the meat is no longer pink and fully cooked on all sides.
- Add the vegetable broth to the pan.
- Next, add all the remaining ingredients. Bring to a boil over medium-high heat. Then reduce to low-medium heat, cover the pot, and simmer the soup for 20 minutes or until vegetables are tender. Taste and add more salt or pepper if you like. Remove the bay leaf and discard. Stir in fresh parsley and add more to your bowl just before serving.
Serving
Serve the keto cabbage soup plain or with some of the below toppings.
- Grated Parmesan
- Shredded cheddar
- Chilli flakes
- Dollop sour cream
- Basil or Parsley
Storage Instructions
Store the leftover cabbage soup in an airtight container in the fridge for up to 4 or 5 days.
Freeze in a sealed container for up to one month. Thaw in the fridge the day before, then rewarm your soup in a microwave-safe bowl or non-stick pot until warm.
Allergy Swaps
Here are some options to adapt this recipe to your liking.
- Meat-Free – You can skip the meat and use a mix of cauliflower rice and ground walnuts instead. Replace the beef broth with vegetable broth.
- Celery – You can swap the celery for red bell pepper, finely diced, or finely chopped zucchini.
Frequently Asked Questions
Below are my answers to your common questions about this recipe.
Yes, you can follow the same instructions to make this recipe in an instant pot. After you cook the meat and add the remaining soup ingredients, cover and cook on low for 3-4 hours.
Yes, a traditional cabbage soup is mostly low-carb, except that it contains higher-carb vegetables like carrots and sometimes added sugar. But, if you want to make cabbage soup lower in carbs and more keto-friendly, make it at home, swap carrots for celery, and remove added sugar.
More Keto Soups
Here’s a list of more keto soups recipe to try this winter.
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Keto Cabbage Soup
Ingredients
- 1 pounds Ground Beef
- 1 tablespoon Olive Oil
- 1 medium Onion brown or white, finely diced
- 3 Garlic Cloves crushed
- 2 Celery Ribs finely sliced
- 3 cups Green Cabbage cored, thinly sliced – half large head of cabbage (1.4 kg)
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 1 can Canned Diced Tomatoes with their juice
- 1 teaspoon Paprika
- 1 Bay Leaf
- ¾ teaspoon Salt
- 2 tablespoons Fresh Parsley
Instructions
- In a large non-stick pot, over medium heat, warm olive oil and add diced onion and garlic. Stir and cook for 1 minute or until fragrant.
- Stir in ground beef, break the meat with a wooden spoon into smaller pieces and cook on all sides until the meat is no longer pink.
- Add all remaining ingredients – except fresh parsley – finely sliced celery, shredded cabbage, beef broth, tomato paste, canned diced tomatoes with their juice, paprika, bay leaf, and salt.
- Stir to combine, then bring to a light boil.
- Reduce to a simmer, cover, and cook for 20-25 minutes or until the vegetables are tender.
- Remove from heat and remove the bay leaf (discard them). Stir in fresh parsley.
- Taste and adjust salt and pepper if needed.
- Serve with more fresh Parsley or grated Parmesan.
Storage
- Store the cooled soup in the fridge for up to 4 days in an airtight container.
- Freeze in an airtight container for up to 1 month and thaw the day before in the fridge. Rewarm in a non-stick saucepan over medium heat.
Tools
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Lovely soup, it was very good.
Thank you!!
I made this soup for dinner last night and my whole family loved it.
This soup is amazing!perfect for a cold winter day.