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Easy, Not Fast One Pot German Cabbage Soup

Rated as 4.17 out of 5 Stars

"I got this recipe from a restaurant in Michigan. For tastier soup use chicken broth instead of water, but I don't; it costs more. I use Campbell's® soup because it has a better flavor."
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55 m servings 283
Original recipe yields 6 servings


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  1. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; season with salt and pepper. Transfer beef mixture to a bowl.
  2. Put cabbage and water into the skillet; bring water to a boil, reduce heat to medium-low, place a cover on the skillet, and cook cabbage at a simmer until soft, about 30 minutes.
  3. Stir beef mixture and tomato soup into the cabbage mixture; cook until hot, about 5 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 283 calories; 11.2 30.9 17.7 47 1145 Full nutrition

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Read all reviews 5
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This was a fast and easy soup. I think if you served over rice it would taste like cabbage rolls. I halved the garlic and black pepper, omitted the salt, used a bag of coleslaw mix and 2 ten oun...

I simmered the cabbage in V8 & 2 bay leaves. I also added some chopped carrots & celery to that. Also a little worcestershire to taste. It's a good soup base & then tinker to your liking. Hav...

Great recipe as is or for a start off base. i used ground turkey because it just a preference. i also added a sliced carrot, a sprinkling of thyme and some smoked paprika! Delish!!!

My customers love this soup also. I use beef broth instead of water and I add rice.

Cabbage Soup real ymmmie good will make again