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This anti-inflammatory cabbage soup is extremely hearty, healthy and delicious. It is packed with ground beef, mushrooms, and high fiber cabbage for an all-in-one meal!
This easy, one pot anti-inflammatory cabbage soup delivers a deeply comforting flavor profile. It also packs a heavy dose of lean protein and gut healthy fiber. The recipe starts by browning ground beef in a single pot alongside diced onions, carrots, celery, and sliced mushrooms, building a robust, savory base.
What sets this soup apart is its dynamic blend of anti-inflammatory spices and rich broth. Turmeric, ginger and garlic are toasted directly with the beef and vegetables to unlock their full depth of flavor.
Simmering everything together in a combination of broths allows the shredded cabbage to break down into tender ribbons.
If you like this recipe, you will also love my Easy Beef Cabbage Soup or my Creamy Cabbage White Bean Soup.
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Anti-Inflammatory Cabbage Soup
Equipment
Ingredients
- 2 tbs olive oil
- 1 medium onion, diced
- 2 large carrots, sliced into rounds
- 3 celery stalks, diced
- 8 oz (225 g) baby bella mushrooms, sliced
- 1 tbs ginger paste
- 5 cloves garlic, minced
- 1 lb (0.45 kg) ground beef
- 1 tsp each salt, garlic powder, onion powder
- 1 tsp turmeric
- 1/2 tsp each cumin + chili powder
- 5 cups (350 g) cabbage, chopped
- 2 cups (0.50 l) beef bone broth
- 4 cups (0.95 l) low sodium chicken broth
- 1 tbs apple cider vinegar
- 1 cup (0.25 l) water
- Optional Garnish: lime juice + chopped chives
Instructions
- Heat the olive oil in a large pot over medium-high heat, sauté the onions, carrots, celery for 2-3 minutes. Next, add in the mushrooms and sauté for 4-5 minutes. Stir in the ginger and garlic for 30 seconds. Using a wooden spoon, break up the ground beef for 5 minutes or until no longer pink. Add in the salt, garlic powder, onion powder, turmeric, cumin and chili powder and stir until all are coated. Then, stir in the cabbage and let it cook down for 5 minutes. Add in the beef broth, chicken broth, apple cider vinegar, water and stir. Bring to a gentle boil, reduce heat to low, cover and simmer for 30 minutes. Taste and adjust the salt and any seasoning if needed. Serve with lime juice and top with chopped chives.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use any ground meat you prefer.
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