This easy, no-fuss Beef and Cabbage Soup is hearty, satisfying, and naturally low in carbohydrates. Tender stew meat combines with fresh bell peppers and generous amounts of cabbage in a slightly spicy, flavorful broth. Enjoy it on its own or serve it over riced cauliflower for a low-carb option. If you prefer more carbs, steamed rice is a great accompaniment for family members who want it.
Low-Carb Stuffed Pepper Soup
If you’re new to low-carb eating, this recipe is a great place to start. It’s a low-carb reinterpretation of a classic stuffed pepper stew, replacing corn and rice with cabbage and riced cauliflower while keeping the bold, comforting flavors you expect. The result is a rich, satisfying soup that still feels like a hearty meal.
Riced cauliflower is an excellent low-carb stand-in for rice: it mimics the texture closely and blends into strongly seasoned soups without overpowering the overall flavor. If you haven’t tried it yet, mix it with this soup and you’ll likely be pleasantly surprised.
Try more of my Soup Recipes here!
Low-Carb Beef and Cabbage Soup — Shopping List
Here’s a concise shopping list for this recipe. For exact quantities and full instructions, see the recipe card below.
- Stew meat (beef)
- Olive oil
- Salt and pepper
- Butter
- Onion
- Red bell pepper
- Yellow bell pepper
- Garlic
- Dry red wine (optional)
- San Marzano tomatoes (canned)
- Red pepper flakes
- Hungarian paprika
- Beef bouillon or au jus powder
- Tri-color cabbage (shredded)
- Riced cauliflower (for serving, optional)
How to Make Spicy Beef and Cabbage Soup
Below is a straightforward overview of the process so you know what to expect. Follow the detailed recipe card for exact amounts and timing.
- Brown the meat — Heat oil in a large Dutch oven and brown the stew meat in batches. Remove and set aside once nicely browned.
- Sauté the vegetables — Melt butter in the same pot, then cook diced onion and bell peppers until softened. Add garlic at the end and cook briefly.
- Build the broth — Deglaze with red wine if using, then add water, canned tomatoes, paprika, red pepper flakes, and beef bouillon or au jus powder. Return the meat to the pot and simmer.
- Add the cabbage — After the soup has simmered and flavors have melded, stir in shredded cabbage and simmer until tender.
- Finish and serve — Taste and adjust seasoning, then serve the soup on its own or over steamed riced cauliflower for a low-carb meal.
Beef and Cabbage Soup — FAQ
Can I replace Johnny’s Au Jus powder?
Yes. If you don’t have au jus powder, substitute your preferred beef bouillon or stock base to achieve a similar savory depth.
What’s the best way to reheat leftovers?
Reheat portions in the microwave or on the stovetop over medium heat. Store riced cauliflower separately from the soup to keep its texture.
Follow on Instagram for more!
More Great Low-Carb Recipes
- Grilled Buffalo Chicken
- Greek Salad
- Traeger Grilled Ribeye
- Grilled Venison Chops
- Goat Cheese Stuffed Bell Pepper Poppers (skip any sweet glaze for low-carb)
- Grilled Pork Tenderloin
- Traeger Grilled Venison Backstrap
- Ninja Creami Protein Ice Cream (a higher-protein frozen option)
Low-Carb Beef and Cabbage Soup
A savory, stuffed-pepper-inspired soup made with stew meat, bell peppers, tomatoes, and shredded cabbage. Serve with riced cauliflower to keep it low-carb.
Ingredients
- 2 pounds stew meat
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, chopped
- ¼ cup dry red wine (optional)
- 8 cups water
- 1 (28-ounce) can San Marzano tomatoes
- ½ teaspoon red pepper flakes
- 3 tablespoons Hungarian paprika
- 2 teaspoons beef bouillon or au jus powder
- 16 ounces tri-color cabbage, shredded
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Season the stew meat with salt and pepper. Brown the meat in batches, then remove and set aside.
- In the same pot, melt the butter. Add the diced onion and bell peppers and cook for 4–6 minutes, stirring frequently until softened.
- Add the garlic during the final minute and stir while it sautés.
- Pour in the red wine to deglaze the pot and simmer for 2–3 minutes if using.
- Add the water, canned tomatoes, red pepper flakes, Hungarian paprika, and beef bouillon or au jus powder. Return the browned meat to the pot. Bring to a simmer and cook for 1 hour.
- Stir in the shredded cabbage and simmer for an additional 30 minutes, or until the cabbage and meat are tender.
- Serve hot, either on its own or over steamed riced cauliflower. Taste and adjust seasoning before serving.
Nutrition Information (per serving)
Calories: 320 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Unsaturated Fat: 7g | Cholesterol: 120mg | Sodium: 395mg | Carbohydrates: 13g | Fiber: 4g | Sugar: 6g | Protein: 39g
Nutrition data is an estimate.