Protein and Fiber Meet Flavor
I recently had a great sausage, tomato, cabbage soup at one of our favorite Portland spots, Laurelhurst Market. That kicked off a recipe research stint that eventually led me to this NYT cabbage roll soup. Carolina’s recipe uses sauerkraut as a punchy cabbage upgrade and shortcut ingredient.
Fermented cabbage, huh? Interesting.
So I combined a jar of napa cabbage kimchi with lean ground beef, a can of white beans, gochujang, and a few other ingredients.
It’s a super easy soup to make. Other than slicing some green onion and browning ground beef, it’s basically a dump soup. You can simmer longer than the recipe calls for, but I served within 30 minutes of starting the soup.
Hope you enjoy the soup! If you do, I’m always happy to read recipe reviews.
And for more soup, check out my curried chicken soup or upgraded tomato beef soup recipes before you go.
High Protein Beef and Cabbage Soup
Ingredients
- 1 Tablespoon Olive Oil
- 16 oz Extra Lean Ground Beef
- 3 Tablespoons Gochujang
- 2 Tablespoons Coconut Aminos, or low sodium soy sauce
- 3 Green Onions, thinly sliced, green and white parts separated
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Ginger
- 10 oz (1 ⅓ cup) Kimchi, roughly chopped if in larger pieces*
- 15 oz can Great Northern Beans, drained
- 4 cups Chicken or Beef Bone Broth
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ground beef and brown one side for a few minutes before breaking apart and fully cooking.
- Add the white parts of the sliced green onion, gochujang, garlic, ginger, and coconut aminos to the fully cooked beef. Stir everything together and cook until fragrant, about a minute.
- Add the kimchi, beans, and broth. Bring to a low boil before reducing the heat to low. Cover the pot and simmer for about 10 minutes before serving.
- Salt to taste before serving. Garnish with the remaining sliced green onion, toasted sesame seeds, and gochugaru (Korean chili flakes).
