This easy, no-fuss Beef and Cabbage Soup is satisfying, filling, and deliciously (and naturally) low-carb! Filled with tender stew meat, fresh bell peppers, and heaps of cabbage, this slightly spicy soup works great served over some riced cauliflower or all on its own. You can also serve with steamed rice for the carb-lovers in your life.

Low-Carb Stuffed Pepper Soup

Being brand new to the low carb world, I was a little nervous that I’d miss some of my favorite flavors and textures in my food. This was my first meal revamp, and is a low-carb play on our Smoked Stuffed Pepper Stew. We threw out the corn and the white rice in that recipe in tossed in a healthy amount of cabbage and riced cauliflower.

This was my first experience with riced cauliflower, and I was more than pleasantly surprised. It is shockingly similar in texture to rice, and the flavor wasn’t super evident when mixed in with this super flavorful soup.

Want a healthy breakfast or dessert option? Try this Healthy Coffee Cake!

Try more of my Soup Recipes here!

Low Carb Beef and Cabbage Soup shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Stew Meat
Olive oil
Salt
Pepper
Butter
Onion
Red bell pepper
Yellow bell pepper
Garlic
Dry red wine
San Marzano tomatoes
Red pepper flakes
Hungarian paprika
Johnny’s Au Jus Powder
Tri-color cabbage

Love carbs? Try my Sarma Stuffed Cabbage Soup!

How to make Spicy Beef and Cabbage Soup

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Brown

Preheat oil in a Dutch Oven and brown the stew meat in batches. Remove when done browning.

Cook vegetables

Melt some butter in the Dutch Oven. Cook the onions for a few minutes and then add in the bell peppers and cook some more. Add the garlic in last.

Make the soup

Add in the wine, simmer for a few minutes. Add in the water and the rest of the ingredients (except the cabbage) to the pot. Simmer for an hour.

Next add the cabbage and simmer for another 30 minutes.

Cook until tender

At this point your meat will likely be tender, but if it isn’t, continue simmering the soup over medium-low heat until the meat is tender.

Serve

Serve as is, or over riced cauliflower.

Smoked French Onion Soup Recipe

Beef and Cabbage Soup FAQ

Is there anything you can use in place of the Johnny’s Au Jus Powder?

Yup! You can use your favorite beef bouillon if you don’t have the Au Jus powder.

What’s the best way to reheat leftovers?

These are easily reheated in the microwave. Store the riced cauliflower separately from the soup.

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More great low-carb recipes to enjoy

Grilled Buffalo Chicken
Greek Salad
Traeger Grilled Ribeye
Grilled Venison Chops
Goat Cheese Stuffed Bell Pepper Poppers (skip the honey drizzle for low carb)
Grilled Pork Tenderloin
Grilled Venison Backstrap
Ninja Creami Protein Ice Cream – this is made with a Fairlife shake and is an excellent way to get that ice cream fix without all the sugar and calories, with the bonus of having lots of great protein in it!!

Yield: 8 servings

Low-Carb Beef and Cabbage Soup

Name: Low-Carb Beef and Cabbage Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds stew meat; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons butter; 1 medium onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 3 cloves garlic, chopped; 1/4 cup dry red wine; 8 cups water; 1 28-ounce can San Marzano tomatoes; 1/2 teaspoon red pepper flakes; 3 tablespoons Hungarian paprika; 2 teaspoon Johnny’s Au Jus Powder; 16 ounces tri-color cabbage, shredded

We take stew meat and mix it with vegetables and the big bold flavors of a classic stuffed pepper! Serve with riced cauliflower instead of rice.

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

2 pounds stew meat
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, chopped
1/4 cup dry red wine
8 cups water
1 28-ounce can San Marzano tomatoes
1/2 teaspoon red pepper flakes
3 tablespoons Hungarian paprika
2 teaspoon Johnny’s Au Jus Powder
16 ounces tri-color cabbage, shredded

Instructions

Preheat the olive oil in a large Dutch Oven over medium heat. Season the stew meat with the salt and pepper. Brown in small batches and set aside once browned.
In the same Dutch Oven, melt the butter and cook the onions and diced bell peppers for 4-6 minutes, stirring frequently.
Add in the garlic for the last minute of cooking, and stir while sauteing.
Pour in the red wine and let simmer for 2-3 minutes.
Add the water, tomatoes, red pepper flakes, paprika, and Au Jus powder. Bring the soup to a simmer and let cook for 1 hour.
Add the cabbage and let cook for an additional 30 minutes.
Serve over steamed riced cauliflower.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 13gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 120mgSodium: 395mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 39g

Nutrition data provided here is only an estimate.

Nicole Johnson

Website

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.