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Hot and Sour Cabbage Soup with ginger, scallions, sesame oil, and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  Rich flavorful, tangy, spicy, perfect for chili winter nights! Video. 

A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  

It is the life of the crystal, the architect of the flake, the fire of the frost, the soul of the sunbeam. This crisp winter air is full of it.– John Burrough

This Cabbage Soup Recipe is inspired by Asian Flavors and is full of healthy veggies and nutrients. Made with your choice of ground meat (like ground beef, lamb, ground turkey, chicken) or substitute a plant-based vegan “meat”.  Either way you’ll have a  deep rich broth infused with ginger, garlic and sesame oil -deliciously tangy and spicy.

What I love about this recipe is how adaptable it is and  quick and easy it is to come together (under 30 minutes). It also feels really healthy and nourishing.

Hot & sour Cabbage Soup | 45 Sec Video

Ingredients Notes

  • Your choice of ground meat– beef, lamb, turkey, or  vegan “meatless” ground meat ( Beyond Burger, Impossible Burger, etc)
  • Cabbage ( purple is pretty, but green is fine too)
  • Broth Base chicken, bone, beef or veggie broth
  • Garnish with scallions and/or cilantro, a drizzle of  sesame oil, sesame seeds. Serve over rice, or noodles if you want!
  • See recipe care for detailed ingredients. 

How to make Hot and Sour Cabbage Soup

chopped onion and garlic and ginger on a cutting board

Step One: Prep your veggies.

Chop the onion, garlic ginger.

chopped bell pepper

Chop the Celery and bell pepper.

chopped Celery

Chop half a head of cabbage.

purple cabbage cut in half

Using purple cabbage gives the soup a nice color!
chopped cabbage

Step Two: Brown the meat (or vegan meat)

browning the meat

Step Three: Add the veggies

adding the veggies to the pot

Step Four: Add the broth.

add the broth

Step Five: Simmer and Season.

Add rice vinegar, soy sauce, and sesame oil. Spice it up with sriracha or hot chili paste to taste.

A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  

Step Six: Garnish.

Garnish with scallions or cilantro, a drizzle of   sesame oil, and toasted sesame seeds.

A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  

Hope you enjoy the Asian flavors here, so rich and satisfying!

xoxo

Sylvia

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A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.  

Hot and Sour Cabbage Soup

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: asian
  • Diet: Diabetic

Description

A fast and easy recipe recipe for Hot and Sour Cabbage Soup with ginger, scallions and your choice of ground meat (or sub plant-based ground meat). Vegan-Adaptable.


Ingredients

Units Scale
  • 1 lb ground meat- beef, lamb, turkey, chicken or “meatless” ground meat ( Beyond Burger, Impossible Burger, etc)
  • 1 onion, diced
  • 1 teaspoon salt
  • 48 cloves garlic, chopped
  • 1 tablespoon fresh ginger, grated, or use ginger paste
  • 1/4 teaspoon chili flakes
  • or 1/4 teaspoon black pepper ( or sub 1/8 teaspoon white pepper)
  • 1 red bell pepper, chopped ( or sub a carrot, finely diced)
  • 2 stalks celery, diced (about 2 cups)
  • 1/2 a large cabbage, diced, about 6 cups diced –
  • 6 cups chicken, beef or veggie broth
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce or gluten-free Braggs
  • 1 tablespoon toasted sesame oil
  • 1/2 cup scallions, sliced
  • sriracha or red chili paste, to taste

Garnish with scallions (and/or cilantro) sesame oil, sesame seeds. Serve over rice, or noodles if you want!


Instructions

  1. In a heavy bottom pot or dutch oven, heat 1 teaspoon olive oil. Add the ground meat, onion and salt, and saute over medium-high heat, stirring, breaking the meat apart, stirring about 6 minutes.
  2. Lower heat to medium, add the garlic, ginger, chili flakes and pepper and saute for 2-3 minutes.
  3. Add the bell pepper, celery and cabbage, saute for just a few more minutes, then add the broth. Bring to a simmer, cover the pot, lower heat and simmer for 10 minutes or until cabbage has softened.
  4. Season: Add the vinegar, soy sauce and sesame oil. Give a stir and taste. It should taste deep and tangy. If not add little more soy or vinegar to taste. Add a little sriracha or garlic chili paste to taste (or add more chili flakes) and stir in the scallions.*If the broth becomes too salty add a little splash of water to dilute.
  5. Garnish with scallions or cilantro, sesame seeds  and a drizzle of sesame oil.

Notes

If serving over rice or noodles, you’ll want the broth a little salty. 🙂

Leftovers will keep 4 days in the fridge or can be frozen.

Feel free to add other veggies!

Nutrition

  • Serving Size:
  • Calories: 187
  • Sugar: 8.8 g
  • Sodium: 959.3 mg
  • Fat: 4.9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 17 g
  • Fiber: 3.5 g
  • Protein: 19.4 g
  • Cholesterol: 45.2 mg

Keywords: cabbage soup, cabbage soup recipe with beef, asian cabbage soup, hot and sour cabbage soup, vegan cabbage soup

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Comments

  1. This soup is sooooo good! I keep to the recipe with ground chicken. It’s so much better the next day. Make it ahead.
    Love the FOH soups! Keep them coming!

  2. Ridiculous how you can be transported to another country by making this particularly quick, easy and flavourful soup.

  3. I added green beans and added more chili and vinegar. It was very nice. Thank you for helping me use up leftovers- will be making this again, and again!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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