This stuffed cabbage soup recipe takes everything you love about classic stuffed cabbage rolls and turns it into a cozy, one pot dinner.
You get tender cabbage, seasoned ground beef, and rice simmered in a tomato broth that tastes like it cooked all day.
No rolling, no tucking, no fuss. Just a big pot of comfort food that comes together on a weeknight.
I grew up watching my mom roll cabbage leaves by hand for what felt like hours before dinner even started.
This soup gives me all of that same flavor in a fraction of the time, and my family honestly cannot tell the difference once it hits the bowl.
It has quickly become one of my go to cabbage roll soup style meals for busy weeks.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Stuffed Cabbage Soup Recipe
This soup takes the flavors of traditional stuffed cabbage and strips away all the tedious work.
You still get that sweet and savory tomato broth with hearty beef and rice, just without spending your whole afternoon rolling leaves.
It also happens to be one of those meals that tastes even better the next day.
The flavors have time to settle into the broth, which makes it a fantastic option for meal prep or make ahead dinners.
It is also incredibly forgiving if you are new to cooking soups from scratch.
There is no precise technique required, just some chopping, simmering, and a little patience while the rice cooks through.
- Ready in about an hour, most of it hands off simmering time
- One pot meal means fewer dishes to clean
- Naturally gluten free when made with rice instead of a grain like barley
- Freezer friendly for busy weeks ahead
- Budget friendly ingredients that stretch to feed a crowd
Another favorite: Crockpot Cabbage Roll Soup Recipe
Ingredients
Simple pantry staples and fresh produce come together here, with nothing hard to find at your regular grocery store.
- 2 pounds ground beef
- 1 medium head green cabbage, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 6 cups beef broth
- 3/4 cup uncooked long grain white rice
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Read Also: Cabbage Soup Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few reliable basics that make the process smoother.
- Large Dutch oven or heavy bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
A heavy pot really does make a difference here, similar to what I always reach for when making beef barley soup.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on years of making soups like this one in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly and holds a steady simmer, which matters a lot for a soup that needs to cook low and slow without scorching on the bottom.
The enameled surface also makes cleanup simple even after browning beef. It is a splurge, but one that lasts for decades.
2. OXO Good Grips Ladle
A sturdy ladle with a deep bowl makes serving a chunky soup like this one so much easier, especially with all the rice, beef, and cabbage in every scoop.
The angled handle keeps your hand out of the steam. It is a small tool that gets used constantly.
3. Lodge Cast Iron Skillet
If you like to brown your beef separately for extra caramelization before adding it to the pot, a good cast iron skillet gets a deeper sear than a nonstick pan ever will.
That extra browning adds real depth to the finished broth. It is also endlessly useful beyond this one recipe.
You might also enjoy: Cabbage Barley Soup Recipe
Step-by-Step Instructions: How to Make Stuffed Cabbage Soup
1. Brown the Beef
- Heat the olive oil in a large Dutch oven or heavy soup pot over medium high heat.
- Add the ground beef and break it apart with a wooden spoon.
- Cook for 6 to 8 minutes, stirring occasionally, until the beef is fully browned and no pink remains.
- Drain off excess fat if there is a lot, leaving about a tablespoon in the pot for flavor.
2. Cook the Aromatics
- Add the diced onion to the pot with the beef.
- Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
3. Add the Cabbage and Liquids
- Add the chopped cabbage to the pot and stir to combine with the beef mixture.
- Pour in the crushed tomatoes, tomato sauce, and beef broth.
- Stir everything together so the cabbage is fully submerged in the liquid.
4. Season the Soup
- Stir in the brown sugar, apple cider vinegar, and Worcestershire sauce.
- Add the dried thyme, paprika, and bay leaves.
- Season with salt and black pepper to taste, keeping in mind the broth will reduce slightly as it simmers.
5. Simmer the Soup
- Bring the soup to a gentle boil over medium high heat.
- Once boiling, reduce the heat to low and cover the pot partially.
- Let the soup simmer for 20 minutes, stirring occasionally, until the cabbage begins to soften.
6. Add the Rice
- Stir the uncooked rice directly into the simmering soup.
- Cover the pot and continue to simmer for 18 to 20 minutes, until the rice is tender and cooked through.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot.
7. Final Adjustments and Serving
- Remove the bay leaves and discard them.
- Taste the soup and adjust the salt, pepper, or vinegar as needed.
- Ladle the soup into bowls and top with fresh chopped parsley before serving.
Read Also: Stuffed Pepper Soup Recipe
Tips for The Best Stuffed Cabbage Soup
A few small adjustments can take this soup from good to the version everyone asks you to make again.
These tips come from a lot of trial and error in my own kitchen over the years.
- Chop the cabbage into bite sized pieces so it cooks evenly and is easy to eat by the spoonful
- Add the rice later in the cooking process so it does not turn mushy or absorb too much broth
- Use lean ground beef, around 85 percent, for the best balance of flavor without excess grease
- Let the soup rest for 5 minutes off the heat before serving so the flavors settle
- If the soup thickens too much as it sits, thin it out with a splash of extra beef broth when reheating
I picked up several of these tricks while developing my hamburger soup recipe, and they work just as well here.
Serving Suggestions
This soup is hearty enough to stand on its own, but a few sides round out the meal nicely.
I like to keep things simple since the soup itself is already so filling.
- A slice of crusty bread for soaking up the broth
- A dollop of sour cream stirred in right before eating
- A simple green salad on the side for something fresh
- Shredded cheddar or parmesan sprinkled over the top
You might also enjoy: Garlic Mashed Potatoes
Variations of Stuffed Cabbage Soup
This recipe is easy to adjust depending on what you have on hand or what your family prefers.
Here are some of my favorite ways to switch it up without losing that classic stuffed cabbage flavor.
- Swap ground beef for ground turkey or ground pork for a lighter version
- Use cauliflower rice instead of white rice for a lower carb option
- Add diced carrots or celery for extra vegetables and texture
- Stir in a splash of hot sauce for a soup with a bit of a kick
- Try red cabbage instead of green for a slightly sweeter, more colorful bowl
Read Also: Borscht Recipe
Storage and Reheating
This soup stores beautifully, which makes it a great option for meal prep or leftovers throughout the week.
Just keep in mind the rice will continue to absorb liquid as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze in freezer safe containers for up to 3 months
- Reheat on the stovetop over medium low heat, stirring occasionally, until warmed through
- Add extra broth or water when reheating if the soup has thickened too much
- Thaw frozen soup overnight in the refrigerator before reheating for best texture
This same storage approach works well for my meatball soup recipe too.
Nutritional Facts
Nutritional values are estimates and will vary depending on specific brands and ingredient substitutions used.
These numbers are meant as a general guide rather than an exact measurement for your specific pot of soup.
- Calories: approximately 310 per serving
- Protein: 22 grams
- Carbohydrates: 24 grams
- Fat: 14 grams
- Fiber: 4 grams
- Sodium: 680 milligrams
Another favorite: Vinegar Coleslaw Recipe
Health Benefits of Key Ingredients
Beyond tasting great, several ingredients in this soup bring genuine nutritional value to the table.
It is a comforting meal that also happens to do a lot of good for your body.
- Cabbage is rich in vitamin C and fiber, supporting digestion and immune health
- Ground beef provides a strong source of protein and iron
- Tomatoes contain lycopene, an antioxidant linked to heart health
- Garlic has natural compounds associated with supporting healthy blood pressure
- Rice offers a quick source of energy and pairs well with the fiber from the cabbage
Read Also: Buttery Dinner Rolls Recipe
FAQs About Stuffed Cabbage Soup
1. Can I make this soup in a slow cooker?
Yes, you can brown the beef and onions on the stovetop first, then transfer everything except the rice to a slow cooker.
Add the rice during the last 30 minutes of cooking so it does not turn mushy.
2. Can I use a different type of rice?
Brown rice works, but it will need a longer cooking time and more liquid.
White rice is the easiest option since it cooks quickly and matches the traditional stuffed cabbage roll texture.
3. Is this soup gluten free?
Yes, as long as you use gluten free beef broth and Worcestershire sauce, since some brands contain gluten.
Always double check labels if you are cooking for someone with a sensitivity.
4. Can I make this soup ahead of time?
Absolutely, and it often tastes even better the next day once the flavors have had time to meld.
Just be prepared to add a little extra broth when reheating since the rice will absorb liquid as it sits.
5. What can I use instead of ground beef?
Ground turkey, ground pork, or even a plant based ground meat substitute all work well in this recipe.
The cooking time stays roughly the same regardless of which protein you choose.
Another favorite: Cabbage Roll Casserole Recipe
Stuffed Cabbage Soup
Ingredients
- 2 pounds ground beef 907g, 85% lean recommended
- 1 medium head green cabbage about 2 lbs or 900g, chopped
- 1 large yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes 794g, 1 large can
- 15 ounces tomato sauce 425g, 1 can
- 6 cups beef broth 1.4 liters, use gluten-free if needed
- 3/4 cup uncooked long grain white rice 150g
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce use gluten-free if needed
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 bay leaves
- 2 tablespoons olive oil
- salt and black pepper to taste
- fresh parsley chopped, for garnish
- crusty bread for dipping
- sour cream a dollop per bowl
- shredded cheddar or parmesan cheese for sprinkling
Equipment
- Dutch oven or heavy bottomed soup pot large, 6-8 quart capacity
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Cast iron skillet optional, for browning beef separately
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, breaking it apart with a wooden spoon. Cook 6-8 minutes until browned. Drain excess fat, leaving about 1 tablespoon in the pot.
- Add diced onion and cook 3-4 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
- Add chopped cabbage and stir to combine. Pour in crushed tomatoes, tomato sauce, and beef broth, ensuring cabbage is submerged.
- Stir in brown sugar, apple cider vinegar, Worcestershire sauce, dried thyme, paprika, and bay leaves. Season with salt and pepper to taste.
- Bring to a gentle boil over medium-high heat. Reduce heat to low, cover partially, and simmer for 20 minutes, stirring occasionally, until cabbage begins to soften.
- Stir uncooked rice directly into the simmering soup. Cover and continue simmering 18-20 minutes until rice is tender and cooked through, stirring occasionally to prevent sticking.
- Remove and discard bay leaves. Taste and adjust salt, pepper, or vinegar as needed. Ladle into bowls and garnish with fresh chopped parsley.
Nutrition
Notes
- Chop the cabbage into bite sized pieces so it cooks evenly and is easy to eat by the spoonful.
- Add the rice later in the cooking process so it does not turn mushy or absorb too much broth.
- Use lean ground beef, around 85 percent, for the best balance of flavor without excess grease.
- Let the soup rest for 5 minutes off the heat before serving so the flavors settle.
- If the soup thickens too much as it sits, thin it out with a splash of extra beef broth when reheating.
- Swap ground beef for ground turkey or ground pork for a lighter version.
- Use cauliflower rice instead of white rice for a lower carb option.
- Add diced carrots or celery for extra vegetables and texture.
- Stir in a splash of hot sauce for a soup with a bit of a kick.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This stuffed cabbage soup recipe brings all the comfort of a classic family dinner without the extra work of rolling individual cabbage leaves.
It is the kind of meal that fills the kitchen with a warm, savory smell and leaves everyone asking for seconds.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see it, so feel free to share a photo with me.
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