Stuffed Cabbage Soup
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.
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
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
For Serving (Optional)
- crusty bread for dipping
- sour cream a dollop per bowl
- shredded cheddar or parmesan cheese for sprinkling
Instructions
- 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.
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.
Nutrition
Serving: 1bowlCalories: 310kcalCarbohydrates: 24gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 8IUVitamin C: 35mgCalcium: 6mgIron: 15mg
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