If you’ve ever loved stuffed cabbage rolls but wished for a quicker, cozy meal, then this Stuffed Cabbage Soup Recipe is about to become your new go-to. It delivers all those comforting flavors in a warm, hearty soup that’s easy to make—perfect for weeknight dinners or when you need something soothing. Trust me, once you try it, you’ll see why I’m so hooked on this recipe!
Why You’ll Love This Recipe
- Comfort in a Bowl: Every spoonful rewards you with the familiar flavors of classic stuffed cabbage, but without the fuss of rolling.
- Simple Ingredients: Pantry staples and fresh cabbage come together beautifully, making this recipe budget-friendly and accessible.
- Weeknight Friendly: With under an hour prep and cook time, it’s a hearty meal ready when you are.
- Family Favorite: I’ve seen even picky eaters request seconds—always a good sign in my kitchen!
Ingredients You’ll Need
To nail this stuffed cabbage soup recipe, you’ll want a balance of savory meats, hearty rice, fresh cabbage, and flavorful seasonings. Having quality beef broth on hand really amps up the depth of flavor, so consider that when shopping.
- Olive oil: Use good quality extra virgin for better flavor when sautéing onions.
- Onion: Half a large onion gives just enough sweetness without overpowering the soup.
- Ground beef: Lean beef keeps the soup hearty without too much grease.
- Ground pork: Adds richness and a touch of sweetness to the meat mix.
- Beef broth: Look for low sodium to control saltiness better.
- Diced tomatoes: Undrained is key to keeping that lovely tomatoey base.
- Crushed tomatoes: Undrained as well—combine the textures for a full-bodied soup.
- White rice: Uncooked rice thickens the soup and adds substance.
- Worcestershire sauce: A secret boost that adds umami and depth.
- Salt & black pepper: Season carefully—you can always adjust later.
- Garlic powder: For that warm, garlicky note without overpowering the broth.
- Chili powder: Just a hint to give the soup a subtle smoky kick.
- Bay leaves: These layers of flavor add subtle complexity.
- Fresh thyme: Gives the soup that herby aroma, fresh is best here.
- Cabbage: Chopped finely so it cooks evenly and melts into the soup perfectly.
Variations
This stuffed cabbage soup recipe is incredibly versatile—I love tweaking it depending on what I have in the fridge or to suit different dietary needs. You should definitely make it your own!
- Meatless version: I’ve replaced the ground beef and pork with lentils or plant-based crumbles; it’s surprisingly satisfying and makes it perfect for Meatless Mondays.
- Spicy twist: Once, I added a diced jalapeño and a splash of hot sauce, and it gave the soup a lively punch that my family adored.
- Slow cooker option: For days when I’m busy, I dump everything in the slow cooker and let it work its magic for 6-8 hours on low—totally hands-off!
- Using other grains: Swap the white rice for barley or quinoa if you want a different texture or more nutrients.
How to Make Stuffed Cabbage Soup Recipe
Step 1: Sauté the Onion and Brown the Meat
Heat your olive oil over medium-high heat in a large pot or Dutch oven. Once hot, toss in the chopped onion and sauté for about 2 minutes until it softens and smells sweet. Then, add the ground beef and pork. Break it up with your spoon or spatula, stirring and cooking until the meat is no longer pink, about 6-8 minutes. I always make sure to drain off any excess fat here—this keeps the soup from feeling greasy later on.
Step 2: Combine Everything and Simmer
Pour in the beef broth, diced and crushed tomatoes (don’t drain these!), and add the uncooked rice, Worcestershire sauce, salt, pepper, garlic powder, chili powder, bay leaves, and thyme sprigs. Give it a good stir to combine. Lastly, add your chopped cabbage. Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and the cabbage is cooked through but still retains a bit of texture. This simmering time allows all those flavors to meld together beautifully.
Pro Tips for Making Stuffed Cabbage Soup Recipe
Pro Tips for Making Stuffed Cabbage Soup Recipe
- Don’t Skip Browning: Browning the meat well builds rich flavors that soup just can’t get from plain boiled meat.
- Layer Your Seasoning: Add a pinch more seasoning after simmering if you feel it needs a little boost—soups often mellow as they cook.
- Rice Texture Check: Taste the rice near the end of cooking—if it’s still too firm, give it a few more minutes; don’t rush or it might end up crunchy.
- Cabbage Prep: Cut the cabbage small and evenly to ensure it softens nicely without overpowering the soup’s texture.
How to Serve Stuffed Cabbage Soup Recipe
Garnishes
I usually top my bowl with a dollop of sour cream—that cool creaminess pairs perfectly with the tomato-based broth. Fresh chopped parsley or dill also adds a pop of color and herbaceous brightness that freshens every bite. If you like a little heat, a sprinkle of crushed red pepper flakes works wonders.
Side Dishes
Crusty bread or warm rye pairs beautifully for dipping and soaking up all that flavorful broth. Sometimes I serve it alongside a simple green salad with a light vinaigrette to add freshness and crunch. My family also loves a side of roasted potatoes or even pierogi if I’m feeling indulgent!
Creative Ways to Present
For a special occasion, I love serving the soup in mini bread bowls—just hollow out small round sourdough loaves and ladle the soup inside. It feels festive and adds a rustic touch. Garnishing with fresh thyme sprigs on top gives it that “wow” factor. This recipe also holds up well in a beautiful soup tureen for family-style serving.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 4 days. Just make sure to cool the soup completely before refrigerating to maintain freshness and prevent soggy textures. This soup often tastes even better the day after cooking once the flavors have melded.
Freezing
This stuffed cabbage soup freezes beautifully. I portion it into freezer-safe containers, leaving some room at the top for expansion. It keeps well for up to 3 months. When I’m ready to eat it, I thaw it overnight in the fridge to keep the textures intact.
Reheating
When reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally. This helps prevent sticking and keeps the rice from drying out. A splash of broth or water can freshen it up if it feels too thick. Microwave reheating works too, but I prefer the stovetop for even warming.
FAQs
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Can I make this stuffed cabbage soup recipe vegetarian?
Absolutely! Swap out the ground beef and pork for lentils, mushrooms, or a plant-based ground meat substitute. Use vegetable broth instead of beef broth to keep the flavors hearty but meat-free. The cabbage and seasonings still shine through, making it just as comforting.
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What type of cabbage is best for the soup?
I recommend green cabbage for this recipe because it’s mild and softens nicely without becoming mushy. You can also use savoy cabbage, which has tender leaves, if you want a slightly different texture, but avoid red cabbage as it changes the color and flavor profile.
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Can I prepare this soup in an Instant Pot?
Yes! Brown the meat using the sauté function first, then add all the ingredients, seal the Instant Pot, and cook on high pressure for about 10 minutes. Natural release works best to allow the flavors to settle. This method saves time but still delivers that rich, comforting flavor.
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How can I thicken the soup if it’s too thin?
Try simmering the soup uncovered for a few extra minutes to reduce some liquid. Alternatively, stir in a small slurry of cornstarch and water, cooking for a couple of minutes until it thickens to your liking. Just add gradually to avoid over-thickening.
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Is there a way to make this soup spicier?
Yes! Add extra chili powder, cayenne pepper, or diced jalapeños while cooking. You can also sprinkle crushed red pepper flakes on top when serving for a customizable heat level. I like to start mild and let everyone add heat to taste.
Final Thoughts
I absolutely love how this stuffed cabbage soup recipe brings those nostalgic flavors we all adore, but in a fuss-free, comforting bowl. The best part is you don’t have to spend hours prepping—it’s a win whether you’re cooking just for yourself or feeding a hungry family. Give it a try soon; I think you’ll discover, like me, that sometimes the simplest dishes make the biggest memories around the dinner table.
Print
Stuffed Cabbage Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Cabbage Soup recipe recreates all the comforting flavors of traditional stuffed cabbage rolls in a hearty, easy-to-make soup form. Combining ground beef and pork with rice, tomatoes, and tender cabbage simmered in beef broth and seasoned with herbs and spices, this soup is a wholesome, satisfying meal perfect for any chilly day.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil (14 grams)
- ½ large onion, chopped
- 1 pound lean ground beef
- 1 pound lean ground pork
Liquids and Tomatoes
- 6 cups beef broth (48 ounces)
- 24 ounces diced tomatoes, undrained
- 24 ounces crushed tomatoes, undrained
Grains and Seasonings
- 1 cup uncooked white rice (200 grams)
- 1 tablespoon Worcestershire sauce (17 grams)
- 1 ½ teaspoons salt (9 grams)
- ½ teaspoon ground black pepper (2 grams)
- 1 teaspoon garlic powder (3 grams)
- 1 teaspoon chili powder (3 grams)
- 2 bay leaves
- 2 sprigs fresh thyme, snipped
Vegetables
- 1 head of cabbage (about 1 pound), chopped into small pieces
Instructions
- Sauté Onions: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chopped half onion and sauté for 2 minutes until softened and fragrant.
- Cook Meat: Add 1 pound each of lean ground beef and lean ground pork to the pot. Cook, breaking apart the meat with a spoon, until no longer pink. Drain any excess fat from the pot.
- Add Remaining Ingredients: Stir in 6 cups beef broth, 24 ounces diced tomatoes, 24 ounces crushed tomatoes, 1 cup uncooked white rice, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 2 bay leaves, 2 sprigs of fresh thyme, and 1 head chopped cabbage.
- Simmer Soup: Bring the soup mixture to a low boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 25-30 minutes until the rice is tender and the cabbage is cooked through but still slightly crisp.
Notes
- The article includes options for adapting this recipe for slow cookers and Instant Pots for convenience and variation.
- Calorie estimates are based on 12 servings of soup; actual nutrition may vary depending on ingredient brands used.
- For precise nutritional guidance, consult a nutritionist as these values are estimates.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 220
- Sugar: 6 grams
- Sodium: 680 mg
- Fat: 9 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Protein: 16 grams
- Cholesterol: 55 mg
