Stuffed Cabbage Soup Recipe Overview
In the fall and winter months, I find myself craving big bowls of comforting, hearty soups and this Stuffed Cabbage Soup recipe is one of my favorites! With simple ingredients and a Dutch oven, this gluten-free Stuffed Cabbage Soup cooks in just 30 minutes (with a 10-minute prep time) so it works really great for a chilly weeknight dinner. The flavors get even better over time, so the leftovers are delicious. This healthy soup recipe is one that I love to keep on repeat!
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What Goes In It
Ground Beef – Using lean ground beef in this recipe keeps the broth from being greasy while giving a hearty beef flavor. You could substitute another ground protein of your choice, like ground turkey or ground pork.
Olive Oil – Avocado Oil is a great option as well.
Onions – Yellow or white onions work best in this recipe.
Garlic – Minced in a jar is a shortcut I love using!
Carrots/Cabbage
Canned Tomato Sauce/Diced Tomatoes
Beef Broth – Chicken or Vegetable Broth could be used instead.
Seasoning – Paprika, Italian seasoning, salt, pepper, & red pepper flakes.
Jasmine Rice – Basmati and Long Grain White Rice would make good substitutes for Jasmine Rice.
Greek Yogurt – Optional, but it does add a subtle creaminess that is wonderful!
How to Make Stuffed Cabbage Soup
Stuffed Cabbage Soup can be made on the stove or in a slow cooker with just a few moderations to the steps! Here’s how to make this recipe:
Stovetop Method
- Brown the ground beef with some olive oil and set aside when it’s cooked through.
- In the same pot, sauté the onions and carrots for 5-7 minutes. Then add the garlic and cabbage and continue cooking for an additional 3-5 minutes.
- Combine all remaining ingredients and simmer, covered until rice is tender.
- Taste and adjust flavors as desired. Serve and enjoy!
Slow Cooker Method
- Brown the ground beef in a skillet on the stove.
- Add ground beef and all remaining ingredients to your slow cooker and stir well.
- Cook on low for 6 hours or high for 3 – 4 hours.
- Taste and adjust flavors as desired. Serve and enjoy!
Tips/Variations
- It’s best to slowly add in the yogurt to keep it from curdling! Start by adding 1 Tablespoon at a time, stirring often.
- Don’t love rice? Leave it out if you want! You can bulk up the soup with more veggies like celery, or add your favorite beans. You can also use quinoa instead!
- Garnish with fresh parsley or cilantro to take things up a notch!
Storing Leftovers
Stuffed Cabbage Soup gets even better over time, so the leftovers will be tasty! Let the soup cool completely before storing it in an airtight container. This soup can be stored in the refrigerator for 3-4 days or freeze in the freeze for 2-3 months. The rice can absorb broth as it sits, so when reheating you may want to add a little more beef broth. Reheat the Stuffed Cabbage Soup in the microwave or on the stove!
More Comforting Soup Recipes
- 4-Ingredient Potato Soup
- The BEST Crockpot Vegetable Soup
- Pumpkin Curry Soup
- Hearty Vegan Lentil Soup Recipe
- The BEST Sweet Potato Soup Recipe
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Stuffed Cabbage Soup
Equipment
Ingredients
- 2 Tablespoons olive oil (divided)
- 1 pound lean ground beef
- 1 small yellow onion (diced)
- 3/4 cup diced carrots
- 1 Tablespoon minced garlic
- 3 cups chopped cabbage
- 1 15-ounce can tomato sauce
- 1 15-ounce can diced tomatoes
- 4 cups beef broth
- 1/3 cup greek yogurt
- 2/3 cup jasmine rice (uncooked)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add one tablespoon of the olive oil to a large pan or dutch oven and heat over medium heat.
- Add in the ground beef and sauté until cooked through.
- Transfer the cooked ground beef to a bowl and set aside.
- To the same pot, add the diced onion and carrots and sauté for about 5-7 minutes, stirring occasionally.
- Add in the garlic and cabbage and sauté until the cabbage has started to wilt.
- Add in all remaining ingredients including the cooked beef and stir well to combine.
- Simmer over low heat, covered, until the rice is tender (about 10-15 minutes), stirring occasionally.
- Taste and adjust flavors as desired. Enjoy!
Video
Notes
- You can make this recipe in the crockpot instead! After browning the ground beef, combine all ingredients in the slow cooker, and cook on low for 6 hours, or high for 3-4.
- The rice will continue to absorb broth, so add more as needed when reheating any leftovers.
- Don’t love rice? Leave it out if you want! You can bulk up the soup with more veggies like celery, or add your favorite beans.
- It’s best to slowly add in the yogurt to keep it from curdling! Start by adding 1 Tablespoon at a time, stirring often.
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