As a busy mom of 3, there’s honestly nothing I love more than a simple and flavorful dinner that comes together quickly, easily, and in one pot. I’m a big fan of cozy soups in the winter, so this Stuffed Cabbage Soup has been my favorite for years! It’s healthy, higher in protein, and just a really good back-pocket recipe you’ll want to make again and again.
What is Stuffed Cabbage Soup?
Stuffed Cabbage Soup takes all the delicious, cozy flavors of classic stuffed cabbage rolls, but without the extra work of rolling or layering. It’s a one-pot, hearty soup filled with ground beef, tender cabbage, rice, garlic, and tomatoes, all simmered together in a savory broth. Think comfort food vibes with way less prep and cleanup!
Why You’ll Love This Recipe for Stuffed Cabbage Soup
- One Pot Wonder – Everything cooks in one pot or Dutch oven, making cleanup super easy (my kind of recipe)!
- Healthy & Hearty – With lean ground beef, cabbage, carrots, and rice, it’s a well-balanced meal that’s surprisingly filling. Plus it’s higher in protein!
- The BEST Flavor – The tomato broth, garlic, and seasonings combine with the cabbage for that classic comfort food taste.
- Customizable – Make it your own with swaps for the rice, meat, or veggies!
- Meal Prep Friendly – Leftovers taste even better the next day, and it freezes beautifully.
Stuffed Cabbage Soup Recipe Ingredients
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 Cabbage Roll 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 For Making The Best Stuffed Cabbage Soup
- 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!
Stuffed Cabbage Roll Soup Recipe Variations & Substitutions
This soup is super versatile, so feel free to mix it up based on what you have on hand or your dietary needs!
Variations:
- No rice? Leave it out and bulk up the soup with extra cabbage, chopped zucchini, or white beans.
- Want it spicy? Add more red pepper flakes or a dash of hot sauce for a little kick.
- Make it creamy: Stir in extra Greek yogurt at the end or add a splash of coconut milk for a creamy twist.
Substitutions:
- Ground beef: Swap with ground turkey, chicken, or even plant-based crumbles for a vegetarian version.
- Jasmine rice: Brown rice, basmati, or even cauliflower rice work too (just adjust the cook time as needed).
- Greek yogurt: Try sour cream or a dairy-free yogurt if needed.
Serving Suggestions for Cabbage Roll Soup
This stuffed cabbage soup is hearty enough to stand on its own, but here are a few easy ideas to round it out and take it up a notch:
- Serve with:
- A slice of crusty gluten-free bread or toasted sourdough
- A simple green side salad
- Roasted veggies or baked sweet potato wedges
- Top with:
- A dollop of plain Greek yogurt or sour cream
- Fresh parsley or dill
- A sprinkle of grated Parmesan or cheddar (optional, but yum!)
Stuffed Cabbage Soup Recipe FAQs
Nope! The rice cooks right in the soup as it simmers, which makes things easy and keeps the rice fluffy and flavorful. Just be sure to stir occasionally so it doesn’t stick to the bottom of the pot.
Yes! Brown rice works great, but keep in mind it takes longer to cook. You may need to simmer the soup for 10-15 extra minutes, or until the rice is tender. Add more broth if needed as it thickens.
It really is! This soup is naturally gluten-free and packed with protein, fiber, and nutrients from the veggies. It’s a lighter take on traditional stuffed cabbage rolls without losing any of that cozy comfort.
How to Store Stuffed Cabbage Soup
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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Recipe for 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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