Go Back
–+ servings
Stuffed Cabbage Soup recipe in a bowl with a spoon.
Print

Recipe for Stuffed Cabbage Soup

Savory, hearty, and gluten-free - Stuffed Cabbage Soup has all the rich flavors of a traditional stuffed cabbage roll recipe without the fuss! Everything comes together in one pot or can be slow-cooked, which means less mess, and very few dishes. The garlic and spices combine with the slightly sweet cabbage in a tomato broth that brings all of these flavors together! Nothing says comfort like a big bowl of warm soup, and this is a healthy dinner recipe that I know you will love.
Course Dinner
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 398kcal
Author Christine McMichael

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. 
 
 

Nutrition

Serving: 2cups | Calories: 398kcal | Carbohydrates: 34g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 1592mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4403IU | Vitamin C: 23mg | Calcium: 103mg | Iron: 4mg