Stuffed Cabbage Soup – enjoy the classic classic taste of Stuffed Cabbage Rolls in just 30 minutes with this easy recipe: ground beef, cabbage, rice and herbs in a rich tomato broth.

green bowl with stuffed cabbage soup

I love Stuffed Cabbage Rolls, creamy mashed potatoes and a slice of good bread but making them takes hours! I still make a couple of pans full every winter, but when I don’t have the time, I turn to this Stuffed Cabbage Soup. 

It’s on the table in about 30 minutes and is loaded with the flavors I crave in oven baked Stuffed Cabbage. This easy recipe placed in a nationwide recipe contest and gave me the boost I needed to get this blog off the ground 6 years ago.

If you’re already a fan of Stuffed Cabbage or just on the lookout for a hearty one-pot meal give this one a try.

overhead view of green bowl filled with stuffed cabbage soup with tomato broth

WHAT I LOVE ABOUT THIS RECIPE:

  • This is an award winning recipe!
  • It’s an easy one pot meal with all the flavor of Stuffed Cabbage Rolls!
  • You don’t even have to precook the rice!
  • It tastes like soup that’s been simmering for hours!

WHAT DO I NEED TO MAKE STUFFED CABBAGE SOUP?

  • olive oil
  • lean ground beef
  • salt and pepper
  • diced onion
  • grated garlic
  • chopped green cabbage
  • diced green pepper
  • beef stock
  • worcestershire sauce
  • canned diced tomatoes
  • canned tomato sauce 
  • long grain rice (uncooked)
  • minced fresh thyme
  • brown sugar
  • chopped fresh parsley

HOW TO MAKE STUFFED CABBAGE SOUP:

Heat the oil in a large soup pot then add the ground beef. Season with salt and pepper to taste then cook about 5 minutes over medium heat, breaking up the meat until it’s cooked through.

Add the diced onions, grated garlic, chopped cabbage and diced green pepper then season this layer with salt and pepper. Continue cooking 2-3 minutes or until the onions soften.

Fold in the beef stock, Worcestershire, diced tomatoes (and their juices), tomato sauce, (uncooked) rice and finely chopped thyme.

Cover and bring to a boil then reduce the heat and simmer, covered 20-25 minutes or until the rice and vegetables are tender. Stir in the parsley and brown sugar then season with salt and pepper to taste and serve hot.

green bowl of  soup - cabbage, ground beef, rice in hearty tomato broth

HOW TO SAFELY STORE CABBAGE SOUP:

Cool the soup completely then store in an airtight container in the fridge up to 3 days.

You can also freeze Stuffed Cabbage Soup. 

Once the soup is cooled completely, transfer to freezer-safe containers and store in the freezer up to 2 months for best flavor.

Note: I store my soup in 16-20 ounce deli style containers (available on Amazon). They thaw and reheat easily for a quick lunch.

Enjoy!

pinterest pin soup in green bowl showing ground beef, rice, chopped cabbage, diced tomatoes and tomato broth

If you tried this Cabbage Soup recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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green bowl with stuffed cabbage soup

Stuffed Cabbage Soup

Stuffed Cabbage Soup – all the flavors of classic baked Stuffed Cabbage Rolls without all the work! Easy, hearty dinner with ground beef, cabbage, rice and herbs in a rich tomato broth.
4.74 from 19 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Soup
Cuisine European
Servings 6
Calories

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • salt and pepper to taste
  • 1 small onion chopped
  • 2 cloves garlic grated
  • 4 cups green cabbage chopped
  • 1 small green pepper seeded and chopped
  • 3 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 15 ounces canned diced tomatoes
  • 30 ounces canned tomato sauce 15 ounces each
  • 1/2 cup long grain white rice
  • 1 teaspoon fresh thyme finely chopped, stems removed
  • 3 tablespoons fresh parsley chopped
  • 1 1/2 tablespoons brown sugar

Instructions
 

  • Heat the oil in a large soup pot then add the ground beef. Season with salt and pepper to taste then cook about 5 minutes over medium heat, breaking up the meat with a spatula until it’s cooked through.
  • Add the onions, garlic, cabbage and green pepper then season with salt and pepper and continue cooking 2-3 minutes or until the onions soften.
  • Fold in the beef stock, Worcestershire, diced tomatoes (including the juices), tomato sauce, rice and finely chopped thyme.
  • Cover and bring to a boil then reduce the heat and simmer, covered 20-25 minutes or until the rice and vegetables are tender. Stir in the brown sugar and parsley, then season with salt and pepper to taste and serve hot.
Keyword stuffed cabbage soup, unstuffed cabbage soup, cabbage soup,
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17 Comments

  1. 1.27 I haven’t made this recipe yet, but Tom and I made a cabbage soup (yesterday) and it was ok but needed something.
    We will definitely make this stuffed cabbage version.
    I can taste it already!
    Love

  2. I just made a big batch of this. But I added some carrots for color and some red pepper flakes for a little heat. I also used brown rice instead of the white. Yummy!! My 28 year old grandson loves this!!

    1. Hi Patty – wow – love the variations 🙂 — and I”m happy you and your grandson love the recipe! Thanks for taking the time to comment — enjoy the day! — Bernie

  3. Made the full recipe and had enough for at least 6 people. Followed the recipe with pork and beef and it was great. I will make it again and the only change I would make is to use some Italian sausage for more flavor.

    1. Hi Ed – thanks so much! I’m glad you enjoyed the recipe — great idea adding Italian sausage — should add a nice punch of flavor! — Bernie

  4. Hello Bernie. How are you? I was on this website and came across you recipe for stuffed Cabbage Soup, have been looking for a good recipe
    I haven’t tried your recipe yet, but I am looking forward to making the soup it sounds wonderful.

    1. Hi Bonnie — I’m doing well thanks 🙂 So glad you found me! This is one of my cold weather favorites. It took first prize a few years ago in a soup contest too. I hope you enjoy it as much as my family and I do. Happy holidays – I appreciate you! — Bernie

    1. Hi Bonnie – just what I like to read! Thank you so much for making the recipe — and taking the time to comment. I appreciate your kind words — Bernie

  5. I made this and my 8 yr old and 12 yr old loved it. Served with cornbread. Both kids agree it’s a keeper.

    1. Hi Beth – I’m so glad to read that it’s a kid friendly recipe too! Thanks so much for taking the time to comment. I appreciate you! — Bernie