Easy Stuffed Cabbage Soup – classic taste of Stuffed Cabbage Rolls with ground beef, cabbage, rice and herbs in a rich tomato broth. Unstuffed in just 30 minutes.
This Stuffed Cabbage soup is made with ground beef, rice and tender bites of cabbage in a rich tomato sauce. The flavor of cabbage rolls with way less work!
This award winning recipe will be on your table in about 30 minutes and is perfect for cold winter nights.
Why I love this recipe:
- Contest winning recipe that started my blogging journey.
- Quick and easy – everything cooks in one pot.
- Flavors of traditional Stuffed Cabbage Rolls without the time and work.
- Freezer friendly – reheats perfectly.
Ingredients needed to make Stuffed Cabbage Soup:
- olive oil
- lean ground beef
- salt and black pepper
- diced onion
- minced garlic
- head of cabbage (green – diced)
- 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:
- Peel away and discard the first several cabbage leaves and discard the dice and set aside.
- Heat the oil in a large pot, add the ground beef. Season with salt and pepper taste, cook until no longer pink.
- Add diced onions, garlic, chopped cabbage and green pepper. Season with salt and pepper. and cook 2 minutes.
- Pour in beef stock, Worcestershire, diced tomatoes and their juices, tomato sauce, uncooked rice and minced thyme.
- Cover, bring to a boil then reduce heat and simmer, covered 20 minutes or until the rice and vegetables are tender (cooking time will vary with the size of cabbage pieces).
- Stir in the parsley and brown sugar, taste and adjust for salt and pepper then serve hot.
What to serve with Cabbage Soup:
Crusty bread
Grilled cheese Sandwich
Focaccia Bread (from pizza dough)
Storage and reheating:
Cool soup completely then store in an airtight container in the fridge up to 3 days.
To freeze this soup, transfer to freezer-safe containers (I like single serve for easy lunches). It’ll keep its flavor in the freezer up to 3 months.
Tips, subs and variations:
- brown rice or any white rice
- beef broth or chicken broth instead of beef stock
- ground turkey or ground chicken in place of beef
- double batch of this soup
- coleslaw mix (shredded cabbage) can be used in place of a head of cabbage
Enjoy!
Did you make this recipe?
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Stuffed Cabbage Soup
Equipment
- soup pot
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 stems removed and minced
- 3 tablespoons fresh parsley chopped
- 1 1/2 tablespoons brown sugar
Instructions
- Peel away and discard the first several cabbage leaves and discard the dice and set aside.
- Heat oil in a large soup pot then add the ground beef. Season with salt and pepper to taste then cook 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 minutes.
- Pour in beef stock, Worcestershire, diced tomatoes (including the juices), tomato sauce, uncooked rice and minced thyme.
- Cover and bring to a boil then reduce the heat and simmer, covered 20 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.
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
Oh shoot! A day short getting this recipe up! 🙂 If you get a chance to make this version, would love to know your thoughts. ~ xo Bernie
Wonderful flavor and aroma. Just right for the winter months.
Thank you Remo! Just what’s needed on cold days! 🙂
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!!
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
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.
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
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.
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
Amazing! Came out perfect!
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
I made this and my 8 yr old and 12 yr old loved it. Served with cornbread. Both kids agree it’s a keeper.
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
I made this with homemade beef stock tonight and it was amazing!
Hi Amanda – YUM! Homemade stock is always better! SO happy you loved the recipe!! Thank you! — Bernie
This was super yummy! It holds the nostalgic flavor of stuffed cabbage but so much easier to make – and quicker.
Will keep this one one repeat through the fall and winter months!
Hi Lauren – that’s a great description – thank you so much! Glad you enjoyed the recipe! — Bernie
Making this for supper tonight with some buttermilk cornbread😋Smells so good~can’t wait!
Does these freeze well?
Hi Britney – mmmm that sounds like the perfect side dish — hope you love the soup as much as I do! Yes – this soup freezes really well. Store in freezer safe containers up to 3 months. — Bernie
Can I use jasmine rice?
HI Jane – Yes – you can definitely use jasmine rice in this recipe. Thanks for reaching out — Bernie