Cozy Stuffed Cabbage Soup Recipe

There’s something so comforting about a big pot of soup bubbling away on the stove, especially when the weather turns crisp. This stuffed cabbage soup takes all the best flavors of classic stuffed cabbage rolls—without the fussy rolling and stuffing—and turns it into a hearty, one-pot meal. The combination of tender cabbage, seasoned ground beef, and tangy tomatoes creates a cozy, deeply satisfying soup that warms you from the inside out. Plus, it’s super versatile and freezes like a dream, so you can enjoy it anytime you need a bowl of comfort.

this RECIPE

A family memory wrapped in cabbage and tomatoes

I still remember my first encounter with stuffed cabbage rolls at my grandmother’s kitchen table. The cabbage leaves were soft and slightly sweet, the meat filling was hearty, and the tangy tomato sauce tied it all together. But let me tell you, the process of rolling those little cabbage bundles was not my favorite. It was messy, time-consuming, and somehow my rolls always came out lopsided.

Years later, when I came across a recipe for stuffed cabbage soup, it felt like a revelation. All the flavors I loved without the assembly-line process? Sign me up! I tweaked and tinkered, and now it’s a regular on my fall and winter dinner rotation. Every spoonful takes me back to Grandma’s kitchen—minus the stress of keeping the rolls intact.

A quick look at this dish’s roots

Stuffed cabbage is a dish with deep roots in Eastern European cuisine, often associated with countries like Poland, Hungary, and Romania. Known as “golabki” in Polish and “sarmale” in Romanian, these rolls were traditionally served as a festive dish at family gatherings. Over time, variations of the dish have popped up all over the world, each with its own unique twist. This soup is the modern, no-fuss version of the traditional stuffed cabbage roll, and it’s become a favorite for busy cooks who crave the same flavors without all the effort.

Let’s talk ingredients: simple and satisfying

• Ground beef: This forms the hearty base of the soup. I like to use lean ground beef, but if you want to mix it up, ground turkey or even chicken works beautifully. Just keep in mind that turkey and chicken will create a slightly lighter flavor.
• Cabbage: The star of the show! Look for firm, tightly packed heads of green cabbage at the store. Don’t toss the outer leaves—they make great additions to broth or compost.
• Onion and bell pepper: These add sweetness and depth to the soup. I’ve even swapped in red bell peppers when I wanted a slightly sweeter flavor, and it worked perfectly.
• Crushed tomatoes: Use a good-quality canned tomato for the best flavor. If you’re out, you can substitute diced tomatoes and blend them lightly for a smoother consistency.
• Beef broth: This creates a rich, flavorful base for the soup. I recommend low-sodium broth so you can control the salt level.
• Paprika and dill: These spices give the soup a subtle warmth and earthy aroma. Smoked paprika adds a deeper flavor if you have it on hand.
• Uncooked rice: This adds body and makes the soup extra filling. You can use brown rice for a nuttier flavor or even swap in quinoa for a protein boost.

Kitchen gear: What you need (and what you can skip)

You don’t need any fancy tools to make this soup, which is one of the reasons I love it so much. Here’s what I recommend:

• Large stock pot or Dutch oven: A sturdy pot with a wide base is essential for browning the beef evenly and simmering the soup. I swear by my cast-iron Dutch oven, but any heavy-bottomed pot will do.
• Sharp knife and cutting board: You’ll need these for chopping the cabbage, onion, and bell pepper. Pro tip: Use a serrated knife if your cabbage is particularly tough to cut.
• Wooden spoon: Perfect for stirring the soup as it cooks. I like wooden spoons because they don’t scrape up the bottom of the pot.

If you don’t have all these tools, don’t sweat it. A basic soup pot and a little patience with chopping will still get you a delicious result.

Step-by-step: How to make stuffed cabbage soup

1. Brown the beef and soften the veggies
   Heat your oil in the pot over medium heat. Once it’s shimmering, add the ground beef, onion, and bell pepper. Season with a generous pinch of salt and pepper. Stir occasionally until the beef is browned and the veggies are soft—about 7-8 minutes. (Here’s a tip: break the beef into small chunks so it spreads evenly throughout the soup.)
2. Add the cabbage and spices
   Toss in the chopped cabbage, followed by the crushed tomatoes, beef broth, bay leaf, dill, paprika, and a dash of Worcestershire sauce. Stir everything together, bring it to a boil, then reduce the heat to low and let it simmer. This step smells amazing—your kitchen will start to feel like a cozy little soup haven.
3. Simmer and wait for the magic
   Simmer the soup uncovered for about 45 minutes, stirring occasionally. You’ll notice the cabbage softening and the flavors melding together. If the soup starts to get too thick, just add a splash of water or even a little V8 juice.
4. Add the rice
   Stir in the uncooked rice and let the soup simmer for another 30 minutes. The rice will cook right in the soup, absorbing all that delicious flavor. Keep an eye on it so it doesn’t stick to the bottom of the pot.
5. Taste and adjust
   Once the rice is tender, taste the soup and adjust the seasoning. I usually add another pinch of salt and a good grind of black pepper at this point.

Variations and tweaks to try

• Vegetarian version: Swap out the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth.
• Low-carb option: Skip the rice and add chopped cauliflower rice toward the end of cooking. It gives a similar texture without the carbs.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce for some heat.
• Seasonal twist: In the summer, swap the cabbage for zucchini or summer squash, and use fresh diced tomatoes instead of canned.
• Herby touch: Finish the soup with a sprinkle of fresh parsley or dill just before serving for a pop of color and freshness.

How to serve it up

This soup is hearty enough to stand on its own, but if you’re hosting or want to round out the meal, here are some ideas:

• Serve it with a warm, crusty baguette or a slice of buttered rye bread for dunking.
• Top each bowl with a dollop of sour cream or Greek yogurt for a creamy contrast.
• Garnish with a sprinkle of fresh parsley or a few crushed red pepper flakes for a bit of flair.

Suggest beverages

Pair this cozy soup with a drink that complements its comforting flavors:

• Iced tea with lemon: The slight tang of lemon cuts through the richness of the soup.
• Sparkling water with lime: Refreshing and simple, it balances the hearty flavors.
• Hot herbal tea: A cup of chamomile or mint tea makes for a soothing pairing.
• Apple cider: Warm or cold, it brings a hint of sweetness that pairs beautifully with the tomatoes.

Storing and reheating tips

Stuffed cabbage soup keeps incredibly well, making it perfect for meal prep. Here’s how to store it:

• Fridge: Let the soup cool completely, then transfer it to an airtight container. It will keep for up to 4 days.
• Freezer: This soup freezes like a champ! Portion it into freezer-safe bags or containers, leaving room for expansion. Freeze for up to 3 months.
• Reheating: Thaw frozen soup in the fridge overnight, then reheat on the stove over medium-low heat, stirring occasionally. You may need to add a little water or broth to thin it out.

Scaling the recipe for any occasion

This recipe makes about 6-8 servings, but it’s easy to adjust:

• For a smaller batch, simply halve the ingredients (but keep the cooking times the same).
• For a crowd, double everything and use your largest stock pot. Just be prepared to stir carefully to avoid spills!

If you scale up, remember that the rice may absorb more liquid as it sits, so have extra broth or water on hand to thin it out as needed.

A final spoonful of advice

If you’ve been craving comfort food that’s easy to make, packed with flavor, and perfect for leftovers, this stuffed cabbage soup has you covered. It’s the kind of recipe that warms both your kitchen and your soul. Give it a try, and don’t be afraid to tweak it to suit your taste—after all, the best recipes are the ones that evolve with you!

Frequently asked questions

1. Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the veggies on the stove first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the rice during the last hour.

2. Can I use a different grain instead of rice?
Yes! Quinoa, farro, or barley all work well. Just adjust the cooking time as needed based on the grain you choose.

3. How do I keep the rice from getting mushy?
If you’re planning to freeze the soup, cook the rice separately and add it when you reheat the soup. This prevents it from overcooking.

4. Is this soup gluten-free?
Yes, as long as your Worcestershire sauce and broth are gluten-free (check the labels).

5. Can I add more vegetables?
Of course! Carrots, celery, or even chopped kale would be great additions to this soup.

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