This easy stuffed cabbage soup recipe turns the comforting flavors of classic cabbage rolls into a simple one-pot dinner. Made with lean ground beef, onion, garlic, chopped green cabbage, tomatoes, beef broth, and long-grain white rice, it takes about 15 minutes to prepare and 35–45 minutes to cook, yielding about 6 satisfying servings.
Every spoonful is savory, tomato-rich, and warmly seasoned, with tender cabbage and rice standing in for the filling and leaves of traditional stuffed cabbage. It is cozy enough for a cold evening, practical enough for a weeknight, and filling without requiring the time-consuming process of rolling individual cabbage leaves.
Jump to RecipeWhy You’ll Love This Recipe
Stuffed cabbage soup has all the appeal of traditional cabbage rolls without the fiddly assembly. There is no blanching cabbage leaves, shaping individual bundles, or arranging them in a baking dish; everything cooks together in one large pot.
The combination of beef, tomato, cabbage, and rice creates a balanced meal with rich savory flavor, gentle sweetness, and plenty of texture. Brown sugar rounds out the acidity of the tomatoes, while paprika gives the broth a mild, warm note that makes the soup taste especially homey.
This recipe is also generous enough for family dinner, meal preparation, or a relaxed weekend lunch. Serve it with crusty bread, buttered toast, or a simple green salad for a complete and comforting plate.
Ingredients You’ll Need
The ingredient list is short, familiar, and easy to find. Each item has a clear job in building the flavor and texture of the soup.
- Lean ground beef: Provides the hearty, savory base associated with classic cabbage rolls. Draining excess fat keeps the broth clean rather than oily.
- Yellow onion and garlic: These aromatics add depth to the beef and create a flavorful foundation before the liquid ingredients are added.
- Green cabbage: A small head, chopped into bite-size pieces, supplies sweetness and soft, tender texture as it simmers.
- Diced tomatoes and tomato sauce: The 28-ounce can of tomatoes creates a tomato-forward broth, while the sauce adds body and smoothness.
- Beef broth: Four cups provide the savory liquid needed to cook the rice and carry the flavors throughout the pot.
- Long-grain white rice: Uncooked rice cooks directly in the soup and makes it filling, much like the rice inside traditional cabbage rolls.
- Brown sugar, paprika, salt, and black pepper: These simple seasonings balance acidity and bring warmth without overpowering the main ingredients.
Before you begin, chop the cabbage and onion, mince the garlic, and measure the rice and seasonings. Having everything ready makes the cooking process smooth, especially once the pot is hot.
How to Make It Step-by-Step
Step 1: Set a large soup pot or Dutch oven over medium heat and add the ground beef and diced onion. Cook for 6–8 minutes, stirring often and using a wooden spoon to break the beef into small pieces, until the meat is browned and the onion has softened. If there is a noticeable amount of rendered fat, carefully drain it before continuing.
Step 2: Add the minced garlic to the browned beef and onion. Stir and cook for about 30 seconds, just until the garlic is fragrant; this brief cooking time keeps its flavor bright and prevents it from burning.
Step 3: Add the chopped cabbage, diced tomatoes with their juices, tomato sauce, beef broth, uncooked long-grain rice, brown sugar, paprika, salt, and black pepper. Stir thoroughly from the bottom of the pot so the rice is distributed through the liquid and the seasonings are evenly mixed.
Step 4: Bring the mixture to a boil over medium-high heat. Once bubbling, reduce the heat to low, partially cover the pot, and simmer for 25–30 minutes, stirring occasionally so the rice does not settle and stick.
Step 5: Check the cabbage and rice near the end of the cooking time. The cabbage should be tender, and the rice should be fully cooked; if either needs more time, continue simmering until the desired texture is reached.
Step 6: Taste the finished soup and adjust the salt and pepper to suit your preference. Ladle it into warm bowls and serve immediately, while the broth is fragrant and the cabbage, beef, and rice are at their best texture.
Pro Tips for the Best Soup
Choose lean ground beef when possible, then drain any excess grease after browning. This small step makes a noticeable difference because the tomato and beef broth remain bright and pleasant instead of developing a heavy layer of oil.
Chop the cabbage into pieces that are large enough to hold their shape but small enough to fit comfortably on a soup spoon. Very thin shreds can soften quickly, while evenly sized bite-size pieces give the soup a more substantial texture.
Stir the pot occasionally during simmering, particularly after the rice begins to swell. The rice can settle on the bottom, so gentle stirring helps it cook evenly and keeps the soup from catching.
Remember that rice keeps absorbing liquid after the pot comes off the heat. If the soup becomes thicker than you like, stir in a little extra beef broth before serving or reheating.
For especially controlled texture, cook the rice separately and add it to individual bowls near serving time. This method is useful for leftovers because the cabbage and broth can be stored without allowing the rice to absorb nearly all the liquid.
Easy Variations
This soup is flexible while keeping its familiar cabbage-roll character. Ground pork, ground turkey, or a beef-and-pork mixture can replace the ground beef, though the flavor and richness will change slightly.
Cooked rice may also be used instead of uncooked rice. Add the cooked rice during the final 5 minutes of simmering so it warms through without becoming overly soft.
For a more savory profile, add 1–2 tablespoons of Worcestershire sauce or 1 teaspoon of Italian seasoning. These additions are optional, so taste the broth before adding extra salt because Worcestershire sauce can be salty.
If you prefer a thicker, less tomato-forward soup, some versions use a 14.5-ounce can of diced tomatoes instead of the 28-ounce can listed here. The standard recipe uses 28 ounces, producing a generous tomato broth with a classic cabbage-roll flavor.
Storage and Reheating
Cool leftover soup promptly and store it in a covered container in the refrigerator. Because the rice continues absorbing broth, the soup will usually be thicker the next day than it was straight from the pot.
Reheat individual portions gently on the stovetop or in the microwave, stirring occasionally. Add a little extra beef broth as needed to restore a spoonable, soup-like consistency, then taste again for seasoning.
If you are preparing the dish mainly for leftovers, consider cooking the rice separately and adding it to each serving. This keeps the cabbage and tomato broth more fluid and gives the rice a better texture over several meals.
Serving Suggestions
Serve this soup in deep bowls with a slice of crusty bread for dipping into the tomato-rich broth. A simple green salad, steamed vegetables, or lightly dressed cucumber salad can add freshness alongside the hearty soup.
The dish is satisfying on its own, but a small garnish can make it feel special. Try a sprinkle of chopped fresh parsley, a little black pepper, or a spoonful of sour cream if you enjoy a creamy contrast with the warm tomato broth.
Easy Stuffed Cabbage Soup Recipe
Ingredients
Method
- Heat a large soup pot or Dutch oven over medium heat. Add the lean ground beef and diced onion, then cook for 6–8 minutes, stirring and breaking up the beef, until browned and the onion is softened. Drain excess fat if necessary.
- Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning too deeply.
- Stir in the chopped cabbage, diced tomatoes with their juices, tomato sauce, beef broth, uncooked rice, brown sugar, paprika, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for 25–30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked.
- Taste the soup and adjust the salt and pepper as needed. Ladle it into bowls and serve hot, adding a little extra beef broth if the soup is thicker than desired.
Notes
Final Thoughts
This easy stuffed cabbage soup recipe brings the cozy flavor of cabbage rolls to the table with a fraction of the work. Ground beef, tender cabbage, tomato, rice, and beef broth simmer together into a filling one-pot dinner that feels both familiar and generous.
With 15 minutes of preparation and a 35–45 minute simmer, it is a practical choice for busy evenings as well as a comforting meal for slow weekends. Make the standard version for a richly tomato-forward broth, or use the listed variations to suit your family and pantry.
Serve it hot with bread, save the extras for tomorrow, and remember to loosen the soup with additional beef broth as the rice absorbs liquid. This is the kind of dependable dinner that tastes even more welcoming when shared around the table.