Stuffed cabbage soup is one of those hearty, nostalgic dishes that just seems to warm you from the inside out. It’s like a big, cozy hug in a bowl, combining all the familiar flavors of stuffed cabbage rolls without the extra fuss of rolling and baking. Perfect for chilly nights, this soup is brimming with tender cabbage, savory beef, and a subtle tang from tomatoes. What I love most about this recipe is how it combines comfort and convenience—it’s all done in one pot, so cleanup is easy, too!

I remember first trying this recipe on a blustery fall evening, and it instantly reminded me of the kind of home-cooked meals my grandmother used to make. There’s just something so comforting about the scent of cabbage, tomatoes, and spices simmering together on the stove. Plus, the rice adds a satisfying heartiness that makes this soup feel like a full meal. If you’re a fan of stuffed cabbage rolls but don’t want to spend hours prepping them, this soup is the answer to all your cravings.

The origins of stuffed cabbage soup 🥣

Stuffed cabbage rolls are a staple in many Eastern European cuisines, with variations found in Polish, Russian, Hungarian, and Ukrainian cooking. Traditionally, stuffed cabbage rolls are made by wrapping seasoned meat, rice, and spices in cabbage leaves, then simmering them in a tomato-based sauce. This soup captures all those beloved flavors but skips the step of stuffing each leaf. It’s a perfect modern twist for busy home cooks, while still honoring the roots of this classic comfort food.

Let’s talk ingredients: what makes this soup special?

This stuffed cabbage soup is loaded with simple ingredients that create complex, satisfying flavors. Here’s what you’ll need:

Ground beef: This is the heart of the soup, giving it that rich, savory flavor. If you prefer, you could substitute ground turkey or even a meatless alternative for a lighter version.
Cabbage: The star of the show! Cabbage adds a subtle sweetness and an earthy flavor that balances the tomatoes and beef perfectly. Look for fresh, firm heads of cabbage without any brown spots.
Crushed tomatoes: This adds acidity and depth, making the soup tangy and rich. If you don’t have crushed tomatoes, you could use diced tomatoes, but the soup will have a chunkier texture.
Beef broth or stock: This brings a savory, full-bodied base to the soup. Use low-sodium broth if you’re watching your salt intake.
Rice: The rice helps to thicken the soup and adds a comforting, starchy element. I recommend regular white rice, but brown rice can work too—just note it may take longer to cook.
Spices: Paprika, dill, and a bay leaf add subtle warmth and aroma. The dash of Worcestershire sauce brings a hint of umami that rounds out the flavors.

Essential kitchen tools for this soup

To make this stuffed cabbage soup, you’ll only need a few basic kitchen tools:

Large stockpot or Dutch oven: This is the key to cooking the soup evenly and providing enough space for all those veggies and broth. A 6-quart pot should be perfect.
Sharp knife: You’ll need a good knife to chop the cabbage, onion, and bell pepper. It makes prep a breeze!
Wooden spoon or spatula: For stirring and breaking up the ground beef as it browns.
Measuring cups and spoons: These are essential for getting the right proportions, especially with spices and rice.

If you’re missing any of these, no worries! You can always make do with what you have—just be prepared for a bit more time on prep.

Step-by-step: making cozy stuffed cabbage soup

Sauté the beef and vegetables: Start by heating your oil over medium heat in a large pot. Add the ground beef, diced onion, and bell pepper. Season generously with salt and pepper. Cook, breaking up the beef with a spoon, until it’s browned and the veggies are soft—about 8-10 minutes. This step builds the foundation of flavor, so take your time here to get a nice sear on the beef.
Add the cabbage and liquids: Once the beef and veggies are ready, add the chopped cabbage, crushed tomatoes, beef broth, bay leaf, dill, paprika, and a dash of Worcestershire sauce. Stir everything together, then bring it up to a boil. Once it’s boiling, reduce the heat to a gentle simmer and let it cook, uncovered, for about 45 minutes. This lets the cabbage soften and the flavors meld.
Add the rice: After the soup has simmered and the cabbage is tender, it’s time to add the rice. Stir in the uncooked rice and continue to simmer the soup for another 30 minutes. The rice will absorb some of the broth, thickening the soup and making it wonderfully hearty. If it gets too thick, you can add a splash of water or even a bit of V8 juice to thin it down.
Season and serve: Once the rice is tender, taste the soup and adjust the salt and pepper as needed. The final seasoning is crucial, so don’t skip this step!

Variations to make it your own

This recipe is super adaptable, so feel free to get creative with it! Here are a few ideas to change things up:

Make it vegetarian: Swap the ground beef for a plant-based ground “meat” or chopped mushrooms. Use vegetable broth instead of beef broth for a totally meat-free version.
Low-carb option: If you’re watching your carbs, you can skip the rice and add a bit more cabbage for extra texture. Cauliflower rice is another good option if you want that rice-like feel.
Add beans: For added protein and texture, try adding a can of kidney beans or white beans when you add the cabbage. This makes the soup even heartier and is great if you’re feeding a crowd.
Spicy kick: If you like a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce. This brings a nice contrast to the sweetness of the cabbage and tomatoes.
Smoky flavor: Substitute smoked paprika for regular paprika to give the soup a subtle, smoky flavor. It adds a whole new layer to the dish and pairs beautifully with the beef.

Serving suggestions for stuffed cabbage soup

For a cozy, comforting presentation, ladle the soup into wide bowls and top with a sprinkle of fresh chopped parsley or dill for a pop of color. You could also add a dollop of sour cream if you like a creamy element—it complements the tanginess of the tomatoes beautifully.

Serve this soup with a side of crusty bread or a slice of buttered rye to soak up all that flavorful broth. It’s also delicious with a simple green salad or roasted vegetables if you’re looking to add a bit more to the meal.

Perfect drink pairings

Since this soup is warm and hearty, it pairs well with lighter, refreshing beverages that balance its richness. Here are some of my favorite options:

Sparkling water with lemon: A simple sparkling water with a squeeze of fresh lemon is light, bubbly, and helps cleanse the palate between bites.
Herbal tea: A cup of chamomile or mint tea brings a soothing element to the meal. It’s especially nice if you’re enjoying this soup in the evening.
Apple cider: Warm or cold, apple cider’s sweetness pairs beautifully with the savory flavors of the soup. Try a spiced cider if you want something a little more festive!
Cranberry spritzer: Mix cranberry juice with a splash of sparkling water for a refreshing, slightly tart drink that contrasts nicely with the soup’s savory flavors.

Storing and reheating tips

This soup is a dream for meal prep because it actually tastes even better the next day! Here’s how to store it:

Refrigerator: Let the soup cool, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. When reheating, add a splash of water or broth if it’s thickened up too much.
Freezer: This soup also freezes well. Portion it into freezer-safe containers, leaving a bit of space at the top for expansion. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

When reheating, use a pot on the stove over medium heat, stirring occasionally. Microwave reheating works too—just go slowly and stir halfway through to ensure even heating.

Scaling the recipe for a crowd

If you’re cooking for a crowd, this recipe is easy to double or even triple. Just make sure your pot is big enough! One thing to watch for when scaling up is the rice—it can absorb a lot of liquid, so you may need to add extra broth to keep the soup at the right consistency. Taste as you go and adjust the seasoning accordingly.

Encouragement to give this recipe a try

I can’t wait for you to try this cozy stuffed cabbage soup! It’s a recipe that truly embodies comfort food, with all the hearty goodness of a stuffed cabbage roll in a simple, one-pot meal. Don’t be afraid to make it your own with different variations or toppings. Grab your favorite soup pot and give it a go—I promise it’ll become a regular in your meal rotation, especially during the colder months.

Frequently asked questions

1. Can I use a different type of meat?
Yes! Ground turkey or chicken would work well. You can even try a vegetarian “meat” substitute for a plant-based version.

2. Can I make this in a slow cooker?
Absolutely. Brown the beef and veggies first, then transfer everything except the rice to the slow cooker. Cook on low for 6-8 hours, adding the rice in the last hour.

3. What kind of cabbage is best?
Green cabbage works perfectly here, but you could also use savoy cabbage for a slightly different texture.

4. How can I make this soup gluten-free?
This recipe is naturally gluten-free as written. Just double-check your beef broth to make sure it doesn’t contain any added gluten.

5. Can I add potatoes instead of rice?
Sure! Diced potatoes make a delicious, hearty alternative. Just add them with the cabbage and let them simmer until tender.

Cozy Stuffed Cabbage Soup Recipe