Stuffed Cabbage Soup

Cozy stuffed cabbage soup brings all the comforting flavors families love without any of the tricky rolling and stuffing work. This hearty soup is perfect for busy weeknights when you want something warm and filling that practically makes itself. You get all those classic stuffed cabbage tastes in one simple pot!

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 40 minutes, Total Time: 1 hour, Serves: 8 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Protein, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 300 Calories, 17g Fat, 18g Carbs, 20g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 2 tablespoons of something like canola or avocado oil. These oils don’t add any strong flavors, so they let all the other tasty ingredients shine through.

Lean ground beef: Pick up 1½ pounds of lean ground beef from your grocery store. This gives you plenty of protein and that classic stuffed cabbage taste we all love.

Green cabbage: You’ll need 4 cups chopped up, which is about half a medium head. Green cabbage is mild and sweet, plus it’s usually the cheapest option at the store.

Yellow onion: Grab 2 cups chopped, which is about 2 medium onions. Yellow onions get really sweet when they cook down and add amazing flavor to the soup.

Carrots: You’ll want 1¼ cups chopped up, which is about 3-4 medium carrots. They add natural sweetness and a pretty pop of color to your bowl.

Celery: Get 1 cup chopped, which is about 3-4 stalks. Celery gives the soup that perfect fresh crunch and helps build the flavor base.

Light brown sugar: Just 2 tablespoons adds a touch of sweetness that balances out the tomatoes perfectly. You can use regular brown sugar if that’s what you have.

Smoked paprika: One tablespoon gives this soup its amazing smoky flavor. It’s like adding a campfire taste without any of the work!

Salt and pepper: You’ll need 1 teaspoon salt and ½ teaspoon ground pepper. These basic seasonings help bring out all the other flavors.

Cayenne pepper: Just ¼ teaspoon adds a tiny kick of heat. Don’t worry – it’s not spicy, just gives the soup a little warmth.

Tomato sauce: One 15-ounce can of no-salt-added tomato sauce creates that rich, tomatoey base. No-salt-added lets you control how much salt goes in.

Chicken broth: You’ll need 4 cups of unsalted chicken broth. This makes the soup nice and hearty without being too salty.

Brown rice: ¼ cup of medium-grain brown rice makes the soup filling and adds great texture. It’s like the rice filling from traditional stuffed cabbage!

Fresh parsley: 2 tablespoons chopped fresh flat-leaf parsley is totally optional. It adds a nice fresh pop of color and flavor when you serve it.

How to Make Stuffed Cabbage Soup

Step 1: Heat your oil in a large heavy pot over medium-high heat. Add the ground beef and cook it, stirring often, until it’s cooked through and starting to brown slightly. This takes about 6 to 7 minutes. You want to see some nice browning for extra flavor.

Step 2: Add the cabbage, onion, carrots and celery to the pot with the beef. Cook everything together, stirring often, until the onion looks clear instead of white. This takes about 5 minutes and smells absolutely amazing.

Step 3: Add the brown sugar, paprika, salt, pepper and cayenne to your beef and veggie mixture. Cook over medium-high heat, stirring constantly, until the spices smell toasted and fragrant. This only takes about 1 minute but makes such a difference in flavor.

Step 4: Stir in the tomato sauce and broth, scraping the bottom of the pot with a wooden spoon. You want to get up all those yummy browned bits – they add tons of flavor! Bring the soup to a boil over medium-high heat.

Step 5: Stir in the rice, then reduce the heat to low. Cover your pot and let it cook until the rice is nice and tender. This takes 30 to 35 minutes. If you want to add parsley, sprinkle it on top before serving.

Easy and Quick Stuffed Cabbage Soup Version

Want to make this even faster? You can use 2 cups of leftover cooked rice instead of raw rice! Just add it in the last 10 minutes of cooking time. This cuts your cooking time down to just 15 minutes after you add the broth. You can also buy pre-chopped vegetables from the grocery store to save even more prep time.

Serving Ideas

This hearty soup is pretty much a complete meal all by itself! Serve it with some crusty bread or simple grilled cheese sandwiches for dipping. A fresh green salad on the side makes it feel like a full dinner spread.

Storage

Store your leftover soup in the fridge for up to 5 days in covered containers. You can also freeze it for up to 3 months in freezer-safe containers. To reheat, just warm it up on the stove over medium heat, stirring occasionally until it’s hot all the way through.

Substitutions

No ground beef? Ground turkey or ground pork work great too. Don’t have smoked paprika? Regular paprika is fine, though you’ll miss that smoky flavor. You can use white rice instead of brown rice – just cook it for about 18-20 minutes instead. Vegetable broth works if you want to skip the chicken broth.

Pro Tips

• Get good browning: Don’t rush the beef browning step – those crispy bits add amazing flavor to your soup.
• Toast those spices: That one minute of toasting the spices makes them smell incredible and taste even better.
• Scrape the pot: All those browned bits on the bottom are pure flavor gold – make sure to scrape them up!
• Check your rice: Brown rice can take different amounts of time to cook, so taste it after 30 minutes to see if it’s tender enough.
• Make it ahead: This soup tastes even better the next day after all the flavors have time to get to know each other.

FAQs

What type of cabbage should I use for Stuffed Cabbage Soup?

Green cabbage is perfect for this soup! It’s the most common variety and has a mild, sweet flavor that works beautifully. You can definitely mix in other types like napa cabbage or Savoy cabbage if you want some variety. Green cabbage is usually the most affordable option too.

Can I use regular paprika instead of smoked paprika?

Sure! You can absolutely use regular paprika instead of smoked paprika. Just know that it will give your soup a different flavor – regular paprika is mild and sweet, while smoked paprika has that amazing earthy, smoky taste. Both are delicious, just different!

Can I make Stuffed Cabbage Soup ahead?

You bet! This soup is actually perfect for making ahead. You can refrigerate it in covered containers for up to 5 days or freeze it for up to 3 months. It’s one of those soups that tastes even better after sitting for a day.

What should I serve with Stuffed Cabbage Soup?

This soup pairs beautifully with a simple grilled cheese sandwich or some crusty bread for dipping. If you want something lighter, a mixed green salad with a simple vinaigrette is perfect. The soup is hearty enough to be a complete meal on its own too!

I hope you love this cozy soup as much as my family does! Let me know how yours turns out – I always love hearing about your cooking adventures. Happy cooking!