Easy Stuffed Cabbage Soup (One Pot, No Rolling)

This stuffed cabbage soup captures everything you love about classic cabbage rolls, savory meat, tender rice, sweet tomatoes, and silky cabbage, without the fuss of stuffing and rolling. It all cooks in one big pot, so clean-up is a breeze and dinner is on the table fast.

The broth is rich and tangy, with a hint of sweetness that balances the tomato. It’s hearty enough for a cold night, yet light enough that you won’t feel weighed down.

Why This Soup Stays in the Rotation

I reach for this recipe when I want the comfort of cabbage rolls but not the work. The cabbage softens into tender ribbons, and the rice soaks up the savory broth, making every spoonful satisfying.

The one-pot method means I’m not juggling multiple pans, and the leftovers taste even better the next day after the flavors have time to meld.

It’s the sort of soup that feels like it simmered all afternoon, but it’s ready in under an hour. That makes it a weeknight staple for me.

Ingredients

• 1 lb ground beef: 80/20 works best for rich flavor without excess grease.
• 2 tbsp olive oil: for browning.
• 1 medium yellow onion, chopped: any onion works.
• 3 cloves garlic, minced: fresh is best.
• 1/2 head green cabbage, shredded (about 4 loosely packed cups): any green cabbage.
• 1 medium carrot, diced: optional but adds natural sweetness.
• 2/3 cup long-grain white rice, uncooked: jasmine or basmati are good too.
• 1 (28-oz) can crushed tomatoes: fire-roasted adds extra depth.
• 4 cups beef broth: low-sodium so you control the salt.
• 1 tbsp brown sugar: balances the acidity of the tomatoes.
• 1 tbsp apple cider vinegar: for that classic tang.
• 1 tsp salt: plus more to taste.
• 1/2 tsp black pepper
• 1 bay leaf

Variations / Substitutions

• Protein: Swap beef for ground pork, turkey, or a 50/50 mix. Pork brings richness, turkey keeps it lean.
• Low-carb: Omit the rice and add 2 cups of chopped cauliflower florets during the last 10 minutes of simmering.
• Tangier soup: Stir in an extra splash of apple cider vinegar at the end, or replace some of the cabbage with sauerkraut for a fermented kick.
• Sweeter note: Use honey or maple syrup instead of brown sugar.

If you love cabbage, our Cabbage Roll Casserole is another easy take on the classic.

How to Make Easy Stuffed Cabbage Soup

Step 1: Brown the Beef and Onion

Heat the 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high. Add the 1 pound ground beef, chopped onion, and a pinch of salt. Cook, breaking the meat up with a wooden spoon, until it’s no longer pink and starts to get some browned edges, about 6 to 8 minutes. Stir in the minced garlic and let it cook just until fragrant, 30 seconds more.

Those brown bits on the bottom of the pot are your flavor base. If the meat releases a lot of fat, you can spoon some out, but leave a little behind for the vegetables.

Step 2: Add the Cabbage and Carrot

Stir the shredded cabbage and diced carrot into the pot. Cook for 4 to 5 minutes, stirring a few times, until the cabbage wilts down and turns bright green. The carrot will still be slightly firm.

The pot will look very full at first, but cabbage shrinks fast. You’re not trying to fully cook it here, just softening and waking up its natural sweetness.

Step 3: Stir in the Tomatoes and Broth

Pour in the crushed tomatoes, beef broth, uncooked rice, brown sugar, apple cider vinegar, the 1 teaspoon salt, pepper, and bay leaf. Stir well, scraping the bottom of the pot to lift any stuck-on browned bits. Bring the liquid to a full boil over high heat.

Crushed tomatoes give the broth a smooth, rich body without chunks. The vinegar and sugar mimic that sweet-and-sour punch of a traditional cabbage roll without overpowering anything.

Step 4: Simmer the Soup

Once the soup is boiling, reduce the heat to low so it maintains a steady gentle simmer. Cover the pot and cook for 25 to 30 minutes, giving it an occasional stir to keep the rice from sticking. The soup is ready when the rice is tender and the cabbage is very soft.

Keep the lid on as much as possible; letting steam escape can lengthen the cook time. If the soup looks too thick toward the end, add a splash of water or broth to loosen it.

Step 5: Ladle and Serve

Remove the bay leaf and discard it. Taste the soup and adjust with more salt or pepper if it needs it. Ladle into bowls, making sure each gets a good mix of meat, rice, and cabbage. Serve while it’s piping hot, with a cool spoonful of sour cream and a sprinkle of fresh dill if you like.

How to Get It Right Every Time

• Let the meat brown. Don’t just cook until gray; a little color builds a deeper, more complex broth.
• If you like a tangier soup, add an extra teaspoon of vinegar just before serving. A little goes a long way.
• This soup thickens as it sits because the rice keeps absorbing liquid. When reheating, add a splash of broth or water to get back to the original consistency.
• For a low-carb version, skip the rice entirely and add a small head of chopped cauliflower florets during the last 10 minutes of simmering.

Cook times will vary slightly depending on the rice you choose. Here’s what to expect:

Storing Leftovers

• Refrigerate: Keep in an airtight container for up to 4 days. The soup will thicken, so thin with broth when reheating.
• Reheating: Warm over medium heat on the stovetop, stirring occasionally and adding a splash of broth or water until it’s the right consistency. Or microwave uncovered in 1-minute bursts.

What to Serve With Stuffed Cabbage Soup

A crusty loaf of rye or sourdough bread is perfect for dipping into the savory broth. For a bigger meal, pair it with a simple cucumber salad dressed in vinegar and dill, or serve boiled baby potatoes tossed in butter and parsley.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes. Brown the meat, onion, and garlic on the stovetop first, then transfer everything except any fresh herbs to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, stirring in fresh herbs at the end.

Can I use cooked rice instead of uncooked?

Yes, but add it during the last 10 minutes of simmering so it doesn’t turn mushy. You’ll need about 1½ cups cooked rice.

Is this soup freezer-friendly?

It freezes well, though the rice will soften a bit upon thawing. Store in portions and reheat with a splash of broth. Thaw in the fridge overnight before warming.

Can I make this vegetarian?

Absolutely. Use vegetable broth and swap the beef for 2 cups of cooked green lentils or a plant-based ground alternative. Brown the onion and garlic in oil first, then follow the recipe as written.

Easy Stuffed Cabbage Soup Recipe

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 lb ground beef
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 head green cabbage, shredded (about 4 cups)
• 1 medium carrot, diced
• 2/3 cup long-grain white rice, uncooked
• 1 (28-oz) can crushed tomatoes
• 4 cups beef broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 bay leaf

Method

 

1. Heat olive oil in a large pot over medium-high. Add beef and onion with a pinch of salt; cook 6 to 8 minutes, breaking up the meat, until no pink remains. Add garlic in the last 30 seconds.
2. Stir in cabbage and carrot; cook 4 to 5 minutes until cabbage softens.
3. Add crushed tomatoes, broth, rice, brown sugar, vinegar, 1 tsp salt, pepper, and bay leaf. Stir, scraping up any browned bits. Bring to a boil.
4. Reduce heat to low, cover, and simmer 25 to 30 minutes until rice is tender and cabbage is soft. Stir once or twice.
5. Remove bay leaf. Taste and adjust seasonings. Ladle into bowls and serve hot.

Notes

The soup thickens as it sits because the rice absorbs liquid. When reheating leftovers, add a splash of broth or water. For extra tang, stir in an additional teaspoon of vinegar right before serving.