Stuffed cabbage rolls are a timeless comfort food, but sometimes you just don’t have the time (or patience) to roll each leaf. That’s where Stuffed Cabbage Soup comes in—it has all the flavors of the classic dish, but in a hearty, soul-warming soup form. With tender cabbage, savory ground beef, aromatic vegetables, and a rich tomato broth, this one-pot meal is both satisfying and simple to prepare. Perfect for cozy nights, family dinners, or meal prepping ahead of time.
Ingredients
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1 lb (450 g) ground beef (or half beef, half pork for extra flavor)
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1 medium onion, diced
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2 cloves garlic, minced
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1 medium carrot, diced
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1 small green pepper, diced (optional)
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4 cups green cabbage, chopped
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1 can (28 oz) crushed tomatoes
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6 cups beef broth (or chicken broth)
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1/2 cup uncooked rice (white or brown)
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2 tbsp tomato paste
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1 tsp smoked paprika
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1 tsp dried oregano
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1/2 tsp thyme
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Salt and pepper, to taste
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2 tbsp olive oil
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the Meat: In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
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Add Aromatics: Stir in onion, garlic, carrot, and green pepper. Cook for 3–4 minutes until softened and fragrant.
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Build the Base: Mix in tomato paste, paprika, oregano, thyme, salt, and pepper. Cook for 1–2 minutes to develop flavor.
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Add Liquids & Cabbage: Pour in crushed tomatoes and beef broth, then stir in chopped cabbage. Bring to a gentle boil.
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Add Rice & Simmer: Stir in uncooked rice. Reduce heat, cover, and let simmer for 25–30 minutes (until cabbage is tender and rice is cooked). Stir occasionally to prevent sticking.
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Taste & Adjust: Check for seasoning and add more salt/pepper if needed.
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Serve: Ladle into bowls and garnish with fresh parsley. Enjoy with warm bread for dipping!
Would you like me to also give you a slow-cooker version of this soup, so you can set it and forget it?
