Stuffed Cabbage Soup Recipe

If you’re searching for a cozy, hearty soup that delivers all the comforting flavors of classic stuffed cabbage rolls without all the fuss, then you’re going to adore this Stuffed Cabbage Soup Recipe. I absolutely love how this soup comes together quickly and still tastes like it’s been simmering all day. It’s perfect for busy weeknights or for when you need a nourishing bowl of warmth. Stick with me—I’ll walk you through why this recipe is a keeper and how to get it just right every time.

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Ingredients You’ll Need

Every ingredient in this Stuffed Cabbage Soup Recipe works together to build rich, savory layers of flavor. When I shop for this soup, I look for fresh cabbage and quality ground meats to make it extra delightful.

• Olive oil: Use good quality extra virgin olive oil for sautéing that adds a subtle fruity depth.
• Onion: Half a large onion finely chopped brings a sweet base flavor that mellows when cooked.
• Lean ground beef: Adds heartiness and richness without too much fat.
• Lean ground pork: Complements the beef with moistness and a bit of sweetness.
• Beef broth: Use homemade or low-sodium store-bought for that rich base that ties it all together.
• Diced tomatoes: Bring acidity and texture to the soup’s body.
• Crushed tomatoes: Adds thickness and deep tomato flavor.
• Uncooked white rice: Cooks right in the soup and gives it the classic stuffed cabbage feel.
• Worcestershire sauce: A little umami magic that rounds out the meatiness.
• Salt & black pepper: Essential seasonings – adjust them to taste.
• Garlic powder: For gentle garlic warmth without overpowering fresh flavors.
• Chili powder: Adds a subtle kick and complexity.
• Bay leaves: Infuse subtle earthiness as the soup simmers.
• Fresh thyme sprigs: Fresh herbs always elevate soups; thyme’s woody notes are perfect here.
• Cabbage: The star of the show—chopped into small pieces to cook quickly and evenly.

Variations

I love to make this soup my own by tweaking the herbs or switching up the meats sometimes. Don’t be afraid to make substitutions based on what you have or your dietary needs—you’ll still get a hearty, delicious result.

• Vegetarian Version: Swap out the beef and pork for hearty mushrooms and add lentils for protein—I’ve made this swap many times and it’s always satisfying.
• Spicy Twist: Add a pinch of cayenne or more chili powder if you love a kick—my family enjoys this when we want a little heat.
• Using Brown Rice: I sometimes use brown rice for extra fiber; just remember it takes a bit longer to cook, so adjust simmering time accordingly.
• Herb Substitutions: If you don’t have fresh thyme, dried works fine, or swap in oregano for a slightly different herbal note.

How to Make Stuffed Cabbage Soup Recipe

Step 1: Sauté the Aromatics and Meat

Heat the olive oil in a large pot over medium-high heat. Once shimmering, toss in the chopped onion and sauté for about 2 minutes until softened and fragrant. Then add the ground beef and pork. Break the meat up with your spatula and cook until there’s no pink left, about 6 to 8 minutes. Drain any excess fat before moving on—this keeps the soup from becoming greasy and helps the flavors stay bright.

Step 2: Add the Rest of the Ingredients and Simmer

Pour in the beef broth, diced and crushed tomatoes (with their juices—the liquid is gold here), and add the uncooked rice. Stir in Worcestershire sauce, salt, pepper, garlic powder, chili powder, bay leaves, and thyme sprigs. Finally, stir in the chopped cabbage. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 25 to 30 minutes, stirring occasionally, until the rice is tender and the cabbage has softened to a perfect melt-in-your-mouth texture.

Step 3: Taste and Adjust Seasoning

Before serving, remove the bay leaves and thyme stems, then taste your soup. Add salt or pepper as needed—this final step makes all the difference. If the soup feels a little thick, you can always add a splash of broth or water to loosen it up. This flexibility makes it great for customizing to your preference.

How to Serve Stuffed Cabbage Soup Recipe

Garnishes

My go-to garnish is a dollop of sour cream or plain Greek yogurt—it adds creaminess and a nice tang that balances the tomato base beautifully. Freshly chopped parsley or dill is also great to sprinkle on top for freshness and color. Sometimes I add a little shredded sharp cheddar for extra indulgence, especially when serving family.

Side Dishes

I like pairing this soup with crusty bread or warm dinner rolls to soak up every last bit of the delicious broth. A simple green salad or roasted vegetables round out the meal without overpowering the soup’s flavors. When we want to go all out, I serve it alongside garlic mashed potatoes for a real comfort food feast.

Creative Ways to Present

If I’m hosting a casual dinner party, I serve the soup in rustic stoneware bowls with a side of homemade breadsticks. For special occasions, a swirl of sour cream artfully placed with finely chopped fresh herbs gives it an elegant touch that guests always comment on. You can even ladle it into hollowed-out mini cabbages or large roasted bell peppers for an eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed cabbage soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. I always recommend cooling it completely before sealing to prevent condensation and preserve flavor. When reheating, stir occasionally to keep the rice from sticking to the pot.

Freezing

I’ve had great success freezing this soup in portioned containers or freezer bags. It’s ideal for stocking your freezer for busy weeks. Just make sure to cool it fully before freezing and leave some room at the top for expansion. When ready, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring often. If the soup seems too thick, add a splash of broth or water to loosen it up. You can also reheat single servings in the microwave, covering the bowl to keep moisture in. Either way, the flavors only get better after resting!

FAQs

Final Thoughts

When I first tried this Stuffed Cabbage Soup Recipe, I was amazed at how it captured the nostalgic flavors of my grandma’s stuffed cabbage rolls—minus the hours of prep. It’s become a staple in my kitchen, especially on chilly evenings when comfort is king. I hope you enjoy making and sharing it as much as my family does; trust me, this soup is one that’s sure to become a regular in your rotation too!

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