Hearty Stuffed Cabbage Soup
This Hearty Stuffed Cabbage Soup brings together savory ground beef, tender cabbage, carrots, celery, rice, and herbs in a rich tomato broth. Inspired by traditional stuffed cabbage rolls, this one-pot recipe delivers all those familiar flavors without the extra work of rolling and stuffing cabbage leaves. It's a warming, vegetable-packed meal that's perfect for cooler days, with minimal cleanup.
Introduction
I love a good stuffed cabbage roll, but sometimes I want all those delicious flavors without the extra preparation. This Hearty Stuffed Cabbage Soup is a simpler way to enjoy that familiar combination of beef, cabbage, rice, and tomatoes.
My version includes extra cabbage, carrots, and celery, along with plenty of garlic and herbs. I also like to let everything simmer a little longer, allowing the vegetables to soften and the broth to become richer and heartier. The result is a satisfying, one-pot meal that's easy to prepare and makes plenty for leftovers.
🌿 Mindful Morsel
Cabbage is a member of the cruciferous vegetable family, alongside broccoli, cauliflower, and Brussels sprouts. It's a good source of vitamin C, vitamin K, and fiber, along with glucosinolates, naturally occurring plant compounds whose breakdown products are studied for their potential antioxidant and anti-inflammatory effects.
Tomatoes contribute lycopene, a carotenoid antioxidant that becomes more bioavailable when tomatoes are cooked. Carrots provide beta-carotene, which the body can convert into vitamin A, while onions and garlic contain sulfur-containing compounds that may contribute to the health benefits of a plant-rich eating pattern.
Ground beef provides protein, iron, zinc, and vitamin B12, while rice adds carbohydrates for energy. Choosing brown rice instead of white rice can provide additional fiber and minerals.
Together, these ingredients create a nourishing meal that combines protein, fiber, colorful vegetables, and beneficial plant compounds. Enjoyed as part of a balanced, plant-rich diet, meals like this can support overall health and an eating pattern associated with lower inflammation.
Recipe Information
Servings: 8–10
Calories: Approximately 240–350 calories per serving (estimated, depending on portion size and ingredients)
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: Approximately 1 hour 20 minutes to 1 hour 30 minutes
Dietary Notes: Dairy-free; can be made gluten-free
Ingredients
Stuffed Cabbage Soup
1 pound ground beef
6–10 cups green cabbage, chopped, adding more as it cooks down (1 head of cabbage is more than sufficient)
2–3 medium carrots, peeled and sliced
2–3 celery stalks, sliced
1 whole yellow onion, diced
6 cloves garlic, minced (or 3 teaspoons jarred minced garlic)
1 can (14.5 ounces) diced tomatoes, with juices
1 can (8 ounces) tomato purée
8 cups low-sodium beef broth, plus more as needed
½ cup uncooked white rice (or brown rice)
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce (gluten-free if needed, or leave out)
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
2 bay leaves
2 tablespoons fresh lemon juice
Additional water, as needed to adjust consistency
For Serving
Fresh parsley, chopped, optional
Freshly ground black pepper, optional
Crusty bread or gluten-free bread, optional
Instructions
Prep: Rinse and remove the outer leaves and core from the cabbage, then chop into bite-sized pieces. Peel and slice the carrots, slice the celery, dice the yellow onion, and mince the garlic if using fresh. Measure the rice and seasonings so everything is ready to add to the pot.
Brown the Beef & Sauté the Onion: Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the ground beef and diced yellow onion together. Cook for approximately 5–7 minutes, breaking apart the beef with a wooden spoon or spatula and stirring occasionally, until the beef is browned and the onion has softened. Drain excess grease if necessary.
Add the Garlic: Stir in the minced garlic and cook for another 30–60 seconds, stirring until fragrant.
Build the Broth: Stir in the diced tomatoes with their juices, tomato purée, beef broth, brown sugar, Worcestershire sauce, paprika, oregano, thyme, salt, black pepper, and bay leaves. Mix well to combine.
Add the Vegetables: Add the sliced carrots, celery, and approximately 6 cups of chopped cabbage to the pot, stirring gently to incorporate them into the broth. If the pot is too full, cover and allow the cabbage to soften for a few minutes before stirring again. Gradually add another 2–4 cups of cabbage as the initial batch cooks down, adjusting the amount based on how thick and vegetable-packed you prefer your soup.
Simmer: Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover partially and simmer for approximately 25–30 minutes, stirring occasionally, allowing the cabbage, carrots, and celery to become tender and the flavors to develop. If using brown rice, add the ½ cup uncooked brown rice at the beginning of this step, allowing approximately 40–45 minutes total for the rice to become tender. Continue simmering as needed, adding additional broth or water if the rice absorbs too much liquid.
Add the Rice: If using white rice, stir in ½ cup uncooked white rice after the initial 25–30 minutes of simmering. Continue cooking for approximately 20–25 minutes, or until the rice is tender. Stir occasionally to prevent sticking. Add additional beef broth or water as needed if the rice and cabbage absorb too much liquid. If using brown rice, continue simmering until the rice is fully cooked and tender.
Finish Cooking: Continue simmering uncovered for another 5–10 minutes, or until the soup reaches your preferred consistency. The cabbage and rice will absorb some of the broth, creating a heartier soup. Add more broth or water if the soup becomes too thick. Stir in the fresh lemon juice and remove the bay leaves. Taste and adjust the salt, pepper, or seasonings as desired.
Serve: Ladle the soup into bowls and garnish with fresh parsley or additional black pepper, if desired. Enjoy on its own or alongside crusty bread.
Tips / Notes
Make it heartier: Start with 6 cups of cabbage and gradually add another 2–4 cups as it softens. More cabbage creates a thicker, vegetable-forward soup with less broth in each serving.
White or brown rice: White rice cooks directly in the soup in approximately 20–25 minutes. If using brown rice, add it earlier in the simmering process, allowing approximately 40–45 minutes to cook until tender. Add additional broth or water as needed, since brown rice requires more liquid and a longer cooking time.
Choose lean beef: Using 90/10 ground beef helps provide plenty of savory flavor while keeping the saturated fat content lower than fattier varieties.
Gluten-free option: Rice is naturally gluten-free, but check that your Worcestershire sauce and beef broth are labeled gluten-free.
Adjust the consistency: The cabbage and rice absorb liquid as the soup simmers. Add additional beef broth or water, approximately ½ cup at a time, until you reach your preferred consistency. Leftovers may also need extra liquid when reheating.
Storage & Freezing: This soup freezes well, making it perfect for meal prep and future meals. Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze in freezer-safe containers for up to 3 months for best quality. Allow the soup to cool before storing, and add a splash of broth or water when reheating if the rice has absorbed additional liquid.
Social Media Callout
All the flavors of stuffed cabbage rolls, without the extra work!
This Hearty Stuffed Cabbage Soup combines savory ground beef, tender cabbage, carrots, celery, rice, and herbs in a rich tomato broth.
It's packed with vegetables, made in one pot, and perfect for a warming, satisfying dinner. Plus, it makes plenty for leftovers!
One pot + simple ingredients + fewer dishes = my kind of comfort food.
Tag @mmmindfulmorsels if you make it!
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