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Overhead close up of Stuffed Cabbage Soup with wooden spoon.
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4.89 from 17 votes

The Best Stuffed Cabbage Soup Recipe

Easy Cabbage Roll Soup has all the sweet, tangy and savory flavor of classic stuffed cabbage rolls without all the work. Ground beef, tender cabbage, rice and tomatoes simmer together in one hearty, freezer-friendly soup.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, lunch, Soup
Cuisine: American, Polish
Servings: 12
Author: Kellie
Cost: $13

Equipment

Ingredients

  • 1 tbsp olive oil
  • 2 lbs lean ground beef
  • 1 cup diced onion
  • 1 garlic clove, minced
  • 3 tbsp butter
  • 5 cups chopped cabbage, approximately one head of cabbage, core removed
  • 14.5 ounces diced tomatoes
  • 28 ounces crushed tomatoes
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup grated apple
  • 1 cup uncooked rice
  • 1 tbsp Worcestershire sauce
  • 32 ounces beef stock
  • salt and pepper, to taste
  • sour cream for serving, optional

Instructions

  • Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
  • Transfer the beef to a bowl with a slotted spoon. Drain all but about 2 tablespoons of fat from the pot.
  • Add the onion and cook for 2–3 minutes or until softened. Stir in the garlic and cook for 1 minute.
  • Add the butter and cabbage. Cook for 10–12 minutes, stirring occasionally, until the cabbage begins to soften. Return the beef to the pot.
  • Stir in the diced tomatoes, crushed tomatoes, apple cider vinegar, brown sugar, grated apple, rice, Worcestershire sauce and beef stock. Bring to a boil, then reduce the heat to low.
  • Simmer for about 20 minutes or until the rice is tender. Add additional stock if the soup becomes too thick.
  • Season with salt and pepper. Serve with sour cream, if desired.

Video

Notes

  • Make Ahead: Prepare the soup up to 3 days in advance and refrigerate it in an airtight container.
  • Freezing: Cool completely and freeze in an airtight freezer-safe container for up to 3 months.
  • Reheating: Warm gently on the stovetop or in the microwave. Add additional beef stock or broth if the rice has absorbed too much liquid.
  • Rice Tip: For firmer rice in leftovers, cook the rice separately and add it to individual servings.
  • Brown Rice: Brown rice can be substituted, but it will require additional cooking time and may need extra broth.
  • Meat Substitutions: Ground turkey, chicken, pork or sausage can be substituted for the beef.
  • Slow Cooker: Brown the beef and sauté the onion and cabbage before transferring everything to the slow cooker. Cook on LOW for 6 hours or HIGH for 4 hours.

Nutrition

Calories: 266kcal | Carbohydrates: 27g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 337mg | Potassium: 767mg | Fiber: 2g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 21.3mg | Calcium: 71mg | Iron: 3.6mg