Cozy Stuffed Cabbage Soup Recipe

There’s something deeply comforting about a big pot of soup simmering on the stove, especially when the air gets crisp, and all you want is warmth in a bowl. This cozy stuffed cabbage soup takes all the classic flavors of stuffed cabbage rolls—savory beef, tender cabbage, and warm spices—and transforms them into an easy, hearty soup. No tedious rolling and stuffing here; just a big pot filled with ingredients you can toss in and let simmer.

Stuffed cabbage has been a staple comfort food across Eastern Europe for generations, from Poland’s “gołąbki” to Hungary’s “töltött káposzta.” Traditional cabbage rolls can be a labor of love, requiring each leaf to be filled and carefully rolled. But this soup skips the fuss without sacrificing flavor. All you need is one pot, and in just over an hour, you’ll have a deeply satisfying meal that tastes like it’s been cooking all day.

this RECIPE

A personal story: cold nights, warm bowls 🥣

Growing up, stuffed cabbage rolls were one of those dishes that made their way to the table only on special occasions. My grandmother would spend hours prepping, rolling, and baking them. The kitchen would fill with the cozy, savory smell of cabbage, beef, and tomato, a smell that meant a feast was coming. But as much as I loved those cabbage rolls, I never quite mastered her patience for the rolling process. One chilly evening, craving that same comfort without the time investment, I stumbled upon the idea of stuffed cabbage soup. It’s since become one of my favorite “shortcut” dishes that brings back all those nostalgic flavors in a fraction of the time.

The origins of stuffed cabbage: A beloved tradition

Stuffed cabbage has deep roots in Eastern European, Middle Eastern, and Central Asian cuisines. It’s traditionally made by wrapping seasoned meat and rice in cabbage leaves, often simmered in a tomato-based sauce. Different cultures have their unique spins—some add dried fruits for sweetness, others sprinkle in extra spices for warmth. This soup is a more modern take, capturing the essence of those stuffed cabbage rolls without the need for delicate wrapping and slow baking. It’s easy, accessible, and just as comforting as the original.

Let’s talk ingredients: building bold, cozy flavors

• Ground beef: Adds hearty, savory richness to the soup. I like using an 85% lean ground beef to get a little fat for flavor without being overly greasy. You could also use ground turkey if you’re looking to lighten it up.
• Cabbage: The star of the show! When simmered, cabbage turns soft, sweet, and absorbs all the delicious flavors of the broth. Look for a firm, green cabbage with tightly packed leaves.
• Crushed tomatoes: These give the soup a robust, slightly tangy base. If you want a smoother texture, you could swap for tomato sauce, but I find that crushed tomatoes add just the right amount of body.
• Rice: Just a bit of rice thickens the soup and gives it that signature stuffed-cabbage feel. I use white rice, but brown rice would work too—just give it a bit more time to cook. If you’re avoiding grains, you can skip the rice altogether, though you may want to reduce the broth slightly.
• Spices: Paprika and dill bring warmth and depth. The paprika adds a mild smokiness, and the dill gives a fresh, earthy kick. Don’t skip the bay leaf; it subtly enhances the overall flavor.
• Worcestershire sauce: Just a dash adds umami—a sort of savory depth that makes the flavors feel more rounded and complete.

Essential kitchen gear: what you’ll need

• Large stock pot or Dutch oven: A big, heavy pot is perfect for this recipe. It allows for even cooking and plenty of space for all the ingredients to simmer and meld together. A Dutch oven will retain heat beautifully, making it ideal for long-simmering soups.
• Wooden spoon: Perfect for breaking up the ground beef and stirring the soup without scratching your pot.
• Sharp chef’s knife: Cabbage can be a little tough to chop, so a good, sharp knife will make your prep much smoother. If your knife isn’t sharp, you’ll be wrestling with that cabbage!
• Ladle: Essential for serving up big, hearty portions.

Step-by-step: making cozy stuffed cabbage soup

1. Brown the beef and soften the veggies
   Start by heating a tablespoon of olive or avocado oil in your stock pot over medium heat. Toss in the ground beef, diced onion, and bell pepper, then season with a good pinch of salt and pepper. Cook everything together until the beef is browned and cooked through, and the veggies have softened. You want the onions to be translucent and just starting to get a little golden. This adds a nice depth to the soup.
2. Add the cabbage and tomatoes
   Next, add the chopped cabbage, crushed tomatoes, beef stock, bay leaf, dill, paprika, and a dash of Worcestershire sauce. Give it a good stir to combine. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 45 minutes. The cabbage should be tender but not falling apart, and the flavors will have had time to meld.
3. Simmer with rice
   After the cabbage has softened, add in your uncooked rice and let it cook for another 30 minutes. The rice will absorb some of the broth and release starch, thickening the soup slightly. Stir occasionally to prevent the rice from sticking to the bottom. If the soup gets too thick, you can thin it out with a bit of water or even some V8 juice for extra flavor.
4. Season to taste
   Taste your soup and adjust the salt and pepper as needed. Don’t skip this step! Sometimes, just a little extra salt makes all the flavors pop.

Variations and adaptations to make it your own

• Make it low-carb: If you’re looking to cut carbs, skip the rice and add extra veggies like cauliflower or zucchini. The soup will still be hearty and satisfying, just a bit lighter.
• Vegetarian version: Swap the ground beef for a plant-based meat alternative, and use vegetable stock instead of beef broth. You might want to add a few more spices to deepen the flavor—try a pinch of smoked paprika or a splash of soy sauce for that umami kick.
• Gluten-free option: This recipe is naturally gluten-free as long as you check that your Worcestershire sauce is certified gluten-free (some brands contain gluten).
• Add extra veggies: Feel free to toss in more vegetables like carrots, celery, or even a handful of chopped spinach at the end for a nutrient boost.
• Spice it up: For a kick of heat, add a sprinkle of red pepper flakes or a dash of hot sauce. It adds a nice contrast to the comforting flavors of the cabbage and beef.

Serving suggestions: make it a meal

To serve, ladle this cozy soup into big bowls and top with a sprinkle of fresh parsley for a bit of color and freshness. If you’re looking to make it extra comforting, serve with a slice of crusty bread or a dollop of sour cream on top. For a bit of crunch, a few croutons on top can add some nice texture.

If you’re hosting, try serving it with a side of warm, buttered rolls, or even a simple green salad with a tangy vinaigrette to balance the richness of the soup.

Drink pairings

Pairing beverages with soup can be so refreshing. For this cozy stuffed cabbage soup, I’d recommend a cold glass of sparkling water with a twist of lemon or lime to cut through the richness. A light, fruity iced tea—like peach or raspberry—also complements the savory flavors well.

If you’re in the mood for something warm, a mild ginger tea is lovely alongside this soup. Ginger’s subtle spice and warmth pair beautifully with the dill and paprika, adding an extra cozy element to the meal.

Storing and reheating tips

This stuffed cabbage soup actually gets better the next day, as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a little water or broth to thin it out if it’s too thick—especially if the rice has absorbed more liquid overnight.

For longer storage, freeze the soup without the rice, as rice can become mushy when frozen. Just add freshly cooked rice when you reheat. It’ll keep in the freezer for up to 3 months.

Adjusting for different serving sizes

This recipe makes a hearty batch, perfect for sharing or storing. If you want to make a smaller amount, you can easily halve the ingredients. Just keep an eye on the cooking time—it may be ready a bit sooner. Conversely, if you’re cooking for a crowd, doubling the recipe works well. Just make sure your pot is large enough to handle all that cabbage!

Troubleshooting tips: little issues and quick fixes

• Too thick? Thin it out with a bit of water, broth, or V8 juice.
• Too bland? Don’t be afraid to add extra salt or a dash more Worcestershire sauce. A squeeze of lemon can also brighten the flavors.
• Rice too mushy? If you prefer firmer rice, cook it separately and add it just before serving.

Give it a try!

This cozy stuffed cabbage soup is the perfect recipe to make on a chilly evening when you’re craving something warm and filling. It’s easy to throw together, adaptable to your tastes, and brimming with classic, comforting flavors. I hope you’ll give it a try and make it your own—whether you stick to the recipe or experiment with a few tweaks!

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Brown the beef, onion, and bell pepper in a skillet first, then add everything (except the rice) to the slow cooker. Cook on low for 6-8 hours, adding the rice in the last hour.

2. Can I use brown rice?
Absolutely, but it will take longer to cook. Add it with the rest of the ingredients, and check for doneness after 45 minutes.

3. Can I freeze this soup?
Yes, but it’s best to freeze it without the rice. Add fresh-cooked rice when reheating for the best texture.

4. How long does it keep in the fridge?
Stored in an airtight container, it will last up to 4 days in the fridge.

5. Can I add other spices?
Of course! Garlic, thyme, or a pinch of smoked paprika would be great additions to deepen the flavor.

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