Stuffed Cabbage Soup

We love to make this Stuffed Cabbage Soup when we’re craving an easy-to-make, cozy meal. It has all of the classic flavors of stuffed cabbage rolls, but without all of the hassle of assembling and baking. Each bowl of Stuffed Cabbage Soup is satisfying, thanks to the protein from lean ground beef and fiber from cabbage and other vegetables. Since it’s made in one pot, there won’t be much in the way of cleanup, leaving you more time to savor each spoonful. Read on for the recipe below as well as tips and suggestions for making it your own!

How to Make Stuffed Cabbage Soup

1. Heat the Oil and Brown the Meat

You’ll need a large pot for cooking the soup. A Dutch oven works well, but any large pot will do the trick. Add the oil and, once hot, add the ground beef. Use a spatula to stir and break the meat into crumbles. Cook until it’s lightly browned, which should only take about 6 to 7 minutes.

2. Add the Vegetables

Toss in the vegetables and cook them, stirring often, until the onion is translucent. The objective is to soften the vegetables without browning them. If you notice browning, turn the heat down or stir more often.

3. Add Seasonings and Simmer

Add the seasonings to the pot and stir, cooking for 1 minute. This step toasts the spices, adding depth and complexity to the soup. Once fragrant, add the tomato sauce and broth, using a spatula to loosen any stuck-on bits on the bottom of the pot. Turn the heat up to medium-high and bring the mixture to a boil. Add the rice, stir, then reduce heat to low. Cover the pot to allow the rice to cook, which should take about 30 to 35 minutes.

Ingredient Swaps to Try 

• Try ground pork, chicken or turkey in place of ground beef: Any ground meat (or even meat alternative) will work in this recipe. Use an equal amount and proceed with the recipe as written. Check package directions if using a meat alternative.
• Use a blend of cabbages: Green cabbage is readily available and traditionally used in stuffed cabbage, but a blend of cabbages would make this soup interesting. Try leafy napa cabbage or Savoy cabbage. You can even swap in some lacinato kale or bok choy!
• Substitute another whole grain: We love that dry brown rice cooks right in with the soup, but other whole grains (like quinoa, whole wheat couscous or farro) might be delicious too. Instead of cooking it in the pot, cook your favorite whole grain separately and stir it in just before serving.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Prep all of the vegetables in advance. There’s a bit of chopping involved with this recipe, so consider completing those tasks ahead of time. The cabbage, onion, carrots and celery can all be prepped at least one day in advance. Simply cover and refrigerate until ready to use.
• We love the flavor of the dish, but if you want a little extra pop, consider adding a tablespoon of lemon juice or cider vinegar for finishing. That little bit of acidity will round out the flavors and make the dish even tastier, without adding much in the way of calories or sodium.
• It’s always a good idea to rinse your rice before you use it. This removes some of the starch, which can cause the rice to stick together. We like to put it in a bowl and swirl it with water, then drain in a fine-mesh sieve over the sink. Doing this a few times will remove most, but not all, of the starch (a little bit of starch helps thicken up the liquid).

Nutrition Notes

• Cabbage is a cruciferous vegetable that’s low in calories but packed with nutrients. Each 1-cup serving of raw shredded cabbage contains only 18 calories, but provides 2 grams of fiber, making it an easy way to boost your daily fiber intake. Thanks to its vitamin C and other plant compounds, cabbage may also boost immunity and protect against certain types of cancers.
• Onions supply prebiotics, which can support gut health by promoting the growth of healthy bacteria there. They also contain compounds that have anti-inflammatory and antioxidant properties, which can promote heart health and reduce the risk of certain cancers.
• While typical ground beef is generally high in saturated fat—70/30 is 30% fat—93% lean ground beef is just 7% fat—about the same as ground turkey. Lean ground beef is a great source of protein and a good source of iron. And while you can swap the ground beef with ground turkey, sometimes you just want that beefy flavor—which works well in this recipe.