There’s something so comforting about a warm bowl of soup that feels like a hug from the inside, and this Stuffed Cabbage Soup Recipe does exactly that. It’s like enjoying all the goodness of stuffed cabbage rolls without the fuss of wrapping each one, making it a perfect weeknight meal when you want cozy flavors without all the prep work. I love how the cabbage cooks tender but still has a bit of bite, and the mix of ground beef and pork keeps it juicy and hearty.

If you’ve ever been intimidated by stuffed cabbage as a dish, this soup version will totally win you over. It’s easy to throw together, feeds a crowd, and each spoonful is packed with layers of savory tomato, spices, and tender rice. Plus, it’s a great recipe to make when you want a comforting meal that doubles as meal prep—the flavors actually deepen the next day!

Ingredients You’ll Need

This combination of simple pantry staples and fresh cabbage really comes together beautifully in this Stuffed Cabbage Soup Recipe. The balance of tomatoes, aromatics, and herbs creates layers of rich flavor that feel familiar but with a little twist.

Olive oil: Use a good quality oil for sautéing the onion—it adds a subtle fruitiness that lifts the whole soup.
Onion: Half a large one, chopped finely to melt into the broth and add sweetness.
Lean ground beef: I prefer lean for less grease but still plenty of flavor.
Lean ground pork: This adds moisture and richness, rounding out the meat mixture perfectly.
Beef broth: Homemade or store-bought, this is the hearty base that gives the soup depth.
Diced tomatoes: The chunks add texture and bursts of freshness.
Crushed tomatoes: For a smooth, rich tomato base that thickens the soup nicely.
White rice (uncooked): It cooks right in the soup to tender perfection, making every spoonful hearty.
Worcestershire sauce: Adds umami that’s key for that “stuffed cabbage” flavor.
Salt: Essential for seasoning all the ingredients.
Ground black pepper: Adds just the right hint of warmth.
Garlic powder: I find it gives a gentle garlicky punch without overpowering.
Chili powder: A little spice that wakes up the palate—feel free to adjust to your heat level.
Bay leaves: They infuse the broth with a subtle earthiness.
Fresh thyme sprigs: Bright, herbal notes that complement the meat and tomatoes beautifully.
Cabbage: One head finely chopped. Green cabbage works best here for its mild, slightly sweet flavor.

Variations

I love tweaking this Stuffed Cabbage Soup Recipe depending on the season and what’s in my fridge—don’t be afraid to make it your own! You can swap meats, adjust spices, or even try it vegetarian by using plant-based protein and vegetable broth.

Ground turkey or chicken: I’ve used these for a lighter version, and it still turns out flavorful and tender.
Vegetarian: Replace the meat with lentils or textured vegetable protein, and use vegetable broth for a cozy meatless meal.
Spice it up: Add a pinch of cayenne or red pepper flakes if you crave more heat—I sometimes do this when the day calls for a little extra kick.
Slow Cooker version: Brown the meat and onion first, then dump everything into the slow cooker for 6-8 hours on low. It’s a hands-off way to get the same great flavors.
Instant Pot shortcut: Use the sauté mode for browning, then pressure cook for about 10 minutes to speed things up.

How to Make Stuffed Cabbage Soup Recipe

Step 1: Sauté the onion until fragrant

Start by heating the olive oil over medium-high in a large pot or Dutch oven. Toss in the chopped onion and cook for about 2 minutes, stirring occasionally. You want the onion softened and fragrant, not browned—this gentle sweetness forms the perfect base for your soup.

Step 2: Brown the ground beef and pork

Add both the ground beef and pork right into the pot with the onions. Break the meat apart with a wooden spoon and cook it until it’s just no longer pink—usually about 6-8 minutes. Don’t skip draining the fat after cooking; it helps keep the soup from becoming greasy.

Step 3: Combine broth, tomatoes, rice, and seasonings

Next up, pour in the beef broth, diced and crushed tomatoes, along with the uncooked rice and Worcestershire sauce. Sprinkle in your salt, pepper, garlic powder, chili powder, and toss in your bay leaves and thyme sprigs. This step is key—everything starts melding here to build that cozy stuffed cabbage flavor you’re after.

Step 4: Add the cabbage and simmer

Now stir in the chopped cabbage. You’ll notice the pot fills up quite a bit, but don’t worry—the cabbage cooks down considerably. Bring everything to a low boil, then reduce the heat so it simmers gently. Cover the pot and let it cook for 25-30 minutes until the rice is tender and the cabbage is soft but still has a slight crunch. Stir occasionally to prevent sticking.

How to Serve Stuffed Cabbage Soup Recipe

The image shows a top view of several white bowls and a plate arranged on a white marbled surface, each containing different cooking ingredients. Starting from top left and moving clockwise, there is a white bowl filled with small chopped white onions, next to it a white bowl with cooked white rice. To the right, fresh green thyme sprigs lie beside a large white plate holding half a fresh cabbage with pale green and white layers and a firm texture. Below, a small white dish displays powdered paprika, salt, and ground ginger in separate sections. Next to it, a bigger white bowl contains a dark brown saucy mixture with visible seasonings, and above that, a white bowl with bright red diced tomatoes. Above the tomatoes, a small white dish has three different powdered spices. To the bottom left, there is a large white bowl filled with uncooked pink ground meat, and above that a small white dish holds dried black pepper and salt. Finally, in the center, a white bowl is filled with golden yellow olive oil. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my bowls with a dollop of sour cream or plain Greek yogurt—it adds a lovely tang that cuts through the richness. Fresh chopped parsley or dill scattered on top gives a fresh, vibrant touch that brightens up each bite. If you love a little heat, a few red pepper flakes on the side are a nice addition.

Side Dishes

This soup is quite filling on its own, but I often pair it with crusty bread or warm garlic rolls. A simple green salad with vinaigrette adds a fresh contrast, especially if you’re making this soup for guests and want a balanced plate.

Creative Ways to Present

For holiday meals or dinner parties, I like serving this soup in rustic bread bowls—it’s charming and keeps the soup warm longer. You could also ladle it over a bed of cooked mashed potatoes or even polenta for a hearty twist that feels extra special. I once did a “soup night” with mini grilled cheese sandwiches alongside, and it was a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover Stuffed Cabbage Soup in airtight containers in the fridge, and it usually keeps well for up to 4 days. Just be sure to reheat gently as the rice and cabbage can become a bit mushy if overheated quickly.

Freezing

This soup freezes beautifully if you want to prep ahead. Portion it into freezer-safe containers and leave some room at the top for expansion. When you’re ready to enjoy, thaw overnight in the fridge then reheat on the stove over low heat, stirring occasionally.

Reheating

I usually reheat leftovers on the stovetop over low heat to keep the texture perfect, adding a splash of broth if it feels too thick. Microwaving works too, but try shorter bursts of heat and stirring in between to avoid overcooking the cabbage and rice.

FAQs

Can I use frozen cabbage for this Stuffed Cabbage Soup Recipe?

Frozen cabbage can work in a pinch, but it tends to release extra water which might make the soup thinner. If you use frozen, add it later in the cooking time and adjust the seasoning and broth quantity accordingly.
Is it possible to make this soup gluten-free?

Absolutely! The recipe as written is naturally gluten-free since it doesn’t call for any wheat-based ingredients. Just double-check that your Worcestershire sauce is gluten-free, as some brands contain gluten.
Can I substitute brown rice for white rice in this recipe?

You can, but brown rice takes longer to cook. If substituting, increase the simmering time by at least 15 minutes and add more broth or water so your rice cooks through and the soup doesn’t thicken too much.
How do I make this Stuffed Cabbage Soup Recipe spicier?

Add extra chili powder, red pepper flakes, or a dash of hot sauce when cooking or at the table. I like to give mine a little heat but keep it balanced so the tomato and cabbage flavors still shine.
Can I use ground sausage instead of beef and pork?

Yes, ground sausage will add more herb and spice notes depending on the type you choose. Just be mindful of the seasonings already in the sausage and adjust the soup’s spices accordingly to avoid it becoming too salty or overpowering.

Final Thoughts

This Stuffed Cabbage Soup Recipe has become one of those meals I’m always happy to make because it’s easy, comforting, and immensely satisfying. I love recommending it to friends who want those classic cabbage roll flavors without the fuss. Give it a try—you’ll find it’s not only a delicious bowl of warmth but also a recipe that feels like home in every spoonful.