There’s something so comforting about a big pot of soup that really fills you up and warms your soul, and this Stuffed Cabbage Soup Recipe does exactly that. It captures all the cozy, savory goodness of traditional stuffed cabbage rolls but without all the fuss of wrapping each leaf. Seriously, I love how it combines tender cabbage, savory beef and pork, and tomatoes in a flavorful broth — it’s my go-to on chilly evenings when I want something hearty yet satisfying.

What makes this Stuffed Cabbage Soup Recipe special to me is its balance of textures and simple ingredients that come together to recreate the classic dish in a quicker, fuss-free way. You don’t have to slave over rolling cabbage leaves or worry about complicated steps — just pop everything into a pot and let the magic happen. Trust me, you’ll enjoy making this soup as much as eating it!

Ingredients You’ll Need

These ingredients are straightforward but thoughtfully combined to build layers of flavor and texture. Grab fresh cabbage for crunch, a mix of ground beef and pork for richness, and tomatoes plus beef broth to create that saucy, comforting base that’s familiar and delicious.

Olive oil: Use extra virgin if you can — it adds a subtle fruity undertone and helps sauté the onions perfectly.
Onion: Half a large one, chopped finely adds a touch of sweetness and depth without overpowering the soup.
Lean ground beef: Lean is best to avoid greasiness, giving the soup a clean, meaty flavor.
Lean ground pork: Pork adds juicy richness that complements the beef wonderfully.
Beef broth: The backbone of the soup; homemade or low-sodium store-bought both work well.
Diced tomatoes: With their chunks, they bring texture and a bit of brightness to the pot.
Crushed tomatoes: These create a smooth, saucy base that’s essential for that stuffed cabbage taste.
Uncooked white rice: It mimics the rice in stuffed cabbage rolls and thickens the soup slightly.
Worcestershire sauce: Just a tablespoon adds umami punch and depth.
Salt: Enhances all the flavors — I always recommend tasting and adjusting as you go.
Ground black pepper: For a gentle kick that wakes up the dish.
Garlic powder: Adds an easy layer of warmth and mild pungency without overdoing fresh garlic.
Chili powder: Not spicy-hot, but it adds a subtle earthiness that I find really rounds out the soup.
Bay leaves: Small but mighty aromatics that infuse the broth gently over cooking time.
Fresh thyme: A couple of sprigs freshen the flavor and add an herbal note that pairs perfectly with cabbage.
Cabbage: The star of the show! A full head, chopped fine to cook quickly but still retain some bite.

Variations

I like to mix things up based on what’s in the fridge or the mood I’m in — this Stuffed Cabbage Soup Recipe is super flexible, so don’t hesitate to experiment and make it your own!

Vegetarian version: Swap the meat for hearty mushrooms or lentils — I’ve tried this and it’s surprisingly satisfying, with a lovely umami punch from mushrooms.
Slow cooker adaptation: Brown the meat and onions first, then add everything to the slow cooker and let it simmer all day. It’s a lifesaver on busy days when you want dinner ready when you walk in the door.
Instant Pot shortcut: For a fast weeknight meal, I use the Instant Pot’s sauté mode for browning and then pressure cook for 10 minutes. The flavors meld beautifully in a fraction of the time.
Spice it up: If you like a bit of heat, add cayenne or red pepper flakes — I’ve found a pinch really wakes up the flavors without overpowering the comforting vibe.
Swap the rice: For a lower-carb option, try cauliflower rice — it still absorbs the flavors nicely, and I appreciate the lighter texture.

How to Make Stuffed Cabbage Soup Recipe

Step 1: Sauté Your Aromatics and Brown the Meat

Heat the olive oil in a large pot over medium-high heat. Toss in the chopped onion and cook for about 2 minutes until they soften and you can smell that beautiful aroma wafting through your kitchen. Next, add the ground beef and pork, breaking it apart with your spoon or spatula. Cook until the meat loses all pink and is nicely browned — this step builds the flavor base, so don’t rush it. Drain excess fat for a cleaner-tasting soup, especially if you used meat that was not super lean.

Step 2: Add The Broth, Tomatoes, and Seasonings

Pour in the beef broth, diced tomatoes, and crushed tomatoes right into the pot. Then stir in the uncooked rice — this is what makes the soup reminiscent of classic stuffed cabbage rolls. Add Worcestershire sauce, salt, pepper, garlic powder, chili powder, bay leaves, and the thyme sprigs. Give everything a good stir so those beautiful flavors start mingling. You’ll want every bite to be well balanced, and these seasonings make sure of that.

Step 3: Toss In Your Cabbage and Let It Simmer

Finally, add the chopped cabbage to the pot and stir it through. Bring the mixture up to a low boil, then reduce your heat to keep it at a gentle simmer. Cover the pot and let it cook for 25-30 minutes. You’re aiming for tender rice and cabbage that’s soft but still has a bit of bite. Peek occasionally to adjust your heat — too high, and your rice might stick; too low, and it’ll take forever. I’ve found this time sweet spot works perfectly.

How to Serve Stuffed Cabbage Soup Recipe

The image shows eleven white bowls and dishes arranged on a white marbled surface. Starting from the top left, there are small diced pale green onion pieces in a bowl, next to a bowl filled with white rice grains. On the right side, three small fresh thyme sprigs lie on the surface. Below the rice, a white bowl holds bright red chopped tomatoes with seeds and pulp visible. Below the tomatoes is a half head of pale green cabbage showing many thin layers. To the left, a small bowl contains three small piles of powdered spices in beige, white, and light brown colors. Further to the left is a white bowl with raw pinkish ground meat with some white fat pieces. At the bottom left is a bowl filled with a thick dark brown sauce with visible specks and texture. Above that is a bowl of bright yellow oil, and next to it a small dish with salt and black pepper. A few green sage leaves lie near the ground meat bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my serving with a dollop or two of sour cream — it adds a lovely creamy tang that balances the savory tomato and beef really well. Fresh chopped parsley or dill also brightens the bowl and adds color. Sometimes I sprinkle a little shredded sharp cheddar or paprika for extra warmth — these garnishes truly elevate the experience.

Side Dishes

This soup is filling on its own but pairs beautifully with crusty bread or soft dinner rolls for soaking up every last drop. I also like serving it alongside a simple cucumber salad or steamed green beans to mix textures and add freshness to the meal.

Creative Ways to Present

For special occasions, I’ve ladled this soup into mini bread bowls — folks always love the personal touch (plus you get that extra carb that’s part of the fun). Another idea is serving it in pretty ceramic mugs for cozy lunch settings. Adding a sprinkle of crispy bacon or a swirl of herbed cream cheese on top also adds pizzazz and richness, making it feel truly special.

Make Ahead and Storage

Storing Leftovers

I like to let the soup cool completely and then transfer it to airtight containers for the fridge. It keeps beautifully for up to 4 days. When I’m ready for leftovers, I give it a good stir because the rice tends to settle at the bottom, and sometimes the cabbage softens further, which I enjoy for a different texture.

Freezing

This Stuffed Cabbage Soup Recipe freezes well, which is great for batch cooking. Just cool it fully, then portion into freezer-safe containers or bags. When I’ve done this, I find the cabbage texture softens a bit more after freezing and reheating, which still tastes delicious but is worth noting if you prefer a little crunch.

Reheating

I usually reheat on the stovetop over medium heat, stirring gently until warmed through to avoid scorching the rice on the bottom. You can also microwave leftovers in a covered bowl, just add a splash of broth or water if it looks too thick. Reheating slowly preserves the flavors and texture without drying the soup out.

FAQs

Can I make this Stuffed Cabbage Soup Recipe in a slow cooker?

Absolutely! Brown your meat and onions first for the best flavor, then add all ingredients to the slow cooker. Cook on low for about 6-7 hours or on high for 3-4 hours, until the rice and cabbage are tender. This hands-off method is perfect when you want dinner ready with minimal fuss.
Is there a good substitute for the rice in this soup?

Yes, if you’re avoiding grains, cauliflower rice is an excellent low-carb alternative. You can also use quinoa or barley for a different texture, just adjust cooking times accordingly. I personally like cauliflower rice when I want something lighter but still flavorful.
Can this soup be made vegetarian?

You can make a fantastic vegetarian version by swapping the meat for mushrooms, lentils, or plant-based ground meat alternatives. Use vegetable broth instead of beef broth, and you might want to boost the seasoning with extra herbs or a splash of soy sauce or tamari for umami.
How do I prevent the rice from overcooking and becoming mushy?

Keep an eye on the simmering time, aiming for around 25-30 minutes once you add the rice. Stir occasionally to prevent sticking, and avoid over-simmering after the rice is tender. If you’re worried about mushiness, you can also partially cook the rice separately and add it at the end.
What if I don’t have Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a little bit of balsamic vinegar can add a similar depth of flavor. It’s all about layering umami, so feel free to experiment with what you have in your pantry.

Final Thoughts

Honestly, this Stuffed Cabbage Soup Recipe has become such a comforting staple in my kitchen. It’s simple enough for a weeknight but special enough to share with friends and family. Every time I make it, I’m reminded why I love soups that bring that nostalgic flavor with so little effort. Give it a try — I promise you’ll feel like you’ve discovered a new favorite comfort meal that’s fuss-free, flavorful, and downright delicious!

Stuffed Cabbage Soup Recipe