Stuffed Cabbage Soup

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

• Servings: 6

• Difficulty Level: Easy

• Intensity: Low – Suitable for beginner to intermediate cooks

• Cuisine: Eastern European-inspired comfort food

Introduction

Stuffed cabbage rolls, also known as “golabki” in Polish, “sarma” in the Balkans, or “holubtsi” in Ukrainian, are a beloved dish across Eastern Europe and parts of the Middle East. However, making traditional stuffed cabbage rolls can be time-consuming and labor-intensive. That’s where this Stuffed Cabbage Soup comes in—it’s all the flavor of the classic dish, but in a cozy, one-pot version that’s weeknight-friendly and perfect for meal prep.

This soup is rich in tomato flavor, packed with tender cabbage, hearty ground beef, and a touch of rice for body. It’s perfect for cold days or whenever you’re craving something hearty and nourishing. The best part? No need to roll a single cabbage leaf!

Ingredients

Here’s everything you’ll need to create a pot of stuffed cabbage soup. Most of these ingredients are pantry staples or easy to find at any grocery store.

Main Ingredients:

• 1 tablespoon olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 lb (450g) ground beef (or ground turkey for a lighter option)

• 1/2 head of green cabbage, chopped (about 4 cups)

• 1 large carrot, peeled and diced

• 1 celery stalk, diced (optional, adds depth)

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 tablespoon tomato paste (optional, for richer flavor)

• 6 cups beef broth (or chicken broth for a lighter version)

• 1/2 cup uncooked white rice (or brown rice; adjust cooking time)

• 2 tablespoons Worcestershire sauce

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 bay leaf

• Salt and pepper to taste

• 1 tablespoon brown sugar (optional, balances the acidity)

• Fresh parsley, chopped (for garnish)

Equipment Needed

• Large soup pot or Dutch oven

• Wooden spoon

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Ladle

Preparation & Cooking Instructions

Step 1: Prep Your Vegetables

Begin by washing and chopping all your vegetables. Dice the onion, mince the garlic, and chop the cabbage into bite-sized pieces. Peel and dice the carrot, and chop the celery if using. This step should take about 10–15 minutes.

Tip: For faster prep, use pre-shredded coleslaw mix in place of chopped cabbage.

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Step 2: Sauté the Aromatics

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3–4 minutes until it becomes soft and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant.

Step 3: Brown the Meat

Add the ground beef to the pot, breaking it up with a wooden spoon as it browns. Cook until the meat is no longer pink, about 5–7 minutes. If there’s excess fat, drain it off.

Optional: Add a pinch of red pepper flakes here if you like a slight kick.

Step 4: Build the Soup Base

Add the chopped cabbage, carrots, and celery to the pot. Stir well to combine. Pour in the diced tomatoes (with their juice), tomato sauce, tomato paste (if using), and Worcestershire sauce. Mix in the smoked paprika, thyme, bay leaf, and brown sugar.

Pour in the beef broth and stir in the uncooked rice. Season with salt and pepper to taste.

Step 5: Simmer to Perfection

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer for 35–45 minutes. Stir occasionally to prevent the rice from sticking to the bottom.

The soup is ready when the rice is tender and the cabbage has softened completely.

Step 6: Taste and Adjust

Before serving, taste the soup and adjust seasonings. Add more salt, pepper, or a dash of vinegar if you want a little tang. Remove the bay leaf.

Serving Suggestions

Serve your stuffed cabbage soup hot, ladled generously into bowls. Garnish with freshly chopped parsley for a fresh touch. For an extra indulgent twist, you can serve it with:

• A dollop of sour cream

• Crusty bread or rye toast

• A sprinkle of shredded cheddar or Parmesan

This soup is perfect as a standalone meal, but pairs beautifully with a simple side salad or roasted vegetables for added nutrients.

Storage & Reheating Tips

Stuffed cabbage soup tastes even better the next day after the flavors have melded together.

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Let the soup cool completely, then store in freezer-safe containers for up to 3 months.

• Reheating: Warm on the stovetop over medium heat or microwave individual portions for 2–3 minutes, stirring halfway through.

Note: If the soup thickens too much upon cooling, just add a splash of broth or water while reheating.

Recipe Variations & Substitutions

One of the best things about this recipe is how flexible it is. Here are a few easy swaps and creative twists:

• Meat Options: Use ground turkey, pork, chicken, or a plant-based meat alternative.

• Grain Options: Try cooked quinoa, barley, or cauliflower rice for a low-carb option.

• Add More Veggies: Zucchini, bell peppers, or spinach can easily be tossed in.

• Spicy Version: Add hot sauce, crushed red pepper, or cayenne.

• Crockpot Version: Brown the meat first, then dump everything into the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Nutritional Information (Per Serving – based on 6 servings)

DV = Daily Value, based on a 2,000-calorie diet.