Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:40 minsTotal Time:1 hrServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipe
We love to make thisStuffed Cabbage Soupwhen 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
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!
Nutrition Notes
Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil1 ½poundslean ground beef4cupschopped green cabbage2cupschopped yellow onion1 ¼cupschopped carrots1cupchopped celery2tablespoonslight brown sugar1tablespoonsmoked paprika1teaspoonsalt½teaspoonground pepper¼teaspooncayenne pepper1(15 ounce) canno-salt-added tomato sauce4cupsunsalted chicken broth¼cupmedium-grain brown rice2tablespoonschopped fresh flat-leaf parsley (optional)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
1 ½poundslean ground beef
4cupschopped green cabbage
2cupschopped yellow onion
1 ¼cupschopped carrots
1cupchopped celery
2tablespoonslight brown sugar
1tablespoonsmoked paprika
1teaspoonsalt
½teaspoonground pepper
¼teaspooncayenne pepper
1(15 ounce) canno-salt-added tomato sauce
4cupsunsalted chicken broth
¼cupmedium-grain brown rice
2tablespoonschopped fresh flat-leaf parsley (optional)
DirectionsHeat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterAdd brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterEquipmentLarge potFrequently Asked QuestionsWe use green cabbage for this soup, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that’s versatile and inexpensive and has a mild flavor. A head of green cabbage is round and compact, with tightly packed smooth leaves. Feel free to mix other types of cabbage into the soup, like napa cabbage or Savoy cabbage, for some variety.Yes, you can use regular paprika instead of smoked paprika, but it will give the soup a different flavor profile. Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.Yes, you can make the soup ahead! Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.Soup with a salad or sandwich is a classic pairing that always works. Serve this soup with a simple grilled cheese sandwich or try it with ourSweet Potato Grilled Cheese Sandwich. If you want something quick and easy, choose a prepackaged salad or whip up ourMixed Lettuce Salad with Cucumber Herb Vinaigrette.
Directions
Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterAdd brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell RoysterEquipmentLarge potFrequently Asked QuestionsWe use green cabbage for this soup, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that’s versatile and inexpensive and has a mild flavor. A head of green cabbage is round and compact, with tightly packed smooth leaves. Feel free to mix other types of cabbage into the soup, like napa cabbage or Savoy cabbage, for some variety.Yes, you can use regular paprika instead of smoked paprika, but it will give the soup a different flavor profile. Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.Yes, you can make the soup ahead! Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.Soup with a salad or sandwich is a classic pairing that always works. Serve this soup with a simple grilled cheese sandwich or try it with ourSweet Potato Grilled Cheese Sandwich. If you want something quick and easy, choose a prepackaged salad or whip up ourMixed Lettuce Salad with Cucumber Herb Vinaigrette.
Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.
EquipmentLarge pot
Equipment
Large pot
Frequently Asked QuestionsWe use green cabbage for this soup, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that’s versatile and inexpensive and has a mild flavor. A head of green cabbage is round and compact, with tightly packed smooth leaves. Feel free to mix other types of cabbage into the soup, like napa cabbage or Savoy cabbage, for some variety.Yes, you can use regular paprika instead of smoked paprika, but it will give the soup a different flavor profile. Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.Yes, you can make the soup ahead! Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.Soup with a salad or sandwich is a classic pairing that always works. Serve this soup with a simple grilled cheese sandwich or try it with ourSweet Potato Grilled Cheese Sandwich. If you want something quick and easy, choose a prepackaged salad or whip up ourMixed Lettuce Salad with Cucumber Herb Vinaigrette.
Frequently Asked Questions
We use green cabbage for this soup, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that’s versatile and inexpensive and has a mild flavor. A head of green cabbage is round and compact, with tightly packed smooth leaves. Feel free to mix other types of cabbage into the soup, like napa cabbage or Savoy cabbage, for some variety.
Yes, you can use regular paprika instead of smoked paprika, but it will give the soup a different flavor profile. Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.
Yes, you can make the soup ahead! Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
Soup with a salad or sandwich is a classic pairing that always works. Serve this soup with a simple grilled cheese sandwich or try it with ourSweet Potato Grilled Cheese Sandwich. If you want something quick and easy, choose a prepackaged salad or whip up ourMixed Lettuce Salad with Cucumber Herb Vinaigrette.
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Nutrition Facts(per serving)300Calories17gFat18gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.,
Jan Valdez,
andSara Haas, RDN, LDN
Sara Haas, RDN, LDN
