Stuffed Cabbage Soup

When it is this chilly outside, I can’t imagine anything better than a big pot of hearty soup for dinner, which is exactly why I have so many soup recipes on my blog. The newest addition to the collection, this stuffed cabbage soup recipe, is inspired by the world-famous Golabki soup, which is made with ingredients used in Polish stuffed cabbage rolls.

Now, before we continue, let’s clarify the name because this weeknight soup/stew goes by many names. While traditionally called stuffed cabbage soup, many people refer to it as unstuffed cabbage roll soup and deconstructed cabbage soup. Why? Well, there’s no stuffing involved! To make matters a bit more confusing, since it is made with ground beef, some people refer to it as beef cabbage soup or even hamburger soup with cabbage.

Ingredients You’ll Need:

The good news is that this easy soup recipe is made with simple ingredients that you probably already have on hand. If not, you can customize it based on the recommendations below. To make it, you will need:

• Vegetable oil: I usually use olive oil but avocado oil or ghee would also work.
• Onions and garlic: You will need one medium-sized yellow onion and two small fresh garlic cloves. Be sure to chop them finely.
• Ground meat: You can make this cabbage soup with any ground meat. In my version here, I used lean ground beef, but you can also use an equal amount of ground chicken or ground turkey (my favorite – Turkey Cabbage Soup is also a regular in our house.) The flavor will be lighter, but I think ground turkey is a wonderful substitution for a leaner cabbage casserole soup recipe.
• Spices: Paprika is a classic spice used in pretty much all versions of this beef cabbage tomato soup. However, I love the addition of ground cumin, which adds a new layer of flavor, but it is optional.
• Tomato sauce and diced tomatoes: You’ll need one small (8-ounce) can of tomato sauce and one large (28-ounce) can of diced tomatoes.
• Kosher salt and freshly ground black pepper
• Sweetener: A small amount of sugar helps balance the savory flavors. I used a tablespoon of honey, but an equal amount of granulated sugar or brown sugar would also work.
• Chicken Stock: You can make homemade chicken stock or buy low-sodium chicken broth from the store. Alternatively, beef broth, vegetable stock, or water can be used in a pinch.
• Head of cabbage: To make this recipe, you will need approximately 2 pounds of green cabbage, which should yield 6-7 cups of cored and thinly sliced cabbage. As you are buying green cabbage, be sure to get regular cabbage rather than the milder Napa or Savoy cabbage. Additionally, slicing the cabbage is the most time-consuming part of the whole process, so if you are short on time, you can use an equal amount of packaged coleslaw mix. However I would pick a brand that uses only green cabbage.
• Rice: Half a cup of white rice helps thicken the soup. Brown rice can also be used but keep in mind that it takes longer to cook.
• Vinegar: A glug of apple cider vinegar or white wine vinegar added at the last minute brings all the flavors together and adds a nice tanginess to the soup.
• Fresh herbs: I used fresh Italian parsley to finish it off but chopped fresh thyme leaves would also work.

How to Make This Recipe?

This healthy cabbage roll soup is prepared on the stovetop in a few easy steps. Simply:

1. Sweat the aromatics: Heat the olive oil over medium-high heat in a large soup pot or heavy-bottomed pot, such as a Dutch oven. Sautee the onion until translucent.
2. Brown the meat: Add the ground beef, ground cumin and paprika and cook, breaking up any larger pieces of meat using a wooden spoon, until browned, about 5-7 minutes. Add the minced garlic to the beef mixture and cook for an additional 30 seconds.
3. Add the tomatoes and seasonings: Stir in the tomato sauce, diced tomatoes, salt, pepper, honey, and chicken stock.
4. Stir in the cabbage and rice: Add the shredded cabbage and white rice. Cover it with the lid and bring the cabbage rice soup to a boil. 

5. Simmer: Once boiled, reduce the heat to a simmer and let it simmer for 25-30 minutes or until the rice is fully cooked and the cabbage is tender to your liking. Make sure to stir a few times during the cooking process.
6. Garnish and Serve: Remove from the heat, add the vinegar, and garnish with parsley. Ladle into soup bowls and serve it while still warm.

How To Make It In a Crock Pot? 

If you prefer a more hands-off approach, you can make this ground beef cabbage soup in your slow cooker. Here is how to do it:

1. Saute onion and ground beef: Heat olive oil in a large skillet and add onion. Saute for 5-7 minutes or until softened. Add the ground beef and cook, breaking the large chunks, for 7-8 minutes or until no longer pink.
2. Add everything to the slow cooker: Transfer the onion and meat to the bowl of your slow cooker, along with all the other ingredients except vinegar and parsley.
3. Stir to combine: Give it a good stir to ensure that cabbage leaves are thoroughly mixed with the rest of the ingredients.
4. Slow cook: Set it on low heat setting for 4 hours or high heat setting for 2 hours.
5. Garnish and serve: Once the cooking is completed, stir in the vinegar and garnish with parsley. Taste for seasoning and add more if necessary. Ladle into bowls and serve.

 How To Store, Freeze, Thaw, and Reheat?

My favorite thing about this homemade cabbage soup recipe is that the leftovers store and freeze well. Below are my tips for storing and freezing. However, keep in mind that the soup thickens as it sits, so when it is time to reheat it, you may have to add a cup (or two) of additional stock or water as necessary. Also, I recommend giving it a taste and adjusting the seasoning if needed.

Here is how I do it:

• Storage: Bring your soup to room temperature and transfer it into an airtight container. Store in the fridge for up to 5 days.
• Freezing: Transfer the soup to 4-5 individual freezer-safe containers (affiliate link) or a large freezer bag. Seal tight, label and date, and put in the freezer for up to 2 months.
• Thawing & Reheating: To reheat, thaw the frozen soup in the fridge overnight. Transfer to a large pot (or smaller pot for smaller portions), cover, and bring to a boil over medium heat, stirring a few times in between. 

What To Serve It With?

This stuffed cabbage stew is a wonderful dinner on its own. However, you can easily take it to the next level by serving it with some of the below recipes:

• Bread: I cannot imagine a better accompaniment to this stew than a loaf of crusty bread. You can buy a French baguette from the store or make my No Knead Bread. 
• Toppings: I love to finish this soup with a spoonful of yogurt dill sauce or tzatziki. Alternatively, you can also top it off with a dollop of sour cream for a tangy finish.
• Salad: You can turn it into a whole meal by serving it with a simple salad such as my Spring Mix Salad or Yogurt Cucumber Salad.

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