Go Back
+ servings
A woman is having a bowl of stuffed cabbage soup photographed from the front view.
Print

Stuffed Cabbage Soup Recipe

Stuffed Cabbage Soup recipe that tastes just like the stuffed cabbage rolls, but done in one pot and in less than 45 minutes. This dish freezes well and is a great way to feed a crowd.
Course Dinner
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 449kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 pound ground beef *
  • 1 teaspoon cumin
  • 1 tablespoon paprika
  • 2 cloves of garlic minced
  • 8 oz. tomato sauce
  • 1 can 28 ounces diced tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey
  • 3 cups low-salt or homemade chicken stock
  • 2-3 cups water*
  • 1 medium-sized head of cabbage approximately 6-7 cups, cored and sliced thinly
  • ½ cup rice white rice
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • ¼ cups fresh Italian parsley chopped - more as garnish

Instructions

  • Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
  • Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
  • Pour in the stock and water. Stir in the cabbage and rice.
  • Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir it a few times during the cooking process.
  • Right before serving, stir in the vinegar and parsley.
  • Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.

Video

Notes

  • If you want to switch things up, you can substitute ground beef with ground turkey. While they taste slightly different, I like both versions.
  • In the recipe below, for the liquid, I used a mix of chicken stock with water. I personally prefer using some water instead of all chicken stock as I find it to be a little too heavy for our taste. However, if you prefer it that way, feel free to omit water and use all chicken stock.
  • I used a medium size green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have more cabbage, add in a little bit more liquid and vice versa.
  • It is traditional to add in a little bit of sugar into this soup to balance all the flavors.  Most people use brown sugar. Since I no longer use refined sugars, I went with honey. But, either one would work.
  • This dish freezes well. If you have leftovers, feel free to put it in an airtight container and freeze it upto 2 months. A day before you want to serve, thaw it in the fridge overnight.
  • The soup thickens quite a bit the longer it sits, so if enjoying throughout the week or freezing and reheating for later, you may need to add 1-2 cups additional stock or water. Adjust the seasonings as necessary.

Nutrition

Calories: 449kcal | Carbohydrates: 43g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1053mg | Potassium: 886mg | Fiber: 8g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 66mg | Calcium: 128mg | Iron: 4mg