Easy Stuffed Cabbage Soup
Cozy up with a bowl of hearty, flavorful *Easy Stuffed Cabbage Soup*, a quick and comforting spin on the classic stuffed cabbage rolls. Packed with tender ground beef, vibrant green cabbage, and aromatic vegetables like carrots, celery, and onions, this one-pot wonder delivers all the satisfying flavors of traditional stuffed cabbage without the fuss. Simmered in a rich tomato-infused beef broth and finished with a touch of cooked white rice, it’s a perfectly balanced meal the whole family will love. Ready in under an hour, this savory soup is ideal for busy weeknights or meal prep, and the sprinkle of fresh parsley on top adds just the right amount of brightness. Whether you’re craving something warm and comforting or looking for a budget-friendly dinner idea, this stuffed cabbage soup recipe is your new go-to!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups, chopped green cabbage
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 28 ounces crushed tomatoes
- 6 cups beef broth
- 2 cups cooked white rice
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 1 tablespoon olive oil
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat and set the beef aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften.
Stir in the tomato paste, paprika, oregano, and thyme, and cook for an additional 1–2 minutes to allow the spices to bloom.
Add the chopped cabbage, crushed tomatoes, beef broth, bay leaf, salt, and black pepper to the pot. Stir to combine.
Return the cooked ground beef to the pot and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low and let the soup simmer uncovered for 25–30 minutes, stirring occasionally, until the cabbage is tender.
Stir in the cooked white rice and simmer for an additional 5 minutes.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 9382 mg | 408% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 47.1 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 5963 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
