Can I use pre-shredded cabbage to save time?

Absolutely! Pre-shredded cabbage or even coleslaw mix (just pick out any carrots if you want to stay authentic) works perfectly and saves prep time. Just remember that pre-shredded cabbage is often cut thinner and will cook faster than hand-chopped.

What kind of rice works best in this recipe?

Medium or long-grain white rice is traditional, but brown rice works too—just extend the cooking time by about 15-20 minutes and possibly add extra liquid. Instant rice isn't recommended as it can become mushy.

Can I make this in a slow cooker?

Yes! Brown the beef and onions first, then transfer everything except the rice to your slow cooker. Cook on low for 6-7 hours, add the rice during the last 30-45 minutes of cooking time.

Why is my soup too thick/thin?

The rice continues to absorb liquid as the soup sits. If too thick, add more broth or V8. If too thin initially, simmer uncovered for a few extra minutes, or add a bit more rice.

Stuffed Cabbage Soup Recipe

This hearty Stuffed Cabbage Soup transforms the beloved classic stuffed cabbage rolls into a comforting, no-fuss bowl of deliciousness. All the flavors you love—tender cabbage, savory ground beef, and rice in a rich tomato broth—come together in one pot with half the effort. Perfect for those cold evenings when you’re craving something warm and satisfying without spending hours in the kitchen!

Why You’ll Love This Recipe

Comfort Food Made Simple: All the flavors of traditional cabbage rolls without the fuss of stuffing and rolling cabbage leaves.
One-Pot Wonder: Everything cooks in a single pot, meaning less cleanup and more time to enjoy your evening.
Budget-Friendly: Cabbage is one of the most economical vegetables, and this soup stretches a modest amount of ground beef into a hearty meal that feeds the whole family.
Versatile and Forgiving: This soup welcomes substitutions and additions based on what you have on hand.

Ingredients You’ll Need

Ground Beef: Provides rich flavor and hearty protein. You can substitute with ground turkey or plant-based alternatives for a lighter version.
Onion: Creates a flavorful foundation. Yellow onions work best, but white or red will do in a pinch.
Garlic: Adds aromatic depth. Fresh is best, but pre-minced works when you’re in a hurry.
Diced Tomatoes: The petite diced variety distributes perfectly throughout the soup. Don’t drain them—that juice adds flavor!
Vegetable Juice: V8 or similar juices give the broth that distinctive stuffed cabbage flavor. Regular or spicy both work wonderfully.
Beef Broth: Forms the base of your soup. Use low-sodium if you prefer to control the salt level.
Rice: Absorbs flavors and creates the perfect texture. Uncooked rice goes right into the soup to simmer to perfection.
Cabbage: The star of the show! Green cabbage holds up well during cooking, maintaining some texture.
Salt and Pepper: Simple seasonings that bring everything together. Don’t be shy—this soup needs proper seasoning.

Variations

Make It Spicy

Add a teaspoon of red pepper flakes or a diced jalapeño for heat lovers.

Herb It Up

Stir in 1-2 tablespoons of fresh dill or parsley at the end for a fresh, herbaceous note.

Vegetarian Version

Skip the beef and use plant-based ground meat substitute or extra beans (like kidney or white beans). Use vegetable broth instead of beef broth.

Lower Carb Option

Replace the rice with cauliflower rice or simply omit it for a lighter, low-carb soup.

How to Make Stuffed Cabbage Soup

Step 1: Brown the Meat and Aromatics

In a large stock pot or Dutch oven, brown the ground beef over medium-high heat. When it starts to brown, add the chopped onion and continue cooking until the beef is no longer pink. Drain the excess grease—this prevents a greasy soup and makes it healthier.

Step 2: Build the Flavor Base

Return the meat mixture to the pot over medium heat. Add the minced garlic and cook for about a minute until fragrant—be careful not to burn it as garlic can become bitter when overcooked.

Step 3: Add Liquids and Rice

Pour in the undrained diced tomatoes, vegetable juice, and beef broth. Bring this mixture to a boil, then stir in the rice. The starch from the rice will help thicken the soup slightly as it cooks.

Step 4: Add Cabbage and Simmer

Reduce the heat to a simmer and add the chopped cabbage, stirring well to combine. Cover the pot and let it cook for 20-30 minutes, stirring occasionally. The cabbage will wilt down significantly as it cooks.

Step 5: Season and Adjust

Once the cabbage is tender and the rice is fully cooked, season generously with salt and pepper to taste. If you prefer a thinner soup, add more vegetable juice or broth until you reach your desired consistency.

Pro Tips for Making the Recipe

Chop the cabbage into bite-sized pieces for easier eating—nobody wants to wrestle with huge cabbage pieces in their soup bowl.
Don’t rush the browning step for the beef and onions—those caramelized flavors are key to a rich-tasting soup.
Check the rice doneness before serving. Different rice varieties may need slightly different cooking times.
Let the soup rest for 5-10 minutes before serving. Like most soups and stews, the flavors meld and improve slightly after sitting.
Taste before serving and adjust seasonings. Cabbage soups often need more salt than you might expect to bring out the flavors.

How to Serve

Perfect Pairings

Serve this hearty soup with crusty bread or dinner rolls for dipping. A dollop of sour cream on top adds a cool, creamy contrast to the hot soup.

Make It a Meal

A simple side salad with a vinaigrette dressing makes this a complete meal. The acidity of the dressing complements the rich soup perfectly.

Garnishes

Sprinkle with fresh herbs like parsley or dill just before serving for color and a fresh flavor boost. A light dusting of paprika adds a pretty color and subtle flavor.

Make Ahead and Storage

Storing Leftovers

This soup actually improves with time! Store in airtight containers in the refrigerator for up to 4 days. The flavors will continue to develop as it sits.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. The texture of the cabbage might change slightly, but the flavor remains delicious.

Reheating

Reheat on the stovetop over medium heat until hot throughout, or microwave individual portions. You may need to add a splash of broth or water when reheating as the rice continues to absorb liquid during storage.

FAQs

Can I use pre-shredded cabbage to save time?

Absolutely! Pre-shredded cabbage or even coleslaw mix (just pick out any carrots if you want to stay authentic) works perfectly and saves prep time. Just remember that pre-shredded cabbage is often cut thinner and will cook faster than hand-chopped.
What kind of rice works best in this recipe?

Medium or long-grain white rice is traditional, but brown rice works too—just extend the cooking time by about 15-20 minutes and possibly add extra liquid. Instant rice isn’t recommended as it can become mushy.
Can I make this in a slow cooker?

Yes! Brown the beef and onions first, then transfer everything except the rice to your slow cooker. Cook on low for 6-7 hours, add the rice during the last 30-45 minutes of cooking time.
Why is my soup too thick/thin?

The rice continues to absorb liquid as the soup sits. If too thick, add more broth or V8. If too thin initially, simmer uncovered for a few extra minutes, or add a bit more rice.

Final Thoughts

This Stuffed Cabbage Soup brings all the comfort of traditional cabbage rolls to your table with half the effort. It’s the perfect solution for busy weeknights when you crave something homemade and hearty but don’t have time for fussy preparation. The simplicity of this one-pot meal belies its rich, complex flavors that will have everyone asking for seconds. Give it a try—I’m confident it will become a regular in your comfort food rotation!