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Stuffed cabbage roll soup delivers all the cozy, hearty flavors of traditional cabbage rolls without the tedious rolling and stuffing. This one-pot wonder is packed with tender cabbage, savory beef and pork, and a rich tomato broth.
And don’t worry about ending up with a watery mess, this soup is thick, hearty, and a true comfort food classic. Serve it up with a dollop of sour cream (trust me on this one), and you’ve got a satisfying, no-fuss meal that tastes like it simmered all day.
This recipe was inspired by my classic stuffed cabbage roll recipe, but I wanted to skip the extra steps without losing any of the flavor. The result? A hearty cabbage soup that’s just as satisfying and a whole lot quicker.
Here is Why This Cabbage Roll Soup Recipe Works
All the Flavor, None of the Fuss: No rolling, no stuffing, no stress. Just throw everything in the pot and let it do its thing. Same great taste, way less work.
Thick, Not Watery: Nobody wants cabbage soup that’s basically vegetable tea. The rice soaks up all that flavorful broth, giving you a hearty, stick-to-your-ribs texture.
Two Meats = Double the Flavor: Ground beef brings the richness, pork sausage brings the seasoning. Together, they make this soup downright irresistible.
Leftovers Are Even Better: The flavors meld overnight, making this soup even tastier the next day. Perfect for meal prep, or just eating it straight from the fridge when no one’s looking.
If you like this recipe, try my instant pot corned beef and cabbage or my German red cabbage with apples.
Ingredients You Will Need
- Meat: Ground beef, pork sausage
- Produce: Onion, garlic, carrots, celery, green cabbage, fresh parsley
- Pantry: Olive oil, white rice, beef or chicken broth, marinara sauce
- Spices and Seasonings: Paprika, salt, black pepper, ground nutmeg, bay leaf
- Condiments: Worcestershire sauce
- Optional Garnish: Sour cream
If you love hearty soups like my Beef Lentil Soup, this Stuffed Cabbage Soup will hit the same cozy, comfort-food note.
Recipe Tips
Brown the meat first: Don’t just toss raw meat into the broth. Browning it adds depth and makes the soup richer and more flavorful.
Cut the cabbage into bite-sized pieces: Smaller pieces soften evenly and make the soup easier to eat.
Use white rice for best results: If you’re using brown rice, add a little extra chicken stock and let it simmer longer so it fully cooks.
Stir occasionally: The rice tends to stick to the bottom of the pot, so give it a good stir now and then to keep things moving.
Adjust for sauce flavor: Some marinara sauces are sweeter or more acidic than others. If the soup tastes too tangy, a small pinch of sugar balances it out.
Enjoy the leftovers: The rice absorbs more liquid as it sits, so the soup thickens and the flavors deepen by the next day. Add a splash of chicken stock when reheating if you prefer a thinner texture.
Storage
Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Keep in mind that the rice will continue absorbing the broth, so you may need to add a little extra when reheating.
Freeze: If you plan to freeze it, consider cooking the rice separately and adding it fresh when serving. Otherwise, the rice can get mushy after thawing. Store in a freezer-safe container for up to 3 months.
Reheat: Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth as needed. If using the microwave, heat in 1-minute intervals, stirring in between.
Stuffed Cabbage Soup
This hearty one-pot cabbage soup delivers all the comfort of classic stuffed cabbage rolls without the hassle. It’s rich, flavorful, and only gets better with time. Perfect for meal prep, easy to freeze, and guaranteed to warm you up on a chilly night. Grab a bowl, top it with sour cream, and enjoy a no-fuss, cozy dinner!
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Unstuffed Cabbage Roll Soup
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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ½ pound ground beef
- ½ pound ground pork sausage
- 1 green cabbage, chopped into bite-sized pieces, about 7 to 8 cups
- 3 cups marinara sauce, (24 ounces) or homemade tomato basil sauce
- 4 to 5 cups chicken broth, or beef broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup white rice, uncooked
- fresh chopped parsley
- Sour cream, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes. Stir in paprika, salt, pepper, and nutmeg, and cook for another minute until fragrant.
- Add the ground beef and pork sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease if needed. Toss in the chopped cabbage and stir until slightly softened, about 5 to 7 minutes.
- Stir in the marinara sauce, broth, Worcestershire sauce, bay leaf and uncooked white rice. Bring the soup to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 25-30 minutes, or until the rice is cooked and the cabbage is tender. Stir occasionally to prevent the rice from sticking to the bottom.
- Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve with a dollop of sour cream if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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