If you're looking for a hearty, comforting soup that’s packed with flavor, this Recipe for Stuffed Cabbage Soup is just what you need.
Imagine all the comforting flavors of traditional stuffed cabbage rolls but without the fuss of rolling. It’s perfect for cold winter nights, and it’s easy to make with simple ingredients you probably already have in your kitchen.
I love using this crockpot to make this soup. This cabbage roll soup recipe is bound to become a favorite in your household.
Why You’ll Love This Recipe
- A Whole Meal - This hearty soup is loaded with lean ground beef, cabbage, and rice, making it a satisfying meal that will keep you full and warm on chilly days.
- Easy to Make - With minimal prep and basic ingredients, this recipe is great for busy weeknights.
- Great for Meal Prep - Make a double batch of this soup and store the leftovers in freezer-safe containers or freezer bags for an easy dinner on busy nights.
- Comforting Flavors - The combination of beef broth, tomatoes, and spices creates a delicious soup that tastes like it’s been simmering for hours.
My other favorite soup recipes include Navy Bean and Ham, Authentic Pasta Fagioli and Loaded Baked Potato, another easy crockpot soup.
I love to top soups with my Seasoned Soup Crackers.
Substitutions
- Ground Turkey - Swap out the lean ground beef for ground turkey if you prefer a lighter option. Ground turkey pairs beautifully with the rest of the ingredients, especially if you add a bit of olive oil for extra richness.
- Brown Rice - Instead of white rice, you can use brown rice for added fiber and a nuttier flavor. Just keep in mind that brown rice may require a longer cook time.
- Cauliflower Rice - If you’re looking for a low carb option, cauliflower rice is a great way to keep the soup hearty without adding too many carbs. Add it in the last 10 minutes of cooking.
- Beef Stock or Vegetable Broth - Substitute the beef broth with beef broth or vegetable broth or even chicken broth. You can also skip the beef mixture altogether and add more veggies like shredded cabbage, napa cabbage, or even coleslaw mix.
- Tomato Sauce - If you’re out of tomato soup, you can use tomato sauce or even tomato paste mixed with water as a substitute. Just be sure to adjust the seasoning accordingly.
Variations
- Spicy Cabbage Soup - Add a pinch of red pepper flakes or a dash of hot sauce for a bit of heat.
- Cabbage Casserole Soup - Add a layer of shredded cheese on top of the soup and let it melt for a casserole-like experience in a bowl.
- Unstuffed Cabbage Roll Soup - For a different take, add in some chopped green cabbage leaves or use napa cabbage for a slightly different texture.
- Sweeter Version - For a touch of sweetness, add a teaspoon of brown sugar to the soup. This will balance out the acidity of the tomato products.
- Creamy Twist - Stir in a dollop of sour cream or Greek yogurt before serving for a creamy, tangy finish.
Ingredients
*For specific ingredient amounts, scroll down to the printable recipe card.
How To Make This Unstuffed Cabbage Soup
Step 1: Prepare the Meat. Mix water and baking soda together. Sprinkle the mixture over the meat and stir it in. This will help with browning and tenderizing the meat, especially if it's lean.
Step 2: Brown the Meat. In a large skillet, brown the meat until most of the pink is gone. Then add salt, pepper, and onions, and cook for about 3-4 minutes. Add garlic and cook for an additional minute. Drain any excess grease or blot with paper towels.
Step 3: Assemble the Ingredients in the Crock Pot. Place the cabbage into the crock pot. Add the browned meat mixture, tomatoes, tomato soup, 4 cups of broth (reserve some for later if the soup needs thinning), beef base, herbs, spices, and bay leaf (if using).
Step 4: Cook the Soup. Cover the crock pot and cook on High for 3-4 hours, or on Low for 5-6 hours (the preferred method).
Step 5: Add the Rice. About 30 minutes before the cooking time is up, add raw rice. Stir the rice in, cover, and cook for another 20-30 minutes until the rice is done. Thin the soup with extra broth if needed.
Step 6: Season and Serve. Taste the soup and adjust the seasoning with salt and black pepper if necessary before serving. Enjoy!
Storage and Freezing
- This soup is stored best in an airtight container and will last for 4-5 days in the fridge.
- It may also be frozen for up to 6 months in an airtight container.
Natalie's Pro Tip
To get the most tender and flavorful beef, try mixing the ground beef with a little water and baking soda before browning. This trick helps keep the lean beef tender and moist during cooking. Brown the ground beef over medium-high heat until it’s almost cooked through, then add the onions and garlic. This way, you build layers of flavor without overcooking the meat.
Notes and FAQs
Yes! This is a great recipe for meal prep. You can make a double batch of this soup and store it in an airtight container in the fridge for up to 5 days. It also freezes well in freezer-safe containers or freezer bags for up to 6 months. Just reheat and enjoy on a cold night!
Absolutely! While green cabbage is the most common, you can use napa cabbage or even a bag of coleslaw mix if you’re short on time. Each type will give the soup a slightly different texture.
Reheat the soup in a large pot over medium heat, adding extra beef broth or vegetable broth as needed to thin it out. If you’re in a hurry, you can also microwave it in a microwave-safe bowl. Just cover the bowl to prevent splatters and stir occasionally.
Definitely! Leftover rice is a great way to use up leftovers. Just add it during the last 10 minutes of cooking to warm it through without making it too mushy.
If your soup turns out too thick, especially after adding the rice, simply thin it out with extra beef broth, chicken stock, or even a bit of water. This recipe for stuffed cabbage soup is very forgiving, so feel free to adjust the consistency to your liking.
Stuffed Cabbage Soup
Equipment
- Crockpot (6 quart or larger)
Ingredients
- 2 teaspoons water
- ½ teaspoon baking soda
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup diced onion
- 2 cloves garlic minced (or 2 teaspoons garlic powder)
- 5-6 cups coarsely chopped cabbage about ½ medium head of cabbage
- 1 14-ounce can stewed or diced tomatoes, with juice
- 1 10-ounce can tomato soup
- 4-5 cups beef broth
- 2-3 teaspoons beef base
- 2 teaspoons smoked paprika
- 1 teaspoon thyme leaves crushed
- 2 teaspoons Worcestershire sauce
- 1 Tablespoon dried Parsley flakes crushed
- 1 bay leaf optional
- ½ cup uncooked white rice
- Salt and pepper to taste at the end of cooking
Instructions
- Mix water and baking soda together. Sprinkle on the meat and mix in.
- Brown meat in a large skillet until almost all pink is gone. Add salt, pepper, and onions and cook for about 3-4 minutes. Add garlic, and cook 1 minute longer. Pour off any excess grease.
- Add cabbage to the crock pot, then meat mixture, tomatoes, tomato soup, 4 cups of broth (save some for thinning soup), beef base, herbs, spices, and bay leaf, if using.
- Place cover on the crock pot and set on High for 3-4 hours, or Low for 5-6 hours (preferred method,)
- Add raw rice ½ hour before end of cooking time. Stir rice in, cover the pot and cook for another 20-30 minutes.
- Soup may need to be thinned with extra broth. Taste for salt and pepper before serving.
Notes
Nutrition
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