Grandma’s Best Stuffed Cabbage Soup has all the comforting flavors of traditional stuffed cabbage rolls in an easy one-pot meal. Made with ground beef, tender cabbage, rice, tomatoes, and a rich beef broth, this hearty soup is perfect for chilly days when you’re craving a cozy homemade dinner.
I love making this soup because it gives me all the flavor of homemade stuffed cabbage without spending hours rolling cabbage leaves. It’s one of those recipes that fills the house with an amazing aroma while it cooks, and it’s even better the next day when the flavors have had time to come together.
Why I love This Recipe
Ingredient Notes
- Ground Beef: I like using lean ground beef so there’s less grease to drain, but any ground beef works well.
- Onion: A yellow onion adds the best flavor and becomes nice and tender as the soup simmers.
- Garlic: Fresh minced garlic gives the soup the best flavor, but garlic powder can be substituted if needed.
- Beef Broth: I usually use Better Than Bouillon mixed with water, but your favorite beef broth works just as well.
- Crushed Tomatoes: These create the rich tomato base and give the soup its hearty texture.
- Diced Tomatoes: Add extra texture and chunks of tomato that mimic traditional stuffed cabbage rolls.
- Thyme: Fresh or dried thyme both work well and add a warm, earthy flavor to the soup.
- Cabbage: Green cabbage is my favorite because it becomes tender while still holding its shape.
- Rice: Long-grain white rice works best. If you’re making this soup ahead of time or planning for leftovers, cook the rice separately and add it to each bowl before serving so it doesn’t absorb too much of the broth. 🥬🥣
Be sure to check out the full recipe and ingredient list below
How To Make Stuffed Cabbage Soup
- In a large pot or Dutch oven, sauté the onion and garlic over medium heat for 2–3 minutes, until the onion begins to soften.
- Add the ground beef and cook until browned and crumbled. Drain any excess grease if needed.
- Stir in the rice. I like using jasmine rice, but long-grain white rice works just as well.
- Add the diced tomatoes, crushed tomatoes, and beef broth (or vegetable broth).
- Stir in the chopped cabbage and seasonings until everything is well combined.
- Cover and bring the soup to a boil.
- Reduce the heat to low and simmer for 30 minutes, or until the cabbage and rice are tender.
- Taste and season with additional salt and pepper, if needed. Serve hot.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I like to chop the cabbage into bite-sized pieces so it’s easier to eat and cooks evenly.
- I use jasmine rice because it stays tender and adds great flavor, but any long-grain white rice works well.
- If I’m making this soup ahead of time, I cook the rice separately and stir it into each bowl before serving. It keeps the rice from soaking up too much of the broth.
- I let the soup simmer until the cabbage is tender but not mushy. It should still have a little texture.
- This soup tastes even better the next day after the flavors have had time to blend together.
- If the soup becomes too thick after storing, I simply stir in a little extra beef broth while reheating.
- I love serving this soup with crusty bread or warm dinner rolls to soak up every last spoonful. 🥣🥬
Frequently Asked Questions
What To Serve With Stuffed Cabbage Soup
More Cabbage Recipes
Grandma’s Best Stuffed Cabbage Soup
This Grandma's Best Stuffed Cabbage Soup has all the comforting flavors of traditional stuffed cabbage rolls in an easy one-pot meal. Made with ground beef, cabbage, rice, tomatoes, and a rich, flavorful broth, it's a hearty soup that's perfect for chilly days, family dinners, and cozy nights at home.
Ingredients
- 1 Pound Ground Beef
- 1 Yellow Onion
- 1 clove garlic
- 1 cup long grain rice
- 32 oz beef broth
- 28 oz diced tomatoes
- 28 oz crushed tomatoes
- 1 medium sized cabbage chopped about 5 cups
- 1 tbsp thyme
- salt and pepper to taste
Instructions
- In a large pot or Instant Pot Dutch oven, sauté the onion and garlic over medium heat for 2–3 minutes, until the onion begins to soften.
- Add the ground beef and cook until it is browned and crumbled. Drain any excess grease if needed.
- Stir in the rice. I like using jasmine rice, but long-grain white rice also works well.
- Add the diced tomatoes, crushed tomatoes, and beef broth (or vegetable broth).
- Stir in the chopped cabbage and seasonings until everything is well combined.
- Cover and bring the soup to a boil.
- Reduce the heat to low and simmer for 30 minutes, or until the cabbage and rice are tender.
- Taste and season with additional salt and pepper, if needed. Serve hot.
Notes
For the best flavor, brown the ground beef before adding the remaining ingredients. I like using jasmine rice, but any long-grain white rice works well. If you're making this soup ahead of time or planning for leftovers, cook the rice separately and add it to each bowl before serving to keep it from absorbing too much of the broth. If the soup thickens after storing, simply stir in a little extra beef broth while reheating until it reaches the consistency you like. This soup tastes even better the next day after the flavors have had time to come together. 🥣🥬
I love this simple stuffed cabbage soup recipe. Every Friday I get ready for sabbath. I don’t cook the following day. This meal lasts for 2 days and there are leftovers. It’s also a great way of cooking with cabbage which is healthy. It’s quick and easy. Making stuffed cabbage is also an awesome dish. Thank you so much for sharing this gem with your readers. Shalom
Is the rice precooked?
No