Stuffed Cabbage Soup
Craving the comforting flavors of stuffed cabbage rolls but short on time? This one-pot Stuffed Cabbage Soup gives you all the savory, herby goodness—minus the fuss! Tender cabbage, seasoned ground meat, fluffy rice, and a rich tomato broth come together in just 37 minutes. Perfect for weeknight dinners, meal prep, or chilly evenings.
Total Time: 37 minutes
Prep Time: 12 minutes
Cook Time: 25 minutes
Serves: 4
Difficulty: Easy
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup uncooked white rice
- 1½ quarts (6 cups) chicken stock, divided
- 1½ pounds ground meatloaf mix (beef, pork, and veal blend)
- ½ teaspoon ground allspice
- 1½ teaspoons ground coriander
- 2 teaspoons smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, thinly sliced and finely chopped
- ½ to ¾ head Savoy cabbage, thinly sliced
- 1 (28-ounce) can diced tomatoes (with juices)
- 1 cup tomato sauce
- 3 tablespoons fresh dill, finely chopped
- Handful of fresh flat-leaf parsley, chopped
Pro Tip: Savoy cabbage wilts beautifully and adds a delicate, sweet flavor—but green cabbage works in a pinch!
Pro Tip: Savoy cabbage wilts beautifully and adds a delicate, sweet flavor—but green cabbage works in a pinch!
Instructions
- Cook the rice:
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the rice and stir to coat in oil. Pour in 2 cups of chicken stock, bring to a simmer, cover, and cook for 16–18 minutes, or until tender. Set aside. - Brown the meat:
In a large, deep pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the ground meat and cook for 2–3 minutes, breaking it up with a spoon as it browns. - Season and sauté:
Stir in the allspice, coriander, smoked paprika, salt, and pepper. Add the bay leaf, onion, garlic, and carrot. Cook for 2–3 minutes, until vegetables begin to soften. - Add cabbage and liquids:
Toss in the sliced cabbage and cook just until it starts to wilt (about 2 minutes). Stir in the diced tomatoes (with juices), tomato sauce, and remaining 4 cups of chicken stock. Bring to a simmer over high heat, then reduce to medium-low, cover, and cook for 10 minutes. - Finish and serve:
Stir in the cooked rice, fresh dill, and parsley. Simmer for 2–3 more minutes to meld flavors. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the rice and stir to coat in oil. Pour in 2 cups of chicken stock, bring to a simmer, cover, and cook for 16–18 minutes, or until tender. Set aside.
In a large, deep pot or Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the ground meat and cook for 2–3 minutes, breaking it up with a spoon as it browns.
Stir in the allspice, coriander, smoked paprika, salt, and pepper. Add the bay leaf, onion, garlic, and carrot. Cook for 2–3 minutes, until vegetables begin to soften.
Toss in the sliced cabbage and cook just until it starts to wilt (about 2 minutes). Stir in the diced tomatoes (with juices), tomato sauce, and remaining 4 cups of chicken stock. Bring to a simmer over high heat, then reduce to medium-low, cover, and cook for 10 minutes.
Stir in the cooked rice, fresh dill, and parsley. Simmer for 2–3 more minutes to meld flavors. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Serving Suggestions
- Top with a dollop of sour cream or a sprinkle of feta cheese.
- Serve with crusty bread or garlic toast for dipping.
- Store leftovers in an airtight container for up to 4 days—flavors deepen over time!
Why You’ll Love This Soup
✅ One-pot convenience
✅ Packed with protein, fiber, and veggies
✅ Naturally gluten-free (ensure stock is GF if needed)
✅ Perfect for batch cooking or freezing