The Soup That’s As Good As A Hug—With Less Laundry

Okay so you know those days when you want the taste of something all nostalgic and homely, but you just cannot be fussed rolling up fiddly cabbage leaves? This, my friend, is exactly why I started making Stuffed Cabbage Soup. The first time I cooked it, my youngest accused me of trying to sneak in a salad (he was onto me); now, everyone asks for seconds and there’s usually a bit of a race to get the last bowl.

And can I confess? I used to dread the whole cabbage-roll assembly line. Peeling, rolling, stuff sticking to my fingers, and always ending up with one weird, floppy roll that looked like it came out of the dog’s toy basket. Well, problem solved. This soup is like the cheat code version that nobody will complain about. Unless they’re the sort who just enjoys complaining?

Why You’ll Love This (Or At Least Why I Do!)

I make this when it gets nippy outside, usually on a lazy Saturday while half-watching old episodes of Bake Off. My family goes a bit wild for it (it’s the only way I’ve ever convinced my teenagers cabbage is actually edible). And, pro tip, this soup saves you from boiling cabbage—that smell never leaves the kitchen, right? Also, I’ve finally stopped crying over dropped meatballs; this is so much less drama. Sometimes, when I don’t want a huge cleanup, I’ll even do everything in one giant pot. So, you know, more time to finish my tea while it simmers.

Gathering Ingredients (But Don’t Stress If You’re Missing One)

1 pound (about 450g) ground beef (honestly, pork works too; my cousin swears by a beef and turkey mix)
1 smallish head of green cabbage, chopped (napa cabbage is nice if you want it softer—my store never has it but if yours does…)
1 big onion, diced (I use whatever onion is wobbling on the counter; red, yellow, probably not the sweet one though)
3-4 cloves garlic, minced (jarred garlic if you’re in a pinch, I won’t tell anyone)
1 can (14oz/400g) crushed tomatoes (Grandma loved Contadina but honestly use what you have)
4 cups (roughly a liter) beef broth (I’ve used chicken or veggie broth when I forgot to buy beef. It’s honestly fine.)
1/2 cup uncooked white rice (brown rice is okay too but it takes longer; sometimes I even use leftover cooked rice and just stir it in near the end)
2 carrots, chopped small (my neighbor puts in celery too but it’s not for me)
1-2 tablespoons tomato paste (optional if you like it tangier—sometimes I just squeeze in ketchup in an emergency. Please don’t judge.)
1 teaspoon dried thyme, or oregano, or Italian seasoning (pick one, trust your gut, measure with your heart)
Salt and black pepper to taste (just go easy at first, you can always add more later)
A splash of apple cider vinegar or lemon juice at the end (sounds fancy, but it makes all the difference. Or does it? Try both!)

How To Make It (Messy Apron Optional)

Grab your biggest soup pot (the one that likes to play hide and seek at the back of your cupboard). Set it over medium heat. I usually just use my Dutch oven—it’s a beast.
Add the ground beef. Break it up and let it brown, stirring every couple of minutes. If there’s a bit too much fat, you can spoon it off; or just leave it if you’re feeling wild (that’s what adds flavor, right?).
Toss in the chopped onion and carrots. Cook until the onion looks a little see-through and you start thinking, hey, this actually smells pretty good.
Stir in the garlic. Don’t burn it! Only takes 30 seconds or so. If you do burn it, just pretend it’s “toasted” for extra flavor, and keep going.
In goes the cabbage. It’s going to look way too full but don’t panic—it’s like spinach, it wilts a lot. Give it a good mix (this is where I usually sneak a taste of the browned beef, not sorry).
Now, dump in the canned tomatoes, tomato paste, broth, and rice. Scatter the herbs and a pinch each of salt and pepper. Give it all a stir.
Crank the heat, bring to a gentle boil (you’ll hear a little bubbling and know you’re on the right track), then lower to a slow simmer. Pop on a lid if yours fits—if not, just angle it, no biggie.
Let it hang out for 30 to 40 minutes. Stir every 10 minutes or so to stop rice sticking. Don’t worry if it looks a bit weird at this stage—it always does! If you’re using cooked rice, add it in the last 10 minutes, not the beginning.
This is where I taste for salt and the little tang—add a splash of vinegar or lemon juice. Sometimes I forget this step and nobody complains, but I think it brings it all together.
Serve hot, with more black pepper on top if you like. Or a swirl of sour cream. Or nothing if you’re in a hurry (sometimes it barely makes it to bowls; people just dig in straight from the pot!)

Some Notes, Because I’ve Made Every Mistake Possible

If the rice slurps up too much liquid by the next day—just add a bit more broth or water when reheating. I think it tastes even better as leftovers, as long as you remember this.
Let the soup cool a few minutes before serving or you’ll burn your tongue. I learned this the hard way more than once. Patience is a virtue (but soup is a temptation).
Don’t stress about the size of your cabbage chunks; rough is fine! No need for chefy perfection.

Variations—What’s Worked, What’s Weird

Honestly, I’ve played around a lot. Swapped beef for ground turkey (nice, a little lighter but still hearty), or made it totally veggie with lentils and mushrooms—tastes earthy, in a good way. One time I tried adding raisins like some actual stuffed cabbages have and my husband politely suggested “maybe not next time.”

A dash of smoked paprika or even a spoonful of sauerkraut stirred in at the end punches up the flavor. Oh, and if you like spice, a bit of hot sauce is great—check out Smitten Kitchen’s post on spicy soups for inspiration here. Or just experiment!

If You Don’t Have A Giant Soup Pot…

Look, I used to think my Dutch oven was essential, but I’ve made this in an old stock pot and even in a slow cooker. (You could probably use an Instant Pot too, but watch the rice-to-broth ratio.) No ladle? Just use a large mug. I absolutely have.

Storing Leftovers—If Any Actually Survive

Fridge it in a big container, or little ones for ready-to-go lunches—will keep about three days. Freezes really well, too, but honestly it never lasts more than a day in this house. If you freeze, thaw gently in the fridge overnight for the best texture (or just zap it in the microwave if you forget, which I do, often).

How I Like To Serve, But You Do You

My favorite way is with a slice of rye toast, slightly burned on purpose (don’t ask, it’s a habit from growing up in the Midlands), and a swirl of sour cream. My sister claims a glug of hot sauce is essential—but that’s sibling rivalry talking. Some folks sprinkle fresh dill or parsley just before eating; try it, or don’t (parsley tastes like grass to me but I digress).

Stuff I Learned The Hard Way (And Some I Forgot Again)

Don’t rush the simmer. I once tried blasting the heat to finish faster and the rice basically turned to mush at the bottom, glued to the pot. Gross.
If you double the recipe, don’t double the rice—otherwise it turns into a stew that could hold up a spoon like a fence post. Halve it instead, trust me on this.
Really, don’t try to taste straight from the pot after you just added vinegar; it can shock your tastebuds (yeah—ask me how I know).

Soup Questions People Actually Ask Me

Can I make this in a slow cooker?
Absolutely. Brown your meat first, then throw everything in, cook on low 6 hours, or until rice and veg are soft. (Skip this if you’re running late, I’ve done it, but browning adds flavor!)

Does it freeze well?
Oh yes. It’s my favorite way to meal prep for chilly weeks. Let it cool, freeze in batches—otherwise, you’ll end up hacking at a soup brick with a spoon.

Can I swap out the rice?
Sure thing. I sometimes use cooked barley if I have some leftover from these barley recipes. Or, toss in a handful of quinoa—cooks a bit faster, and more protein if that’s your thing.

What’s the point of the vinegar at the end?
It wakes everything up; cuts through the richness. But if you forget (been there), don’t sweat it.

Soup too thick?
Just pour in a splash of water or broth. Happens all the time! Next day, it’ll be even thicker. It’s like magic, or just carbohydrates at work.

Can I make it vegetarian?
Yes. Just swap the beef for a can of drained lentils or some small-diced mushrooms (the brown ones are best); use veggie broth, add extra carrots and maybe a spoonful of smoked paprika for the gutsy flavor. You might need to season more aggresively, though.

Any way to make it faster?
Actually, yes. If you can find pre-shredded cabbage in those salad bags, go for it. I’ve absolutely used those when my hands were feeling lazy (or just cold).

Can I make this gluten-free?
Yup. Just use gluten-free broth and double-check any store-bought seasonings or sauces. Rice is naturally gluten free, thank heavens.

That’s basically everything I know—and probably some stuff you didn’t ask for! If you want even more stuffed cabbage inspiration, Epicurious has a fun gallery of stuffed cabbage recipes that’ll keep you busy for ages.

Stuffed Cabbage Soup Recipe: My Cozy, Not-So-Secret Comfort Food