Stuffed Cabbage Soup Hearty

There is nothing more soul-warming in chilly weather than a bowl of stuffed cabbage soup brimming with rich tomato broth and hearty chunks of beef, pork, and tender cabbage. This recipe is my go-to for family gatherings when I want maximum comfort with minimum fuss, capturing all the cozy flavor of cabbage rolls without hours of rolling and baking.

Every time I make this it brings back memories of my grandma’s kitchen. I first tried it as a shortcut for classic cabbage rolls and found my whole family preferred the soup version for its hearty feel and rich broth. Now it is a staple for us every winter.

What You'll Need

• Olive oil: this gives you a lovely flavor for sautéing onions. Look for cold-pressed extra virgin olive oil for the richest taste
• Large onion: chopped to add sweetness and flavor depth
• Lean ground beef and ground pork: these are the key for creating a hearty soup base. Choose meat with just enough fat to flavor the broth
• Beef broth: forms the savory backbone. Homemade or high-quality store bought broth makes a difference
• Diced tomatoes and crushed tomatoes: for rich tangy layers in the broth
• Uncooked white rice: absorbs flavor as it cooks and makes the soup satisfying. Long grain rice keeps its texture
• Worcestershire sauce: delivers a savory tang that lifts the whole pot
• Salt and ground black pepper: for seasoning and balance
• Garlic powder and chili powder: to build complexity. Use fresh-ground spices if possible
• Bay leaves and fresh thyme: infuse deep earthy notes. Fresh thyme really shines here for aroma
• Head of cabbage: chopped in chunky pieces so it softens but holds a little bite

How to Make It

Sauté the Onion:

Warm olive oil over medium heat in a large heavy-bottomed pot. Add the chopped onion. Let it cook slowly for about seven minutes stirring occasionally until it turns translucent and picks up a little golden color. This is the base layer for all your soup’s flavor

Brown the Meat:

Add the ground beef and ground pork right to the pot with the onions. Break it up using a wooden spoon and let it cook until there is no more pink visible. This should take about eight or nine minutes. Be patient and let some bits brown deeply on the bottom for extra savory richness

Build the Broth:

Stir in the beef broth diced tomatoes and crushed tomatoes. Mix in the uncooked rice Worcestershire sauce salt pepper garlic powder chili powder bay leaves and thyme. Give it all a thorough stir making sure to scrape up any flavor from the bottom

Add the Cabbage:

Chop your cabbage into hearty bite-sized pieces. Drop it into the pot. Gently press it under the broth with your spoon so it cooks evenly

Simmer to Perfection:

Bring the whole pot to a gentle boil over medium-high heat. Once bubbling cover and lower the heat to maintain a soft simmer. Let the soup cook for about thirty minutes so the rice gets tender the cabbage softens and the flavors meld together

Remove Herbs and Serve:

Fish out the bay leaves and thyme stems before serving. Taste and adjust seasoning if needed. Serve steaming hot

Fresh thyme brings a gentle herbal perfume that always reminds me of my dad coming in from the garden with a handful of herbs. My kids love when I throw in extra thyme sprigs for lots of flavor and aroma.

Storage Tips

Let the soup cool completely before tucking leftovers into airtight containers. It will stay fresh in the refrigerator for around four days. For longer storage freeze individual portions flat in freezer bags so you can thaw only what you need. Rice does swell a bit so the texture will be softer after freezing but still delicious.

Ingredient Substitutions

You can swap ground turkey or chicken for the beef and pork and still get a rich result. If you want to skip rice try cauliflower rice for a low-carb version. No fresh thyme Just use a half teaspoon of dried but add it early so the flavor blooms.

Serving Suggestions

Serve with a thick slice of rye bread or crusty sourdough to mop up the last spoonfuls. A dollop of sour cream or a sprinkle of fresh dill on top makes it extra special. For a dinner party ladle soup into small bowls as a cozy starter.

Cultural Roots

Stuffed cabbage rolls are beloved across Eastern Europe and the Middle East. This soup is my nod to my family’s Polish and Russian roots where cabbage was once the star of nearly every winter supper. Turning it into soup means you get all the flavor with much less effort.

Seasonal Adaptations

Swap in kale or savoy cabbage for part of the cabbage if that is what looks best at the market

Add a diced carrot or two for more natural sweetness in winter

In summer when tomatoes are at their peak try using four cups of fresh chopped tomatoes in place of canned

Helpful Notes

This soup gets better after a night in the fridge

To make it vegetarian simply use lentils and vegetable broth

For a spicy kick add extra chili powder or a pinch of red pepper flakes

Success Stories

Friends who never liked cabbage rolls tell me they ask for seconds of this soup every time I make it. My neighbor now makes a double batch for her family’s Sunday meal prep — and she always shares a bowl with me as a thank you.

Freezer Meal Conversion

Let the cooked soup cool until just warm then portion it into freezer-safe containers. Freeze up to three months. Thaw overnight in the fridge and reheat gently on the stove adding a splash of broth if it thickens too much during storage.

This soup has become a winter tradition in our home and is always the star of our family table. Give it an evening to rest and it only gets more delicious by the next day.

Recipe FAQs

→ What kind of cabbage should I use?

Green cabbage works best as it softens nicely and complements the tomato broth, but savoy or napa can also be used.

→ Can I substitute the meats?

Yes, you can use all beef, all pork, or ground turkey for a lighter option. Adjust seasoning if using different meats.

→ How do I prevent the rice from becoming mushy?

Use uncooked rice and add it with the liquids. Simmer just until the grains are tender, about 25-30 minutes.

→ Is this soup freezer-friendly?

Yes, cool completely and freeze in airtight containers. Thaw and reheat gently, adding broth if it thickens.

→ What can I serve with this soup?

Crusty bread, a simple green salad, or even a dollop of sour cream pairs well with the rich, hearty soup.

→ Can I make it vegetarian?

Swap the beef and pork for lentils or mushrooms and use vegetable broth for a meatless option.