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Stuffed Cabbage Roll Soup Recipe

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4.1 from 10 reviews

Stuffed Cabbage Roll Soup is a comforting and hearty dish that captures all the flavors of traditional stuffed cabbage rolls in a warm, easy-to-make soup. Featuring ground beef, tender green cabbage, rice, and a savory tomato broth infused with herbs and spices, this soup is perfect for a satisfying weeknight meal or cozy family dinner.

Ingredients

Butter and Aromatics

  • 4 tablespoons butter (divided)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced

Meat and Vegetables

  • 1 - 1½ pounds ground beef (preferably lean)
  • 4 cups roughly chopped green cabbage (about 1 small head or ½ large head)
  • ¼ cup chopped fresh parsley

Herbs and Spices

  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 2 teaspoons dried mint (or 2 tablespoons fresh, optional)
  • ½ teaspoon crushed red pepper (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Liquids and Canned Goods

  • 15 oz. canned diced tomatoes (preferably fire roasted)
  • ½ cup red wine (optional)
  • 6 cups chicken broth (or vegetable or beef broth)

Grains

  • 1 cup rice (any kind; converted rice recommended)

For Serving (Optional)

  • Romano or Parmesan cheese
  • Crushed red pepper
  • Chopped parsley or herbs

Instructions

  1. Sauté aromatics and brown beef: Melt half the butter (2 tablespoons) in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes, until softened and starting to brown. Add the ground beef and minced garlic, breaking up the meat with a wooden spoon as it cooks. Brown the beef until fully cooked.
  2. Add cabbage and soften: Stir in the roughly chopped cabbage and coat it with the ingredients in the pot. Let the cabbage cook for a couple of minutes, stirring occasionally until it starts to soften.
  3. Add herbs, spices, and liquids: Stir in chopped fresh parsley, dried oregano, dried mint, crushed red pepper (if using), kosher salt, black pepper, canned diced tomatoes, and red wine (if using). Mix well, then pour in the chicken broth. Bring the soup to a boil.
  4. Cook rice and simmer: Once boiling, stir in the rice. Turn the heat to low, cover the pot, and simmer for approximately 30 minutes, or until the rice is fully cooked. Cooking time may vary depending on the rice variety.
  5. Finish soup: Turn off the heat and add the remaining butter (2 tablespoons). Stir until melted and fully incorporated. Taste the soup and adjust seasoning as needed. If the soup is too thick, add more broth or water to reach desired consistency.
  6. Serve: Ladle the soup into bowls and top with Romano or Parmesan cheese, crushed red pepper, and additional chopped herbs if you like. Serve hot.

Notes

  • Use lean ground beef or substitute with ground turkey, chicken, or pork for variations.
  • If fresh herbs are unavailable, dried works well — use the amounts specified.
  • The red wine adds depth but can be omitted for a non-alcoholic version.
  • Any rice type works; converted (parboiled) rice requires about 30 minutes simmering.
  • Butter is divided to enrich flavor at both the start and end of cooking.
  • Adjust crushed red pepper amount according to your spice preference, or omit entirely if sensitive to heat.
  • For a vegetarian version, substitute beef with plant-based protein and use vegetable broth.

Find it online: https://dishcooks.com/stuffed-cabbage-roll-soup-recipe/