Julie Clark
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Stuffed Cabbage Soup
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If you’re looking for an easy way to enjoy cabbage rolls, try this stuffed cabbage soup! Stove-top, slow cooker and Instant Pot instructions included.
Who loves cabbage rolls? Although I’ve never actually made stuffed cabbage rolls, I remember having them during my teen years at a friend’s house. They are similar to stuffed peppers, which I love.
This stuffed cabbage soup takes all of the flavors of cabbage rolls and turns them into an easy soup recipe!
Stuffed Cabbage Soup Ingredients
So what’s in stuffed cabbage soup? Ours has two meats, both ground pork and ground beef. There are crushed tomatoes and diced tomatoes, onion, rice and of course cabbage. Use beef broth as a base, but the tomato flavor really stands out.
How to Make Stuffed Cabbage Soup
I’ll share three ways to make this cabbage roll soup, but I’ll start with the stove top.
- Add the oil to a large pot or dutch oven over medium high heat. Once oil is hot add in onions and sauté for 2 minutes.
- Add the beef and pork. Cook and crumble until the meat is no longer pink. Drain off any fat.
- Add in the remaining ingredients. Bring the soup to a low boil and cook for 25-30 minutes until the rice is cooked through and the cabbage is tender.
Slow Cooker Instructions
- Brown the pork and beef in a skillet on the stovetop over medium heat. Stir well. Drain off any fat.
- Add the onions seasonings. Cook and stir for an additional 1-2 minutes.
- Place the seasoned browned meat in a slow cooker.
- Add the remaining ingredients. Cover and cook the stuffed cabbage soup on low for 7-8 hours or on high for 5-6 hours.
Instant Pot Instructions
- Press sauté mode. Add oil. Once oil is hot add in onions, seasonings, herbs, and Worcestershire sauce. Stir and allow onions to get a little soft, about 1-2 minutes.
- Add in both ground pork and beef. Stirring often, brown the meat.
- Once meat has browned, hit the cancel button to stop the sauté mode. Add in remaining ingredients and stir together to combine. Cover the Instant Pot with the lid set to sealing and set timer to 35 minutes high pressure on the manual setting.
- Once the timer goes off, press the cancel button, and do a quick release.
Recipe Variations and Substitutions
- Looking for a low carb stuffed cabbage soup? Use cauliflower rice instead of traditional rice.
- Brown rice works well in this cabbage soup recipe.
- Switch out the beef and pork for ground turkey or chicken.
- Add more vegetables if you’d like – celery, carrots, or pepper.
What to Serve with Stuffed Cabbage Soup
Stuffed cabbage soup is hearty and flavorful, so you’ll want to serve something that complements but doesn’t overwhelm it. Here are some ideas:
- Crusty Bread or Dinner Rolls – Perfect for soaking up the broth.
- Mashed Potatoes – A creamy side that pairs well with the rich tomato broth and cabbage.
- Grilled Cheese Sandwich – Grilled cheese and soup always go together.
- Simple Green Salad – A light salad with a vinaigrette can add a refreshing contrast to the stuffed cabbage soup.
Stuffed Cabbage Soup
If you’re looking for an easy way to enjoy cabbage rolls, try this stuffed cabbage soup! Stove-top, slow cooker and Instant Pot instructions included.
Servings 12
Prep Time 20 minutes
Cook Time 35 minutes
Come to Pressure 20 minutes
Total Time 55 minutes
Ingredients
- 1 tablespoon olive oil 14 grams
- ½ large onion (chopped)
- 1 pound lean ground beef
- 1 pound lean ground pork
- 6 cups beef broth 48 ounces
- 24 ounces diced tomatoes (undrained)
- 24 ounces crushed tomatoes (undrained)
- 1 cup uncooked white rice 200 grams
- 1 tablespoon worcestershire sauce 17 grams
- 1 1/2 teaspoons salt 9 grams
- 1/2 teaspoon ground black pepper 2 grams
- 1 teaspoon garlic powder 3 grams
- 1 teaspoon chili powder 3 grams
- 2 bay leaves
- 2 sprigs of fresh thyme (snipped)
- 1 head of cabbage 1 pound chopped in small pieces
Instructions
- Add the oil to a large pot or dutch oven over medium high heat. Once oil is hot add in onions and sauté for 2 minutes. 1 tablespoon olive oil, ½ large onion
- Add the beef and pork. Cook and crumble until the meat is no longer pink. Drain off any fat. 1 pound lean ground beef, 1 pound lean ground pork
- Add in the remaining ingredients. Bring the soup to a low boil and cook for 25-30 minutes until the rice is cooked through and the cabbage is tender. 6 cups beef broth, 24 ounces diced tomatoes, 24 ounces crushed tomatoes, 1 cup uncooked white rice, 1 tablespoon worcestershire sauce, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 2 bay leaves, 2 sprigs of fresh thyme, 1 head of cabbage
Video
Notes
- For a more liquidy soup, add in an additional 2-3 cups of beef broth (or water) to the soup, once it is done.
- Garnish with cheese, sour cream, parsley (optional)
- Freezer leftovers in an airtight container. Place in the freezer for up to 6 weeks.
- Refer to the article for slow cooker and Instant Pot instructions. The calories shown are based on the soup serving 12, with 1 serving being 1/12 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 279kcal | Carbohydrates: 24g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 895mg | Potassium: 755mg | Fiber: 4g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 39.4mg | Calcium: 91mg | Iron: 3.3mg
