Kitchen notes · a little help before you start
Stuffed Cabbage Soup Recipe
Cabbage soup with beef and rice makes a deep bowl feel just right. It has the familiar savory comfort of cabbage rolls in something you can eat with a spoon.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 8
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Brown the beef well
Start the ground beef with salt and pepper in the Dutch oven and let it brown well before removing it.
2. Give the cabbage some color
Cook the onion and cabbage in butter after the beef leaves the pot, until they begin to caramelize.
3. Rice goes in last
Simmer the beef, tomatoes and broth first, then stir in cooked rice and heat it through before serving.
Get to know the ingredients
Roughly chopped cabbage
Keep the cabbage roughly chopped as listed so it is ready to cook with the onion in butter.
Cooked rice
The rice should already be cooked before adding it to the finished soup base for its final warming stage.
Two tomato textures
Diced and crushed tomatoes both go into the pot with the broth and browned beef before the low simmer.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Stuffed Cabbage Soup Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm the rice through
Stir the cooked rice into the simmered soup and continue cooking until it is warmed through, then serve.
A little more help as you go
Keep the browned beef aside
Remove the browned beef while the onion and cabbage cook, then return it when adding tomatoes and broth.
Butter belongs to the vegetable stage
Add the butter after removing the beef, ready for cooking the chopped onion and cabbage together in the same pot.
A few questions you might have
Is the rice simmered from raw in the broth?
The recipe uses cooked rice added at the end, after the tomatoes, beef and broth have simmered together.
Do I use a separate pan for cabbage?
The cabbage and onion cook in the Dutch oven after the browned beef is removed, then everything comes back together.
When does the beef return?
Return the cooked beef with the diced tomatoes, crushed tomatoes and beef broth before the soup's low-heat simmer.
Should the cabbage only wilt?
The directions cook it with onion and butter until the vegetables start to caramelize, before adding the liquids.
Where do salt and pepper enter?
They season the ground beef at the beginning while it browns in the Dutch oven, before the vegetable stage.
Any more cooking tips?
Note: click on times in the instructions to start a kitchen timer while cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
