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Stuffed Cabbage Soup

Stuffed Cabbage Soup made with savory ground beef, hearty cabbage and zesty tomatoes make this a comfort soup packed with nutrition.
Course Soup
Cuisine American
Keyword Stuffed Cabbage Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 297kcal


  • 1 cup long-grain rice
  • 1 pound beef, ground, 95% lean
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium onion
  • 1 head cabbage
  • 2 tablespoon butter, unsalted
  • 14 1/2 ounce diced tomatoes, canned
  • 28 ounce crushed tomatoes, canned
  • 32 ounce beef broth


  • Cook rice as directed on package; set aside when done.
  • Heat dutch oven over medium heat. Add beef and season with salt and pepper. Cook for 6-8 minutes or until cooked through. Stir and break apart into crumbled.
  • While beef cooks, dice onion and chop cabbage into bite size squares.
  • Once beef is cooked and no longer pink, remove from pan.
  • Add butter, onion, and cabbage to dutch oven. Cook for 3-4 minutes until slightly browned and cabbage is wilted, stirring occasionally.
  • Add beef, diced tomatoes with juices, crushed tomatoes and beef broth to the pot. Simmer for 15 minutes.
  • Add rice, stir and allow to heat through.


Calories: 297kcal | Carbohydrates: 40g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 1015mg | Fiber: 7g | Sugar: 13g