Easy One-Pot Stuffed Cabbage Soup: All the Flavor, Zero Rolling Hassle

Do you adore the rich, comforting taste of homemade stuffed cabbage rolls but dread the time-consuming process of preparing and rolling them? You’re not alone! Many home cooks cherish the robust flavors of ground beef, tender rice, savory tomatoes, and sweet cabbage found in this classic dish, yet shy away from the kitchen commitment it demands. This Stuffed Cabbage Soup offers the perfect solution, delivering all those beloved components in a hearty, easy-to-make, one-pot meal – no laborious assembly required.

Considering how popular my haluski (cabbage and noodles) recipe has been, I’m confident there’s a strong appreciation for cabbage-centric dishes among my readers. For many, stuffed cabbage rolls hold a special place in their culinary hearts, bringing back memories of family dinners and cozy evenings. While I personally wasn’t a huge fan of stuffed green peppers in my youth, stuffed cabbage rolls were always a welcome sight – the same comforting concept, just with a different, more appealing vegetable.

However, my love for eating them has always been matched by my aversion to making them. If you’re like me, you probably understand the struggle. The process begins with carefully selecting large, unripped cabbage leaves, which can be a quest in itself. Then comes the delicate task of rolling each leaf without tearing, ensuring the filling stays perfectly tucked inside. It’s a culinary art form that, while rewarding for a special Sunday dinner, often feels like too much of a commitment for a busy weeknight.

After a long day at work or juggling evening activities, the last thing most of us want is to embark on an intricate cooking project. We crave wholesome, flavorful meals that nourish without exhausting us. Is it really too much to ask for a delicious, comforting dish that practically cooks itself? Absolutely not! This is precisely why this Stuffed Cabbage Soup has become a treasured recipe in my kitchen.

It’s an incredibly simple concept: take all the delicious elements of traditional stuffed cabbage rolls – the tender cabbage, savory ground beef, fluffy rice, and tangy tomatoes – and combine them in a single pot. Just throw everything in, let it simmer, and watch as those familiar, heartwarming flavors meld into a rich, satisfying soup. I also like to add shredded carrots, as I believe every great soup benefits from a touch of their earthy sweetness and vibrant color.

The Magic of One-Pot Cooking: Simplify Your Kitchen Life

Last month, I conducted a reader survey asking about common frustrations in the kitchen, and one answer resonated deeply with me: limited counter space in a small kitchen. This hit home because, like many of you, I’ve navigated the challenges of a tiny culinary workspace. Just thinking back to how little room I had for even simple tasks, like cutting up a watermelon, brings a nostalgic sigh:

That modest strip of counter in the photograph was often the *only* available space for both food preparation and stacking dirty dishes. To maintain any semblance of order, I found myself washing dishes at least four or five times a day, constantly clearing space. This experience taught me a valuable lesson: the fewer dishes I used in the first place, the more precious counter space I had to work with.

That invaluable insight is precisely why this Stuffed Cabbage Soup is designed as a true one-pot meal. There’s no need to brown the ground beef in a separate pan, nor do you have to boil the cabbage or cook the rice independently. Every single component, from the meat to the vegetables and even the grains, cooks together in a single pot, minimizing cleanup and maximizing efficiency. It’s a game-changer for anyone dealing with a compact kitchen or simply seeking to streamline their cooking process.

Maximizing Your Cabbage & Minimizing Prep Time

Speaking of cabbage, if you typically cook for one or two people, you know the perennial annoyance of buying a whole head. Even the smallest cabbage often weighs around two pounds, making it challenging to use up before it goes bad. Sometimes, you get lucky and find half a head of cabbage conveniently wrapped and sold, which is a blessing for small-batch cooking. However, not every grocery store offers this convenient option.

This is why, whenever I buy a whole cabbage, I always have at least two to three leftover cabbage recipes planned for my weekly menu. My usual rotation includes making Haluski and Shrimp with Cabbage Noodles. And when March rolls around, Stove Top Corned Beef and Cabbage is a must-make. Now, this delightful Stuffed Cabbage Soup has officially earned its spot in my regular lineup, providing yet another fantastic way to utilize a full head of cabbage efficiently and deliciously.

To further streamline your cooking process and minimize future effort, I highly recommend chopping your entire head of cabbage at once. After chopping, portion it into airtight food containers. This simple habit offers two significant advantages:

• 1. Reduced Cleanup: You only need to pull out your cutting board and knife once, drastically cutting down on future dishes. I apply this same strategy to onions and other frequently used vegetables, meaning some meals require absolutely no chopping at all!
• 2. Saved Prep Time: The initial prep time for this soup recipe might seem substantial due to chopping the cabbage. However, if your cabbage is already prepped and ready to go, you can easily shave 20-30 minutes off your active cooking time, making this an even quicker weeknight option.

If you’re unsure about the best way to chop cabbage efficiently, don’t worry! You can check out my detailed, step-by-step photo process on how to cut cabbage for guidance.

Looking for more comforting and easy soup recipes to add to your repertoire? Be sure to explore my unique Kohlrabi Soup and the incredibly popular One Pot Lasagna Soup – both are fantastic options for a cozy meal.

Why This Stuffed Cabbage Soup Stands Out

This isn’t just another soup; it’s a testament to smart cooking. It respects your time, your small kitchen, and your desire for authentic, delicious flavors. The medley of ground beef, rice, and cabbage in a savory tomato broth mimics the complex profile of its rolled counterpart, but with a fraction of the effort. It’s hearty enough to be a standalone meal, providing a balanced mix of protein, carbohydrates, and vegetables in every spoonful. Serve it hot, perhaps with a dollop of sour cream or a sprinkle of fresh parsley, and watch it become a new family favorite. It’s perfect for meal prepping, freezes beautifully, and tastes even better the next day as the flavors continue to meld.

Stuffed Cabbage Soup

Yield:
4 servings

Prep Time:
45 minutes

Cook Time:
45 minutes

Total Time:
1 hour 30 minutes

Love cabbage rolls but hate making them? Stuffed Cabbage Soup has the same ingredients as stuffed cabbage rolls – ground beef, rice, tomatoes, and cabbage – minus the extra time and effort to assemble them.

Ingredients

• 1/2 pound ground beef
• 1/2 cup chopped onion
• Salt
• 1 garlic clove, minced
• 1 (15 ounce) can diced tomatoes with juices
• 1 (8 ounce) can tomato sauce (roughly 3/4 cup)
• 3 cups beef broth or stock, room temperature (plus more for serving – see Note)
• 2 cups chopped green cabbage (roughly 1/2 pound)
• 1 cup uncooked white rice
• 1 large carrot, shredded
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• Chopped parsley, for garnish

Instructions

1. Heat a Dutch oven or large pot until hot. Add the beef, onion, and a pinch of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
2. Add the garlic and cook for about 60 seconds until fragrant.
3. Stir in the diced tomatoes with their juices, tomato sauce, and beef broth/stock. Bring the mixture to a rolling boil.
4. Once boiling, reduce the heat to a gentle simmer. Stir in the chopped cabbage, uncooked rice, shredded carrots, brown sugar, Worcestershire sauce, black pepper, and the bay leaf. Continue to simmer uncovered for 15-20 minutes, or until the cabbage is tender and the rice is fully cooked and soft, stirring occasionally to prevent sticking.
5. Carefully remove the bay leaf from the soup. Taste the soup and adjust seasoning as needed. Depending on the sodium content of your broth, you may need to add up to 1 teaspoon of additional salt to taste.
6. Remove the pot from the heat and serve the Stuffed Cabbage Soup hot, garnished with fresh chopped parsley for a burst of color and freshness.

   Chef’s Tip: As the soup sits, especially if you have leftovers, the rice will continue to absorb liquid and thicken. If the soup becomes too thick for your liking when reheating or serving, simply add a little more beef broth or water until it reaches your desired consistency.

Notes

• Have leftover cabbage from making this recipe? Don’t let it go to waste! Check out my other cabbage recipes to find delicious ways to use up the rest of your head of cabbage.
• For a richer, deeper flavor, consider browning the ground beef until well caramelized before adding other ingredients.
• Want to make it vegetarian? Omit the beef and beef broth, using vegetable broth and a plant-based ground meat substitute or lentils for protein.
• This soup freezes exceptionally well. Allow it to cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding more broth if needed.

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Embrace the Simplicity of Stuffed Cabbage Soup

This Stuffed Cabbage Soup is more than just a meal; it’s an invitation to enjoy classic flavors without the typical culinary fuss. It’s perfect for anyone seeking hearty, flavorful comfort food that fits into a busy lifestyle and even the most compact kitchen. Say goodbye to the endless rolling and hello to a bowl of pure, unadulterated comfort. Give this recipe a try and rediscover your love for stuffed cabbage, the easy way!