Are you craving the cozy, comforting, and nostalgic flavors of classic, homemade stuffed cabbage rolls, but without all the fussy, time-consuming work of rolling and stuffing? This incredible, one-pot Stuffed Cabbage Soup is the recipe you’ve been dreaming of! We’re talking a rich, savory tomato broth, packed with tender ground beef, fluffy rice, and sweet, softened cabbage. It’s all the beloved flavor of the classic dish, deconstructed into a simple, hearty, and unbelievably delicious soup.
This isn’t just another soup recipe; it’s your new go-to for a satisfying and soulful one-pot meal. We’ll show you the simple but crucial secrets to building a deep, complex flavor in one pot. This is a family-friendly, budget-friendly, and completely irresistible dinner that is perfect for a chilly evening.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pot Comfort Food
What makes this Stuffed Cabbage Soup so spectacularly delicious is its incredible, deep flavor and its brilliantly simple one-pot preparation. This recipe is a masterpiece of deconstructed comfort food. It takes all the essential elements of a classic stuffed cabbage roll—the savory ground beef, the fluffy rice, the tender cabbage, and the sweet and tangy tomato sauce—and simmers them together in one pot. The true magic is that the uncooked rice cooks directly in the flavorful broth, absorbing all the delicious, savory flavors while its starches naturally thicken the soup into a hearty, stew-like consistency.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Deconstructed Classic: The Essential Ingredients
This iconic dish uses a handful of high-quality pantry staples and fresh ingredients to create its signature comforting and savory flavor.
- The “Filling” & “Wrapper”:
- Ground Beef: For the best, most flavorful result without making the final dish too greasy, it is highly recommended to use a lean 85/15 ground beef.
- Cabbage: The star of the show! A classic, simple green cabbage is the perfect choice. It becomes wonderfully sweet and melt-in-your-mouth tender as it simmers in the rich broth.
- The One-Pot Rice Technique:
- Jasmine Rice: This is the secret to this easy, one-pot recipe! By cooking the uncooked rice directly in the soup, you are allowing every grain to absorb all the savory, tomatoey flavors of the broth. The starch that is released from the rice is also the key that naturally thickens the soup into a beautiful, hearty consistency.
- The Creamy Tang (The Healthy Hack!):
- Plain Greek Yogurt: A swirl of plain Greek yogurt at the end is a brilliant and healthy hack! It adds a wonderful, subtle creaminess and a bright, tangy flavor that beautifully mimics the classic sour cream often served with traditional stuffed cabbage.
Step-by-Step to the Best Stuffed Cabbage Soup
This delicious, one-pot soup is incredibly simple to prepare.
Step 1: Build the Flavor Base
In a large pot or Dutch oven, heat one tablespoon of the olive oil over a medium heat. Add your 1 pound of ground beef and sauté until it is cooked through and browned. Use a wooden spoon to break the meat into crumbles as it cooks. Transfer the cooked ground beef to a bowl and set it aside.
To the same pot, add your diced onion and carrots and sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables have softened.
Part 2: The One-Pot Simmer
Step 1: Add in the 1 tablespoon of minced garlic and the 3 cups of chopped cabbage to the pot. Sauté until the cabbage has just started to wilt.
Step 2: Add in all the remaining ingredients, including your cooked beef: the 1 can of tomato sauce, the 1 can of diced tomatoes, the 4 cups of beef broth, the 1/3 cup of Greek yogurt, the 2/3 cup of uncooked jasmine rice, and all your seasonings (paprika, Italian seasoning, red pepper flakes, salt, and pepper). Stir everything together well to combine.
Pro Tip: For the creamiest, non-curdled result, you can temper your Greek yogurt. Simply whisk it in a small bowl with about 1/4 cup of the warm broth from the pot before you stir the mixture into the soup.
Step 3: Bring the soup to a simmer over a low heat. Cover the pot and let it cook for about 10 to 15 minutes, stirring it occasionally, until the rice is completely tender.
Give the soup a final taste and adjust the flavors with any more salt and pepper if desired. Serve immediately!
One-Pot Stuffed Cabbage Soup (Easy Recipe!)
A quick and easy fusion recipe for ‘Birria Ramen Bowls’ that combines the rich, savory flavors of Mexican Birria with Japanese ramen noodles. This simple dish is primarily an assembly of pre-made components. Cooked ramen noodles are served in a flavorful broth made from the consommé of braised Birria meat. The bowls are then topped with the shredded Birria beef and a variety of traditional taco garnishes like diced white onion, fresh cilantro, radishes, corn, and shredded cheese.
Ingredients
- For the Ramen Bowls:
- 2 (3-ounce) packages plain ramen noodles
- 2 cups cooked and shredded Birria meat
- 4 cups Birria broth (consommé)
- For the Toppings:
- 1/2 cup diced white onion
- 2-3 medium radishes, thinly sliced
- 1/2 cup corn
- 1 cup shredded Monterrey jack cheese
- 1 medium avocado, sliced
- Fresh cilantro, to taste
Instructions
- Cook the ramen noodles according to the package instructions, but do not use the included seasoning packet.
- Drain the noodles, reserving about 2 cups of the hot noodle water.
- Divide the cooked noodles evenly among 2-4 serving bowls. Add about 1/2 cup of the hot noodle water to each bowl.
- In a saucepan, heat the pre-made Birria meat and broth until hot.
- Ladle about 1 cup of the hot Birria broth and 1/2 cup of the shredded Birria meat into each bowl over the noodles.
- Garnish the bowls with the diced onion, sliced radishes, corn, shredded cheese, sliced avocado, and fresh cilantro.
- Serve immediately and enjoy.
Notes
- This is a very fast fusion meal that is perfect for using up leftover Birria meat and consommé.
- The recipe’s speed and simplicity rely on having the Birria pre-cooked and ready to use.
- The noodle water is added to the bowls to help keep the noodles from sticking together before the broth is added.
What to Serve With Your Stuffed Cabbage Soup
This beautiful and rich soup is a fantastic, all-in-one meal that has your protein, your starch, and your vegetables all in one pot! If you’d like to round it out, here are a few simple suggestions:
- Crusty Bread: A side of warm, crusty rye or pumpernickel bread is an absolute must-have for sopping up every last drop of that incredible, savory broth.
- A Dollop of Sour Cream: A classic and perfect finish! A large dollop of cool and tangy sour cream or some more Greek yogurt on top of each bowl is fantastic.
- Fresh Herbs: A sprinkle of some fresh, chopped dill or parsley is a traditional and delicious garnish that adds a wonderful, fresh finish.
For more recipe follow my pinterest account
Storage and Make-Ahead Tips
A hearty soup like this one is the ultimate make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire soup a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The rice will continue to absorb more of the broth as it sits.
- Freezing: This soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a rich and flavorful soup base?
The secret is to build flavor in layers. By first browning your ground beef and then sautéing your aromatics in the same pot, you are creating a delicious, caramelized flavor foundation (the fond) on the bottom of the pot. When you add your broth, you can scrape up all those delicious brown bits, which will infuse your entire soup with a deep, savory flavor.
Q2: Can I make this soup ahead of time and freeze it?
Yes, this is a perfect freezer meal! This soup freezes and reheats beautifully. It is a fantastic recipe to double so you can have a quick and healthy meal ready to go in your freezer at all times.
Q3: Can I use a different kind of meat?
Yes, absolutely! A classic stuffed cabbage is often made with a mix of ground beef and ground pork, which would be absolutely delicious in this soup. A leaner ground turkey would also be a fantastic, healthy choice.
Q4: Can I make this recipe vegetarian?
Of course! To make a delicious and hearty vegetarian cabbage soup, simply omit the ground beef and use a savory vegetable broth. To make up for the bulk and protein, you can add one 15-ounce can of drained and rinsed lentils or some finely chopped mushrooms to the soup.
Q5: What is the best kind of cabbage to use for a soup?
A classic, simple, and inexpensive head of green cabbage is the perfect choice for this recipe. It has a wonderful, mild, and slightly sweet flavor, and it becomes beautifully melt-in-your-mouth tender as it simmers in the rich broth.