Name: Stuffed Cabbage Soup
Prep time: 20 min
Total time: 60 min
Ingredients: 2 tablespoons canola oil; 1.5 pounds lean ground beef; 4 cups chopped green cabbage; 2 cups chopped yellow onion; 1.25 cups chopped carrots; 1 cup chopped celery; 2 tablespoons light brown sugar; 1 tablespoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon ground pepper; 0.25 teaspoon cayenne pepper; 1 (15 ounce) can no-salt-added tomato sauce; 4 cups unsalted chicken broth; 0.25 cup medium-grain brown rice; 2 tablespoons chopped fresh flat-leaf parsley

Stuffed Cabbage Soup

4.8

(45)

41 Reviews

Like stuffed cabbage? You'll love this easy cabbage soup. It's got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.

Karen Rankin

Updated on April 30, 2024

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Tested by

Learn more about our food philosophy and nutrition parameters.

" tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen

Prep Time:

20 mins

Additional Time:

40 mins

Total Time:

1 hr

Servings:

Yield:

8 servings

Nutrition Profile:

Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free

Jump to Nutrition Facts

Nutrition Notes

Are the Vegetables in This Soup Healthy?

All of the vegetables add serious nutrition to this recipe. From the cabbage, carrots and celery to the onions and tomato sauce, this soup is a pot full of nutrients and disease-fighting antioxidants that will calm inflammation in your body. And the fiber from these veggies will help keep your gut healthy and your belly full and satisfied.

Is Ground Beef Good for You?

While typical ground beef is generally high in saturated fat—70/30 is 30% fat—93% lean ground beef is just 7% fat—about the same as ground turkey. Lean ground beef is a great source of protein and a good source of iron. And while you can swap the ground beef with ground turkey, sometimes you just want that beefy flavor—which works well in this recipe.

Tips from the Test Kitchen

What Type of Cabbage Should I Use for Stuffed Cabbage Soup?

We use green cabbage for this soup, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that's versatile and inexpensive. Green cabbage is round and compact with tightly packed smooth leaves and a mild flavor. Feel free to mix in other types of cabbage in the soup, like napa cabbage or savoy cabbage, for some variety.

Can I Use Regular Paprika Instead of Smoked Paprika?

Yes, you can use regular paprika instead of smoked paprika, but it will give the soup a different flavor profile. Smoked paprika has an earthy, smoky flavor, while regular paprika is mild and sweet.

Frequently Asked Questions

Can I Make Stuffed Cabbage Soup Ahead?

Yes, you can make the soup ahead! Refrigerate in an airtight container for up to five days or freeze for up to three months.

Additional reporting by Carrie Myers, M.S. and Jan Valdez

Ingredients

2 tablespoons canola oil
1 ½ pounds lean ground beef
4 cups chopped green cabbage
2 cups chopped yellow onion
1 ¼ cups chopped carrots
1 cup chopped celery
2 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can no-salt-added tomato sauce
4 cups unsalted chicken broth
¼ cup medium-grain brown rice
2 tablespoons chopped fresh flat-leaf parsley (optional)

Directions

Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.

Photographer: Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

Equipment

Large pot

Originally appeared: EatingWell.com, August 2020

Nutrition Facts (per serving)

300	Calories
17g	Fat
18g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 300
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 7g
Added Sugars 3g	6%
Protein 20g	39%
Total Fat 17g	22%
Saturated Fat 5g	26%
Cholesterol 58mg	19%
Vitamin A 794IU	16%
Vitamin C 22mg	24%
Folate 43mcg	11%
Sodium 434mg	19%
Calcium 56mg	4%
Iron 3mg	16%
Magnesium 45mg	11%
Potassium 695mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.