Stuffed Cabbage Soup


Turn family-favorite stuffed cabbage rolls into a hearty soup.

Stuffed cabbage soup in a dutch oven with a ladle on a green table with a napkin, salt shaker and lemon slices.

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

Active Time:
20 mins
Total Time:
1 hrs 10 mins

If you’re not already a big fan of stuffed cabbage rolls, you will be after tasting this hearty and comforting soup. Forget the stuffing and rolling: This recipe is much easier to prepare—simply brown ground beef in your favorite Dutch oven with plenty of onion, garlic, and spices, then give it all a good simmer with lots of broth, tomato sauce, carrots, rice, and, of course, cabbage. The cabbage cooks down to a tender, silky texture, yielding a filling soup that will warm you up on cold winter nights.


  • 1 lb. ground round

  • 1 medium yellow onion, chopped (about 2 cups)

  • 1 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 2 Tbsp. chopped garlic (4 garlic cloves)

  • 1/2 tsp. ground cinnamon

  • 3 3/4 cups beef consommé (from 3 [10 1/2-oz. each] cans)

  • 3 1/2 cups tomato sauce (from 2 [15-oz. each] cans)

  • 6 cups chopped green cabbage (from 1 small head)

  • 2 medium (6 oz. total) carrots, thinly sliced (about 1 cup)

  • 1/2 cup uncooked long-grain white rice

  • 2 Tbsp. dark brown sugar

  • 1 Tbsp. Worcestershire sauce

  • 1 dried bay leaf

  • 2 Tbsp. fresh lemon juice (from 1 lemon), plus lemon wedges for serving

  • 2 Tbsp. chopped fresh dill, plus dill sprigs for garnish


  1. Cook ground round, onion, salt, and pepper in a small Dutch oven or large saucepan over medium-high, stirring often, until meat is no longer pink, about 5 minutes. Stir in garlic and cinnamon, and cook, stirring constantly, 1 minute.

  2. Stir in consommé and tomato sauce. Bring to a low boil over medium. Stir in cabbage, carrots, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil over medium. Reduce heat to low; cover and simmer until rice is tender, about 25 minutes.

  3. Remove from heat, and let stand, uncovered, 15 minutes. Remove and discard bay leaf; stir in lemon juice and chopped fresh dill. Ladle evenly into 6 bowls. Garnish with dill sprigs; serve with lemon wedges.

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