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Pioneer Woman Stuffed Cabbage Soup

Pioneer Woman Stuffed Cabbage Soup - recipe card
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A comforting, hearty soup that captures all the flavors of classic stuffed cabbage rolls — savory beef, tender rice, and sweet cabbage simmered in a rich, tangy tomato broth. This one-pot meal is both satisfying and easy, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb lean ground beef (90% lean)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 medium head green cabbage, cored and chopped into 1-inch pieces (about 6 cups)
  • 1 (14.5 oz) can diced tomatoes, with their juices
  • 1 (8 oz) can tomato sauce
  • 4 cups low-sodium beef broth
  • 1 cup water
  • 1/2 cup uncooked long-grain white rice
  • 1 tbsp paprika (sweet or smoked)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice (optional, for brightness)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Do not drain if using lean beef; if there is excess fat, spoon it off, leaving about 1 tablespoon in the pot.
  2. Reduce the heat to medium. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 4-5 minutes. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Add the chopped cabbage to the pot. Cook, stirring frequently, for 3-4 minutes until it begins to wilt slightly. This helps the cabbage release its natural sweetness and marry with the other flavors.
  4. Stir in the diced tomatoes with their juices, tomato sauce, beef broth, and water. Scrape the bottom of the pot to release any browned bits, which add depth to the broth.
  5. Add the rice, paprika, oregano, bay leaf, salt, and pepper. Stir everything together to combine.
  6. Increase the heat to high and bring the soup to a full, rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the rice is tender and the cabbage is soft.
  7. After 25 minutes, check the rice for doneness—it should be cooked through but not mushy. If the soup has become too thick for your liking, stir in an extra 1/2 cup of water or broth to reach your desired consistency.
  8. Remove the bay leaf and discard. Taste the soup and adjust seasoning with additional salt and pepper if needed. If you prefer a brighter flavor, stir in the lemon juice just before serving.
  9. Ladle the soup into bowls and serve hot, optionally garnished with fresh dill or parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The soup thickens as it sits; add a splash of broth or water when reheating to loosen. Freezing: This soup freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving 1 inch of headroom. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through, or in the microwave in 1-minute intervals, stirring in between.

Nutrition

Keywords: stuffed cabbage soup, pioneer woman stuffed cabbage soup, cabbage soup, hearty soup, comfort food, one-pot meal, ground beef soup, tomato soup, rice soup, weeknight dinner, winter soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-stuffed-cabbage-soup/