Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 lb (450 g) 90–93% lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1/2 medium green cabbage, thinly sliced (about 6 cups)
- 2/3 cup (120 g) long‑grain white rice, rinsed
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 4 cups (950 ml) low-sodium beef broth
- 1 1/2 tsp kosher salt, divided; 3/4 tsp black pepper
- 2 tbsp apple cider vinegar; 1 tbsp light brown sugar
- Chopped dill or parsley; sour cream (optional)
Do This
- 1. Heat oil in a large pot over medium-high; brown beef 5–6 minutes with 1/2 tsp salt and 1/4 tsp pepper. Drain excess fat.
- 2. Add onion and carrots; cook 4–5 minutes. Stir in garlic, paprika, and thyme for 30 seconds. Add Worcestershire.
- 3. Add cabbage; cook 3 minutes to wilt.
- 4. Pour in crushed and diced tomatoes, broth, bay leaves, 1 tsp salt and 1/2 tsp pepper; bring to a boil.
- 5. Stir in rinsed rice; reduce to medium-low. Partially cover and simmer 20–25 minutes, stirring twice, until rice is tender.
- 6. Remove bay leaves; stir in vinegar and brown sugar. Adjust seasoning. Garnish with dill/parsley and optional sour cream.
Why You’ll Love This Recipe
- All the cozy flavors of stuffed cabbage rolls—without rolling anything.
- One-pot, weeknight-friendly, and ready in under an hour.
- Balanced broth: savory, lightly tangy, and gently sweet—just like classic cabbage rolls.
- Hearty but wholesome; leftovers taste even better the next day.
Grocery List
- Produce: Green cabbage, yellow onion, carrots, garlic, fresh dill or parsley (optional)
- Dairy: Sour cream (optional for serving)
- Pantry: Olive oil, long‑grain white rice, low‑sodium beef broth, crushed tomatoes, diced tomatoes, apple cider vinegar, Worcestershire sauce, light brown sugar, sweet paprika, dried thyme, bay leaves, kosher salt, black pepper
Full Ingredients
Meat and Aromatics
- 1 tbsp olive oil
- 1 lb (450 g) 90–93% lean ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 3 garlic cloves, minced
Vegetables
- 1/2 medium green cabbage, cored and thinly sliced (about 6 cups / 14 oz / 400 g)
Liquids and Tomatoes
- 4 cups (950 ml) low‑sodium beef broth
- 1 (28 oz/794 g) can crushed tomatoes
- 1 (14.5 oz/411 g) can diced tomatoes with juices
Rice and Seasoning
- 2/3 cup (120 g) long‑grain white rice, rinsed until water runs clear
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp freshly ground black pepper, divided
Finish and Garnish
- 2 tbsp apple cider vinegar
- 1 tbsp light brown sugar
- Chopped fresh dill or parsley, for serving (optional)
- Sour cream, for serving (optional but classic)
Step-by-Step Instructions
Step 1: Prep the vegetables and rice
Thinly slice the cabbage, dice the onion and carrots, and mince the garlic. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear (30–45 seconds) to remove excess starch and help the soup stay brothy.
Step 2: Brown the beef
Heat a large heavy pot or Dutch oven (5–6 quarts) over medium-high heat. Add the olive oil and ground beef. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking the meat into small crumbles, until browned with no pink remaining, 5–6 minutes. If there is more than 1 tablespoon of fat, spoon off the excess.
Step 3: Build the aromatics
Add the onion and carrots with a small pinch of salt. Cook over medium heat, stirring occasionally, until the onion is translucent and carrots start to soften, 4–5 minutes. Stir in the garlic, paprika, and dried thyme; cook until fragrant, about 30 seconds. Splash in the Worcestershire and stir to coat the beef and vegetables.
Step 4: Wilt the cabbage and add liquids
Add the sliced cabbage and cook, stirring, until slightly wilted, about 3 minutes. Pour in the crushed tomatoes, diced tomatoes with their juices, and beef broth. Add the bay leaves, 1 teaspoon salt, and the remaining 1/2 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil (2–4 minutes).
Step 5: Add rice and simmer
Stir in the rinsed rice. Reduce heat to medium-low to maintain a gentle simmer (steady but not rolling bubbles). Partially cover and cook for 20–25 minutes, stirring 2–3 times to prevent the rice from settling on the bottom. The soup is ready when the rice is tender and the cabbage is soft.
Step 6: Balance the flavors
Remove and discard the bay leaves. Stir in the apple cider vinegar and brown sugar. Taste and adjust seasoning with more salt or pepper as needed. For a thicker soup, simmer uncovered for 5 minutes more; for a looser soup, add a splash of broth or water.
Step 7: Serve
Ladle into warm bowls. Top with chopped dill or parsley. Add a small dollop of sour cream, if you like, and gently swirl it in. Serve hot.
Pro Tips
- Rinse the rice well; this keeps the broth from turning overly starchy.
- Stir the pot a few times during simmering so the rice does not stick to the bottom.
- Season in layers: a little salt with the beef, more with the liquids, and final adjustments at the end.
- Vinegar and a touch of brown sugar recreate the classic stuffed-cabbage sweet-tangy balance—adjust to taste.
- For best flavor, let the soup rest 10 minutes off heat before serving; it slightly thickens and melds.
Variations
- Lean turkey or pork-beef blend: Swap in 1 lb ground turkey, or use a 50/50 mix of beef and pork. Brown well for deeper flavor.
- Low-carb: Replace rice with 3 cups cauliflower rice; add in the last 5 minutes of simmering so it stays tender-crisp.
- Instant Pot: Sauté beef and aromatics on Sauté. Add remaining ingredients (rice included), lock lid, cook High Pressure 6 minutes, natural release 10 minutes, then quick release. Stir in vinegar and sugar.
Storage & Make-Ahead
Cool completely, then refrigerate in airtight containers for up to 4 days. The rice will continue to absorb liquid; thin with broth or water when reheating. Reheat gently on the stovetop over medium heat (5–8 minutes), stirring occasionally, or in the microwave.
For freezing (up to 3 months), for best texture cook and store the soup without the rice, then add freshly cooked rice when reheating. If freezing with rice, expect a thicker texture upon thawing—just add extra broth.
Nutrition (per serving)
Approximate: 290 calories; 18 g protein; 28 g carbohydrates; 8 g fat; 4 g fiber; 850 mg sodium (varies with broth and salt). Calculated with 93% lean beef and low-sodium broth.
