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

EatingWell.com, August 2020; updated December 2022


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr

Why Is Cabbage Soup So Healthy?

Cabbage is a cruciferous vegetable with numerous health benefits. Cabbage is a good source of fiber, vitamin K and vitamin C. Low in calories and high in fiber, 1 cup of raw chopped cabbage has 22 calories, 5 grams of carbs and 2 grams of fiber.

Cabbage soup is nutritious and high in fiber, especially when you add a variety of vegetables to the soup. Incorporating cabbage soup into a diet can help people meet the recommended amount of vegetable servings every day. Per serving, our stuffed cabbage soup is low in calories and a good source of protein, vitamins and minerals.

Does Cabbage Soup Burn Belly Fat?

While there's no magic bullet when it comes to losing belly fat, there are nutrition choices, exercises and lifestyle changes that can help. Here's a guide to understanding exactly what belly fat is and how you might be able to reduce it over time. Eating more vegetables is one of the simplest and most effective things you can do to lose weight. Find out why cabbage is one of the best vegetables for weight loss.

Additional reporting by Jan Valdez


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Large pot

To make ahead

Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition Facts

1 1/2 cups
300 calories; protein 19.5g; carbohydrates 18.1g; dietary fiber 3.2g; sugars 7.3g; fat 16.8g; saturated fat 5.2g; cholesterol 57.8mg; vitamin a iu 793.7IU; vitamin c 21.8mg; folate 43.3mcg; calcium 55.8mg; iron 2.9mg; magnesium 44.5mg; potassium 694.6mg; sodium 434mg; added sugar 3g.