Stuffed Cabbage Soup


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.

Prep Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hrs
8 servings

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 your diet can help you 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?

Although eating cabbage soup alone will not burn belly fat, you can take steps toward your weight-loss goals by eating more vegetables. Eating more vegetables is a simple and effective way to lose weight. Cabbage is one of the healthiest vegetables for weight loss according to dietitians, and making this soup is a great way to incorporate more of it into your diet. There are methods of losing belly fat effectively with lifestyle changes, exercise and improved eating habits to reach your goals.

Additional reporting by Jan Valdez


  • 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)


  1. 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.

  2. 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 (per serving)

300 Calories
17g Fat
18g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
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.

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