Jump to Recipe
Stuffed cabbage rolls are one of those dishes I genuinely love but rarely make on a weeknight because of all the work involved.
This soup skips the rolling and keeps every bit of the flavor. Shredded cabbage, ground beef, and rice cook together in a seasoned tomato broth until the whole pot smells like Sunday dinner.
It comes in under 250 calories a bowl, which I’ll admit still surprises me every time I check.
It’s hearty, a little tangy, and holds up well for meal prep. Make a big batch on Sunday and you’ve got lunch sorted for most of the week.
Why You’ll Love This Recipe
- Under 250 calories per generous bowl of soup
- One pot, minimal cleanup, weeknight-friendly
- Tastes like stuffed cabbage rolls without rolling
- Freezes well and reheats perfectly for meal prep
Ingredient Notes
- Lean ground beef (93% or leaner): Using 93% lean beef keeps the fat low without sacrificing flavor. You can swap in ground turkey or ground chicken for an even lighter version.
- Green cabbage: About half a medium head gives you the right amount of texture. Savoy cabbage works too and turns slightly silkier once cooked.
- Long-grain white rice: Add it raw directly to the simmering broth and it absorbs all the flavor as it cooks. Brown rice works but needs an extra 15 to 20 minutes and more liquid.
- Crushed tomatoes: A 28-oz can of crushed tomatoes gives the broth body and a mild sweetness. Diced tomatoes work fine if that’s what you have, the broth just stays a bit chunkier.
- Tomato paste: Two tablespoons deepen the tomato flavor without adding much volume or calories. Don’t skip it, it’s doing a lot of quiet work here.
- Low-sodium beef broth: Using low-sodium broth lets you control the salt level at the end. Chicken broth or vegetable broth both work as substitutes.
- Apple cider vinegar: Just a small splash at the end brightens the whole pot and gives that signature slightly sour note that classic stuffed cabbage has. White wine vinegar works too.
Low-Cal Stuffed Cabbage Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 5 to 7 minutes until browned and no pink remains. Drain off any excess fat if needed.
- Add the diced onion to the pot with the beef. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the onion softens and turns translucent.
- Stir in the minced garlic, tomato paste, paprika, and dried thyme. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
- Pour in the crushed tomatoes and beef broth. Add the bay leaf, salt, and black pepper. Stir to combine and bring the pot to a full simmer over medium-high heat.
- Once simmering, add the chopped cabbage and uncooked rice. Stir well, then reduce the heat to medium-low. Cover and cook for 20 to 22 minutes, until the cabbage is tender and the rice is cooked through.
- Remove the bay leaf. Stir in the apple cider vinegar. Taste and adjust salt and pepper as needed.
- Let the soup rest off heat for 5 minutes. Ladle into bowls and top with chopped fresh parsley if using.
Notes
Tips for Success
- Brown the ground beef in batches rather than crowding the pot so it gets color instead of steaming.
- Shred the cabbage into roughly 1-inch pieces so it softens evenly without turning to mush.
- Add the rice only after the broth starts simmering, not before, so it cooks through at the right pace.
- Taste for salt and vinegar after the rice is cooked, the broth mellows as it reduces and needs adjusting.
- Let the finished soup sit off heat for 5 minutes before serving so the rice absorbs a bit more broth and the flavors settle.
Variations
- Swap ground beef for ground turkey and use vegetable broth for a lighter, dairy-free version.
- Use cauliflower rice instead of white rice to cut carbs and keep the soup keto-friendly.
- Add a pinch of red pepper flakes and smoked paprika for a Hungarian-inspired spicier broth.
Storage and Reheating
Store cooled soup in an airtight container in the fridge for up to 4 days. The rice will absorb more broth as it sits, so add a splash of water or broth when reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot through. The microwave works too, covered, for 2 to 3 minutes on high.
For freezing, let the soup cool fully before transferring to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
A thick slice of crusty whole-grain bread or a small rye roll on the side is all this soup really needs. The broth is rich enough that you don’t want to complicate it.
If you’re serving guests, a simple green salad with a sharp vinaigrette balances the sweetness of the tomato broth well, or pair it alongside a smoky carrot and white bean soup for a fuller spread.
A small dollop of plain low-fat sour cream stirred into each bowl at the table is a classic Eastern European touch that adds a little creaminess without many extra calories.
FAQ
Why does my stuffed cabbage soup taste bland?
It usually means the tomato paste wasn’t cooked long enough or the seasoning needs a final adjustment. Stir in the apple cider vinegar at the end and taste again, that small hit of acid wakes up the whole broth. A pinch more salt or a small squeeze of tomato paste often fixes it too.
Can I use brown rice instead of white rice in this stuffed cabbage soup?
Yes, but brown rice needs about 15 to 20 extra minutes to cook through and will absorb significantly more liquid. Add an extra cup of broth if you switch and check for doneness before serving.
How do I keep the rice from getting mushy when I reheat leftover stuffed cabbage soup?
The rice does soften more over time as it sits in the broth, which is hard to avoid completely. Reheat gently over medium-low heat and add a splash of broth to loosen it rather than blasting it on high heat, which makes the rice fall apart faster.
What goes well with low-cal stuffed cabbage soup for a full dinner?
A small portion of rye bread or a side of roasted carrots keeps the Eastern European feel of the dish. If you want protein on the side, a cucumber dill yogurt salad with a vinegar dressing rounds the meal out without adding many calories.
Is stuffed cabbage soup gluten-free?
This recipe is naturally gluten-free as long as your broth and canned tomatoes don’t contain hidden gluten additives. Check the labels on your beef broth because some brands use flavor additives that contain wheat.
What’s the difference between stuffed cabbage soup and traditional stuffed cabbage rolls?
Stuffed cabbage rolls (golabki or holishkes depending on the tradition) have the filling hand-rolled inside individual cabbage leaves, which takes considerably more time. This soup uses the same core ingredients cooked together in one pot, giving you the same flavor without the assembly.
