Classic Kosher Stuffed Cabbage Soup With Beef And Rice

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I grew up watching my grandmother make stuffed cabbage, and while I loved the flavors, I’ll be honest about something. Those perfectly rolled parcels took her hours to prepare, and frankly, they intimidated me as a young cook. That’s when I discovered this soup version, which captures every bit of that comforting taste without all the fussy rolling and steaming.

Why Soup Beats Traditional Stuffed Cabbage

This recipe breaks down all those classic stuffed cabbage elements into a hearty, warming soup. You get tender shredded cabbage, savory ground beef, fluffy rice, and that distinctive sweet and tangy tomato broth that makes stuffed cabbage so special. The best part? Everything cooks together in one pot, so the flavors meld beautifully without requiring perfect cabbage leaf architecture.

The secret to getting this soup just right lies in browning the beef properly and letting the cabbage cook until it’s completely tender. I learned this the hard way after serving soup with still-crunchy cabbage leaves that made everyone work too hard at dinner. Now I give it the time it needs, usually about 45 minutes of gentle simmering. The rice goes in during the last 20 minutes to prevent it from turning mushy.

Getting the Perfect Cabbage Texture

I serve this on cold nights when we want something substantial and comforting. It pairs beautifully with fresh rye bread or challah, and leftovers actually taste better the next day once all the flavors have had time to marry together. The soup keeps well in the refrigerator for up to four days, though you might need to add a splash of broth when reheating since the rice continues to absorb liquid.

Classic Kosher Stuffed Cabbage Soup With Beef And Rice - Jewish recipe
I grew up watching my grandmother make stuffed cabbage, and while I loved the flavors, I'll be honest about something. Those perfectly rolled parcels took her hours to prepare, and frankly, they intimidated me as a young cook. That's when I discovered this soup version, which captures every bit of that comforting taste without all the fussy rolling and steaming. This recipe breaks down all those classic stuffed cabbage elements into a hearty, warming soup. You get tender shredded cabbage, savory ground beef, fluffy rice, and that distinctive sweet and tangy tomato broth that makes stuffed cabbage so special. The best part? Everything cooks together in one pot, so the flavors meld beautifully without requiring perfect cabbage leaf architecture. The secret to getting this soup just right lies in browning the beef properly and letting the cabbage cook until it's completely tender. I learned this the hard way after serving soup with still-crunchy cabbage leaves that made everyone work too hard at dinner. Now I give it the time it needs, usually about 45 minutes of gentle simmering. The rice goes in during the last 20 minutes to prevent it from turning mushy. I serve this on cold nights when we want something substantial and comforting. It pairs beautifully with fresh rye bread or challah, and leftovers actually taste better the next day once all the flavors have had time to marry together. The soup keeps well in the refrigerator for up to four days, though you might need to add a splash of broth when reheating since the rice continues to absorb liquid.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1.5 pounds ground beef 80/20 lean
  • 1 medium green cabbage head about 2 pounds, cored and chopped
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 6 cups beef broth kosher
  • 1/3 cup brown sugar packed
  • 1/4 cup lemon juice fresh
  • 2 tablespoons white vinegar
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon paprika
  • 1 cup long grain white rice uncooked
  • 2 tablespoons fresh dill chopped, for garnish

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 5 minutes until softened and lightly golden.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef, breaking it up with a spoon. Cook for 6-8 minutes until the meat is browned and no longer pink. Drain excess fat if needed.
  4. Add the chopped cabbage to the pot and stir to combine. Cook for 5 minutes until the cabbage starts to wilt slightly.
  5. Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the brown sugar, lemon juice, vinegar, salt, pepper, and paprika. Stir well to combine.
  6. Bring the soup to a boil, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally.
  7. Add the uncooked rice and continue simmering covered for 20 minutes until the rice is tender and the cabbage is very soft.
  8. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. The soup should have a nice balance of sweet and tangy flavors.
  9. Serve hot, garnished with fresh chopped dill. Ladle into bowls and enjoy with crusty bread.

Notes

This soup tastes even better the next day as the flavors continue to develop. Store leftovers in the refrigerator for up to 4 days. You may need to add a little extra broth when reheating as the rice will absorb more liquid. For a lighter version, use ground turkey instead of beef. The soup can also be frozen for up to 3 months, though the texture of the cabbage may change slightly upon thawing.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 15g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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