Mediterranean Easy Stuffed Cabbage Soup

Total Time: 45 minutes (15 minutes prep | 30 minutes cook)
Servings: 6

This Mediterranean Easy Stuffed Cabbage Soup takes everything you love about traditional stuffed cabbage rolls—hearty meat, tender rice, tangy tomato sauce, and sweet cabbage—and turns it into a comforting, one-pot soup that’s both satisfying and simple to make.

Stuffed cabbage rolls have deep roots across Mediterranean and Eastern European cuisines, but this version transforms that time-consuming dish into a quick, nourishing meal. It captures all the same flavors—the warmth of paprika, the brightness of tomatoes, and the savory richness of ground meat—without the rolling, stuffing, or baking.

Ingredients

500g (1 lb) ground meat – traditionally beef or a mixture of beef and pork

1 small head cabbage, chopped or shredded (about 5–6 cups)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup uncooked rice (or 1½ cups cooked rice for a softer texture)

2 tablespoons olive oil

1 can (14 oz) diced tomatoes

1 can (15 oz) tomato sauce

1 tablespoon tomato paste

4 cups beef or chicken broth (add more for thinner soup)

1 teaspoon salt, or to taste

½ teaspoon black pepper

1 teaspoon paprika (sweet or smoked)

½ teaspoon dried thyme or parsley

Optional: ½ teaspoon red pepper flakes for heat

Instructions

Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for about 3–4 minutes, until it becomes translucent and fragrant.

Add the minced garlic and cook another 30 seconds, stirring often to prevent burning.

Brown the Meat

Add the ground beef (or beef and pork mixture) to the pot. Break it apart with a wooden spoon and cook until browned, about 5–7 minutes. Season lightly with salt and pepper as it cooks.

Once browned, drain off excess fat if needed.

Add the Cabbage and Seasonings

Stir in the chopped cabbage, mixing well so it softens slightly in the heat. Add paprika, thyme (or parsley), and red pepper flakes if using. Cook for 3–4 minutes until the cabbage begins to wilt.

Stir in the Tomatoes and Broth

Add the diced tomatoes, tomato sauce, and tomato paste. Stir to combine and coat everything evenly. Pour in the broth and bring the mixture to a boil.

Once boiling, reduce the heat to low and let it simmer gently.

Add the Rice

Stir in the rice. If using uncooked rice, let the soup simmer for about 20–25 minutes, stirring occasionally, until the rice is tender. If you’re using cooked rice, add it during the last 10 minutes of cooking so it doesn’t get mushy.

Taste and adjust seasoning with more salt, pepper, or lemon juice for brightness if desired.

Serve

Ladle the soup into bowls and top with a drizzle of olive oil or a sprinkle of chopped parsley for freshness. For a true Mediterranean touch, crumble a bit of feta cheese on top or add a spoonful of plain Greek yogurt—it adds creaminess and a nice tang.

Serve warm with crusty bread or pita on the side.

Tips:

Choose your meat wisely: A mix of beef and pork gives a richer flavor, but you can use ground turkey or chicken for a lighter version.

Use quality broth: A good beef or chicken broth deepens the flavor. You can also use vegetable broth for a vegetarian adaptation.

Don’t overcook the rice: If you plan to store leftovers, cook the rice separately and add it to each serving to prevent it from becoming too soft.

Balance the acidity: Tomato-based soups can taste slightly acidic; adding a small pinch of sugar or a drizzle of olive oil helps balance it out.

Make it ahead: The flavors actually improve after resting. It tastes even better the next day.

Variations:

Mediterranean Spin: Add a handful of chopped olives or a teaspoon of capers for briny depth.

Smoky Flavor: Use smoked paprika and roasted tomatoes for a deeper flavor.

Herb Boost: Add fresh basil or oregano just before serving for a fresher taste.

Add more veggies: Carrots, celery, or bell peppers make great additions and add color.

Spicy Kick: Stir in a spoonful of harissa or chili flakes for a warm, Mediterranean heat.

Vegetarian Version: Skip the meat and double the cabbage and rice. Add lentils or chickpeas for protein.

For extra heartiness: Add a spoonful of cooked quinoa or farro at the end for texture.

Storage Tips:

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: This soup freezes beautifully. Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.

Reheat gently: Warm over low heat, adding a splash of broth or water to loosen the texture.

Q&A

Q: Can I use pre-shredded cabbage or coleslaw mix?
A: Yes, absolutely. Pre-shredded cabbage works well and saves time. Just make sure it’s plain (without dressing).

Q: What type of rice works best?
A: Long-grain white rice or basmati holds up best. Brown rice works too but takes longer to cook—about 40 minutes simmering.

Q: How can I make this soup vegetarian or vegan?
A: Replace the meat with cooked lentils or chickpeas, and use vegetable broth instead of beef or chicken.

Q: Can I use quinoa instead of rice?
A: Definitely. Quinoa gives a nutty flavor and adds extra protein. Add cooked quinoa during the last 5 minutes of simmering.

Q: How do I thicken the soup if it’s too thin?
A: Let it simmer uncovered for a few extra minutes, or mash a few pieces of the cooked cabbage and rice with the back of a spoon to thicken naturally.

Q: What can I serve with this soup?
A: A slice of crusty bread, garlic toast, or a side of Mediterranean salad makes a perfect pairing.

Nutrition

(Per Serving)

Calories: ~330

Protein: 25g

Fat: 14g

Carbohydrates: 26g

Fiber: 4g

Sugar: 7g

Sodium: ~620mg

(Values may vary based on ingredients and portion sizes.)

Conclusion

This Mediterranean Easy Stuffed Cabbage Soup is everything you want in a home-cooked meal—comforting, wholesome, and packed with flavor. It brings the same taste as traditional cabbage rolls but in a much simpler, one-pot form.

The combination of tender cabbage, flavorful ground meat, and rich tomato broth makes each spoonful both filling and nourishing. The subtle hints of paprika and thyme, along with the freshness of olive oil and herbs, make it taste bright and balanced instead of heavy.