45+ Delicious Stuffed Cabbage Soup Recipes to Warm Your Soul

Stuffed cabbage soup is a beloved dish that combines the hearty, comforting flavors of classic stuffed cabbage rolls with the convenience of a one-pot soup.

It’s an easy-to-make meal that can be customized in countless ways to suit your taste preferences, dietary needs, and the ingredients you have on hand.

Whether you prefer the traditional beef and rice filling or enjoy experimenting with unique variations like seafood, lentils, or even bacon, stuffed cabbage soup offers endless possibilities for delicious and nutritious meals.

In this blog, we’ll explore over 45 creative stuffed cabbage soup recipes, each one offering a delightful twist on this classic comfort food.

Whether you’re looking for a hearty winter meal, a lighter summer option, or a meat-free version, you’ll find something that suits your cravings.

So, grab your ingredients and get ready to explore the warm, savory world of stuffed cabbage soup!

45+ Delicious Stuffed Cabbage Soup Recipes to Warm Your Soul

Stuffed cabbage soup is a versatile and satisfying dish that can be adapted to suit any occasion, from a weeknight dinner to a special gathering.

With over 45 different variations to choose from, you’re sure to find a recipe (or several!) that become new family favorites.

From traditional versions to inventive twists using different meats, grains, or even vegetarian ingredients, there’s something for everyone.

These hearty, flavorful soups are a fantastic way to enjoy the comforting, familiar tastes of stuffed cabbage in a whole new form.

So, don’t hesitate to try one of these recipes today and experience the warm, nourishing goodness of stuffed cabbage soup!

Hearty Stuffed Cabbage Soup

This Hearty Stuffed Cabbage Soup brings together the rich flavors of traditional stuffed cabbage rolls, but in a comforting, easy-to-make soup format. Packed with tender cabbage, savory ground beef, tomatoes, and seasoned rice, this soup is perfect for chilly evenings. It’s a filling meal that’s full of nutrients, and the homemade broth enhances the taste, making it an instant family favorite.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 cup cooked rice
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 2 cups crushed tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
3. Stir in the Worcestershire sauce, thyme, paprika, salt, and pepper, cooking for another minute.
4. Add the shredded cabbage, tomato sauce, beef broth, and crushed tomatoes. Stir everything together, bring to a simmer, and cook for 15-20 minutes until the cabbage is tender.
5. Stir in the cooked rice and cook for another 5 minutes to heat through.
6. Taste and adjust the seasoning if needed.
7. Serve hot, garnished with fresh parsley if desired.

This Hearty Stuffed Cabbage Soup is a warming dish that combines the heartiness of stuffed cabbage rolls with the convenience of a soup. The tender cabbage and savory beef create a satisfying base, while the tomatoes and spices provide depth and richness. It’s a dish that’s sure to become a comforting staple in your kitchen. Plus, it’s perfect for meal prepping, so you can enjoy it throughout the week!

Comforting Stuffed Cabbage Soup with Sausage

This Comforting Stuffed Cabbage Soup with Sausage takes the classic cabbage roll concept and adds the delicious richness of sausage. It’s a cozy, flavorful soup that balances the savory sausage, sweet cabbage, and tangy tomatoes. The sausage adds an extra layer of flavor, making this version of stuffed cabbage soup uniquely satisfying and perfect for a hearty family meal.

Ingredients:

• 1 lb sausage (Italian or breakfast sausage)
• 1 onion, chopped
• 1 large head of cabbage, chopped
• 1 cup cooked quinoa or rice
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil or parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it apart as it browns, for about 8 minutes.
2. Add the chopped onion and garlic powder to the pot, cooking for 3-4 minutes until the onion is soft.
3. Stir in the chopped cabbage, diced tomatoes, tomato paste, and chicken broth. Add the oregano, bay leaf, salt, and pepper, and bring to a simmer.
4. Let the soup cook for 20-25 minutes, until the cabbage is tender and the flavors have melded together.
5. Stir in the cooked quinoa or rice, and simmer for an additional 5-10 minutes to heat through.
6. Remove the bay leaf before serving.
7. Garnish with fresh basil or parsley for a burst of color and flavor.

The Comforting Stuffed Cabbage Soup with Sausage is the ultimate dish for anyone who loves rich, savory flavors. The sausage brings a satisfying depth of taste to the soup, while the cabbage and tomatoes provide the perfect balance. This soup is ideal for a weeknight dinner or a comforting lunch, and its warm, hearty flavors will leave you feeling full and content. Plus, it’s easy to make and can be enjoyed by the whole family!

Vegetarian Stuffed Cabbage Soup

This Vegetarian Stuffed Cabbage Soup is a meat-free twist on the classic stuffed cabbage rolls. Packed with vegetables, rice, and beans, this soup is light yet filling, offering a great option for vegetarians or anyone seeking a lighter meal. The tangy tomato broth and hearty cabbage create a deliciously wholesome soup that can be enjoyed any time of year.

Ingredients:

• 1 large head of cabbage, shredded
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the shredded cabbage to the pot, and cook for another 5-7 minutes until the cabbage starts to wilt.
3. Stir in the cooked brown rice, black beans, diced tomatoes, and vegetable broth. Add the oregano, smoked paprika, balsamic vinegar, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the cabbage is tender and the flavors are well combined.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh dill or parsley.

This Vegetarian Stuffed Cabbage Soup offers a deliciously light yet satisfying alternative to traditional stuffed cabbage rolls. The combination of tender cabbage, hearty rice, and protein-rich black beans makes for a nutritious, filling soup that will keep you satisfied. The smoked paprika and balsamic vinegar add layers of depth and tang, making each spoonful a flavorful experience. It’s a perfect option for vegetarians and a great way to enjoy the comforting flavors of stuffed cabbage in a lighter, plant-based format.

Classic Stuffed Cabbage Soup

This Classic Stuffed Cabbage Soup offers a nostalgic take on the beloved cabbage roll. It combines the comfort of seasoned beef, tender cabbage, and juicy tomatoes in a rich, savory broth. The addition of rice makes it a complete meal that’s easy to prepare and perfect for colder months. With a few simple ingredients, you’ll have a satisfying, flavorful soup that’s sure to please everyone at the table.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 large head of cabbage, chopped
• 1 cup cooked white rice
• 1 can (15 oz) tomato sauce
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef, onion, and garlic, and cook until the beef is browned, breaking it apart with a spoon.
2. Stir in the diced tomatoes, tomato sauce, beef broth, and brown sugar. Add the chopped cabbage, basil, thyme, salt, and pepper, then bring to a simmer.
3. Cover and cook for 20-25 minutes until the cabbage is tender.
4. Stir in the cooked rice and apple cider vinegar, then cook for an additional 5 minutes to let the flavors combine.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh herbs if desired.

The Classic Stuffed Cabbage Soup brings the flavors of cabbage rolls into a soup format that is both easy to make and incredibly satisfying. The combination of beef, rice, and cabbage creates a hearty meal, while the tomato-based broth gives it a comforting depth. The subtle sweetness from the brown sugar and tang from the apple cider vinegar elevate the flavors, making it a perfect dish for a cozy family dinner. This classic recipe is sure to warm you up on a cold day!

Stuffed Cabbage Soup with Lentils

This Stuffed Cabbage Soup with Lentils offers a wholesome, plant-based alternative to the classic stuffed cabbage rolls. The addition of lentils provides a rich source of protein and fiber, while the cabbage and tomatoes add plenty of nutrients and flavor. This soup is both hearty and healthy, making it a perfect choice for vegetarians or those looking to enjoy a lighter, more nutritious version of stuffed cabbage soup.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 large head of cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the lentils, shredded cabbage, diced tomatoes, tomato paste, vegetable broth, oregano, cumin, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat to low and let it simmer, covered, for 30-40 minutes, or until the lentils are tender.
4. Stir in the fresh lemon juice for a burst of freshness.
5. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh cilantro.

This Stuffed Cabbage Soup with Lentils is a deliciously healthy take on the classic. The lentils provide a satisfying texture and added nutritional value, while the cabbage and tomatoes bring comfort and flavor. The warm spices and lemon juice balance the richness of the soup, creating a vibrant dish that’s both filling and nutritious. It’s a great option for vegetarians or anyone looking to enjoy a lighter, plant-based version of stuffed cabbage soup that doesn’t sacrifice taste.

Spicy Stuffed Cabbage Soup with Chorizo

This Spicy Stuffed Cabbage Soup with Chorizo brings a bold twist to the traditional stuffed cabbage soup by adding chorizo sausage. The chorizo infuses the broth with a smoky, spicy flavor, while the cabbage and tomatoes provide balance and texture. The heat from the sausage adds a kick to the soup, making it an exciting option for those who love a little spice in their meals.

Ingredients:

• 1 lb chorizo sausage, casing removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1 cup cooked rice or quinoa
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chorizo sausage and cook, breaking it up with a spoon, until browned and crispy, about 8-10 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the shredded cabbage, diced tomatoes, chicken broth, smoked paprika, chili powder, salt, and pepper.
4. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the cabbage is tender and the soup is flavorful.
5. Stir in the cooked rice or quinoa and apple cider vinegar, cooking for an additional 5 minutes to blend the flavors.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro.

The Spicy Stuffed Cabbage Soup with Chorizo is perfect for anyone who enjoys a bold, flavorful dish with a little heat. The smoky chorizo gives this soup a unique kick, and the combination of cabbage, rice, and tomatoes creates a hearty, satisfying meal. The apple cider vinegar adds a nice tang to balance the richness of the sausage. It’s an ideal dish for those who love spice and want to enjoy a hearty, comforting soup with an exciting twist.

Stuffed Cabbage Soup with Turkey and Quinoa

This Stuffed Cabbage Soup with Turkey and Quinoa is a leaner version of the traditional stuffed cabbage, swapping out ground beef for lean ground turkey. The quinoa adds a hearty, protein-packed grain to the mix, making it a filling and nutritious meal. The combination of turkey, cabbage, tomatoes, and flavorful broth results in a delicious, low-fat dish that’s perfect for any day of the week.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup quinoa, rinsed
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground turkey, onion, and garlic, and cook until the turkey is browned and the onion is softened.
2. Stir in the tomato paste, diced tomatoes, chicken broth, basil, oregano, smoked paprika, salt, and pepper.
3. Bring the mixture to a boil, then reduce to a simmer.
4. Add the quinoa and shredded cabbage, and cook for 25-30 minutes, or until the quinoa is tender and the cabbage is softened.
5. Taste and adjust seasoning as necessary.
6. Serve the soup hot, garnished with fresh parsley if desired.

This Stuffed Cabbage Soup with Turkey and Quinoa is a nutritious and satisfying meal that’s full of flavor. The lean turkey keeps it light, while the quinoa adds a healthy, protein-packed twist. The cabbage and tomatoes provide comfort and depth, and the seasonings create a well-balanced, savory broth. This soup is perfect for those looking for a healthy yet filling option without compromising on taste.

Mediterranean Stuffed Cabbage Soup

With its Mediterranean flavors, this Stuffed Cabbage Soup is a fresh and vibrant twist on the classic. The combination of ground lamb, olives, tomatoes, and fresh herbs such as oregano and dill brings a deliciously tangy and savory flavor profile. Served with a side of crusty bread, this Mediterranean-inspired soup will transport your taste buds to sunnier climates while providing all the comfort of a classic stuffed cabbage.

Ingredients:

• 1 lb ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup green olives, chopped
• 1 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Crusty bread for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground lamb, onion, and garlic, cooking until browned and the onion is softened.
2. Stir in the tomato paste, diced tomatoes, chicken broth, olives, oregano, dill, salt, and pepper.
3. Bring the soup to a boil, then reduce to a simmer.
4. Add the shredded cabbage, and cook for 25-30 minutes, or until the cabbage is tender.
5. Stir in the lemon juice for a fresh burst of flavor.
6. Taste and adjust seasoning as needed.
7. Serve the soup hot, with crusty bread on the side.

This Mediterranean Stuffed Cabbage Soup is a unique and flavorful variation of the traditional recipe. The addition of lamb, olives, and fresh herbs gives the soup a distinctly Mediterranean flair, while the cabbage and tomatoes provide a comforting base. The bright lemon juice ties everything together, making this soup a fresh and vibrant option for lunch or dinner. Serve it with a slice of crusty bread to complete the meal.

Stuffed Cabbage Soup with Sausage and Sweet Potatoes

The addition of sausage and sweet potatoes to this Stuffed Cabbage Soup creates a hearty, flavorful dish that combines savory, smoky sausage with the natural sweetness of the potatoes. The cabbage and tomatoes offer a traditional base, while the rich flavors of the sausage and sweetness of the potatoes create a unique balance. This soup is perfect for colder months and provides a filling, comforting meal for any occasion.

Ingredients:

• 1 lb Italian sausage, casing removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 2 medium sweet potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage, onion, and garlic, cooking until the sausage is browned and the onion is softened.
2. Stir in the diced sweet potatoes, diced tomatoes, chicken broth, thyme, smoked paprika, salt, and pepper.
3. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes until the sweet potatoes are tender.
4. Add the shredded cabbage and cook for an additional 15-20 minutes, until the cabbage is softened and the flavors have melded together.
5. Stir in the apple cider vinegar to add a bit of tang.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh thyme if desired.

This Stuffed Cabbage Soup with Sausage and Sweet Potatoes is a hearty and comforting meal that combines savory sausage with the natural sweetness of sweet potatoes. The smoky paprika and thyme add depth of flavor, while the apple cider vinegar provides a nice contrast to the richness of the soup. It’s a filling, nutritious option that’s perfect for a cozy dinner, offering a balance of flavors that will please your palate and warm you up on a cold day.

Stuffed Cabbage Soup with Beef and Barley

This Stuffed Cabbage Soup with Beef and Barley combines the hearty flavors of beef and barley with the traditional elements of stuffed cabbage rolls. The beef adds richness, while the barley provides a chewy texture that pairs beautifully with the tender cabbage. The tomatoes and broth offer a savory base, making this soup not only comforting but also satisfying enough to serve as a main course for any meal.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1/2 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is browned and the onion is soft.
2. Stir in the Worcestershire sauce, diced tomatoes, beef broth, thyme, smoked paprika, salt, and pepper. Bring to a simmer.
3. Add the barley and shredded cabbage. Stir to combine, then cover and cook for 30-35 minutes, or until the barley is tender and the cabbage is softened.
4. Taste and adjust the seasoning, if necessary.
5. Serve the soup hot, garnished with fresh parsley if desired.

This Stuffed Cabbage Soup with Beef and Barley is a hearty, filling dish that combines all the best elements of comfort food. The beef provides a rich flavor base, while the barley adds a wonderful texture that complements the tender cabbage. The soup is well-seasoned with thyme and smoked paprika, offering a savory and satisfying meal. It’s the perfect dish to serve on a chilly evening when you want something both nourishing and comforting.

Sweet and Sour Stuffed Cabbage Soup

This Sweet and Sour Stuffed Cabbage Soup is a twist on the traditional recipe, featuring a tangy, slightly sweet broth that beautifully balances the savory elements of the dish. The sweetness comes from a touch of honey and a splash of vinegar, while the sourness is achieved through the use of sauerkraut, which also adds a nice texture. With ground pork and tender cabbage, this soup delivers comfort with a tangy kick, perfect for those who like their soups a little different.

Ingredients:

• 1 lb ground pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 cup sauerkraut, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1 tsp caraway seeds (optional)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground pork, onion, and garlic, cooking until the pork is browned and the onion is softened.
2. Stir in the sauerkraut, diced tomatoes, vegetable broth, honey, apple cider vinegar, thyme, caraway seeds, salt, and pepper.
3. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes.
4. Add the shredded cabbage and cook for an additional 15-20 minutes, until the cabbage is tender and the flavors have melded together.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh herbs if desired.

The Sweet and Sour Stuffed Cabbage Soup is a delightful variation on the classic, offering a perfect balance of tangy and sweet flavors. The addition of sauerkraut and honey gives the broth a unique depth, while the ground pork adds a savory richness. The result is a comforting soup with a little extra zing that’s perfect for those who enjoy bold, tangy flavors. It’s an exciting take on a traditional dish that’s sure to become a favorite.

Stuffed Cabbage Soup with Chicken and Spinach

This Stuffed Cabbage Soup with Chicken and Spinach is a lighter, healthier take on the traditional stuffed cabbage soup. The chicken provides lean protein, while the spinach adds a burst of vitamins and color. The cabbage and tomatoes offer the comforting foundation, and the broth is seasoned with garlic, basil, and oregano for a classic savory flavor. This soup is perfect for anyone looking for a nutritious, low-fat meal that still delivers on taste.

Ingredients:

• 1 lb ground chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup fresh spinach, chopped
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground chicken, onion, and garlic, cooking until the chicken is browned and the onion is soft.
2. Stir in the diced tomatoes, chicken broth, basil, oregano, salt, and pepper, bringing the mixture to a simmer.
3. Add the shredded cabbage and cook for 20 minutes, or until the cabbage is tender.
4. Stir in the chopped spinach and cook for another 5 minutes, until wilted.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh basil if desired.

This Stuffed Cabbage Soup with Chicken and Spinach is a wonderfully healthy and light version of the classic recipe. The ground chicken provides lean protein, while the spinach adds a nutritious boost to the soup. The cabbage, tomatoes, and herbs create a savory and comforting broth, making this soup both filling and flavorful. It’s the perfect dish for anyone looking for a nutritious meal that doesn’t skimp on taste, ideal for a light lunch or dinner.

Stuffed Cabbage Soup with Bacon and Potatoes

This Stuffed Cabbage Soup with Bacon and Potatoes brings a smoky richness to the classic dish. The bacon infuses the soup with deep, savory flavors, while the potatoes add a hearty texture that makes the soup even more filling. The cabbage and broth still provide the traditional comfort of stuffed cabbage, but the addition of bacon and potatoes turns this into a satisfying and flavorful meal, perfect for a cozy dinner.

Ingredients:

• 1 lb bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 3 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving a small amount of bacon grease in the pot.
2. In the same pot, add the olive oil, onion, and garlic, and cook until softened.
3. Stir in the diced tomatoes, chicken broth, thyme, smoked paprika, salt, and pepper.
4. Add the diced potatoes and shredded cabbage, then bring the soup to a simmer. Cook for 20-25 minutes, or until the potatoes are tender and the cabbage is softened.
5. Return the crispy bacon to the pot, stirring to combine. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley if desired.

This Stuffed Cabbage Soup with Bacon and Potatoes is a comforting, hearty dish that brings together the smokiness of bacon with the soft texture of potatoes. The savory broth, seasoned with thyme and smoked paprika, complements the tender cabbage, while the bacon adds a delicious richness. This soup is perfect for a satisfying meal on a cool evening, offering layers of flavor that will warm you from the inside out.

Stuffed Cabbage Soup with Shrimp and Rice

For a lighter, seafood-infused take on stuffed cabbage soup, this recipe incorporates shrimp and rice. The shrimp provides a delicate, sweet seafood flavor, while the rice adds a hearty texture to the soup. The cabbage and tomatoes still form the classic base, but the addition of shrimp and rice gives it a unique twist that’s both refreshing and satisfying. It’s a perfect option for those seeking a lighter but still filling soup.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 1 cup cooked rice (white or brown)
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh lemon for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Stir in the diced tomatoes, chicken broth, oregano, paprika, salt, and pepper. Bring the mixture to a simmer.
3. Add the shredded cabbage and cooked rice. Cook for 15-20 minutes, until the cabbage is tender.
4. Stir in the shrimp and cook for an additional 5-7 minutes, until the shrimp turn pink and are fully cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh lemon wedges if desired.

This Stuffed Cabbage Soup with Shrimp and Rice is a lighter and more refreshing variation of the traditional stuffed cabbage soup. The shrimp adds a delicate flavor that pairs beautifully with the savory cabbage and broth. The rice gives the soup a hearty base, making it satisfying without being overly heavy. This seafood twist is perfect for a spring or summer meal, offering a balance of flavors that’s both comforting and fresh.

Stuffed Cabbage Soup with Lentils and Carrots

This vegetarian Stuffed Cabbage Soup with Lentils and Carrots offers a nutritious and hearty alternative to the traditional stuffed cabbage soup. The lentils provide plant-based protein and a satisfying texture, while the carrots add sweetness and a burst of color. Combined with the cabbage, tomatoes, and savory broth, this soup is both filling and healthy, making it a great option for vegetarians or anyone looking for a meat-free meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 large head of cabbage, shredded
• 3 medium carrots, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant.
2. Stir in the diced carrots, tomatoes, vegetable broth, lentils, thyme, cumin, salt, and pepper. Bring to a boil.
3. Reduce the heat to low, cover, and simmer for 25-30 minutes, until the lentils are tender.
4. Add the shredded cabbage and cook for an additional 15-20 minutes, until the cabbage is tender and the soup has thickened.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro if desired.

This Stuffed Cabbage Soup with Lentils and Carrots is a hearty and wholesome dish that’s both filling and packed with nutrients. The lentils offer a rich, earthy texture, while the carrots add a natural sweetness that balances the savory broth. The cabbage still provides the familiar base, and the cumin adds a warm, aromatic depth. This vegetarian soup is a perfect option for a nourishing meal, full of flavors and textures that will satisfy without being heavy.

Note: More recipes are coming soon!