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+ servings
stuffed cabbage soup
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4.34 from 3 votes

One Pot Stuffed Cabbage Soup: Stove top and instant pot instructions

If you LOVE stuffed cabbage leaves like I love stuffed cabbage leaves, but don't have a gazillion years to devote to the process, then this One Pot Stuffed Cabbage Soup is for you. It's a thick and homely cabbage and beef concoction that gives you all the flavor of the traditional version, in a fraction of the time. Plus it's easier for little hands to manage. WIN. Oh and it freezes well too.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 8 serves
Calories: 280kcal


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 lb ground beef
  • 1 tablespoon smoked paprika
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 8 oz tomato sauce
  • 4 roma tomatoes, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon pure maple syrup
  • 3 cups chicken stock
  • 3 cups water
  • 6 cups cabbage, sliced thinly
  • ½ cup uncooked brown rice
  • 1 tablespoon fresh lemon juice
  • ¼ cup flat leaf Italian parsley, finely chopped
  • labne or thick Greek yogurt to serve (optional)


Stove Top Instructions

  • Heat olive oil in a large pot with a lid over medium-high heat. Add in the onion and cook until translucent.
  • Stir in the beef, cumin, and paprika. Cook, using a whisk to mash the large pieces of meat,  for 5-7 minutes. Stir in the garlic and cook for about one minute.
  • Add in the tomato sauce, diced tomatoes, salt, pepper, and maple syrup and give it a good stir.
  • Pour in the stock and water, cabbage and rice and give everything a good stir again.
  • Pop the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir a few times during the cooking process.
  • Right before serving, add in the fresh lemon juice and parsley.
  • Serve immediately with some fresh bread and a dollop of labne or thick Greek yogurt (optional). To freeze, pop in a glass jar with a lid once cooled and pop in the freezer for a month or two.

Instant Pot Instructions

  • Follow the instructions above, but use the sauté function in the instant pot for the onions and beef, cumin, paprika and garlic.
  • Add all of the other ingredients, seal the lid and cook at pressure for 21 minutes.
  • Quick pressure release when done.


Please note: if you use white rice instead of brown rice you will have to reduce the cooking time to about 20 minutes if cooking on the stove-top, and 14 mins if cooking in the instant pot.


Calories: 280kcal | Carbohydrates: 22g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 42mg | Potassium: 603mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1020IU | Vitamin C: 30.4mg | Calcium: 63mg | Iron: 2.6mg