Comfort Food: Stuffed Cabbage Soup

Stuffed Cabbage Soup on Stove

Growing up in Pittsburgh I was lucky enough to have stuffed cabbage rolls at many family functions, pot luck dinners, graduation parties even weddings. A great traditional dish in many eastern European households which is sometimes called Halupki, stuffed cabbage rolls hits the top of the comfort food charts and will fill your belly and keep you warm for hours.

Although I enjoy eating them very much, I have only made them a few times. The art of making stuffed cabbage rolls requires time and patience, cutting the large vein, combining the right ratio of meat to rice and probably the most important step the actual rolling of the cabbage is no easy task.

However this is stuffed cabbage soup which has a similar taste but it is much easier to make. As I find myself saying with most of the recipes I share, you can vary this one to fit your likes and needs. If you are on a low carb diet skip the rice. If you like a thick casserole-like dish add extra rice. If you do not like to eat red meat you can cut back or skip it but I think it really loses its flavor without some ground beef.

This recipe makes a huge pot of soup. Enough to feed a group of hungry people, certainly enough to freeze for a future meal which is usually what I do. Enjoy.

Here’s the recipe:

Stuffed Cabbage Soup


About Patti Estep

Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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