This cabbage roll soup transforms the beloved Eastern European classic into a soul-warming bowl!
I love how this recipe takes all the flavors of traditional cabbage rolls and turns them into a fuss-free, one-pot wonder. It delivers all the comfort without the fuss of rolling cabbage leaves.
I always serve it with crusty bread for dipping to soak up all the goodness!
Trust me, everyone will devour it!
Why You’ll Love This Cabbage Roll Soup
Time-Saver: It’s perfect for batch cooking and meal prep. It makes enough for multiple meals and tastes better the next day as the flavors continue to meld.
Comfort Classic: It delivers all the satisfaction of traditional stuffed cabbage rolls but requires just a fraction of the effort and time to prepare.
Budget-Friendly: It transforms inexpensive ingredients like cabbage and ground beef into a hearty, filling meal.
Savory Flavor: The combination of beef, tender cabbage, and rice in a rich tomato broth creates a deeply satisfying taste.
Ingredients
- Green Cabbage: The star ingredient adds a hearty texture and mild sweetness.
- Lean Ground Beef: It provides rich protein and savory flavor. A 90/10 blend works best to minimize excess fat while maintaining taste.
- Olive Oil: It adds a subtle richness to the base of the soup.
- Onion, Carrots, Garlic: This classic mirepoix-style blend creates an aromatic foundation.
- Diced Tomatoes and Tomato Sauce: Diced tomatoes offer texture, while tomato sauce provides body and richness.
- Low-Sodium Beef Broth: It forms the soup base while allowing better control over salt content.
- Uncooked Long-Grain White Rice: It adds substance and soaks up flavors while cooking.
- Brown Sugar: It adds a subtle sweetness to enhance all the other flavors.
- Seasonings: Paprika adds subtle warmth and color, and dried thyme brings earthy notes. The bay leaf provides depth. Salt and pepper round out all the flavors.
- Fresh Parsley: It adds a pop of green and subtle herb notes as garnish.
How to Make Cabbage Roll Soup
Since this soup is made in one pot, it couldn’t be easier!
1. Cook the beef. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
2. Add the vegetables. Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for 1 minute, until fragrant.
3. Add the cabbage. Add the chopped cabbage, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt down.
4. Add the liquids and seasonings. Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
5. Simmer. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
6. Season to taste. Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper as needed.
7. Serve. Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.
Tips for the Best Cabbage Roll Soup
Here are some of my best tips for an exceptional soup.
- The fresher, the better. Fresh cabbage, carrots, and parsley will make a noticeable difference in flavor, so aim for high-quality produce.
- Keep it lean and mean. Select lean ground beef (80-92% lean) to avoid excess grease, or drain the fat after browning if using a fattier cut.
- Get a step ahead. To prevent overcooked or mushy rice, cook the rice separately and add it to the soup just before serving.
- Taste and adjust. Taste the soup after simmering and adjust salt and pepper as needed since flavors develop during cooking.
- Make it your own. You can substitute ground turkey for a lighter version or add extra vegetables like bell peppers for more texture.
- Get dipping! Pair this hearty soup with crusty bread or dinner rolls to soak up the flavorful broth and complete the meal.
How to Store
This soup is great for meal prep and leftovers. Here’s how to store it.
To Store: Place the cooled soup in an air-tight container and refrigerate for up to 3-4 days. The rice may absorb more liquid during storage, so you might need to add a splash of broth when reheating.
To Freeze: Cool the soup completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace, and freeze for up to 3 months. For the best results, freeze before adding the rice and add fresh rice when reheating.
To Reheat: Warm individual portions in the microwave for 2-3 minutes, stirring halfway through. Heat larger amounts in a pot over medium heat until steaming hot. If the soup is too thick, thin it with a little beef broth while reheating.
Cabbage Roll Soup
6
servings10
minutes45
minutes324
kcalThis cabbage roll soup turns the traditional dish into an easy, one-pot meal! With ground beef, rice, cabbage, and tomatoes, it’s sure to be a hit.
Ingredients
1 lb lean ground beef
1 tablespoon olive oil
1 medium onion, diced
2 carrots, chopped
4 cloves garlic, minced
6 cups chopped green cabbage (about 1 medium head)
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
4 cups low-sodium beef broth
1/2 cup uncooked long-grain white rice
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped cabbage, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt down.
- Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
- Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.
I want to make this recipe but I’m not sure which size can of tomato sauce and which size of diced tomatoes to use . Thank you — a man that can only cook following a recipe. Lol
Hi, George!
Sorry for that oversight! I’ll adjust the recipe right away.
But it should be a 28-ounce can of diced tomatoes and a 15-ounce can of tomato sauce!
I absolutely love, love , love this soup. I made it vegan with vegan meat, mushroom broth so my vegan daughter could eat it. I had some leftover and melted some cream cheese in with it. Such a yummy and easily adjustable soup.
YUM!