There’s something deeply satisfying about transforming old-fashioned favorites into easy, nourishing meals for today’s table. Cabbage Roll Soup delivers all the cozy appeal of classic Eastern European stuffed cabbage rolls—just without the hands-on shaping and baking. This one-pot soup brings hearty flavor, rich tomato broth, and familiar comfort with every spoonful.
Here’s a complete guide to making Cabbage Roll Soup at home, including ingredient selection, step-by-step preparation, handy tips, storage advice, and ways to make each bowl your own.
Why Cabbage Roll Soup Works
Cabbage Roll Soup takes the best elements of traditional cabbage rolls and turns them into a convenient, crowd-pleasing soup. This recipe celebrates:
- Ease: Forget rolling cabbage leaves—simply chop, simmer, and serve.
- Weeknight Efficiency: All the rich flavors come together in a single pot in less than an hour.
- Affordability: Rely on simple pantry staples and budget-friendly vegetables.
- Meal Prep Potential: This soup tastes even better on the second or third day, making it ideal for leftovers.
Whether you’re after a quick family meal or lunchbox-friendly leftovers, you’ll find this Cabbage Roll Soup ticks every box for flavor, value, and ease.
Ingredients and Pantry Picks
Success starts with your ingredients. Each one brings classic flavor and nourishment to the pot.
Main Components
| Ingredient | Purpose | Example/Notes |
|---|---|---|
| Green cabbage | Hearty base, mild sweetness | About 1 small head (5–6 cups) |
| Ground beef | Protein and savory depth | 90/10 lean for less fat |
| Onion and carrot | Aromatics and subtle sweetness | 1 large onion, 2 carrots diced |
| Garlic | Aromatic backbone | 2–3 cloves, minced |
| Diced tomatoes | Juicy texture, acidity | 1 can (14–15 oz), undrained |
| Tomato sauce | Richness, body for broth | 1 can (8 oz) |
| Beef broth | Soup base, umami | Low-sodium preferred, 5–6 cups |
| Long-grain rice | Texture, body | 1/2 cup, uncooked |
Small Additions, Big Impact
- Olive oil: For sautéing aromatics.
- Brown sugar: Balances acidity for a rounder flavor profile.
- Paprika and dried thyme: Layer gentle warmth and earthiness.
- Bay leaf: Deepens the broth’s flavor.
- Salt and black pepper: Adjust to your taste.
- Fresh parsley: For garnish and a hint of freshness.
How to Make Cabbage Roll Soup
This fuss-free recipe comes together in a few simple steps. Use a sturdy soup pot or Dutch oven for best results.
Step-by-Step Instructions
1. Brown the Beef
– Heat olive oil in your pot over medium-high heat.
– Add ground beef and cook, breaking it apart.
– Brown until no pink remains, about 5–7 minutes. Drain excess fat.
2. Sauté Aromatics
– Stir in the diced onion and carrots.
– Sauté until the onion turns translucent, about 3–4 minutes.
– Add minced garlic and cook for an extra minute.
3. Add Cabbage
– Add chopped green cabbage to the pot.
– Stir often as the volume shrinks and the cabbage softens, about 3–4 minutes.
4. Mix in Tomatoes, Broth, and Rice
– Pour in diced tomatoes (with their liquids), tomato sauce, and beef broth.
– Sprinkle in long-grain rice.
– Stir in brown sugar, paprika, thyme, bay leaf, salt, and pepper.
5. Simmer
– Bring the soup to a gentle boil.
– Reduce heat, cover, and let it simmer for 25–30 minutes.
– Stir occasionally; check that rice has cooked through and cabbage is tender.
6. Taste and Adjust
– Remove bay leaf before serving.
– Taste and add extra salt or black pepper if you like.
– Ladle soup into bowls, finishing with chopped fresh parsley.
Tips for Flavorful Results
Building layers of flavor isn’t complicated—here are some easy ways to boost taste and texture in your soup:
- Freshness matters: Choose crisp cabbage and firm carrots for the best texture.
- Don’t overcook rice: If you prefer firmer grains, cook rice separately and stir it into bowls just before serving.
- Lean but not dry: Aim for 90–92% lean ground beef—the right balance between juiciness and lower fat.
- Season in stages: Add a pinch of salt with each stage for better depth.
- Small additions, big rewards: A half teaspoon of smoked paprika or a squeeze of lemon juice before serving can change up the flavor profile.
If you crave extra heartiness, throw in a handful of diced bell pepper or swap in brown rice. For a lighter take, ground turkey or chicken works well.
Cabbage Roll Soup Variations
Personalize your pot with simple changes:
- Vegetarian Version: Swap ground beef and beef broth with lentils and vegetable broth. Use a splash of soy sauce or tamari for extra umami.
- Low-Carb: Skip the rice, add more diced vegetables, and finish with a swirl of cream or dollop of Greek yogurt.
- Spicier Soup: Stir in a chopped jalapeño or add a pinch of red pepper flakes.
- Herb Twist: Try dill or marjoram for a different Eastern European touch.
Customizing is easy—think of the soup as a template for your favorite cabbage roll flavors.
Serving Suggestions
Cabbage Roll Soup is a meal in itself, but a few sides round it out:
- Crusty Bread: Perfect for soaking up tomatoey broth.
- Potato Pancakes: For a heartier Eastern European pairing.
- Light Green Salad: Adds freshness and crunch.
For meal prep, portion soup into airtight containers for grab-and-go lunches or a quick dinner.
Storing and Reheating
Cabbage Roll Soup makes fantastic leftovers. Here’s how to keep it tasting fresh:
- Refrigerate: Cool soup completely before covering and chilling. It keeps 3–4 days. Expect the rice to absorb some broth; add a splash of water or beef broth before reheating.
- Freeze: If storing for longer, freeze the soup in sturdy containers, leaving room for expansion. For the best texture, freeze without rice and add freshly cooked rice when you reheat. Soup will keep up to 3 months frozen.
- Reheat: Warm gently on the stovetop over medium heat, adding broth if necessary. In the microwave, cover loosely and heat in intervals, stirring often.
Pro tip: Soup’s flavor deepens over time, so don’t hesitate to make it ahead.
FAQs and Troubleshooting
Why is my rice mushy?
Adding uncooked rice to simmering soup produces a thicker, starchier result, especially after storing. Cook rice separately if you prefer it firmer.
Can I use different cabbage?
Savoy or Napa cabbage works, but green cabbage holds its shape best.
Is it freezer-friendly?
Yes—just avoid freezing with cooked rice to preserve optimal texture.
What if my soup is too thick?
Add extra broth or water until you reach your desired consistency.
Cabbage Roll Soup Recipe Card
Ingredients
- 1 lb lean ground beef (90/10 recommended)
- 1 small head green cabbage (5–6 cups, chopped)
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 can (14–15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 5–6 cups low-sodium beef broth
- 1/2 cup uncooked long-grain white rice
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- Chopped fresh parsley, for serving
Instructions
- In a large soup pot, heat olive oil over medium-high. Brown ground beef, draining excess fat.
- Sauté onion and carrots until softened. Stir in garlic.
- Add cabbage; cook, stirring, until wilted.
- Mix in tomatoes, tomato sauce, broth, rice, brown sugar, paprika, thyme, bay leaf, salt, and pepper.
- Bring to a boil, reduce heat, and simmer covered for 25–30 minutes, stirring occasionally.
- Remove bay leaf. Taste and add more salt or pepper if needed.
- Serve hot, garnished with parsley—enjoy with crusty bread.
Cabbage Roll Soup brings old-world comfort to your kitchen with modern ease. Whether you’re feeding a crowd or meal prepping for the week, this recipe guarantees a warm, delicious meal every time you make it.
Cabbage Roll Soup
This cabbage roll soup turns the traditional dish into an easy, one-pot meal. It features ground beef, rice, cabbage, and tomatoes. It’s sure to be a hit.
Ingredients
- 1 teaspoon dried thyme
- 1 medium onion, diced
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 can tomato sauce
- 4 cups low-sodium beef broth
- 1/2 cup uncooked long-grain white rice
- 6 cups chopped green cabbage (about 1 medium head)
- 2 tablespoons brown sugar
- 1 bay leaf
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 can diced tomatoes
- 2 carrots, chopped
- 1 lb lean ground beef
- 4 cloves garlic, minced
- Salt and pepper to taste
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.