Cabbage Roll Soup is the ultimate comfort food — hearty, rich, and bursting with flavor. This soup captures all the goodness of traditional cabbage rolls but with half the effort. If you’re looking for a cozy, one-pot meal that satisfies your cravings and fills your kitchen with mouthwatering aromas, this is the recipe for you. It’s perfect for chilly nights, easy to make ahead, and sure to become a family favorite. Packed with vegetables, savory beef, and tender rice in a tomato-based broth, Cabbage Roll Soup is as nourishing as it is delicious.
Why You’ll Love This Cabbage Roll Soup
If you’re a fan of traditional cabbage rolls but don’t have the time or patience to roll and bake them, this soup is your shortcut to the same great flavor. It combines all the classic ingredients — ground beef, rice, cabbage, and tomato sauce — in a single, comforting pot. What’s more, it’s budget-friendly, makes a generous batch, and freezes beautifully for future meals. Whether you’re cooking for your family or meal prepping for the week, this soup delivers on taste and convenience.
Ingredients
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 pound ground beef (90% lean preferred)
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots, peeled, quartered, and sliced
- 4 cups beef broth
- Three 8-ounce cans of tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons chopped fresh parsley
Step-by-Step: How to Make Cabbage Roll Soup
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add ground beef, season with salt and pepper, and cook for 4-5 minutes, breaking it apart with a spatula until fully browned.
- Sauté Aromatics: Add the diced onion and minced garlic to the beef. Cook for another 2-3 minutes until softened and fragrant.
- Build the Soup Base: Stir in the cabbage, carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Season again with salt and pepper to taste.
- Simmer to Perfection: Bring the mixture to a gentle simmer. Cook uncovered for about 25 minutes, or until the rice is tender and the vegetables are soft.
- Finish and Serve: Remove the bay leaf, sprinkle with chopped parsley, and serve hot. Enjoy with crusty bread or a dollop of sour cream for extra richness.
Helpful Tips
- Use Lean Beef: 90% lean ground beef minimizes excess grease while keeping the soup flavorful.
- Chop Evenly: Uniformly chopped vegetables ensure even cooking and a better texture.
- Simmer Gently: A gentle simmer helps the flavors meld without overcooking the rice.
- Double the Batch: This soup freezes well — make a double batch and store leftovers for busy days.
Substitutions And Variations
- Meat Options: Substitute ground turkey, chicken, or even pork for a different flavor profile.
- Rice Choices: Use brown rice, but add an additional 20 minutes of cook time.
- Vegan Version: Omit the meat, use vegetable broth, and add canned lentils for protein.
- Spice It Up: Add a pinch of red pepper flakes or paprika for a bit of heat.
- Low-Carb Option: Replace rice with riced cauliflower added in the last 5 minutes of cooking.
Storage Instructions
Store leftover Cabbage Roll Soup in an airtight container in the refrigerator for up to 4 days. To store it longer, divide it into single-serving containers and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much during storage.
Nutritional Information
Each serving (approximately 1 1/2 cups) contains:
- Calories: 263
- Carbohydrates: 24g
- Protein: 19g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 49mg
- Sodium: 574mg
- Potassium: 533mg
- Fiber: 2g
- Sugar: 9g
- Vitamin A: 3555 IU
- Vitamin C: 21.5 mg
- Calcium: 59 mg
- Iron: 2.5 mg
Serving Suggestions
Cabbage Roll Soup pairs beautifully with warm, crusty bread or garlic toast. For a more satisfying spread, try serving it alongside a crisp green salad or a gooey grilled cheese sandwich. A dollop of sour cream or a sprinkle of grated Parmesan cheese can add a creamy, tangy finish. You can also serve it over mashed potatoes for a truly comforting twist.
Frequently Asked Questions About Cabbage Roll Soup
Can I make Cabbage Roll Soup in a slow cooker?
Yes! Brown the beef and sauté the onions and garlic first, then transfer all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until rice and vegetables are tender.
Can I freeze Cabbage Roll Soup?
Absolutely. Let the soup cool completely, then portion into freezer-safe containers. It keeps well in the freezer for up to 3 months.
Do I need to cook the rice before adding it?
No, the rice cooks directly in the soup, absorbing the flavors and helping to thicken the broth slightly.
Can I make it vegetarian?
Yes, simply skip the meat and use vegetable broth. Add protein-rich legumes like lentils or chickpeas for a hearty vegetarian option.
Conclusion
Thank you so much for stopping by to check out this hearty and delicious Cabbage Roll Soup recipe! It’s one of my favorite cozy meals, combining comfort, nutrition, and simplicity in every spoonful. Whether you’re feeding a crowd or just meal prepping for the week ahead, this soup is a dependable and flavorful choice. I hope it brings as much warmth and satisfaction to your kitchen as it does to mine. Happy cooking, and thank you for being part of our food-loving community!
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Cabbage Roll Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cabbage Roll Soup is a warm, hearty dish made with ground beef, cabbage, rice, and tomato broth. This one-pot meal delivers all the flavor of classic cabbage rolls with none of the fuss.
Ingredients
2 teaspoons olive oil
Salt and pepper to taste
1 pound ground beef (90% lean)
1 onion, finely diced
2 teaspoons minced garlic
4 cups chopped green cabbage
2 carrots, peeled, quartered, and sliced
4 cups beef broth
Three 8-ounce cans tomato sauce
1/2 cup uncooked long grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons chopped fresh parsley
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add ground beef, season with salt and pepper, and cook for 4-5 minutes, breaking it apart with a spatula until fully browned.
- Sauté Aromatics: Add the diced onion and minced garlic to the beef. Cook for another 2-3 minutes until softened and fragrant.
- Build the Soup Base: Stir in the cabbage, carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Season again with salt and pepper to taste.
- Simmer to Perfection: Bring the mixture to a gentle simmer. Cook uncovered for about 25 minutes, or until the rice is tender and the vegetables are soft.
- Finish and Serve: Remove the bay leaf, sprinkle with chopped parsley, and serve hot. Enjoy with crusty bread or a dollop of sour cream for extra richness.
Notes
Swap ground beef with turkey for a leaner option.
Brown rice works too, just increase cook time by 20 minutes.
Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 263 kcal
- Carbohydrates: 24g
- Protein: 19g