There’s something so comforting about a warm bowl of Cabbage Roll Soup Recipe bubbling on the stove. It hits that perfect note of home-cooked goodness, capturing all the flavors of classic cabbage rolls but in a soothing, easy-to-savor soup form.
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Why You'll Love This Recipe
I’ve always loved traditional cabbage rolls, but rolling each one can be time-consuming. This Cabbage Roll Soup Recipe is my shortcut to all those cozy flavors without the fuss. It’s hearty, flavorful, and even better the next day!
- Comfort in a bowl: All the savory goodness of classic cabbage rolls, but in soup form, perfect for chilly days.
- Easy prep: No delicate cabbage wrapping skills needed—just chop, simmer, and enjoy.
- Hearty and filling: Ground beef, cabbage, and rice come together to make a satisfying meal.
- Flexible and forgiving: You can adjust veggies, spices, or broth thickness depending on your mood.
Ingredients & Why They Work
The mix of ingredients in this soup hits a great balance—savory beef, tender cabbage, and tangy tomatoes. Picking fresh veggies and a quality broth really makes the flavors sing in this Cabbage Roll Soup Recipe.
- Olive oil: Just enough to brown the beef and get veggies started without heaviness.
- Lean ground beef: Adds hearty protein with less fat, helping the soup stay light but filling.
- Yellow onion: Provides subtle sweetness and depth when sautéed.
- Carrots: Adds a gentle sweetness and nice texture contrast with cabbage.
- Chopped cabbage: The star ingredient that gives you that classic cabbage roll vibe in soup form.
- Garlic: Boosts the overall flavor, enhancing savory and aromatic notes.
- Low-sodium beef broth: The perfect savory base—low sodium lets you control the salt perfectly.
- Tomato sauce & diced tomatoes: Bring richness and a touch of acidity that balances the earthiness.
- Brown sugar: A little sweetens the acidity of tomatoes and brightens the flavor.
- Worcestershire sauce: Adds umami depth that really rounds out the meatiness.
- Dried paprika, oregano, thyme, bay leaves: Classic herbs and spices that create that comforting, aromatic character.
- White long-grain rice: Hearty grains that soak up flavors and add substance—plus it cooks right in the soup.
- Fresh lemon juice: A splash at the end brightens everything and balances richness.
- Fresh parsley: Adds a fresh, herbaceous finish—don’t skip it!
Make It Your Way
I like to keep this soup pretty classic, but don’t hesitate to shake it up! This recipe welcomes your tweaks depending on what you have on hand or your dietary needs.
- Variation: For a twist, I’ve swapped out ground beef for ground turkey to cut the fat—but still keep that meaty feel.
- Vegetarian version: Try replacing the beef with mushrooms and lentils, use vegetable broth instead, and you’ve got a cozy meatless meal.
- Add more veggies: Toss in chopped bell peppers or zucchini for extra color and nutrition.
- Spice it up: A pinch of red pepper flakes adds a nice kick if you like it spicy.
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Step 1: Brown the beef just right
Start by heating olive oil over medium-high heat—this heats quickly and helps create a nice sear. Add the ground beef, season with salt and black pepper, and stir occasionally to break it up. Aim for a nice, golden brown without drying it out. Once done, transfer to a paper-towel-lined plate so it doesn’t get greasy. Don’t rush this step! Browning adds layers of flavor that make the soup sing.
Step 2: Sauté the vegetables till fragrant
In the same pot, reserve about 2 tablespoons of that beef fat (it’s full of flavor). Toss in your chopped onions and carrots and cook for about 2 minutes. Then add the cabbage and garlic and cook for another 3 minutes. The cabbage will soften just enough but still maintain a bit of texture, giving the soup a nice body.
Step 3: Build your broth and season well
Now pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and the bay leaves. Toss the browned beef back in. Give it a good stir, taste, and adjust salt and pepper here. Bring everything up to a gentle boil before you add rice.
Step 4: Simmer with rice until just perfect
Add the dry rice to the pot, cover it, reduce the heat, and let it simmer slowly for about 25 minutes. Stir occasionally to prevent sticking. The rice soaks up the rich flavors and thickens the soup, but if it gets too thick for your liking, simply add another splash of broth to thin it out.
Step 5: Brighten and finish with fresh herbs
Once the rice is tender and the soup’s thickened to your preference, remove the bay leaves. Stir in fresh lemon juice and chopped parsley for a burst of freshness that lifts the whole dish. Serve immediately while warm.
Top Tip
From my kitchen to yours, here are a few simple tips that help every batch of this cabbage roll soup come out just right. These little insights will save you time and frustration, and ensure your soup tastes amazing.
- Browning beef thoroughly: Don’t skip or rush this step—it creates that deep, meaty flavor base.
- Saving rendered fat: Use the beef fat for sautéing the veggies instead of fresh oil to boost flavor naturally.
- Rice timing: Add dry rice straight into the simmering soup so it perfectly absorbs the broth and tomato blend.
- Lemon boost: Wait to add lemon juice right before serving to keep the brightness fresh without dulling during cooking.
How to Serve Cabbage Roll Soup Recipe
Garnishes
I always sprinkle a little extra fresh parsley on top—it adds a lovely herbal freshness and a pop of color. Sometimes I dollop on a spoonful of sour cream or plain Greek yogurt for creaminess, especially on colder days.
Side Dishes
Fresh crusty bread or garlic toast is my go-to side because it’s perfect for soaking up every last drop of this flavorful soup. A simple green salad on the side balances the richness and rounds out the meal nicely.
Creative Ways to Present
For a crowd or special occasions, I’ve served this soup in mini bread bowls—talk about cozy and impressive! You can also set up a “garnish bar” with shredded cheese, chopped herbs, and sour cream so guests customize their bowls.
Make Ahead and Storage
Storing Leftovers
I let the Cabbage Roll Soup cool to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for 3 to 4 days. It’s one of those soups where flavors meld and deepen overnight, so leftovers often taste even better.
Freezing
This soup freezes wonderfully. I portion it into freezer-safe containers, leaving a bit of headspace because the rice expands. When ready, thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it gets too thick.
Reheating
Reheating is best done on the stovetop over low-medium heat, stirring occasionally. This prevents the rice from sticking or drying out. Adding a little broth or water keeps the consistency perfect and fresh-tasting.
Frequently Asked Questions:
Absolutely! While ground beef is traditional, many swap in ground turkey, chicken, pork, or even a mix. Just adjust seasoning as needed since different meats vary in flavor and fat content.
Yes, this recipe is naturally gluten-free as long as you check that your tomato sauce, broth, and Worcestershire sauce do not contain gluten additives. Always read labels to be sure.
You can, but I find the stovetop method gives better texture to the rice and cabbage. If using a slow cooker, add rice halfway through cooking to avoid it becoming mushy. Cook 3-4 hours on low.
Pairing with crusty bread or a simple salad is an easy way to round out the meal. Adding a side of roasted vegetables or a light dessert keeps things balanced and satisfying.
Final Thoughts
This Cabbage Roll Soup Recipe has become one of my all-time favorites because it’s quick enough for weeknights but full of the kind of warmth you want on cold days. It reminds me of family dinners without all the rolling and fuss. I hope you’ll give it a try and find it just as comforting and delicious as I do—trust me, it’s worth every spoonful.
Print
Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cabbage Roll Soup is a hearty and comforting dish that captures the flavors of traditional cabbage rolls in a warm, easy-to-make soup form. Featuring ground beef, fresh cabbage, tomatoes, and rice simmered in a savory broth and seasoned with paprika, oregano, and thyme, this soup is perfect for a satisfying lunch or dinner.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef
Vegetables
- 1 large yellow onion, chopped (1 ¾ cups)
- 2 large carrots, chopped (1 ¼ cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low-sodium beef broth (plus more to thin if desired)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings and Others
- 1 tablespoon packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried paprika
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- ¾ teaspoon dried thyme or 2 ½ teaspoon chopped fresh thyme
- 2 bay leaves
- ¾ cup dry long-grain white rice
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat the Oil and Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook while stirring and breaking up the meat occasionally until browned. Transfer the beef to a plate lined with paper towels, reserving 2 tablespoon of the rendered fat in the pot.
- Sauté the Vegetables: Add the chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add the chopped cabbage and minced garlic, and sauté for an additional 3 minutes until the vegetables are softened.
- Add Liquids and Seasonings: Pour in the beef broth, tomato sauce, diced tomatoes, light brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot and stir to combine.
- Simmer the Soup: Season the soup with additional salt and pepper to taste and bring it to a light boil. Add the dry long-grain white rice, cover the pot, and reduce the heat to low. Simmer the soup, stirring occasionally, for about 25 minutes or until the rice is cooked through.
- Finish and Serve: Stir in more beef broth if you prefer a thinner consistency, as the soup thickens as it rests. Add the fresh lemon juice and chopped parsley, stir well, and serve the soup warm.
Notes
- The recipe originally called for 2 tablespoon of brown sugar, but 1 tablespoon is sufficient to balance the flavors.
- Use low-sodium beef broth to control the salt level in the soup.
- For a fresher herb flavor, use fresh oregano and thyme instead of dried.
- If you prefer a thicker consistency, let the soup rest for a few minutes before serving.
- Adjust seasoning at the end to taste, especially salt and pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg

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