If you crave the heartiness of classic cabbage rolls but want to skip all that painstaking rolling, Cabbage Roll Soup is your shortcut to comfort! Imagine ground beef, tender cabbage, savory tomato, and just enough rice, all simmered together in one cozy, soul-warming pot. This one-pot wonder delivers the same nostalgic flavors as its namesake, with less fuss and more weeknight ease. Perfect for chilly evenings, meal prepping, or sharing with loved ones, this soup is a real celebration of simple, rustic goodness.
Ingredients You’ll Need
Every ingredient in this soup is chosen for maximum flavor and hearty texture, so don’t skip a thing! You’ll love how easy it is to layer these staples for that unmistakable Cabbage Roll Soup magic.
- Olive oil: Just a tablespoon adds flavor and helps brown the beef.
- Ground beef: The foundation of the soup, giving savory depth—substitute with turkey or chicken for a lighter twist!
- Onion: Diced small so it melts perfectly into the broth for sweet, aromatic undertones.
- Garlic: Don’t skimp! Freshly minced cloves infuse the soup with warmth and richness.
- Green cabbage: Chopped and simmered, it’s the star ingredient that adds sweetness and heartiness.
- Carrot: Diced for a pop of color and natural sweetness in every bite.
- Tomato sauce: A can adds depth and that classic tangy base.
- Diced tomatoes: Use all the juices for extra flavor and texture.
- Beef broth: Four cups boost the soup’s savory profile—homemade or store-bought both work.
- Uncooked long grain white rice: Adds body and a little chew, thickening as it cooks.
- Salt: One teaspoon brings everything into balance—taste as you go!
- Black pepper: Just enough for gentle warmth.
- Paprika: Half a teaspoon for smoky, earthy undertones.
- Dried thyme: Subtle floral notes round out the savory flavors.
- Worcestershire sauce: A splash deepens the broth with umami magic.
- Chopped parsley (optional): Fresh and vibrant as a final garnish—totally worth it!
How to Make Cabbage Roll Soup
Step 1: Brown the Beef
Start by heating your olive oil in a big pot—nothing fancy, just enough to coat the bottom. Toss in the ground beef and break it up as it cooks, letting it turn perfectly browned. Browning in batches, if you need to, keeps the beef tender and flavorful, and draining any extra fat keeps the soup from getting greasy.
Step 2: Sauté the Aromatics
With the beef ready, add diced onion and garlic straight into the pot. Sauté gently for 2 to 3 minutes so the onion softens and the garlic fills your kitchen with that unmistakable, mouth-watering scent. This quick step builds a beautiful flavor base for your Cabbage Roll Soup.
Step 3: Add the Veggies
Stir in the chopped cabbage and diced carrot next. Let them cook for another 5 minutes; the cabbage will start to soften, and the carrot adds flecks of color. You want everything to mingle and just start to caramelize for the very best flavor.
Step 4: Add Tomatoes, Broth, and Rice
Pour in the tomato sauce, diced tomatoes (juice and all), and beef broth. Sprinkle in the uncooked long grain rice, then add salt, pepper, paprika, dried thyme, and a tablespoon of Worcestershire sauce. Stir thoroughly so every ingredient is part of the delicious party.
Step 5: Simmer Until Tender
Crank up the heat, bring the soup to a gentle boil, and then lower it right down to a simmer. Cover the pot and let everything bubble away for 25 to 30 minutes. Stir occasionally to prevent sticking and check that the rice is tender and the cabbage soft. That’s when you know your Cabbage Roll Soup is ready!
Step 6: Taste and Serve
Give your soup a final taste. Adjust salt, pepper, or even a dash more Worcestershire sauce if you want extra zip. Ladle piping hot soup into bowls and sprinkle with chopped parsley for a burst of fresh green—absolutely irresistible!
How to Serve Cabbage Roll Soup
Garnishes
A generous sprinkle of chopped fresh parsley brightens up the bowl and adds a hint of peppery green flavor. If you’re feeling decadent, a dollop of sour cream swirled on top is divine. Some folks even like a dusting of smoked paprika or a squeeze of lemon for a tangy zip—make it your own!
Side Dishes
Cabbage Roll Soup is plenty hearty on its own, but serving it with a thick slice of crusty bread or a warm baguette is pure bliss for sopping up every last drop. For a lighter touch, try pairing it with a simple cucumber salad or crisp dill pickles for that classic Eastern European touch.
Creative Ways to Present
Pour the soup into rustic bowls or wide mugs for family-style, comforting vibes. Hosting guests? Serve with mini rye toasts topped with melted cheese or herbed butter. If you’re packing lunch, ladle into thermos jars for a warm, cozy meal on the go.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Cabbage Roll Soup to airtight containers and refrigerate. It keeps happily for up to 4 days, and the flavors actually get better overnight as everything mingles.
Freezing
This soup freezes beautifully! Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. The rice may soften a bit upon thawing, but the taste stays just as satisfying.
Reheating
Reheat chilled or thawed Cabbage Roll Soup gently on the stovetop over medium heat until steaming hot. Add a splash of broth or water if it thickened up too much in the fridge or freezer. A quick microwave zap works too—just stir midway so it heats evenly.
FAQs
Can I make Cabbage Roll Soup vegetarian?
Absolutely! Swap the ground beef for a plant-based crumble or hearty lentils, and use vegetable broth. Increase the spices a touch to keep the flavors bold and satisfying.
What type Soup
Standard green cabbage is perfect, but savoy cabbage or even Napa cabbage are great alternatives if you want a slightly different texture. Avoid red cabbage if you prefer the classic taste and appearance.
How can I make this soup spicier?
A pinch of red pepper flakes or a touch of hot sauce stirred in with the spices does the trick. You can also add a chopped fresh chili with the onions and garlic for a gentle heat throughout.
Does the rice need to be pre-cooked?
No need! Just toss uncooked long grain rice right into the pot with the liquids. It will cook up perfectly, absorbing all the delicious flavors as the soup simmers.
Can I use ground turkey instead of beef?
Definitely. Ground turkey or even ground chicken make wonderful leaner options, and they pair deliciously with the savory tomato and cabbage flavors.
Final Thoughts
If you love homey meals that warm your heart and fill your kitchen with mouthwatering aroma, you have to try making Cabbage Roll Soup. It’s every bit as comforting as a traditional cabbage roll, but so much easier—and ready in under an hour! Grab a bowl, gather your favorite people, and enjoy this classic made simple.
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Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Description
This hearty Cabbage Roll Soup is a comforting one-pot meal that captures all the flavors of traditional stuffed cabbage rolls without the hassle. It’s a delicious blend of ground beef, cabbage, rice, and savory seasonings in a warm and satisfying broth.
Ingredients
For the Cabbage Roll Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 head green cabbage, chopped
- 1 large carrot, diced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1/4 cup uncooked long grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- chopped parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add the diced onion and garlic and sauté for 2–3 minutes until softened. Stir in the chopped cabbage and carrot and cook for another 5 minutes, stirring occasionally.
- Add the tomato sauce, diced tomatoes (with juice), beef broth, rice, salt, pepper, paprika, thyme, and Worcestershire sauce. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes or until the rice is tender and the cabbage is soft. Stir occasionally to prevent sticking.
- Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Notes
- For a leaner option, use ground turkey or chicken.
- Add red pepper flakes for a slight kick.
- Leftovers taste even better the next day.
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