If you’re craving something cozy, hearty, and downright delicious, I’ve got just the thing for you — my Cabbage Roll Soup Recipe. I absolutely love how this soup captures all the flavors of classic cabbage rolls but in a warm, comforting bowl that’s easy to whip up on a busy weeknight. You’ll find that each spoonful tastes like a hug from the inside, with tender beef, sweet carrots, and cabbage swimming in a flavorful tomato broth. Trust me, once you make this, it’ll become a go-to for anytime you want that satisfying, homemade meal without all the fuss.
Why You’ll Love This Recipe
- Simplifies Classic Comfort: All the best flavors of cabbage rolls without the fuss of rolling each one.
- Balanced and Nutritious: Lean ground beef and fresh veggies make it satisfying and wholesome.
- Great One-Pot Meal: Clean up is a breeze since everything cooks together in one pot.
- Flexible and Friendly: Perfect for customizing to your taste or dietary needs.
Ingredients You’ll Need
These ingredients come together beautifully, balancing savory, sweet, and fresh flavors. Plus, I find using fresh cabbage and good-quality broth really elevates the soup, so keep an eye out for those at the store.
- Vegetable oil: For browning the beef without sticking or burning.
- Lean ground beef: I like lean to keep it hearty but not greasy.
- Salt and pepper: Simple seasoning to enhance all the natural flavors.
- Yellow onion: Finely diced to melt into the soup and add sweetness.
- Garlic cloves: Minced fresh garlic makes such a difference compared to powder.
- Green cabbage: Chopped fresh for that classic cabbage roll taste and texture.
- Carrots: Quartered and sliced for a bit of crunch and natural sweetness.
- Low-sodium beef broth: A rich base that keeps the soup flavorful but not too salty.
- Tomato sauce: Adds the tang and depth that mimics the tomato flavor in cabbage rolls.
- White rice: Uncooked, so it cooks right in the soup and gives it a filling touch.
- Bay leaf: Infuses a subtle earthiness while simmering—a must for rich soups!
- Light brown sugar: A little sweetness balances the acidity from the tomato sauce.
- Fresh chopped parsley: Stirred in at the end for a fresh herbal finish.
Variations
One thing I love about this Cabbage Roll Soup Recipe is how easy it is to tweak. Whether it’s to suit what you have on hand or a dietary preference, I encourage you to make it your own!
- Vegetarian Variation: Swap ground beef for cooked lentils or mushrooms to keep it hearty and satisfying.
- Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce for a warming heat that’s fantastic on chilly days.
- Using Brown Rice: For a nuttier flavor and more fiber, brown rice works great—just increase simmer time accordingly.
- Seasonal Veggies: I’ve tossed in some diced potatoes or celery during colder months for extra heartiness.
How to Make Cabbage Roll Soup Recipe
Step 1: Brown the Beef and Sauté Aromatics
Start by heating the vegetable oil in a large soup pot or Dutch oven over medium-high heat. Once hot, add the ground beef, seasoning it with salt and pepper as it cooks. I like to break it up with a wooden spoon so it cooks evenly and browns nicely — that caramelized beef flavor is a game-changer! When it’s about halfway browned, toss in your diced onion and minced garlic. Cook just a few minutes more, until the onions soften and everything smells incredible. This step builds the flavor base, so don’t rush it.
Step 2: Add Veggies and Liquids
Next, stir in the chopped cabbage, carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar. Give everything a good mix to combine. The brown sugar might surprise you here, but it cuts down the acidity of the tomato and smooths out the flavors—trust me on this one! Once everything’s stirred together, bring the pot to a simmer. You’ll start to smell those cozy cabbage roll vibes kicking in right away.
Step 3: Simmer Until Tender
Let the soup simmer gently for about 25 minutes. This gives the rice time to cook through and the cabbage and carrots to soften without turning to mush. Be sure to stir occasionally to keep the rice from sticking to the bottom, and check seasoning near the end—adding a pinch more salt or pepper always helps bring it all together. When the rice is tender and flavors melded, remove the bay leaf and sprinkle in fresh chopped parsley for that bright herbal touch.
Pro Tips for Making Cabbage Roll Soup Recipe
- Brown Beef Thoroughly: Browning well builds deep flavor and prevents the soup from tasting flat.
- Don’t Skip the Brown Sugar: It balances tomato acidity perfectly and gives that classic cabbage roll taste.
- Watch the Rice: Stir the soup gently during simmering so rice cooks evenly and doesn’t stick.
- Fresh Parsley Finishes: Adding parsley right before serving brightens the whole dish and tastes fresher than dried herbs.
How to Serve Cabbage Roll Soup Recipe
Garnishes
My favorite garnish is a generous sprinkle of fresh chopped parsley, which adds a pop of green and freshness to every bowl. Sometimes, I like to add a dollop of sour cream or a bit of shredded cheddar for extra richness. A squeeze of lemon juice can also brighten the flavors beautifully—especially on colder days when you want something a little tangy to wake up your palate.
Side Dishes
This soup is hearty enough to stand on its own, but I love pairing it with warm crusty bread or classic garlic bread to soak up all that flavorful broth. A simple green salad keeps it light and fresh on the side. For a traditional feel, some buttered egg noodles or roasted potatoes also complement it nicely.
Creative Ways to Present
For special occasions, I like to serve this soup in rustic bowls with a sprig of fresh parsley or a swirl of cream artfully drizzled on top. You could also put it into a bread bowl for a fun, hearty presentation everyone will rave about. I once brought this soup to a potluck, ladled into mini mason jars with a fresh herb tied around the rim—it was a big hit!
Make Ahead and Storage
Storing Leftovers
I usually store any leftover Cabbage Roll Soup Recipe in an airtight container in the fridge. It keeps really well for up to 4 days. The flavors actually deepen overnight, making leftovers even tastier! Just give it a quick stir before reheating so everything’s mixed evenly.
Freezing
I’ve successfully frozen this soup in portion-sized containers. Just make sure it’s completely cooled before freezing to maintain texture and flavor. When thawed, the rice might be a little softer, but the soup still tastes fantastic. I recommend freezing without the fresh parsley and adding that fresh when reheating.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to bring the soup back to a nice simmer without overcooking the rice. If it feels too thick, a splash of broth or water will loosen it up perfectly. Add fresh parsley or a swirl of sour cream as a finishing touch for that fresh flavor burst.
FAQs
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Can I make this Cabbage Roll Soup Recipe in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients except the fresh parsley to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until rice and vegetables are tender. Add parsley just before serving for the best freshness.
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What can I use instead of ground beef?
If you’re looking to switch it up, ground turkey or chicken also works well. For a vegetarian twist, cooked lentils or chopped mushrooms make a hearty and flavorful substitute that blends perfectly with the cabbage and tomato broth.
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Can I use other types of rice?
Yes, white rice is the quickest to cook, but brown rice can be used too; just increase the simmering time by about 10-15 minutes and add extra broth if needed. Avoid instant or pre-cooked rice because it can get mushy when simmered so long.
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Is this soup freezer-friendly?
Yes! This soup freezes really well. Just cool completely, store in airtight containers or freezer bags, and it’ll last up to 3 months. Reheat gently to keep the flavors fresh and textures intact.
Final Thoughts
I have to say, this Cabbage Roll Soup Recipe feels like a little miracle I discovered when I wanted my favorite cabbage roll flavors without all the rolling and prep. It’s quick, filling, and so comforting — exactly the kind of meal that warms you up from the inside out. I love making extra so my family can enjoy leftovers the next day, which always taste even better. Give it a try and let me know how it turns out for you—I promise it’ll be a recipe you’ll want on repeat, just like it is in my kitchen.
Print
Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cabbage Roll Soup is a comforting, hearty dish that combines the classic flavors of traditional cabbage rolls in a warm and easy-to-make soup form. Featuring lean ground beef, cabbage, carrots, and rice simmered in a savory tomato and beef broth, this soup is perfect for chilly days and is a wholesome, satisfying meal.
Ingredients
Meat and Base
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 3 (8 oz.) cans tomato sauce
- 1/2 cup white rice, uncooked
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- Brown the Beef: Heat the vegetable oil in a Dutch oven or large soup pot over medium-high heat. Add the lean ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks.
- Sauté Aromatics: Add the finely diced onion and minced garlic to the pot with the beef. Cook for 2-3 minutes until the onions are tender and fragrant.
- Add Vegetables and Liquids: Stir in the chopped green cabbage, quartered and sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar. Mix well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a simmer over medium heat. Cover and cook for about 25 minutes or until the rice is tender and the flavors are melded together.
- Finish and Serve: Remove the bay leaf from the soup. Sprinkle with fresh chopped parsley just before serving to add a fresh flavor and color to the dish.
Notes
- This soup is perfect for warming up on cold, crisp fall days and provides the delightful taste of a stuffed cabbage roll in a simple and quick soup form.
- Adjust seasoning with salt and pepper to your preference.
- You can substitute ground turkey or chicken for a leaner protein option.
- For a thicker soup, let it simmer uncovered for a few extra minutes to reduce the liquid.
- Leftovers store well in the refrigerator for up to 3 days and taste great reheated.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 213.01 kcal
- Sugar: 6.63 g
- Sodium: 346.58 mg
- Fat: 5.24 g
- Saturated Fat: 2.83 g
- Unsaturated Fat: 2.41 g
- Trans Fat: 0 g
- Carbohydrates: 20.27 g
- Fiber: 0.51 g
- Protein: 20.23 g
- Cholesterol: 46.87 mg
