Cabbage Roll Soup
If you’re a fan of classic cabbage rolls but don’t have the time (or patience) to roll them up one by one, this Cabbage Roll Soup could become your new favorite meal! It’s got all the delicious flavors of traditional cabbage rolls—savory ground beef, tender cabbage, hearty rice, and a rich, flavorful broth—without all the extra work.
Just toss everything into a pot, let it simmer, and your whole family can enjoy a bowl of pure comfort! Add some crusty sourdough bread, yeast rolls, sourdough biscuits, or sourdough crackers to go with your meal.
Not only is this soup super easy to make, but it’s also budget-friendly and perfect for meal prepping. You can make a big batch and enjoy it throughout the week, or freeze some for later when you need a quick and satisfying meal. Plus, it’s packed with healthy nutrients from the fresh cabbage and veggies, making it a wholesome and cozy soup for chilly nights.
Soup recipes are some of my go-to choices for cold weather meals. Whether it’s mushroom soup made with fresh mushrooms, sausage potato kale soup, tomato soup made with roasted tomatoes, or creamy chicken potato soup, it’s hard to go wrong when soup is on the menu! Oh yes, chicken stew and Grandma’s hamburger stew are more wonderful options.
Why You’ll Love This Recipe
- It’s the ultimate comfort food! Love cabbage rolls but hate the hassle of rolling, stuffing, and baking? This soup gives you all the rich, hearty flavors without the work. Just assemble the ingredients, throw everything in a pot, let it simmer, and before you know it—you’ve got a cozy, comforting meal with minimal effort. With a total prep and cook time of only 45 minutes, it’s perfect for those busy nights when you want something homemade but don’t have hours to spare!
- Budget-friendly and meal-prep approved. This soup is made with simple, affordable ingredients like ground beef, cabbage, rice, and broth—things you may already have in your kitchen and pantry. It also makes a nice-sized batch, meaning you can stretch your grocery budget and even have leftovers ready to go. You can freeze a few portions and heat it up later to have a warm, satisfying meal ready in minutes.
- It’s hearty, wholesome, and totally satisfying. If you love soups that actually fill you up, this one’s for you. Between the protein-packed beef, fiber-rich cabbage, and comforting rice, this is a one-bowl meal that won’t leave you hungry an hour later. Plus, it’s loaded with nutrients and vitamins from all those veggies, making it a great way to eat healthier without sacrificing flavor.
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Equipment
- Dutch oven or large pot
- Wooden spatula
- Chef knife
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ground beef: You’ll need 2 pounds of ground beef (lean preferred). You can also use ground turkey, ground chicken, or Italian ground sausage (use hot sausage for a more savory flavor).
- Cabbage: Fresh cabbage is the star of this recipe. I prefer roughly chopped (big) cabbage chunks. One smaller-sized cabbage head should be adequate.
- Rice: You can use white or brown rice, but if using brown, you might want to use parboiled rice to decrease the cook time.
- Broth: Beef or chicken broth may be used. You can use prepackaged broth or use your own homemade bone broth.
How to Make Cabbage Roll Soup
Step 1: Heat oil in a large 4-quart Dutch oven over medium heat.
Step 2: Add the ground beef and cook, breaking it up with a wooden spatula as it browns. Season with salt and pepper.
Step 3: Stir in the onion, garlic, carrots, and Italian herbs, along with paprika. Cook for a few more minutes until the vegetables start to soften.
Step 4: Add the tomato paste and cook until it begins to caramelize.
Step 5: Pour in 1/2 cup of the broth to deglaze the pot, scraping up any brown bits from the bottom.
Step 6: Add the remaining ingredients and stir well to combine.
Step 7: Bring the soup to a boil, then reduce the heat and let it simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
Step 8: Remove and discard the bay leaf before serving. Enjoy your hot soup!
How to Store
You can store any leftover cabbage roll soup in the fridge for 2-4 days. It freezes nicely too, keeping 3 months in an airtight container.
Cabbage Roll Soup Tips
- If you prefer to use brown rice, I recommend parboiled rice as it cooks for about the same amount of time as white rice.
- I prefer using larger chunks of cabbage in this soup for texture. But if you’re serving it to kids, try slicing the cabbage into longer strips instead of chunks to make it easier to eat.
- Ground turkey or chicken are leaner options with less fat than ground beef.
- For an even healthier version or if you’re trying to watch sodium intake, you can use homemade bone broth or prepackaged low-sodium broth.
More Homemade Soup Recipes
- Slow Cooker Chicken Stew
- Sausage Potato Kale Soup
- Roasted Tomato Soup
- Chicken Potato Soup
- Creamy Mushroom Soup
- Cheesy Potato Soup
- Grandma’s Hamburger Stew
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Cabbage Roll Soup
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons olive oil
- 2 pounds lean ground beef may use ground turkey or ground sausage (use hot sausage for a more savory flavor)
- 1 teaspoon salt
- 1/2 teaspoon Black pepper or to taste
- 1 cup yellow onion diced
- 3 garlic cloves minced
- ¾ cup carrots diced into half-moons
- 1 teaspoon Italian seasoning dried herbs
- 1 teaspoon paprika
- 2 tablespoons tomato paste in a tube is better, like Alessi’s
- 5 cups beef or chicken broth divided
- 5 cups cabbage roughly chopped, about 1 smaller cabbage head
- ¼ cups uncooked rice rinsed
- 14.5 oz diced tomatoes or you can also use crushed tomatoes
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Chopped parsley for garnish
Instructions
- Heat oil in a large 4-quart Dutch oven over medium heat.
- Add the ground beef and cook, breaking it up with a wooden spatula as it browns. Season with salt and pepper.
- Stir in the onion, garlic, carrots, Italian seasoning, and paprika. Cook for a few more minutes until the vegetables start to soften.
- Add the tomato paste and cook until it begins to caramelize.
- Pour in 1/2 cup of the broth to deglaze the pot, scraping up any brown bits from the bottom.
- Add the remaining broth, cabbage, uncooked rice, diced tomatoes, bay leaves, and Worcestershire sauce and stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
- Remove and discard the bay leaf before serving. Garnish with fresh parsley if desired.
