Skip the tedious rolling – this cozy cabbage roll soup has all the flavors of traditional cabbage rolls in an easy-to-make soup form! Loaded with ground beef, tender cabbage, and rice in a rich tomato broth, it’s pure comfort food that’s ready in just 45 minutes.
THE PERFECT ONE-POT COMFORT MEAL
There’s nothing better than a steaming bowl of homemade soup on a chilly day! This cabbage roll soup transforms the classic Eastern European dish into a simple one-pot meal that’s both budget-friendly and delicious. Plus, it’s loaded with vegetables for a healthy, satisfying dinner.
FREQUENTLY ASKED QUESTIONS:
Can I freeze this soup?
Absolutely! This soup freezes beautifully. Let it cool completely, then portion into freezer bags or containers. It will keep for up to 3 months. When reheating, you may need to add a bit more broth as the rice tends to absorb liquid.
Can I make this in a slow cooker?
Yes! Brown the meat and onions first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4 hours. Add the rice during the last 30 minutes of cooking.
What type of ground beef should I use?
Lean ground beef (85/15 or 90/10) works best as it provides good flavor while keeping the broth from becoming too greasy. You could also use ground turkey for a lighter option.
TIPS FOR SUCCESS:
Chop cabbage into similar-sized pieces for even cooking
Don’t skip the brown sugar – it balances the acidity of the tomatoes
Use low-sodium beef broth so you can control the salt level
Fresh garlic tastes better than jarred in this recipe
Consider making a double batch – it’s great for leftovers!
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
Lean ground beef – provides hearty protein
Cabbage – fresh, chopped into bite-sized pieces
xOnion and garlic – aromatics for flavor base
Carrots – adds sweetness and nutrition
Beef broth – creates rich, flavorful base
Tomato sauce – gives classic cabbage roll flavor
White rice – uncooked, adds body to soup
Brown sugar – balances acidity
Bay leaf – adds depth of flavor
Fresh parsley – brightens the finished soup
CABBAGE ROLL SOUP
Ingredients
Base Mix:
Soup Components:
- 1 medium head cabbage roughly chopped (about 8 cups)
- 3 large carrots sliced into coins
- 32 ounces 4 cups beef stock
- 2 15 oz cans tomato sauce
- 2 tablespoons Worcestershire sauce
- 2/3 cup uncooked long-grain white rice
- 2 bay leaves
- 2 tablespoons light brown sugar
- 3 tablespoons fresh parsley chopped
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Garnish Options:
- Extra fresh parsley
- Sour cream
- Crusty bread for serving
Instructions
- Warm olive oil in a large Dutch oven over medium-high heat. Add ground beef and season with salt and pepper. Cook until nicely browned, about 8 minutes.
- Reduce heat to medium, add onions and garlic. Sauté until onions turn translucent, about 4-5 minutes.
- Add cabbage and carrots to the pot. Cook for 3-4 minutes, stirring occasionally.
- Pour in beef stock, tomato sauce, and Worcestershire sauce. Add rice, bay leaves, brown sugar, paprika, and thyme.
- Bring mixture to a gentle boil, then reduce heat. Simmer covered for 25-30 minutes, or until rice is tender and cabbage is soft.
- Remove bay leaves. Stir in fresh parsley.
- Taste and adjust seasonings as needed.
- Let rest 5-10 minutes before serving. Top with garnishes if desired.
Notes
- Storage: Keeps in refrigerator up to 5 days
- Freezing: Cool completely, then freeze up to 3 months
- Rice Tip: Add a splash of broth when reheating if soup becomes too thick
- Meal Prep: Chop vegetables up to 2 days ahead
- Dutch Oven: A 6-quart or larger pot works best
