Cabbage Roll Soup Recipe

Cabbage Roll Soup Recipe tastes like a deconstructed stuffed cabbage with tangy tomato broth, savory ground beef, and tender cabbage. This recipe suits busy home cooks and takes about 45 minutes from start to table. I still use my grandma's spoon when I make it because that spoon has seen the good soups.

Why Choose This Cabbage Roll Soup Recipe

This Cabbage Roll Soup Recipe delivers the familiar comfort of stuffed cabbage without the hands-on rolling. It keeps the same flavors—ground meat, rice, tomato, and cabbage—but frees you from fussy assembly.

You can scale the pot up or down, toss in pantry shortcuts, and use it for easy meal prep. The recipe works well as a one-pot dinner, a batch-cook for lunches, or a cozy dish when you crave hearty comfort food.

My kids declared this the best soup I've made and asked for it every week ★★★★★

Ingredients You Need

• 1 tablespoon olive oil (use avocado oil if you prefer a higher smoke point)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 pound ground beef (or swap for ground turkey or a 50/50 beef-pork mix)
• 1 teaspoon smoked paprika (optional for a warm note)
• 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
• 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjust to taste
• 1/2 cup long-grain white rice, rinsed (use quick-cook rice to shave time or omit for low-carb)
• 1 small head green cabbage, core removed and sliced into 1-inch ribbons (savoy or Napa work too)
• 28 ounces crushed tomatoes (one large can, San Marzano style works for sweeter flavor)
• 4 cups beef or vegetable broth (low-sodium if you watch salt)
• 1 bay leaf (optional)
• 1 tablespoon tomato paste (for extra depth)
• 1 teaspoon sugar or honey, if your tomatoes taste too acidic
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
  Pantry shortcuts and brand notes:
• Use pre-chopped onion or a frozen mirepoix mix to save prep time.
• A 14-ounce can of diced tomatoes can substitute half the crushed tomatoes for texture.
• Swap white rice for brown rice if you cook it separately and add it at the end.
  Equipment:
• Large Dutch oven or heavy-bottom pot (6-quart recommended)
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons

How to Make Cabbage Roll Soup Recipe

Step 1: Prep and brown

Heat the oil over medium-high heat in your pot. Add onion and carrots and sauté 4 to 5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.

Add the ground beef and break it up with a spoon. Cook until the meat browns and releases no pink, about 6 to 8 minutes. Season while it cooks with smoked paprika, oregano, salt, and pepper.

Step 2: Build the broth

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, broth, bay leaf, and sugar if using. Bring the pot to a simmer.

Add the rinsed rice and sliced cabbage to the simmering pot. Stir, cover partially, and reduce to medium-low so the soup keeps a gentle simmer.

Step 3: Simmer and finish

Simmer 20 to 25 minutes until the rice cooks and the cabbage softens but still holds some texture. Taste and adjust salt and pepper. Remove the bay leaf before serving.

Ladle into bowls and top with chopped parsley. Add a spoonful of sour cream or plain yogurt if you like a creamy contrast.

Tips & Common Mistakes

• Use rinsed rice to prevent starchy clumping in the broth.
• Do not overcook the cabbage; add it with the rice so both finish together.
• Brown the meat well to build savory depth; skipping this step yields a flatter broth.
• If the soup tastes too acidic, stir in a teaspoon of sugar or honey and re-taste.
• Thin soups often result from too much broth; reduce liquid by 1 cup next time for a heartier bowl.
• Over-salting happens when you use salty broth; season gradually and taste near the end.
• If you want gluten-free, check your broth and tomato products for hidden gluten ingredients.

Variations I've Tried

• Ground turkey and quinoa for a lighter, protein-forward bowl.
• Italian sausage in place of beef for a spicier profile; remove casing and brown well.
• Add diced potatoes with the rice for extra heft and comfort.
• Stir in a handful of chopped kale at the end for extra color and nutrients.
• Make it vegetarian: swap meat for lentils and use vegetable broth; cook the lentils until tender.

How to Serve

Serve this cabbage roll soup hot in wide bowls with a sprinkle of fresh parsley and plenty of crusty bread or buttered rolls for sopping. Offer sour cream or plain yogurt on the side for guests who enjoy a cool, tangy contrast. Pair with a crisp green salad or roasted root vegetables for a full meal. Keep garnishes simple so the tomato and cabbage flavors sing.

Make-Ahead and Storage

Cool the soup to room temperature within two hours, then transfer to airtight containers. Refrigerate for up to 4 days. Freeze portions in freezer-safe containers for up to 3 months.

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if the soup thickened. Microwave single servings in 1-minute bursts, stirring between intervals until hot throughout.

Ally Sanders

Cabbage Roll Soup Recipe

Cabbage Roll Soup Recipe tastes like a deconstructed stuffed cabbage with tangy tomato broth, savory ground beef, and tender cabbage, all in an easy one-pot soup.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Soup

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup long-grain white rice, rinsed
• 1 small head green cabbage, core removed and sliced into 1-inch ribbons
• 28 ounces crushed tomatoes
• 4 cups beef or vegetable broth
• 1 whole bay leaf
• 1 tablespoon tomato paste
• 1 teaspoon sugar or honey
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Sour cream or plain yogurt, for serving

Instructions

 

1. Heat the olive oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Add the chopped onion and diced carrots and sauté for 4 to 5 minutes, until softened and translucent.
2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the ground beef to the pot and break it up with a spoon. Cook for 6 to 8 minutes, until browned and no pink remains, seasoning with smoked paprika, oregano, salt, and black pepper as it cooks.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Add the crushed tomatoes, broth, bay leaf, and sugar or honey if using. Stir to combine and bring the mixture to a simmer.
6. Stir in the rinsed rice and sliced cabbage. Partially cover the pot, reduce the heat to medium-low, and keep the soup at a gentle simmer.
7. Simmer for 20 to 25 minutes, or until the rice is cooked through and the cabbage is tender but still holds some texture. Remove the bay leaf.
8. Taste and adjust salt and pepper as needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and add a spoonful of sour cream or plain yogurt if desired before serving.

Notes

Nutrition Information
Approximate per 1 of 6 servings: 260–300 calories; fat 11 g; saturated fat 4 g; carbohydrates 26 g; fiber 4 g; sugars 9 g; protein 17 g; sodium 650 mg. Values will vary based on specific ingredients, broth, and toppings.