This cabbage roll soup recipe takes everything cozy about old fashioned stuffed cabbage rolls and turns it into an easy one pot dinner.
No blanching leaves, no fussy rolling, just a big pot of hearty flavor.
I grew up watching my mom spend an entire afternoon assembling cabbage rolls for Sunday dinner.
This soup gives me all that same nostalgic flavor in about 50 minutes.
Ground beef, tender cabbage, sweet carrots, and rice simmer together in a tangy tomato broth until every bite tastes like a warm hug.
It’s the kind of soup that makes your whole kitchen smell like Sunday dinner, any night of the week.
This recipe shares a lot of DNA with my Cabbage Roll Casserole Recipe, just simmered in a pot instead of layered in a baking dish.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cabbage Roll Soup Recipe
This soup checks every box for a weeknight dinner that still feels special.
It’s filling, budget friendly, and comes together in one pot with minimal cleanup.
- One pot meal with minimal dishes to wash
- Ready to eat in under an hour
- Naturally gluten free
- Freezer friendly for easy meal prep
- Loaded with vegetables and protein in every bowl
- Tastes even better as leftovers the next day
You might also enjoy: Stuffed Pepper Soup Recipe
Ingredients
You likely have most of these ingredients sitting in your kitchen already.
Here’s the full list with exact measurements so you can check it against your pantry before you start cooking.
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 small head green cabbage, chopped (about 6 cups)
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 2/3 cup uncooked long grain white rice
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
If you love the way cabbage soaks up flavor here, my Cabbage Soup Recipe is worth a try too.
Kitchen Equipment Needed
A few reliable tools make this soup come together quickly and evenly.
Here’s what I reach for every single time I make it.
- Enameled Dutch oven or large soup pot
- Chef’s knife for chopping cabbage and vegetables
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Ladle for serving
Read Also: Beef Barley Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of making soup in my own kitchen.
None of them are required, but they make the process easier and the results a little better.
1. Enameled Cast Iron Dutch Oven
A heavy Dutch oven distributes heat evenly, so the beef browns properly and the soup simmers without scorching on the bottom.
It also holds heat well, which keeps the soup at a gentle simmer while the rice cooks through.
Mine has lasted years of weekly soup making and still looks brand new.
2. Sharp Chef’s Knife
Chopping a full head of cabbage and dicing carrots goes so much faster with a sharp, well balanced knife.
It also makes cleaner cuts, which helps the vegetables cook more evenly in the pot.
This is the knife I reach for on prep day, every time.
3. Fire Roasted Diced Tomatoes
Fire roasted tomatoes add a subtle smoky depth that plain diced tomatoes just can’t match. I keep a few cans of these in my pantry specifically for soups like this one.
It’s a small swap that makes a noticeable difference in the final flavor.
4. Heavy Duty Cutting Board
A large, stable cutting board gives you enough room to chop a whole head of cabbage without vegetables sliding onto the counter.
I like one with a juice groove to catch any extra moisture from the carrots and onion.
It’s one of those unglamorous tools that makes prep so much smoother.
I use the same setup for my Cabbage Barley Soup Recipe, since both recipes lean heavily on a good Dutch oven.
Step-by-Step Instructions: How to Make Cabbage Roll Soup
1. Brown the Ground Beef
- Heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium high heat.
- Add the pound of ground beef to the pot, breaking it apart with a wooden spoon as it cooks.
- Season the beef with a pinch of salt and pepper while it browns.
- Cook for 6 to 8 minutes, stirring occasionally, until no pink remains.
- If there’s excess grease in the pot, carefully drain most of it off, leaving about a tablespoon behind for flavor.
2. Sauté the Aromatics
- Add the diced onion directly to the pot with the browned beef.
- Cook for 3 to 4 minutes, stirring occasionally, until the onion turns soft and translucent.
- Stir in the minced garlic and cook for another 30 to 60 seconds, just until fragrant.
- Watch the garlic closely here, since it can go from fragrant to burnt very quickly.
3. Add the Cabbage and Carrots
- Add the chopped cabbage and diced carrots to the pot with the beef and onion mixture.
- Stir everything together so the vegetables get coated in the flavorful drippings at the bottom of the pot.
- Let the cabbage cook down for 3 to 4 minutes, stirring occasionally, until it starts to soften slightly.
4. Build the Broth
- Pour in the crushed tomatoes, fire roasted diced tomatoes, and tomato paste.
- Add the 6 cups of beef broth and stir well to combine everything.
- Stir in the brown sugar, Worcestershire sauce, bay leaves, smoked paprika, and dried oregano.
- Season with salt and pepper, keeping in mind you can always adjust again at the end.
- Bring the entire pot up to a gentle boil over medium high heat.
5. Simmer Until the Rice Is Tender
- Once the soup reaches a boil, stir in the uncooked rice.
- Reduce the heat to low and cover the pot with a lid.
- Let the soup simmer gently for 25 to 30 minutes, stirring every so often so the rice doesn’t stick to the bottom.
- The soup is ready when the rice is fully tender and the cabbage has softened but still has a little bite.
6. Finish and Serve
- Remove the pot from the heat and discard the bay leaves.
- Taste the soup and adjust the salt and pepper if needed.
- Ladle the soup into bowls and top each one with a sprinkle of fresh chopped parsley.
- Serve hot, straight from the pot.
Another favorite: Borscht Recipe
Tips for The Best Cabbage Roll Soup
A few small adjustments can take this soup from good to the one everyone asks for by name.
Keep these in mind as you cook.
- Chop the cabbage into bite sized pieces so every spoonful is easy to eat
- Don’t skip the brown sugar, it balances the acidity of the tomatoes
- Use lean ground beef so you don’t have to drain a lot of grease
- Keep the lid on while simmering so the rice cooks evenly
- Stir occasionally toward the end so the rice doesn’t stick to the bottom of the pot
- Add a splash of vinegar at the end if you want a brighter, tangier finish
If you love cabbage as a side dish too, my Hamburger Soup Recipe uses a lot of the same pantry staples.
Serving Suggestions
This soup is hearty enough to be a full meal on its own, but it also pairs beautifully with a few simple sides.
A little crusty bread on the side never hurts either.
- A warm slice of buttered bread for dipping
- A simple green salad with vinaigrette
- A dollop of sour cream stirred into each bowl
- Extra parsley or dill sprinkled on top
- A sprinkle of shredded parmesan for a savory finish
Read Also: Creamy Mashed Potatoes
Variations of Cabbage Roll Soup
Once you’ve made the classic version, it’s easy to switch things up based on what you have on hand or what your family prefers. Here are a few ideas to try.
- Swap ground beef for ground turkey or a mix of beef and pork
- Use cauliflower rice instead of white rice for a lower carb version
- Add a can of drained kidney beans for extra fiber and protein
- Stir in a pinch of red pepper flakes for a little heat
- Use tomato sauce instead of crushed tomatoes for a smoother broth
- Top with shredded cheddar for a heartier, cheesier bowl
For another comforting twist on this same flavor combination, try my Stuffed Pepper Casserole.
Storage and Reheating
This soup stores beautifully, which makes it a great option for meal prep or a make ahead dinner.
Just keep in mind the rice will continue to absorb liquid the longer it sits.
- Refrigerate in an airtight container for up to 4 days
- Freeze in freezer safe containers or bags for up to 3 months
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally
- Add a splash of extra broth or water when reheating if the soup has thickened
- Microwave individual portions in 60 second intervals, stirring between each
You might also enjoy: Meatball Soup Recipe
Nutritional Facts
These values are estimated per serving and will vary slightly depending on the exact brands and cuts of meat you use.
This soup makes 6 generous servings.
- Calories: approximately 320 per serving
- Protein: approximately 21 grams
- Carbohydrates: approximately 28 grams
- Fat: approximately 13 grams
- Fiber: approximately 4 grams
- Sodium: approximately 680 milligrams
Fresh cabbage plays a big role here, similar to how it does in my Fried Cabbage Recipe.
Health Benefits of Key Ingredients
This soup isn’t just comforting, it’s also packed with ingredients that genuinely support your health.
Here’s a quick look at what’s working in your favor in every bowl.
- Cabbage is rich in vitamin C and fiber, which supports digestion
- Carrots provide beta carotene, which your body converts to vitamin A
- Tomatoes contain lycopene, an antioxidant linked to heart health
- Garlic has natural compounds associated with immune support
- Lean ground beef is a strong source of protein and iron
- Onions contain antioxidants that may help reduce inflammation
Another favorite: One Pot American Goulash Recipe
FAQs About Cabbage Roll Soup
1. Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day once the flavors have had time to meld together.
Just keep in mind the rice will continue absorbing liquid, so you may want to add a splash of broth when reheating.
2. Can I use a different type of rice?
White rice works best because it cooks in the same amount of time as the vegetables and cabbage.
Brown rice can be used too, but it needs more liquid and a longer simmer time to fully cook through.
3. Is this recipe gluten free?
Yes, as written this recipe is naturally gluten free.
Just double check that your Worcestershire sauce and beef broth are labeled gluten free, since some brands add wheat based ingredients.
4. Can I make this in a slow cooker?
Absolutely, brown the beef and sauté the onion and garlic first, then transfer everything to a slow cooker with the remaining ingredients except the rice.
Add the rice during the last 30 to 45 minutes of cooking so it doesn’t turn mushy.
5. Why is my cabbage still tough after simmering?
This usually means the soup needs a bit more simmering time, since cabbage can take longer to soften than other vegetables.
Cover the pot and let it cook a little longer, checking every 5 minutes until it reaches the tenderness you like.
You might also enjoy: Beef Noodle Soup Recipe
Cabbage Roll Soup
Ingredients
- 2 tablespoons olive oil 30ml
- 1 pound lean ground beef 450g, 80/20 blend
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 2 medium carrots about 1 cup or 130g, diced
- 1 small head green cabbage about 6 cups or 600g, chopped
- 1 can crushed tomatoes 28 ounces or 796ml
- 1 can fire roasted diced tomatoes 14.5 ounces or 411g
- 2 tablespoons tomato paste 30ml
- 6 cups beef broth 1.4L
- 2/3 cup uncooked long grain white rice 130g
- 2 tablespoons brown sugar 25g
- 1 tablespoon Worcestershire sauce 15ml
- 2 bay leaves
- 1 teaspoon smoked paprika 5ml
- 1 teaspoon dried oregano 5ml
- salt and black pepper to taste
- fresh parsley chopped, for garnish
- sour cream optional, for serving
- shredded parmesan optional, for serving
Equipment
- Enameled Dutch Oven or large soup pot Heavy bottomed for even heat distribution
- Chef’s knife Sharp for chopping cabbage and vegetables
- Cutting board Large, stable board with juice groove
- Wooden spoon
- Measuring cups and spoons
- Ladle For serving
Method
- Heat olive oil in a large Dutch oven over medium high heat. Add ground beef, season with salt and pepper, and cook for 6-8 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon.
- Add diced onion to the pot and cook for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Add chopped cabbage and diced carrots to the pot. Stir to coat in the drippings and cook for 3-4 minutes until cabbage starts to soften.
- Pour in crushed tomatoes, fire roasted diced tomatoes, tomato paste, and beef broth. Stir in brown sugar, Worcestershire sauce, bay leaves, smoked paprika, and oregano. Season with salt and pepper and bring to a gentle boil.
- Stir in uncooked rice. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and cabbage has softened, stirring occasionally.
- Remove from heat and discard bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley. Serve hot.
Nutrition
Notes
- Chop the cabbage into bite sized pieces so every spoonful is easy to eat.
- Don’t skip the brown sugar, it balances the acidity of the tomatoes.
- Use lean ground beef so you don’t have to drain a lot of grease.
- Keep the lid on while simmering so the rice cooks evenly.
- Stir occasionally toward the end so the rice doesn’t stick to the bottom of the pot.
- Add a splash of vinegar at the end if you want a brighter, tangier finish.
- For a lower carb version, use cauliflower rice instead of white rice.
- This soup stores beautifully in the refrigerator for up to 4 days or freezer for up to 3 months.
- Add a splash of extra broth or water when reheating if the soup has thickened.
- Brown rice can be used but needs more liquid and a longer simmer time to fully cook through.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cabbage roll soup recipe is proof that you don’t need to spend an entire afternoon rolling cabbage leaves to get that same cozy, nostalgic flavor.
One pot and about 50 minutes is really all it takes.
I hope this becomes one of those recipes you come back to on busy weeknights or chilly weekends.
Give it a try, and let me know in the comments how yours turned out.
If you make this soup, I’d love to see it.
Share a photo here with me, and don’t forget to pass this recipe along to anyone who loves cabbage rolls as much as we do.
Recommended:
- Garlic Mashed Potatoes Recipe
- Buttery Dinner Rolls Recipe
- Air Fryer Garlic Bread Recipe
- Mashed Potato Soup Recipe
- Sauteed Cabbage Recipe
