There is something about a big pot of soup simmering on the stove that makes the whole house feel warmer. This Cabbage Roll Soup is rich with tender beef, sweet cabbage, and a tomato broth that smells like pure comfort. One spoonful and you instantly understand why stuffed cabbage has been loved for generations.
If you adore classic cabbage rolls but want something easier and weeknight-friendly, this Cabbage Roll Soup is your answer. It has all the cozy flavor without the rolling and baking. Ready to try it? Let's get cooking!
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Why You'll Love This Recipe
- Tastes just like traditional stuffed cabbage rolls
- Easy dinner ready in about 45 minutes
- Family-friendly and hearty enough for seconds
- Made with simple pantry staples
- Perfect for chilly fall and winter nights
- Great for meal prep and freezer-friendly
I have made this version many times to get the balance just right. The broth is savory and slightly sweet, the rice turns perfectly tender, and the cabbage softens without losing its texture.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound lean ground beef
- Salt and pepper, to taste
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 (8-ounce) cans tomato sauce
- ½ cup white rice, uncooked
- 1 bay leaf
- 3 tablespoons light brown sugar
- 2 tablespoons fresh parsley, chopped
Ingredient Notes & Substitutions
- Ground beef: I prefer lean ground beef so the soup stays rich but not greasy. You can swap in ground turkey for a lighter version.
- Green cabbage: Regular green cabbage works best here. Slice it into bite-sized strips so it softens evenly.
- White rice: Long-grain white rice cooks beautifully in the broth. If you use brown rice, add extra simmer time.
- Brown sugar: Just a touch balances the acidity of the tomato sauce. You can reduce it slightly if you prefer a more savory broth.
If you are curious about choosing the best cabbage, this helpful cabbage guide from The Spruce Eats explains varieties and uses clearly.
Instructions
- Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef.
- Season with salt and pepper. Cook until browned, breaking it apart with a spoon as it sizzles.
- Add the diced onion and minced garlic. Cook for 2 to 3 minutes, until the onion turns soft and fragrant.
- Stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar. Everything will look vibrant and colorful at this stage.
- Bring the soup to a gentle simmer. Reduce the heat slightly and cook for about 25 minutes, until the rice is tender and the cabbage is soft.
- Remove the bay leaf. Sprinkle with fresh chopped parsley right before serving.
The broth should look deep red and glossy, with tender vegetables throughout. If your soup thickens too much, just add a splash of warm broth or water to loosen it.
Pro Tips for Success
- Chop the cabbage evenly so it cooks at the same rate.
- Stir occasionally while simmering so the rice does not stick to the bottom.
- Taste before serving and adjust salt if needed.
- Let the soup sit for 5 minutes off the heat before serving. It allows the flavors to settle beautifully.
The first time I tested this, I rushed the simmer and the rice was slightly firm. Giving it those full 25 minutes made all the difference.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over medium-low heat. Add a splash of broth if it has thickened.
Make Ahead & Freezing
You can make this Cabbage Roll Soup ahead of time for busy weeks. The flavors deepen overnight, which makes it even better the next day.
To freeze, let the soup cool completely. Transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Tips and Variations
- Healthy twist: Use ground turkey and reduce the brown sugar slightly.
- Low-carb version: Skip the rice and add extra cabbage for a lighter bowl.
- Vegetarian option: Replace beef with lentils and use vegetable broth.
- Slow cooker method: Brown the beef first, then add everything to a slow cooker and cook on low for 4 to 5 hours.
- Spice it up: Add a pinch of crushed red pepper flakes for gentle heat.
FAQs
Yes, you can leave the rice out completely. The soup will be slightly lighter but still full of flavor.
Tomato sauce works best because it is thicker and less sweet. If using tomato soup, reduce the brown sugar.
This recipe is balanced with protein, vegetables, and moderate calories per serving, making it a satisfying and nourishing dinner.
📖 Recipe
Cabbage Roll Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
Cabbage Roll Soup recipe is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This is the ultimate comfort food!
Ingredients
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- Salt and pepper to taste
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 (8 oz.) cans tomato sauce
- ½ cup white rice, uncooked
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
- Season ground beef with salt and pepper as desired and cook until browned.
- Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
- Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
- Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
- Take out the bay leaf and sprinkle with chopped parsley.
- Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
Cabbage Roll Soup with beef and chopped veggies is a delicious dinner recipe that will warm your belly on a cold and crisp fall day.
Nutrition
- Serving Size: 1 serving
- Calories: 213.01kcal
- Sugar: 6.63g
- Sodium: 346.58mg
- Fat: 5.24g
- Saturated Fat: 2.83g
- Carbohydrates: 20.27g
- Fiber: 0.51g
- Protein: 20.23g
- Cholesterol: 46.87mg
Serving Suggestions
Serve this soup steaming hot with a slice of crusty bread for dipping. I also love pairing it with my Garlic Bread Rolls for a cozy dinner spread.
It is wonderful on its own, but a simple side salad with a bright vinaigrette balances the richness beautifully.
Nutrition & Notes
Per serving (approximate):
Calories: 213 kcal
Carbohydrates: 20 g
Protein: 20 g
Fat: 5 g
Saturated Fat: 2.8 g
Cholesterol: 46 mg
Sodium: 346 mg
Potassium: 634 mg
Fiber: 0.5 g
Sugar: 6.6 g
Recipe Yield: 6 servings
Skill Level: Easy
I tested this soup several times to make sure the rice cooks perfectly in the broth without becoming mushy. The balance of savory beef and lightly sweet tomato is just right.
Reader Reviews
"This tasted exactly like my grandma's cabbage rolls, but so much easier!"
"Made it on a cold Sunday and my family asked for seconds."
If you try this recipe, please leave a rating and comment below. Your feedback helps our kitchen keep sharing comforting meals with you.
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There is something so satisfying about ladling this Cabbage Roll Soup into bowls and watching everyone gather around the table. It is simple, warm, and filled with old-fashioned flavor. I hope it becomes one of your favorite cozy dinners too.
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