Cabbage Roll Soup

Cabbage Roll Soup delivers all the comforting flavors of classic stuffed cabbage rolls in an easy one-pot meal. No rolling or fussing with leaves – just hearty beef, tender cabbage, rice, and a rich tomato broth that simmers to perfection. This family-friendly recipe comes together in about 45 minutes, making it ideal for busy weeknights.

Why You’ll Love This Cabbage Roll Soup

• One pot means minimal cleanup and maximum flavor.
• Same savory taste as traditional cabbage rolls with far less effort.
• Hearty and filling, perfect for cold nights or meal prep.
• Customizable with slow cooker, Instant Pot, or low-carb options.
• Freezer-friendly for up to three months.

Ingredients You’ll Need

This unstuffed cabbage roll soup uses simple pantry staples. Ground beef provides richness, while cabbage and rice absorb the tangy tomato broth. Use long-grain white rice for the best texture, or see variations for swaps.

For the soup (serves 6-8):

• 1.5 pounds ground beef (80/20 for flavor; lean works too)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 medium head green cabbage (about 2 pounds), chopped into bite-sized pieces
• 1 cup long-grain white rice, uncooked
• 1 (15-ounce) can tomato sauce
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar (balances acidity)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)
• Optional: 4 slices bacon, chopped (for extra smokiness)

You’ll also need: A large Dutch oven or soup pot.

How to Make Cabbage Roll Soup

Brown the beef first for depth of flavor, then layer in veggies and simmer. Total time: 45 minutes.

1. Heat olive oil in a large pot over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed. Season with salt and pepper.
2. Add diced onion and garlic. Cook until softened, 3-4 minutes.
3. Stir in chopped cabbage. Cook 5 minutes until it starts to soften but stays crisp.
4. Pour in tomato sauce, crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, brown sugar, paprika, thyme, and bay leaf. Stir well. Bring to a boil.
5. Rinse rice under cold water to remove excess starch. Add to the pot. Reduce heat to low, cover, and simmer 20-25 minutes until rice is tender and cabbage is soft. Stir occasionally to prevent sticking.
6. Remove bay leaf. Taste and adjust seasoning – add more salt, pepper, or a squeeze of lemon juice for brightness. If too thick, add 1/2 cup water or broth.
7. Ladle into bowls, garnish with parsley, and serve hot.

Pro tip: Soup thickens as it sits, so add extra broth when reheating.

Recipe Tips for Perfect Results

• Rinse rice thoroughly to avoid gummy texture.
• Add cabbage in stages if shredded finely – it wilts fast.
• For thicker soup, simmer uncovered the last 5 minutes; thin it with broth as needed.
• Taste broth before adding rice; adjust acidity with brown sugar or vinegar.
• Make ahead: Flavors deepen overnight.

Variations and Substitutions

Tailor this stuffed cabbage soup to your needs.

Slow Cooker Cabbage Roll Soup

Brown beef, onion, and garlic in a skillet. Transfer to slow cooker with remaining ingredients except rice. Cook on low 6-7 hours or high 3-4 hours. Add rice the last 30 minutes (high).​

Instant Pot Cabbage Roll Soup

Use saute function to brown beef and aromatics. Add all ingredients except rice. Pressure cook on high 8 minutes, quick release. Stir in rice, saute 5 minutes or until tender.​

Low-Carb Cabbage Roll Soup

Swap rice for 2 cups riced cauliflower (add last 5 minutes). Or use hearts of palm pasta for bulk.

Turkey Cabbage Roll Soup

Use ground turkey instead of beef. Add 1 tablespoon oil to prevent dryness.

Vegetarian Cabbage Roll Soup

Replace beef with lentils (1 cup dry, cooked) or plant-based crumbles. Use vegetable broth and tamari for Worcestershire.​

What to Serve with Cabbage Roll Soup

Pair with crusty bread to soak up the broth, a simple green salad, or garlic breadsticks. For heartier meals, add mashed potatoes or roasted veggies on the side.

Storage, Freezing, and Reheating

• Fridge: Store in airtight containers up to 4 days. It thickens, so stir in broth when reheating.
• Freezer: Freeze without rice up to 3 months (cook rice separately). Or freeze fully cooked up to 2 months. Thaw overnight.
• Reheat: Stovetop over medium heat with extra broth, or microwave in 1-minute bursts. Stir well.

Frequently Asked Questions

Can I make cabbage roll soup without rice?

Yes, omit rice for a low-carb version or stir in cooked cauliflower rice at the end.

What’s the best rice for cabbage roll soup?

Long-grain white rice holds shape best. Jasmine adds subtle flavor; avoid short-grain to prevent mushiness.

Can I use brown rice?

Yes, but add it earlier (with 1 extra cup broth) and simmer 35-40 minutes as it takes longer to cook.​

How do I thicken cabbage roll soup?

Simmer uncovered to reduce, or mash some veggies against the pot side. Cornstarch slurry (1 tbsp + 2 tbsp water) works too.

Can I double this recipe?

Absolutely – use a larger pot and simmer a bit longer. Freezes great in portions.​

Quick Comparison: Cabbage Roll Options

Method	Total Time	Effort	Best For
Stovetop Soup	45 min	Easy	Weeknights
Slow Cooker	6-7 hours	Very Easy	Hands-off days
Traditional Rolls	2 hours	Medium	Special occasions

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