I made this cabbage roll soup on a cold evening, and let me tell you—it hit the spot! It tastes just like traditional cabbage rolls, but without all the work of rolling them up.
I love how everything comes together in one big pot, making cleanup super easy too. The soup is cozy, flavorful, and surprisingly hearty for how healthy it is. Trust me, once you try it, you’ll be making it on repeat all winter long!
Ingredients You’ll Need
This soup comes together with simple ingredients, but each one plays a key role in delivering big flavor.
- ground beef – 1 pound (use lean beef or substitute with ground turkey for a lighter version)
- white onion – 1 medium, diced (adds sweetness and depth)
- minced garlic – 3 cloves (fresh garlic gives better flavor than jarred)
- green cabbage – ½ head, chopped into bite-sized pieces (avoid pre-shredded bags for best texture)
- cooked rice – 1 cup (white or brown rice both work; leftover rice is perfect)
- carrots – 2, peeled and chopped (for natural sweetness and color)
- celery – 2 stalks, sliced (adds a nice savory layer)
- beef or chicken broth – 6 cups (go with low-sodium to control salt)
- canned crushed tomatoes – 1 can (28 oz) (this forms the rich tomato base)
- tomato paste – 2 tablespoons (deepens the flavor and thickens the soup)
- bay leaves – 2 (remove before serving)
- paprika – 1 teaspoon (adds warmth)
- dried thyme – 1 teaspoon (gives a herby finish)
- salt and pepper – to taste (season at the end for the best result)
- fresh parsley – optional garnish (adds color and freshness)
Note: This recipe makes about 6–8 generous servings.
Variations
You can switch things up easily depending on your dietary needs or preferences.
- Use ground turkey or chicken instead of beef for a leaner version.
- Skip the rice and use cauliflower rice to make it low-carb.
- For a dairy-free twist with extra flavor, stir in a splash of coconut milk at the end.
- Add a pinch of red pepper flakes if you like a bit of heat.
- Swap crushed tomatoes with fire-roasted ones for a smokier taste.
Cooking Time
Know exactly how long you’ll need before diving in:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Equipment You’ll Need
Having these tools ready makes everything easier:
- Large Pot or Dutch Oven – To cook the soup all in one pot.
- Cutting Board and Sharp Knife – For prepping your veggies efficiently.
- Wooden Spoon or Ladle – Helps stir without scratching your cookware.
- Measuring Cups and Spoons – Ensures you get the right balance of ingredients.
- Mixing Bowl – Useful for holding chopped ingredients before they go in.
How to Make Cabbage Roll Soup?
Making this soup is as easy as it gets. Here’s how I usually do it from start to finish—and trust me, there’s no fancy stuff here.
1. Brown the Beef and Sauté the Aromatics
Begin by heating a large pot over medium heat. Add ground beef and cook it thoroughly, breaking it up with a wooden spoon as it browns. Once the beef is nicely browned, drain off the excess grease. Add diced onion and minced garlic to the pot, and cook for 2–3 minutes until the mixture becomes fragrant and the onion softens. This sets a flavorful base for the soup.
2. Add Carrots, Celery, and Tomato Paste
Next, toss in the chopped carrots and celery. Let them cook for a few minutes until they begin to soften, which brings out their sweetness. Stir in the tomato paste and mix everything together well. The tomato paste deepens the flavor, giving the soup that rich, comforting essence you expect from cabbage rolls.
3. Pour in the Broth, Tomatoes, and Seasonings
Pour in your broth and add the can of crushed tomatoes. Stir the mixture well to combine. Now toss in bay leaves, paprika, thyme, and a pinch of salt and pepper. This step builds your soup base and infuses the pot with aromatic, savory flavors that already start to smell like home cooking.
4. Add Cabbage and Simmer
Stir in the chopped cabbage. It might seem like a lot at first, but don’t worry—cabbage cooks down significantly. Mix gently so the cabbage is coated with the broth. Cover the pot and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for 25–30 minutes until the cabbage is tender and the flavors have had time to meld.
5. Add Cooked Rice
Finally, stir in the cooked rice. This step makes the soup hearty and gives it that classic cabbage roll texture. Let it simmer for another 5–7 minutes so the rice can soak up the delicious broth and heat through.
6. Finish the Soup
Remove the bay leaves before serving. Ladle into bowls and garnish with fresh parsley for a pop of color and freshness.
Additional Tips for Making This Recipe Better
After making this recipe a few times, here’s what I’ve learned that can really take it up a notch:
- Use freshly chopped cabbage—it gives a better bite than pre-shredded bags.
- Cook your rice ahead of time or use leftover rice to speed things up.
- Brown the tomato paste with the veggies to deepen the flavor.
- Don’t skimp on the garlic—it makes a big difference!
- Let the soup rest for 10 minutes after cooking; the flavor gets even better.
How to Serve Cabbage Roll Soup?
Serve this soup piping hot in a deep bowl with a chunk of crusty bread or a toasted baguette. I like to add a swirl of sour cream on top for a creamy touch. If you’re hosting guests, garnish with fresh parsley or even a sprinkle of parmesan for added flair.
Nutritional Information
This soup is hearty and nourishing without being too heavy. Here’s what you get per serving (approx. based on 8 servings):
- Calories: 250
- Protein: 15g
- Carbohydrates: 20g
- Fat: 10g
Make Ahead and Storage
- Storing: Let the soup cool, then store it in an airtight container in the fridge. It’ll stay fresh for up to 4 days.
- Freezing: This soup freezes really well! Just leave out the rice if you’re freezing (add it later when reheating) to avoid it getting mushy.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water if it’s too thick.
Why You’ll Love This Recipe?
This cabbage roll soup has become a staple in my kitchen—and here’s why you’ll probably love it too:
- Quick to Prepare: You’ll have dinner ready in under an hour with minimal hands-on time.
- One-Pot Wonder: Fewer dishes to wash makes cleanup a breeze.
- Great for Meal Prep: It stores and reheats beautifully—perfect for weekday lunches.
- Versatile Ingredients: Easily swap in different veggies, proteins, or grains.
- Comfort Food Vibes: It’s warm, filling, and makes you feel right at home.
Cabbage Roll Soup Recipe
Ingredients
Method
- Begin by heating a large pot over medium heat. Add ground beef and cook it thoroughly, breaking it up with a wooden spoon as it browns. Once the beef is nicely browned, drain off the excess grease. Add diced onion and minced garlic to the pot, and cook for 2–3 minutes until the mixture becomes fragrant and the onion softens. This sets a flavorful base for the soup.
- Next, toss in the chopped carrots and celery. Let them cook for a few minutes until they begin to soften, which brings out their sweetness. Stir in the tomato paste and mix everything together well. The tomato paste deepens the flavor, giving the soup that rich, comforting essence you expect from cabbage rolls.
- Pour in your broth and add the can of crushed tomatoes. Stir the mixture well to combine. Now toss in bay leaves, paprika, thyme, and a pinch of salt and pepper. This step builds your soup base and infuses the pot with aromatic, savory flavors that already start to smell like home cooking.
- Stir in the chopped cabbage. It might seem like a lot at first, but don’t worry—cabbage cooks down significantly. Mix gently so the cabbage is coated with the broth. Cover the pot and bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and let it cook for 25–30 minutes until the cabbage is tender and the flavors have had time to meld.
- Finally, stir in the cooked rice. This step makes the soup hearty and gives it that classic cabbage roll texture. Let it simmer for another 5–7 minutes so the rice can soak up the delicious broth and heat through.
- Remove the bay leaves before serving. Ladle into bowls and garnish with fresh parsley for a pop of color and freshness.
Notes
- Use freshly chopped cabbage—it gives a better bite than pre-shredded bags.
- Cook your rice ahead of time or use leftover rice to speed things up.
- Brown the tomato paste with the veggies to deepen the flavor.
- Don’t skimp on the garlic—it makes a big difference!
- Let the soup rest for 10 minutes after cooking; the flavor gets even better.
