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Cabbage Roll Soup
Ash Tyrrell

Cabbage Roll Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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. 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 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. 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. 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. 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.