Cabbage Roll Soup Recipe

When the weather turns chilly, there’s nothing quite like a hearty, warming soup to keep you cozy. This cabbage roll soup is inspired by traditional stuffed cabbage rolls, but without the hassle of rolling and baking. It’s a one-pot wonder that delivers all the comforting flavors you crave – tender cabbage, savory ground beef, and a rich tomato broth with just a touch of sweetness. Perfect for weeknights, this soup fills your home with an inviting aroma and fills your bowl with goodness. Plus, it’s easy enough for beginners but tasty enough to impress anyone who loves a good homemade soup.

One cold evening, I first made this cabbage roll soup on a whim, craving something hearty and nostalgic but not quite up for the task of making actual cabbage rolls. I had leftover cabbage in the fridge and a bit of ground beef, so I thought, “Why not throw it all in a pot and see what happens?” The results were even better than I expected – all the flavors I loved from classic cabbage rolls, but in a cozy, sippable soup that made me feel like I was wrapped in a warm blanket. This recipe has become a go-to in my kitchen, especially when I want something easy but truly satisfying.

this RECIPE

A little background: how cabbage rolls turned into soup

Traditional cabbage rolls are a beloved dish in many cultures, from Eastern European stuffed cabbage rolls filled with meat and rice to Middle Eastern varieties wrapped in grape leaves. The concept is simple – savory fillings wrapped in tender cabbage leaves and cooked in a flavorful tomato-based sauce. However, making them can be time-consuming, with all the rolling, layering, and baking. Cabbage roll soup is a clever twist that keeps the essence of the dish – the beef, cabbage, rice, and tomato flavors – but in a fuss-free, easy-to-make form. It’s a great way to enjoy the comforting flavors without all the effort, making it perfect for busy cooks and cold nights alike.

Ingredients that make this soup sing

Lean ground beef

The beef gives this soup its hearty, savory base. I like to use lean ground beef to keep it on the lighter side, but you could use regular ground beef if that’s what you have on hand – just be sure to drain off any excess fat. If you prefer a different protein, ground turkey or chicken can also work well here.

Green cabbage

Cabbage is the star of this dish, adding texture and that familiar, comforting flavor that makes cabbage rolls so special. When choosing a cabbage, look for one that’s firm with crisp, tightly packed leaves. If you’re in a pinch, you can even use pre-shredded cabbage, but I find chopping it myself gives a bit more texture.

Carrots

Carrots add a natural sweetness and a lovely pop of color to the soup. They also soften as they cook, blending seamlessly into the rich broth. You can substitute with parsnips if you want a slightly earthier flavor.

Tomato sauce

The tomato sauce creates the rich, tangy base of the soup. You’ll need three 8-ounce cans here, but if you want a chunkier texture, you could swap out one can for diced tomatoes.

Beef broth

Beef broth gives the soup its depth and savory richness. I recommend low-sodium beef broth so you can control the salt level. If you only have regular beef broth, just taste as you go and adjust the seasoning to your liking.

White rice

The rice adds a bit of heartiness and makes the soup feel extra filling. I recommend using white rice, as it cooks faster and blends nicely with the other ingredients. If you’d rather use brown rice, keep in mind it will need a bit more cooking time.

Light brown sugar

Just a hint of brown sugar balances the acidity of the tomatoes and brings out the sweetness of the cabbage and carrots. You can adjust the amount based on your taste, or substitute with a drizzle of honey or maple syrup if you prefer.

Fresh parsley

A sprinkle of fresh parsley at the end brightens up the soup and adds a pop of color. It’s an optional garnish, but I find it adds a fresh finish that’s worth including. If you don’t have parsley, try a bit of fresh dill or green onion for a similar effect.

Essential kitchen tools for cabbage roll soup

All you really need to make this soup is a large pot or Dutch oven. A Dutch oven is ideal because it holds heat well and gives you plenty of space to simmer all the ingredients. If you don’t have a Dutch oven, any large, heavy-bottomed soup pot will work just fine.

A sturdy wooden spoon or spatula is also helpful for breaking up the ground beef as it browns, and a good sharp knife will make chopping the cabbage and carrots easier. Lastly, if you have a ladle, it makes serving up this hearty soup a breeze.

Step-by-step: making cabbage roll soup

1. Brown the beef
   Start by heating up a couple of teaspoons of vegetable oil in your pot over medium-high heat. Add the ground beef, breaking it up with your spoon, and season with a bit of salt and pepper. Let it cook until it’s nicely browned. This step adds flavor to the soup base, so don’t rush it – a little caramelization goes a long way.
2. Add onions and garlic
   Once the beef is browned, toss in the diced onions and minced garlic. Cook for another 2-3 minutes until the onions are softened and fragrant. This step brings out the sweetness of the onions and adds a lovely depth to the soup.
3. Add veggies, broth, and seasonings
   Now, add in the chopped cabbage, sliced carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar. Give everything a good stir to combine. The soup will look a bit crowded at first, but as it simmers, the cabbage will soften and meld with the broth.
4. Simmer to perfection
   Bring the soup to a simmer, then reduce the heat to low. Let it cook for about 25 minutes, stirring occasionally. You’ll know it’s ready when the rice is tender and the flavors have melded together. If the soup gets too thick as it cooks, just add a little more beef broth or water to reach your desired consistency.
5. Finish with parsley and serve
   Before serving, remove the bay leaf and sprinkle the soup with fresh parsley. This final touch adds a burst of color and a bit of freshness to balance the rich flavors. Now, grab a bowl and dig in!

Variations to try if you’re feeling adventurous

• Make it vegetarian: Swap out the ground beef for a plant-based alternative or simply add extra vegetables like mushrooms, zucchini, or bell peppers. Use vegetable broth instead of beef broth, and you’ll have a hearty vegetarian version.
• Add extra greens: For a boost of nutrition, throw in a handful of spinach or kale during the last few minutes of cooking. They’ll wilt down and add a bit more texture.
• Low-carb option: Skip the rice and add cauliflower rice instead. Just toss it in about 5 minutes before the soup is done, so it doesn’t overcook.
• Spicy twist: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the broth. The spicy kick pairs well with the sweetness of the carrots and cabbage.
• Herb variations: Try adding fresh dill or thyme instead of parsley for a different flavor profile. Dill, in particular, pairs nicely with the cabbage and tomato.

Serving suggestions for a cozy meal

Serve this cabbage roll soup with a crusty slice of bread or a warm dinner roll on the side – perfect for soaking up every last drop of that flavorful broth. You could also pair it with a simple side salad or roasted vegetables to round out the meal. For a pop of color, garnish each bowl with a sprinkle of extra parsley or even a dollop of sour cream for a creamy contrast.

Drink pairings for cabbage roll soup

For a refreshing pairing, try serving this soup with a glass of sparkling water with a twist of lemon or lime. The citrusy zing balances the richness of the soup beautifully. Another great option is a cold, slightly sweet iced tea, which complements the savory flavors without overpowering them. If you’re in the mood for something warm, a mild herbal tea like chamomile or a cup of ginger tea can be a lovely accompaniment as well.

Storage and reheating tips

Got leftovers? Lucky you! This soup stores wonderfully in the fridge for up to 4 days. Just let it cool completely before transferring to an airtight container. When you’re ready to enjoy it again, simply reheat it on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. You can also reheat it in the microwave in individual servings – just be sure to stir halfway through to heat it evenly.

This soup also freezes well for up to 3 months. Freeze it in individual portions for an easy grab-and-go meal. When reheating from frozen, it’s best to thaw it in the fridge overnight first, then warm it on the stove.

Scaling the recipe up or down

If you’re cooking for a crowd, this recipe is easy to double – just make sure your pot is big enough! For smaller batches, you can halve the recipe without any issues. Keep in mind that the cooking time may vary slightly, so just keep an eye on the rice to know when it’s done.

Troubleshooting tips and common questions

1. Why is my soup too thick?
   Soups with rice can thicken as the rice absorbs liquid. Just add a bit more broth or water until it reaches your preferred consistency.
2. Can I use brown rice instead of white rice?
   Yes, but brown rice takes longer to cook. You may need to simmer the soup for an extra 10-15 minutes.
3. How can I make this soup spicier?
   Add a pinch of red pepper flakes or a splash of hot sauce to give it a bit of heat.
4. Is it okay to use tomato paste instead of tomato sauce?
   You could, but tomato paste is much thicker and more concentrated. If you use it, reduce the amount and thin it out with a bit of extra broth.
5. What’s the best way to store leftovers?
   Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Enjoy this cabbage roll soup as a comforting meal that’s simple to make, full of flavor, and perfect for any chilly day!

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