There's something so comforting and nostalgic about a bowl of cabbage simmering gently with ground beef and tomatoes—it’s like an instant hug in a bowl. This Cabbage Roll Soup Recipe takes all the cozy flavors of classic cabbage rolls and turns them into a simple, hearty soup that’s perfect any night of the week.
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Why You'll Love This Recipe
I’ve made this soup countless times during chilly evenings, and it always fills the kitchen with that perfect mix of savory and slightly sweet aromas that just makes you want to pull up a chair right away. Plus, it’s ridiculously easy to throw together and deeply satisfying.
- Comfort food with a twist: All the flavors of cabbage rolls without the fuss of rolling individual leaves.
- Simple ingredients: You probably have most of these in your pantry already, which makes it great for last-minute dinners.
- Hearty and healthy: Loads of veggies, lean beef, and a touch of bright lemon juice to keep it fresh.
- Freezes well: It’s perfect for meal prep and tastes just as good reheated.
Ingredients & Why They Work
This soup gets its magic from a blend of fresh vegetables, quality beef, and a rich tomato base spiced just right. Each ingredient plays a role in creating layers of flavor and texture that makes every spoonful feel like you’ve just come in from the cold.
- Olive oil: Adds richness while sautéing the beef and veggies—opt for extra virgin for the best flavor.
- Lean ground beef: Gives the soup hearty protein without too much grease—helps keep the balance lean but flavorful.
- Yellow onion: Provides a sweet, aromatic base that softens perfectly as it cooks.
- Carrots: Bring natural sweetness and a bit of color to the pot.
- Chopped cabbage: The star ingredient, it wilts down and soaks up all those delicious flavors.
- Garlic: Just enough to add warmth and depth without overpowering.
- Low-sodium beef broth: A savory, meaty liquid foundation—you can always adjust salt later.
- Tomato sauce and petite diced tomatoes: They give body and tang, mimicking the tomato flavor in traditional cabbage rolls.
- Brown sugar: A touch of sweetness that balances the tomato’s acidity—use just a tablespoon for subtle warmth.
- Worcestershire sauce: Adds umami dimension and a hint of spice.
- Dried paprika, oregano, thyme, and bay leaves: These herbs and spices create that classic comforting aroma that ties the whole soup together.
- Long-grain white rice: A filling addition that soaks up the broth beautifully.
- Lemon juice: Added at the end to brighten the soup and enhance all the flavors.
- Fresh parsley: A fresh, herbal finishing touch that livens up each serving.
Make It Your Way
I love tweaking this Cabbage Roll Soup Recipe depending on the season and my mood. Feel free to swap in ground turkey or chicken if beef isn’t your jam, or try brown rice for a nuttier flavor and more fiber.
- Vegetarian version: Just skip the beef and add extra mushrooms or lentils for a similar texture and protein boost.
- Spice it up: A pinch of red pepper flakes or smoked paprika adds a nice kick if you like some heat.
- Seasonal touch: Toss in some chopped kale or spinach near the end of cooking for that extra green power.
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Step 1: Sear the Beef Just Right
Start by heating olive oil over medium-high heat in a large pot. When it’s shimmering, add your ground beef, sprinkling it with salt and pepper. Stir and break it up as it browns—don’t rush this step; getting a nice browned crust on the beef adds so much flavor. Once browned, scoop it out onto a paper towel-lined plate, but don’t drain *all* the fat—reserve about 2 tablespoons in the pot. That fat is flavor gold and will be the base for your veggies.
Step 2: Build Layers of Veggie Goodness
Add your chopped onions and carrots to the reserved fat and sauté for about 2 minutes until they start softening and smelling sweet. Then toss in the chopped cabbage and garlic, cooking for another 3 minutes until everything is fragrant and the cabbage just begins to wilt.
Step 3: Bring It All Together
Pour in the beef broth, tomato sauce, diced tomatoes, and add the brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Stir everything together, then return the browned beef to the pot. This is where your kitchen starts to smell incredible! Season with salt and pepper to taste, then bring the whole mix to a gentle boil.
Step 4: Simmer with Rice
Add the rice to the pot once the soup is boiling, then cover and reduce the heat to low. Let it simmer gently for about 25 minutes, stirring occasionally so the rice doesn’t stick to the bottom. The rice will soak up the flavors and thicken the soup, turning it into a perfect, cozy meal.
Step 5: Finish Bright and Fresh
Once your rice is tender, check if the soup needs thinning with a splash more broth—the soup thickens as it rests. Stir in fresh lemon juice and parsley right before serving to brighten all those rich, hearty flavors.
Top Tip
From personal experience, a few small adjustments can elevate your cabbage roll soup from good to unforgettable. I’ve learned that these tricks helped me every time I made this recipe:
- Don’t skip browning the beef well: It’s the flavor foundation and really makes the soup taste richer.
- Reserve some beef fat: Instead of pouring it all off, use it to sauté your vegetables—it adds subtle meaty depth.
- Stir occasionally while simmering rice: This keeps the rice from sticking and helps cook evenly.
- Add lemon at the end: The acidity brightens the heavy flavors and makes the whole dish taste fresher and lighter.
How to Serve Cabbage Roll Soup Recipe
Garnishes
I always top my bowl with a sprinkle of extra fresh parsley and a dollop of sour cream if I want that creamy tang which pairs beautifully with the tomato base. Sometimes I add crushed red pepper flakes for a little heat or a few cracks of black pepper for kick.
Side Dishes
Crusty bread or garlic rolls are my go-tos for dipping, but a simple green salad with a vinaigrette balances the richness nicely and keeps the meal light.
Creative Ways to Present
For gatherings, I like serving this soup in small, pretty bowls alongside rye bread and pickles—sort of a nod to Eastern European comfort food traditions. Another time, I ladled it into mini bread bowls for a fun twist that wowed my guests.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely, then store it in airtight containers in the fridge. It keeps beautifully for up to 4 days—probably even longer, but I haven’t let it linger that long!
Freezing
This soup freezes like a dream. Just leave out any garnish, cool fully, and portion into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. I love having this nourishing, ready-made meal on hand for busy days.
Reheating
I reheat cabbage roll soup slowly over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water helps loosen it up if it’s thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! Ground turkey is a great lean substitute that works well with the flavor profile of this soup. Just cook it the same way as the beef, and adjust seasoning if needed since turkey is milder in flavor.
Yes! Simply omit the ground beef and Worcestershire sauce (which contains anchovies) and add hearty vegetables like mushrooms, lentils, or plant-based crumbles to keep the texture satisfying. Use vegetable broth instead of beef broth to keep it vegetarian.
Definitely. White rice is the classic choice for this recipe and cooks up fluffy and tender. If you opt for brown rice, note that it will take longer to cook and might slightly change the texture of the soup.
Stirring occasionally during simmering is key to keeping the rice from settling and sticking. Also, cooking at a low simmer rather than a rolling boil helps prevent burning and sticking. Using a heavy-bottomed pot can make this easier, too.
Final Thoughts
This Cabbage Roll Soup Recipe is one of those dishes that feels like it’s been in the family forever—but in reality, it’s just a matter of blending a few simple ingredients with a little patience and love. It’s nourishing, flexible, and deeply rewarding to make. Give it a try, and I promise it’ll become one of your go-to cozy dinners that you’ll want to share again and again.
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Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cabbage Roll Soup is a comforting, hearty dish that captures the flavors of traditional stuffed cabbage rolls in an easy-to-make soup form. Ground beef, cabbage, rice, and a rich tomato broth blend together with aromatic herbs and spices for a satisfying meal perfect for cozy days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 ¾ cups)
- 2 large carrots, chopped (1 ¼ cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Soup Base
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 tablespoon packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried paprika
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- ¾ teaspoon dried thyme or 2 ½ teaspoon chopped fresh thyme
- 2 bay leaves
Additional Ingredients
- ¾ cup dry long-grain white rice
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley
Instructions
- Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add beef, season with salt and pepper, and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 tablespoon of the rendered fat in the pot.
- Sauté vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add cabbage and minced garlic and sauté for an additional 3 minutes until vegetables begin to soften.
- Add liquids and seasonings: Pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Stir to combine.
- Return beef and simmer: Return the browned beef to the soup mixture. Season with additional salt and pepper to taste. Bring the soup to a light boil.
- Cook the rice: Add the rice to the pot, cover, reduce heat to low, and simmer until the rice is cooked through, stirring occasionally, about 25 minutes.
- Finish and serve: Stir in more beef broth if you prefer a thinner soup, as it will thicken as it rests. Then stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The recipe originally called for 2 tablespoon of brown sugar, but 1 tablespoon is sufficient to balance acidity and add subtle sweetness.
- Use low-sodium beef broth to control the saltiness of the soup.
- You can substitute ground turkey or chicken for lean ground beef for a lighter variation.
- Fresh herbs can be used in place of dried herbs—simply increase the quantity as indicated.
- If you prefer a thicker, stew-like consistency, let the soup rest uncovered for a few minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
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