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.

The image shows a close-up of a ladle full of a thick stew held over a white pot filled with the same stew. The stew has several layers: a chunky red-orange tomato base with pieces of ground meat, bright orange carrot slices, soft pale green cabbage pieces, and small diced tomatoes. The stew is topped with fresh chopped green herbs, scattered evenly across the surface. The textures range from smooth and saucy to slightly chunky with visible vegetable and meat bits. The pot sits on a white marbled surface with a soft blue cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Top Tip
How to Serve Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw lean ground beef, two whole brown eggs with clean shells, a large yellow onion cut in half showing its layers, two bright orange whole carrots, a pile of fresh chopped green cabbage leaves, three peeled garlic cloves, a small white bowl filled with rich dark red tomato sauce, a small white bowl of petite diced fresh red tomatoes, a small white bowl of light brown packed sugar, a small white bowl with reddish-brown Worcestershire sauce, a small white bowl of dried paprika powder, a small white bowl with dried oregano, a small white bowl with dried thyme, two fresh green bay leaves, a small white bowl of dry long-grain white rice, a small white bowl of fresh lemon juice, and a small pile of chopped fresh green parsley all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with chunky vegetable soup sits on a dark teal plate on a white marbled surface. The soup has three main layers: a bright red tomato broth base with bits of cooked ground meat, mixed with pieces of pale green cabbage, bright orange carrot chunks, and green celery, all topped with scattered fresh dark green parsley leaves. Around the bowl, there are pieces of torn bread and a spoon rests on the teal plate. In the background, another bowl of soup is slightly visible. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use ground turkey instead of beef in this soup?

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.

Is it possible to make this soup vegetarian?

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.

Can I substitute brown rice with white rice?

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.

How do I prevent the rice from sticking to the bottom of the pot?

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.