This Cabbage Roll Soup captures all the cozy flavor of traditional stuffed cabbage in a simple one-pot meal. It’s a hearty, savory dish with tender beef, rice, and soft cabbage in a rich tomato broth. Perfect for a quick weeknight dinner, this Cabbage Roll Soup delivers comfort without the fuss.
Craving a delicious Cabbage Roll Soup? You've come to the right spot! From Soup Recipes favorites to amazing Appetizer Recipes recipes, there's something here for everyone.
Why You’ll Love This Cabbage Roll Soup
- All the flavor: Classic sweet-savory taste without the rolling work.
- Hearty & satisfying: Packed with beef, rice, and cabbage in a rich tomato broth.
- Meal prep champion: Tastes even better the next day and reheats beautifully.
- Flexible recipe: Easy to swap proteins, rice, or add extra veggies.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 small head green cabbage (about 6 cups), chopped
- 2 carrots, diced
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth
- 1/2 cup long-grain white rice, uncooked
- 2 tbsp tomato paste
- 2 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife for prepping the veggies.
Notes: Don’t skip browning the tomato paste—it adds depth. A flavorful beef broth makes a big difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 22 g |
| Fat: | 10 g |
| Carbs: | 35 g |
| Fiber: | 7 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- What kind of cabbage works best? A standard green cabbage is perfect. You’ll want to chop it into bite-sized pieces—not too small, as it will soften and wilt significantly as it cooks.
- Can I use a different type of rice? Long-grain white rice holds its shape well. If you use brown rice, you’ll need to adjust the cooking time and potentially add more liquid, as it takes longer to become tender.
- Is the tomato paste really necessary? Honestly, yes. That concentrated flavor is a key part of building the rich, savory base that makes this soup taste so much like the original dish. Don’t be tempted to leave it out.
- What if I don’t have beef broth? Chicken or vegetable broth will work in a pinch, though the flavor profile will be slightly different. Beef broth gives it that classic, robust character.
How to Make Cabbage Roll Soup
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just another minute until it’s fragrant—be careful not to let it burn.
Step 2: Add the ground beef to the pot, breaking it up with your wooden spoon. Cook until it’s nicely browned, which should take about 6-7 minutes. If there’s a lot of excess fat, you can drain it off, but a little bit will add flavor. Season the beef with a good pinch of salt and pepper as it cooks.
Step 3: Push the beef and onion mixture to one side of the pot. On the cleared side, add the tomato paste and let it cook for a minute or two. This step, called “toasting” the paste, deepens its flavor and removes any tinny taste. Then, stir it into the beef mixture.
Step 4: Now, stir in the chopped cabbage and diced carrots. It will look like a lot of cabbage, but don’t worry—it wilts down dramatically. Cook for about 5-7 minutes, stirring occasionally, until the cabbage has softened slightly and reduced in volume.
Step 5: Pour in the crushed tomatoes and beef broth. Add the paprika, dried thyme, and the bay leaf. Give everything a really good stir, scraping the bottom of the pot to lift up any browned bits—that’s pure flavor right there.
Step 6: Bring the soup to a boil, then reduce the heat to a gentle simmer. Stir in the uncooked rice. Let the soup simmer, uncovered, for about 20-25 minutes, or until the rice is cooked through and tender. The cabbage should be very soft, and the soup will have thickened nicely.
Step 7: Once the rice is cooked, remove the pot from the heat. Take out the bay leaf and discard it. Taste the soup and adjust the seasoning with more salt and pepper if it needs it. Let it sit for 5 minutes off the heat—this allows the flavors to settle and the soup to thicken a touch more.
Step 8: Ladle the hot soup into bowls. If you’re using it, a sprinkle of fresh parsley on top adds a lovely fresh color and a hint of brightness. Serve it immediately while it’s piping hot and wonderfully comforting.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze before adding rice for best texture; thaw, reheat, and cook rice fresh.
- Reviving: Reheat gently on stove, adding broth or water if too thick.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty bread — Perfect for dipping and sopping up every last bit of the delicious tomato broth. A warm, buttered baguette or a slice of hearty sourdough is ideal.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, savory depth of the soup, balancing the meal beautifully.
- Garlic cheese toast — Because you can never have too much bread with soup, and the cheesy, garlicky element takes the comfort factor to a whole new level.
Drinks
- A light-bodied red wine like Pinot Noir — Its bright red fruit notes and mild earthiness won’t overpower the soup and will complement the tomato and beef flavors wonderfully.
- A crisp, cold lager — The carbonation and slight bitterness help cut through the richness of the soup, cleansing the palate between spoonfuls.
- Sparkling water with a lemon wedge — A non-alcoholic option that still provides a bubbly, refreshing counterpoint to the hearty, savory notes of the dish.
Something Sweet
- Warm apple crumble with vanilla ice cream — The warm, spiced apples and cool, creamy ice cream are a classic, comforting finish that continues the cozy theme.
- Dark chocolate brownie — A rich, fudgy square provides a deep, chocolatey endnote that satisfies without being overly heavy after a filling soup.
- Lemon sorbet — For a lighter, palate-cleansing option, the bright, zingy citrus is incredibly refreshing and closes the meal on a clean, vibrant note.
Top Mistakes to Avoid
- Overcooking the rice. If you simmer the soup for too long after the rice is done, it can become mushy and break down, thickening the soup too much. Keep an eye on it and taste for doneness.
- Not browning the beef properly. Take the time to get a good, deep brown color on the ground beef. This isn’t just about cooking it through; it’s about building a foundation of rich, savory flavor for the entire soup.
- Skipping the tomato paste toast. I’ve rushed this step before, and you can really tell the difference. That quick cook-off transforms the paste from sharp and one-dimensional to deep and complex.
- Cutting the cabbage too finely. You want hearty, spoonable pieces of cabbage, not a slaw. If the pieces are too small, they’ll practically dissolve into the broth during the simmering time.
Expert Tips
- Tip: For an even deeper flavor, try browning a couple of tablespoons of tomato paste in a separate, dry pan until it darkens slightly, then stir it in. This creates an incredible umami boost.
- Tip: If you have fresh herbs, swap the dried thyme for a few fresh sprigs added with the broth. Just remember to remove the woody stems before serving.
- Tip: Let the soup rest for 5-10 minutes after cooking. This allows the rice to fully absorb the liquid and the flavors to marry, resulting in a more cohesive and delicious bowl.
- Tip: For a lighter version, you can use ground turkey or chicken, and swap the beef broth for chicken broth. The flavor profile will be milder but still utterly delicious.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Brown the beef, onion, and garlic in a skillet first (don’t skip this for flavor), then transfer everything except the rice to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the rice during the last 30-45 minutes of cooking on high, or the last hour on low, until it’s tender.
How should I store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as the rice will continue to absorb liquid.
Can I freeze this Cabbage Roll Soup?
You can, but with a caveat. Soups with cooked rice can become a bit grainy and soft upon thawing. For best results, freeze the soup before adding the rice. When you’re ready to eat, thaw, reheat, and cook the rice fresh in the simmering soup.
My soup is too thick. How can I thin it out?
No problem at all! Simply stir in a little more beef broth or even some water until it reaches your desired consistency. The soup tends to thicken as it sits, so you’ll likely need to do this with leftovers anyway.
What can I use instead of white rice?
You can use an equal amount of brown rice, but you’ll need to simmer the soup for closer to 40-45 minutes. For a low-carb option, cauliflower rice is great—just stir it in during the last 5-7 minutes of cooking so it doesn’t get mushy.
Cabbage Roll Soup
Get all the flavor of stuffed cabbage rolls in this easy Cabbage Roll Soup recipe! A hearty one-pot meal perfect for busy nights. Make this comforting soup tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 lb lean ground beef
-
1 small head green cabbage (about 6 cups, chopped)
-
2 carrots (diced)
-
1 can crushed tomatoes (28 oz)
-
6 cups beef broth
-
1/2 cup long-grain white rice (uncooked)
-
2 tbsp tomato paste
-
2 tsp paprika
-
1 tsp dried thyme
-
1 bay leaf
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Heat olive oil in a Dutch oven over medium. Add onion; cook 4–5 min until soft and translucent. Stir in garlic; cook 1 min until fragrant.01
-
Add ground beef; break up and cook 6–7 min until browned. Season with salt and pepper. Drain excess fat if needed.02
-
Push beef to one side. Add tomato paste to the empty side; cook 1–2 min to toast, then stir into the beef mixture.03
-
Stir in chopped cabbage and diced carrots; cook 5–7 min, stirring, until cabbage softens and reduces.04
-
Add crushed tomatoes, beef broth, paprika, dried thyme, and bay leaf. Scrape up browned bits; bring to a boil.05
-
Reduce to a gentle simmer. Stir in uncooked rice; cook uncovered 20–25 min, until rice is tender and cabbage very soft.06
-
Remove from heat. Discard bay leaf. Taste and season with additional salt and pepper. Let stand 5 min to settle and thicken.07
-
Ladle into bowls; garnish with chopped parsley if using. Serve hot.08
Not what you're looking for?
