Cabbage Roll Soup Recipe

Cabbage Roll Soup takes everything comforting about classic stuffed cabbage rolls and turns it into an easy one-pot meal. Instead of carefully filling and rolling individual cabbage leaves, you simply simmer the same familiar combination of ground beef, cabbage, carrots, rice, and tomato sauce together in a flavorful broth.

The soup starts with browned lean ground beef and finely diced onion, followed by garlic, cabbage, and carrots. Beef broth and tomato sauce create the savory base, while uncooked white rice cooks directly in the pot and makes the soup hearty enough for dinner.

A small amount of brown sugar adds balance to the acidity of the tomatoes without making the soup taste sweet. Fresh parsley at the end brings a little freshness to the rich tomato-based broth.

It is an especially useful recipe for busy nights because everything cooks in one pot, and the ingredients are simple enough to keep on hand.

Why You’ll Love This Cabbage Roll Soup

It has the flavors of cabbage rolls without the extra work. There is no blanching cabbage leaves, preparing a filling, or rolling individual portions.

It is a one-pot dinner. The beef, vegetables, rice, and broth all come together in the same pot, which also means fewer dishes afterward.

It is filling. Ground beef and rice give the soup plenty of substance, while cabbage and carrots add vegetables and texture.

It reheats well. The flavors become even more blended after resting, making this a convenient option for leftovers and meal prep.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6
Category: Soup
Cuisine: American / Eastern European-inspired

Ingredients

For the Soup

• 2 teaspoons vegetable oil
• 1 pound lean ground beef
• Salt and black pepper, to taste
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 2 medium carrots, quartered and sliced
• 4 cups low-sodium beef broth
• 3 cans tomato sauce, 8 ounces each
• ½ cup uncooked white rice
• 1 bay leaf
• 3 tablespoons light brown sugar
• 2 tablespoons fresh chopped parsley

About the Ground Beef

Lean ground beef works particularly well because it provides plenty of beefy flavor without leaving the soup excessively greasy.

If your beef produces a noticeable amount of fat while browning, carefully drain some of it before continuing.

About the Tomato Sauce

The tomato sauce creates the main flavor of the soup and gives the broth its characteristic rich red color.

Using three 8-ounce cans provides a strong tomato base without requiring diced tomatoes or tomato paste.

About the Rice

White rice cooks directly in the soup, absorbing some of the tomato and beef flavors as it becomes tender.

Because rice continues absorbing liquid as it sits, the soup will naturally become thicker after cooking and especially after refrigeration.

How to Make Cabbage Roll Soup

1. Brown the Ground Beef

Heat the vegetable oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add the lean ground beef and break it apart with a spoon or spatula.

Season lightly with salt and black pepper.

Cook for about 6–8 minutes, stirring occasionally, until the beef is browned and cooked through.

If there is a lot of excess grease in the pot, carefully drain it before moving on.

2. Cook the Onion and Garlic

Add the finely diced yellow onion to the browned beef.

Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30–60 seconds.

The garlic should become fragrant without browning heavily.

3. Add the Cabbage and Carrots

Add the chopped green cabbage and sliced carrots to the pot.

Stir everything together so the vegetables are coated with the beef and onion mixture.

Cook for about 3–4 minutes.

The cabbage will begin to soften and shrink slightly. It does not need to be fully cooked at this stage because it will continue cooking in the broth.

4. Add the Broth and Tomato Sauce

Pour in the low-sodium beef broth and add all three cans of tomato sauce.

Stir well, making sure to scrape the bottom of the pot and incorporate any browned bits from the beef.

Add the bay leaf and brown sugar.

Bring the mixture to a gentle boil.

5. Add the Rice

Stir in the uncooked white rice.

Once the soup reaches a simmer, reduce the heat to medium-low.

Cover the pot partially and allow the soup to simmer for approximately 20–25 minutes, stirring occasionally.

The rice should become tender and the cabbage and carrots should be cooked through.

Keep an eye on the soup while it cooks. If it becomes thicker than you prefer before the rice is fully tender, add a little extra beef broth or water.

6. Finish the Soup

Remove the bay leaf.

Stir in the fresh chopped parsley.

Taste the soup and adjust the salt and black pepper as needed.

Let it sit for a few minutes before serving. This gives the flavors a chance to settle and allows the broth to thicken slightly.

7. Serve

Ladle the hot Cabbage Roll Soup into bowls and garnish with additional fresh parsley if desired.

Serve it with crusty bread or a simple side salad for a complete meal.

Tips for the Best Cabbage Roll Soup

Brown the beef properly.
Allow the ground beef to develop some color before moving on. Those browned bits add depth to the tomato-based broth.

Dice the onion finely.
Small pieces distribute throughout the soup and give you the flavor of cooked onion without large chunks.

Don’t skip the garlic.
Even a small amount adds another layer of flavor to the beef and tomato base.

Cut the carrots consistently.
Keeping the carrot pieces relatively similar in size helps them cook evenly.

Don’t overcook the rice.
White rice can become very soft if left simmering for too long. Start checking it around the 20-minute mark.

Adjust the liquid if necessary.
Different types and brands of rice absorb different amounts of liquid. If the soup becomes too thick, add more broth.

Taste before adding more salt.
Even low-sodium beef broth can vary in salt content, and the tomato sauce may contain some sodium as well.

Remove the bay leaf before serving.
It adds flavor during cooking but should not be eaten.

How to Keep the Rice From Absorbing Too Much Broth

Rice naturally continues to absorb liquid as it sits. This is especially noticeable when the soup is refrigerated overnight.

If you know you will have leftovers, you have two options.

The easiest is simply to add additional beef broth when reheating.

For meal prep, you can also cook the rice separately and add it to individual servings. This keeps the soup more broth-like and gives you greater control over the texture.

If you prefer a thick, stew-like consistency, allowing the rice to remain in the soup is perfectly fine.

Ingredient Substitutions

Ground Beef

Ground turkey or ground chicken can be substituted for the lean ground beef. The flavor will be lighter, but the cabbage and tomato combination still works well.

White Rice

Brown rice can be used, but it generally requires a longer cooking time and more liquid. Adjust the cooking method according to the rice package directions.

Vegetable Oil

Canola oil, avocado oil, or another neutral cooking oil can be used instead.

Green Cabbage

Savoy cabbage can be used as an alternative. It has a softer texture and slightly different appearance but works nicely in soup.

Beef Broth

Chicken broth can be used if you prefer a lighter flavor, although beef broth gives the soup a more traditional beefy character.

Brown Sugar

The brown sugar balances the acidity of the tomato sauce. If you prefer a less sweet soup, start with less and adjust after tasting.

Cabbage Roll Soup Variations

Cabbage Roll Soup With Sausage

Replace part of the ground beef with mild Italian-style sausage for a richer, more savory flavor.

Spicy Cabbage Roll Soup

Add crushed red pepper flakes, cayenne pepper, or a little hot sauce for some heat.

Beef and Barley Cabbage Soup

Replace the white rice with pearl barley. Because barley takes longer to cook, increase the simmering time and adjust the amount of broth as needed.

Slow Cooker Cabbage Roll Soup

Brown the beef and onion first, then transfer them to a slow cooker with the remaining ingredients. Because rice can become overly soft during long slow cooking, consider cooking it separately and adding it toward the end.

Turkey Cabbage Roll Soup

Use lean ground turkey instead of beef for a lighter variation.

Extra Vegetable Cabbage Soup

Add additional vegetables such as diced bell peppers, zucchini, or extra carrots.

Can I Make Cabbage Roll Soup Ahead of Time?

Yes. This soup is a good make-ahead meal.

The flavors have time to blend as the soup rests, and the vegetables and beef remain satisfying after reheating.

Keep in mind that the rice will continue absorbing broth as the soup sits. If you are preparing it a day ahead, you may want to have some extra beef broth available for reheating.

How to Store Cabbage Roll Soup

Allow the soup to cool before transferring it to airtight containers.

Refrigerate leftovers and use them within approximately 3–4 days.

For meal prep, divide the soup into individual portions so you can reheat only what you need.

If the soup thickens considerably in the refrigerator, simply stir in a little beef broth while reheating.

Can You Freeze Cabbage Roll Soup?

Yes, but the rice may become softer after freezing and thawing.

If you plan to freeze the soup specifically for later, consider preparing the soup without the rice and cooking fresh rice when you reheat it.

Alternatively, freeze the finished soup in individual portions and add extra broth during reheating to restore the consistency.

Allow frozen soup to thaw in the refrigerator before reheating when possible.

How to Reheat

Reheat the soup gently in a saucepan over medium-low heat.

Stir occasionally and add a splash of beef broth if the soup has become too thick.

You can also reheat individual portions in the microwave. Use a microwave-safe bowl and heat in intervals, stirring between each interval.

Make sure the soup is heated thoroughly before serving.

What to Serve With Cabbage Roll Soup

Because this soup contains beef, rice, and several vegetables, it can easily stand alone as a complete meal.

For a simple dinner, serve it with crusty bread for dipping into the tomato-rich broth.

Garlic bread is another good option if you want something more substantial.

A simple green salad adds freshness and crunch alongside the warm soup.

You can also serve a dollop of sour cream on top if you enjoy the combination of creamy dairy and tomato-based cabbage soup.

Nutrition Information

The following is an estimated nutrition profile per serving, assuming 6 servings and typical ingredients. Actual values will vary depending on the ground beef, tomato sauce, beef broth, and portion sizes used.

• Calories: approximately 400
• Protein: approximately 27 g
• Carbohydrates: approximately 45 g
• Fat: approximately 14 g
• Saturated Fat: approximately 5 g
• Fiber: approximately 6 g
• Sugar: approximately 13 g
• Sodium: approximately 800 mg

These numbers are estimates rather than laboratory-tested nutritional values.

Frequently Asked Questions

What is Cabbage Roll Soup?

Cabbage Roll Soup is a simplified soup version of traditional stuffed cabbage rolls. It combines ground beef, cabbage, carrots, rice, and tomato sauce in a savory broth instead of wrapping the filling in individual cabbage leaves.

Do I need to cook the rice before adding it?

No. The white rice is added uncooked and cooks directly in the soup, which makes this a convenient one-pot recipe.

Why did my soup become very thick?

The rice continues absorbing liquid even after cooking. This is especially noticeable after the soup has been refrigerated. Add additional beef broth while reheating to loosen it.

Can I use cooked rice?

Yes, but add it near the end of cooking rather than at the beginning. Since cooked rice does not need to simmer for 20–25 minutes, adding it too early could make it mushy.

Can I use ground turkey instead of beef?

Yes. Ground turkey is an easy substitute, although the finished soup will have a lighter flavor than the beef version.

Can I make this soup without rice?

Absolutely. Simply leave out the rice and adjust the amount of broth to your preferred consistency. You can also add extra cabbage or another vegetable to make up some of the volume.

Is Cabbage Roll Soup good for meal prep?

Yes. It stores well in the refrigerator and reheats easily. Keep some extra beef broth available because the rice will continue absorbing liquid over time.

Can I make this soup spicy?

Yes. Add crushed red pepper flakes, cayenne, hot sauce, or diced jalapeños according to your preferred level of heat.

Can I freeze Cabbage Roll Soup?

Yes. However, rice can become softer after freezing and thawing. For the best texture, consider freezing the soup without rice and adding freshly cooked rice when serving.

Final Thoughts

Cabbage Roll Soup is a straightforward way to enjoy the comforting combination of beef, cabbage, rice, carrots, and tomato without the extra work involved in making traditional cabbage rolls.

The ground beef gives the broth a savory foundation, while the cabbage and carrots add texture and sweetness. Rice makes the soup hearty, and the brown sugar helps balance the acidity of the tomato sauce.

It is an excellent one-pot dinner for a busy weeknight and a practical recipe to make ahead for lunches or leftovers. Keep a little extra beef broth on hand for reheating, and you’ll have an easy, comforting meal ready whenever you need it.

Print