Cabbage Roll Soup Recipe

Ingredients

For approximately 6 servings, you will need:

• 1 pound (450 g) ground beef

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 carrots, peeled and diced

• ½ medium head green cabbage, chopped

• 1 can (14–15 oz / 400 g) diced tomatoes

• 1 can (14–15 oz / 400 g) tomato sauce

• 5 cups beef broth

• ½ cup uncooked long-grain white rice

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1–2 teaspoons brown sugar, optional

• 1 tablespoon Worcestershire sauce, optional

• Fresh parsley, for garnish

You can adjust the seasoning according to your preferences.

Preparing the Ground Beef

Start by heating a large soup pot or Dutch oven over medium heat.

Add the olive oil and ground beef. Cook the beef for approximately 5–7 minutes, breaking it apart with a wooden spoon as it cooks.

Continue cooking until the beef is browned and no longer pink.

If there is a large amount of excess fat in the pot, carefully drain some of it. Leaving a small amount can add flavor to the soup.

Add the diced onion and carrots. Cook for approximately 4–5 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds to one minute. Be careful not to burn the garlic because it can become bitter.

Building the Soup

Once the beef and vegetables are ready, add the chopped cabbage.

It may seem like there is too much cabbage at first, but don’t worry. Cabbage shrinks considerably as it cooks.

Stir everything together and cook for approximately two minutes.

Add the tomato paste, diced tomatoes, tomato sauce, and beef broth.

Stir well, scraping the bottom of the pot to loosen any flavorful browned bits.

Add the paprika, oregano, thyme, salt, black pepper, and Worcestershire sauce if using.

For a slightly sweeter traditional-style flavor, add one or two teaspoons of brown sugar. This is optional, but it can balance the acidity of the tomatoes.

Bring the soup to a gentle boil.

Adding the Rice

Once the soup is simmering, add the uncooked rice.

Stir well and reduce the heat to low or medium-low.

Cover the pot partially and allow the soup to simmer for approximately 25–30 minutes, or until the rice and cabbage are tender.

Stir occasionally so the rice does not settle and stick to the bottom of the pot.

Keep an eye on the consistency. Rice absorbs liquid as it cooks, so the soup will become thicker over time.

If it becomes thicker than you prefer, add another cup of beef broth or water.

Checking the Seasoning

Once the rice and cabbage are tender, taste the soup.

Add more salt or black pepper if needed.

If the tomato flavor is particularly sharp, another small amount of brown sugar can help balance it.

If you prefer a stronger savory flavor, add a little more Worcestershire sauce.

Allow the soup to simmer for another two or three minutes after making your final seasoning adjustments.

Turn off the heat and let the soup rest for approximately five minutes before serving.

Serving Cabbage Roll Soup

Ladle the hot soup into bowls and garnish with fresh chopped parsley.

For an extra comforting meal, serve it with crusty bread, dinner rolls, garlic bread, or crackers.

A spoonful of sour cream can also be added to individual bowls. The creamy, slightly tangy flavor works particularly well with the tomato-based broth.

You can also sprinkle a little shredded cheese on top if desired.

Tips for the Best Cabbage Roll Soup

Use a large pot because the cabbage takes up considerable space before it cooks down.

Don’t rush the vegetables. Sautéing the onions, carrots, garlic, and beef before adding the broth builds a deeper flavor.

If possible, use a flavorful beef broth rather than plain water.

Keep the soup at a gentle simmer rather than a vigorous boil. A slow simmer allows the flavors to develop and helps prevent the rice from becoming overly soft.

If you know you will have leftovers, consider cooking the rice separately and adding it to individual bowls. Rice continues absorbing liquid while the soup sits, which can make leftovers much thicker.

Using Different Meat

Ground beef is traditional and provides a rich flavor, but you have several options.

Ground pork can be used on its own or combined with beef.

Ground turkey or chicken can make a lighter version.

You can also use a mixture of ground beef and pork for a richer flavor.

If using leaner meat, you may want to add a little extra olive oil to prevent the soup from tasting too lean.

Always cook ground meat thoroughly before serving.

Vegetable Variations

The basic recipe is delicious as written, but you can add additional vegetables.

Diced celery can be sautéed with the onion and carrots.

Bell peppers add sweetness and color.

For extra vegetables, add zucchini, green beans, or chopped spinach near the end of cooking.

You can also increase the cabbage if you want a more vegetable-heavy soup.

Rice Alternatives

White rice is convenient and cooks relatively quickly, but other grains can work too.

Brown rice generally requires a longer cooking time, so check the package instructions and adjust the simmering time.

Quinoa can also be used, although it will change the texture and flavor.

For a low-carbohydrate version, simply leave out the rice and add extra cabbage or cauliflower rice. If using cauliflower rice, add it toward the end so it doesn’t become overly soft.

Storing and Reheating

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

Store it in the refrigerator and reheat thoroughly before serving.

Because the rice continues absorbing broth as it sits, the soup may become considerably thicker the next day.

When reheating, add a splash of beef broth or water and stir well. Heat gently until the soup is hot throughout.

Cabbage Roll Soup can also be frozen. For the best texture, consider freezing the soup without the rice and adding freshly cooked rice when reheating.

Final Thoughts

Cabbage Roll Soup delivers all the cozy flavors of traditional stuffed cabbage without the time-consuming process of making individual cabbage rolls. Ground beef, tender cabbage, tomatoes, carrots, onions, garlic, and rice come together in a rich, savory broth to create a filling one-pot meal.

It is an especially useful recipe for busy families because it can be prepared in one large pot and easily adapted to suit different tastes. You can change the meat, add more vegetables, adjust the seasonings, or leave out the rice.

Serve it with crusty bread and a spoonful of sour cream for a comforting homemade dinner. Whether you’re cooking for a crowd or preparing meals for the week, this simple Cabbage Roll Soup is a hearty, flavorful recipe worth adding to your collection.