Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American / Eastern European-Inspired
Ingredients: Ground beef; Olive oil; Onion, chopped; Garlic, minced; Green cabbage, chopped; Carrots, diced; Tomato sauce; Diced tomatoes (canned); Beef broth; Cooked white rice; Dried thyme; Bay leaf; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

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Cabbage roll soup is everything I love about classic stuffed cabbage rolls — tender meat, rice, tomatoes, and soft cabbage — all simmered together in one hearty, comforting bowl. It’s easier to make than rolling individual leaves and just as satisfying.

Why You’ll Love This Recipe

I love how this soup captures all the familiar flavors of traditional cabbage rolls but skips the extra work. It’s warm, filling, and perfect for chilly evenings or batch cooking. Every spoonful is rich in flavor, with just the right balance of beef, vegetables, and rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Olive oil
Onion, chopped
Garlic, minced
Green cabbage, chopped
Carrots, diced
Tomato sauce
Diced tomatoes (canned)
Beef broth
Cooked white rice
Dried thyme
Bay leaf
Salt and pepper
Parsley (optional, for garnish)

Directions

I start by heating olive oil in a large pot and browning the ground beef until fully cooked. I drain excess fat if needed.
I add chopped onion and garlic, cooking until softened and fragrant.
Then I stir in the chopped cabbage and carrots, cooking them down slightly for a few minutes.
I add the tomato sauce, diced tomatoes, beef broth, thyme, bay leaf, salt, and pepper.
I let everything simmer for about 25–30 minutes, until the vegetables are tender.
I stir in the cooked rice just before serving, letting it warm through.
I remove the bay leaf, adjust seasoning, and top with fresh parsley if I have some on hand.

Servings and timing

This recipe serves 6 to 8 people. It takes around 15 minutes to prep and 30 minutes to cook, making it a 45-minute one-pot meal.

Variations

I sometimes swap the beef for ground turkey for a lighter version. If I want it low-carb, I leave out the rice or use cauliflower rice instead. I also add a splash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, depending on the batch.

Storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. It also freezes well for up to 2 months. I reheat it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use uncooked rice in this soup?

I prefer adding cooked rice to avoid overcooking or soaking up too much liquid. If I use uncooked rice, I add more broth and cook it longer.

What kind of cabbage works best?

I use green cabbage, which softens beautifully as it simmers. Savoy or Napa cabbage also work well.

Can I make this soup vegetarian?

Yes, I skip the beef and use lentils or plant-based crumbles along with vegetable broth.

Does this soup thicken as it sits?

Yes, the rice continues to absorb liquid, so I usually add extra broth when reheating.

Can I make it in a slow cooker?

Absolutely. I brown the beef first, then add everything except the rice to the slow cooker and cook on low for 6–7 hours. I stir in the rice at the end.

Conclusion

Cabbage roll soup is one of those cozy, nourishing meals I keep coming back to. It’s everything I love about the classic dish with none of the fuss — hearty, flavorful, and perfect for big batches or freezing ahead.