If you’ve ever loved traditional cabbage rolls but dreaded the rolling part (let’s be honest, it’s a little fussy), this Cabbage Roll Soup Recipe is your new best friend. It’s warm, hearty, and every spoonful tastes like home. I made this on a chilly Texas evening when my kids were running in and out of the kitchen asking, “Is it ready yet?” By the time it hit the table, the whole house smelled like pure comfort.
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Why You’ll Love This Cabbage Roll Soup Recipe
This recipe gives you all the nostalgic flavor of grandma’s cabbage rolls without the fuss of rolling and baking.
- Simple Prep: Everything cooks in one pot, no complicated steps.
- Wholesome Ingredients: Ground beef, cabbage, rice, and veggies — all simple, nourishing staples.
- Family Favorite: My little ones love it, and it reheats beautifully for busy weeknights.
- Versatile: Make it with ground turkey or even lentils for a lighter twist.
It’s a hug in a bowl — hearty, filling, and surprisingly easy to pull together after a long day.
What Does Cabbage Roll Soup Taste Like?
Think of it as the coziest combination of a savory tomato broth and tender cabbage with flavorful ground beef and rice. It’s slightly tangy from the tomatoes, a little sweet from the onions and carrots, and wonderfully herby thanks to thyme and paprika.
The best way I can describe it? Imagine all the goodness of stuffed cabbage rolls simmered into a spoonable form — warm, comforting, and impossible to stop eating.
Ingredients You’ll Need for Cabbage Roll Soup Recipe
Every comforting bowl of this Cabbage Roll Soup Recipe starts with simple, wholesome ingredients you probably already have in your kitchen. Here’s exactly what you’ll need and why each one matters for that perfect flavor balance:
- 1 pound lean ground beef:
The foundation of your soup — hearty, flavorful, and satisfying. Choose lean ground beef for a balanced texture and cleaner broth. You can also swap with ground turkey if you prefer a lighter version, similar to what I use in my Crockpot Vegetable Beef Soup. - 1 medium white onion, diced:
Onions add natural sweetness and depth. As they cook down, they melt beautifully into the broth, enriching every spoonful with that familiar home-cooked warmth. - 3 cloves fresh garlic, minced:
Fresh garlic is key — it brightens the broth and ties all the savory flavors together. Jarred garlic just can’t compete with that fragrant, robust punch. - ½ head of green cabbage, chopped into bite-sized pieces:
The heart of this recipe. Cabbage becomes tender and silky as it simmers, giving your soup that comforting “stuffed roll” feel without the extra work. Avoid pre-shredded cabbage; freshly chopped gives a better bite and texture. - 1 cup cooked rice (white or brown):
Rice makes the soup hearty and satisfying. White rice creates a softer, classic cabbage roll texture, while brown rice adds a little chew and nutty depth. Leftover rice works perfectly — it’s one of those little weeknight wins! - 2 carrots, peeled and chopped:
Carrots bring a touch of natural sweetness and beautiful color contrast. When they soften, they balance the tangy tomato broth and add a little sunshine to every bowl. - 2 celery stalks, sliced:
Celery adds a subtle earthy flavor and a savory backbone that complements the tomatoes and cabbage beautifully. - 6 cups low-sodium beef or chicken broth:
The base of your soup — rich, nourishing, and packed with flavor. Go for low-sodium so you can season to taste later. A good broth is what makes this Cabbage Roll Soup Recipe so comforting and soul-satisfying. - 1 can (28 oz) crushed tomatoes:
This forms the rich tomato base of your soup. The acidity of tomatoes balances the hearty beef and rice, creating that traditional cabbage roll flavor everyone loves. - 2 tablespoons tomato paste:
A little goes a long way! It deepens the tomato flavor and gives your broth a thicker, luxurious texture. - 2 bay leaves:
A quiet hero of the flavor world — bay leaves infuse the soup with a subtle herbal note that ties everything together. Remember to remove them before serving. - 1 teaspoon paprika:
Adds warmth, a touch of color, and a hint of smoky depth that reminds you of old-fashioned cabbage rolls simmering in the oven. - 1 teaspoon dried thyme:
This gentle herb adds that earthy, comforting aroma that makes every bite taste homemade. - Salt and black pepper, to taste:
Always season at the end — it allows you to control the flavor perfectly once everything has melded together. - Fresh parsley, for garnish:
A sprinkle of parsley not only brightens the flavor but adds a pop of color that makes your bowl look every bit as good as it tastes.
Step-by-Step Instructions for Cabbage Roll Soup Recipe
Making this Cabbage Roll Soup Recipe is as comforting as eating it. Everything comes together in one pot — no rolling, stuffing, or layering required. Just cozy, homemade goodness simmering away on your stove. Follow these simple steps to bring it to life:
Step 1: Brown the Ground Beef
Start by heating a large, heavy-bottomed pot or Dutch oven over medium heat.
Add 1 pound of lean ground beef and cook it thoroughly, breaking it apart with a wooden spoon as it browns.
You’ll know it’s ready when there’s no pink left and the beef begins to caramelize slightly on the bottom — that’s where the flavor magic happens.
Once cooked, drain off any excess grease. This keeps your broth light and clean-tasting.
Tip: If you’re opting for a lighter soup, swap the beef for ground turkey — just like I do in my Crockpot Vegetable Beef Soup when I want a leaner but still hearty dinner option.
Step 2: Sauté the Onion and Garlic
Add the diced onion and minced garlic straight into the pot with the browned meat. Stir and cook for about 2 to 3 minutes, until the onions soften and turn translucent.
This step builds your flavor foundation — that comforting aroma that fills the kitchen and makes everyone wander in asking, “What’s cooking?”
Step 3: Add the Carrots and Celery
Now, toss in the chopped carrots and sliced celery.
Cook for another 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften slightly.
This step adds sweetness and depth while giving the soup its hearty, rustic texture.
If your kitchen smells amazing right now, you’re doing it right.
Step 4: Stir in Tomato Paste
Spoon in 2 tablespoons of tomato paste and stir it into the veggies and beef mixture.
Let it cook for about 1 minute — this “browning” deepens the tomato flavor, creating a rich, slightly sweet undertone that makes this Cabbage Roll Soup Recipe taste so satisfying.
Never skip this little step — it’s the secret to getting that classic cabbage roll flavor in a bowl.
Step 5: Add the Broth and Tomatoes
Pour in 6 cups of low-sodium beef or chicken broth, followed by 1 can (28 oz) of crushed tomatoes.
Stir well to combine all the flavors.
This is when your kitchen starts to smell like pure comfort — a little tangy from the tomatoes, perfectly balanced by the savory broth.
Step 6: Season and Simmer
Toss in the bay leaves, paprika, dried thyme, and a good pinch of salt and pepper. Stir everything gently so the spices infuse evenly.
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot.
Let it simmer for 25 to 30 minutes, or until the cabbage is tender and the flavors have come together beautifully.
During this time, the aroma fills your home — it’s cozy, nostalgic, and reminds me of my grandma’s Sunday kitchen when the whole family gathered around waiting for dinner.
Step 7: Add the Cabbage
Now it’s time for the star ingredient — the ½ head of chopped green cabbage.
It might look like too much at first, but don’t worry — cabbage cooks down a lot as it softens.
Stir gently to coat the cabbage in the tomato broth.
Cover and continue simmering until it becomes tender, soaking up all the flavors of the beef and tomato base.
This is when your Cabbage Roll Soup Recipe truly transforms into that classic dish-in-a-bowl experience.
Step 8: Stir in the Cooked Rice
Finally, stir in 1 cup of cooked rice (white or brown).
Simmer for another 5 to 7 minutes so the rice can absorb the savory broth and heat through completely.
If you’re using leftover rice — even better! It thickens the soup slightly, giving you that signature cabbage roll texture without all the effort.
Step 9: Taste and Adjust
Before serving, remove the bay leaves and taste the soup.
Adjust the salt and pepper if needed. You can even add a small squeeze of lemon juice for a bright, balanced finish.
The flavor should be rich, warm, and just a little tangy — the perfect harmony that makes this Cabbage Roll Soup Recipe so loved.
Step 10: Serve and Garnish
Ladle the soup into cozy bowls and top with fresh chopped parsley.
Serve it alongside warm crusty bread or even a small side of roasted veggies for a complete meal.
I like to let mine rest for 10 minutes before serving — it thickens slightly and tastes even better as it cools a bit.
Optional Tip: Make It Ahead
This Cabbage Roll Soup Recipe tastes even more flavorful the next day as the ingredients have more time to mingle. Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months for a quick, ready-to-go meal.
If you’re a fan of make-ahead comfort soups, you’ll also love my Slow Cooker Lemon Chicken Rice Soup — another one-pot wonder that’s perfect for busy nights.
Tips and Tricks for the Perfect Cabbage Roll Soup
- Use leftover rice: It helps the soup thicken just right and saves time.
- Don’t overcook the cabbage: It should be tender but not mushy.
- Add a squeeze of lemon: Brightens the flavors if you like a little tang.
- Freeze leftovers: This soup freezes beautifully for up to 3 months.
- Let it rest: Give it 10 minutes after cooking — the flavors deepen as it cools slightly.
Personal note: I’ve made this soup countless times for family and friends. The first time I brought it to a potluck, it disappeared faster than any fancy dish on the table — proof that comfort food always wins hearts.
Storage Tips
Let your soup cool completely, then store it in airtight containers:
- In the fridge: Up to 4 days.
- In the freezer: Up to 3 months (leave out the rice if freezing — add fresh when reheating).
To reheat, simply warm on the stove over medium heat or in the microwave.
FAQs
Can I use uncooked rice?
You can, but it will absorb more broth. Add extra liquid and cook a bit longer.
Can I make this vegetarian?
Absolutely! Use lentils instead of beef and vegetable broth instead of chicken or beef broth.
Is it gluten-free?
Yes — just ensure your broth is labeled gluten-free.
Can I make this in a slow cooker?
Yes! Brown the meat first, then add everything to the slow cooker (except cooked rice) and cook on low for 6–7 hours. Stir in the rice before serving.
Conclusion
This Cabbage Roll Soup Recipe is proof that you can have all the flavor of traditional cabbage rolls without the hours in the kitchen. It’s cozy, filling, and nourishing — perfect for chilly evenings or busy weeknights when you crave something hearty and wholesome.
If you loved this recipe, try my other comforting soups like Crockpot Vegetable Beef Soup or Cheesy Beef and Potato Soup Recipe.
Now go grab that pot — your kitchen’s about to smell amazing.
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Print
Cabbage Roll Soup Recipe: Easy, Hearty, and Absolutely Delicious
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Cabbage Roll Soup Recipe has all the comforting flavor of traditional cabbage rolls—without the rolling! A hearty, one-pot meal made with ground beef, cabbage, rice, and a rich tomato broth.
Ingredients
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 medium white onion, diced
- 3 cloves garlic, minced
- ½ head green cabbage, chopped into bite-sized pieces
- 1 cup cooked white or brown rice
- 2 carrots, peeled and chopped
- 2 celery stalks, sliced
- 6 cups beef or chicken broth (low-sodium)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, optional garnish
Instructions
1. Heat a large pot over medium heat. Add ground beef and cook, breaking it up as it browns. Drain excess grease.
2. Add diced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened.
3. Add chopped carrots and celery. Cook for a few minutes until they start to soften.
4. Stir in tomato paste and mix well to deepen the flavor.
5. Pour in broth and crushed tomatoes. Stir to combine.
6. Add bay leaves, paprika, thyme, salt, and pepper.
7. Stir in chopped cabbage. Mix gently and cover the pot.
8. Bring to a boil, then reduce heat to a simmer.
9. Cook for 25–30 minutes until cabbage is tender and flavors meld.
10. Stir in cooked rice and simmer for another 5–7 minutes until heated through.
11. Remove bay leaves before serving.
12. Ladle into bowls and garnish with fresh parsley if desired.
Notes
Use freshly chopped cabbage instead of pre-shredded for better texture.
Cook rice in advance or use leftovers to save time.
Browning the tomato paste with the veggies builds rich flavor.
Don’t skip the garlic—it adds great depth.
Let the soup rest 10 minutes before serving to enhance the flavor.
