When the weather turns cool and the days grow shorter, there’s nothing quite as comforting as a big pot of soup simmering on the stove. The steam fogging up the windows, the deep, savory aroma drifting through the house — it’s the kind of cooking that makes home feel extra warm.
This cabbage roll soup recipe is inspired by the beloved Eastern European dish of stuffed cabbage rolls. Traditionally, cabbage leaves are filled with seasoned ground meat and rice, then rolled and baked in a tangy tomato sauce. It’s delicious — but it can be time-consuming. This soup takes all those classic flavors and transforms them into a hearty, one-pot meal you can make on a busy weeknight.
Tender cabbage, savory ground beef, soft rice, and a rich tomato broth come together in under an hour, but the flavors taste like they’ve been simmering all day. It’s simple, filling, budget-friendly, and deeply satisfying — the kind of dish that earns a permanent spot in your cold-weather recipe rotation.
Table of Contents
Why You’ll Love This Cabbage Roll Soup Recipe
- All the flavor, less work – Skip the rolling and baking — everything cooks together in one pot.
- Quick comfort – Ready in 45 minutes, but tastes like a slow-cooked meal.
- Flexible ingredients – Works with beef, turkey, or even lentils for vegetarian.
- Family-friendly – Mild flavors kids enjoy, but easy to spice up for adults.
- Make-ahead magic – Tastes even better the next day.
Cabbage Roll Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
A hearty, one-pot version of the classic stuffed cabbage rolls, with tender cabbage, savory beef, soft rice, and a rich tomato broth — ready in under an hour but tasting like it simmered all day.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (or turkey)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 medium head green cabbage, chopped into bite-sized pieces
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 1 (15 oz) can tomato sauce
- 1 cup cooked white rice (or brown rice)
- 1 tbsp Worcestershire sauce (optional)
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and black pepper, to taste
- For serving: fresh parsley, crusty bread, garlic toast, or dinner rolls
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking into crumbles. Drain excess grease if needed.
- Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Add chopped cabbage and stir until it begins to soften.
- Pour in crushed tomatoes, tomato sauce, and broth. Add Worcestershire sauce, paprika, oregano, salt, and pepper. Stir, scraping up browned bits.
- Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes, until cabbage is tender.
- Stir in cooked rice just before serving.
- Ladle into bowls, sprinkle with parsley, and serve with crusty bread or garlic toast.
Notes
Tips: Use green cabbage for best texture, add rice at the end to keep soup brothy, and balance acidity with 1 tsp sugar if needed. Variations: Low-carb — swap rice for cauliflower rice; Vegetarian — use vegetable broth and lentils or plant-based crumbles; Spicy — add red pepper flakes or chili; Smoky — use smoked paprika and bacon; Mediterranean — add lemon zest and feta; Herb Boost — add fresh dill or thyme. Storage: Refrigerate up to 4 days, freeze (without rice) up to 3 months, reheat gently with added broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Eastern European
Ingredients You’ll Need
For the Soup
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground turkey for a lighter version)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 medium head green cabbage, chopped into bite-sized pieces
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth (or chicken broth for milder flavor)
- 1 (15 oz) can tomato sauce
- 1 cup cooked white rice (or brown rice for extra fiber)
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For Serving
- Fresh parsley, chopped
- Crusty bread, garlic toast, or buttery dinner rolls
Step-by-Step Instructions
Step 1 – Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon. This step builds the flavor base — those browned bits at the bottom are pure gold. Drain any excess grease if necessary.
Step 2 – Sauté the Aromatics
Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3 – Add the Cabbage
Toss in the chopped cabbage and stir until it starts to soften slightly. This step helps release some of the cabbage’s natural sweetness, balancing the acidity of the tomatoes.
Step 4 – Build the Broth
Pour in the crushed tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, paprika, oregano, salt, and pepper. Stir well, scraping the bottom to incorporate all the browned bits.
Step 5 – Simmer
Bring to a boil, then reduce to a gentle simmer. Let the soup cook uncovered for 20–25 minutes, or until the cabbage is tender but not mushy. The longer it simmers, the richer the flavor.
Step 6 – Add the Rice
Stir in the cooked rice just before serving. This keeps it from overcooking and soaking up too much broth.
Step 7 – Serve
Ladle into bowls, sprinkle with parsley, and serve with crusty bread or garlic toast for dipping.
Tips for Success
- Choose the right cabbage – Green cabbage holds up well without turning mushy.
- Rice timing matters – Always add it last to keep the soup brothy.
- Balance the flavors – If your tomatoes are too acidic, stir in a teaspoon of sugar.
- Make it richer – Add a splash of cream for a silky finish.
Possible Variations
- Low-Carb: Swap rice for cauliflower rice.
- Vegetarian: Use vegetable broth and replace beef with lentils, chickpeas, or plant-based meat crumbles.
- Spicy: Add red pepper flakes or a diced chili pepper to the broth.
- Smoky: Use smoked paprika and a touch of bacon for depth.
- Mediterranean Twist: Add oregano, lemon zest, and feta before serving.
- Herb Boost: Fresh dill or thyme brings a new layer of flavor.
Serving Suggestions
This soup is a full meal on its own, but you can make it extra special with:
- Fresh bread – Garlic bread, focaccia, or rye.
- Simple salad – Mixed greens with vinaigrette.
- Grilled cheese – Sharp cheddar or mozzarella pairs beautifully.
- Pickled veggies – Adds tang to balance the richness.
Make-Ahead & Storage
- Refrigerator: Store cooled soup in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Best to freeze without rice and add it fresh when reheating.
- Reheating: Warm gently over medium heat. Add a splash of broth if it has thickened.
Nutritional Benefits
Cabbage is high in fiber and vitamin C, while lean beef provides protein and iron. This soup offers comfort without being overly heavy, and you can make it even lighter by using turkey and brown rice.
Why This Cabbage Roll Soup Will Be a Family Tradition
Some recipes are quick fixes, and others are traditions. This cabbage roll soup recipe falls into the second category. It’s easy enough for weeknights, hearty enough for Sunday dinners, and so satisfying that you’ll find yourself craving it all winter long.
From the very first spoonful — with the tender cabbage, savory broth, and warm rice — you’ll understand why this humble dish has been loved across generations and cultures. It’s food that feels like home.