There’s something about the smell of simmering cabbage and beef that just feels like home. Cabbage Roll Soup gives you all those cozy, stuffed-cabbage flavorsthe tangy tomato broth, the tender rice, the savory meatwithout any of the rolling or fussing. It’s comfort in a bowl, ready in under an hour.
I shot this recipe three times last fall because the lighting kept shifting, and by round two I was already hooked on the way the cabbage softens but still has a little bite. After eight years behind the lens in test kitchens, I’ve learned that the best soups don’t need fancy platingthey just need to look like something you’d actually want to eat on a Tuesday night. This one does.
Thomas Baker
Cabbage Roll Soup Recipe Easy Comforting and Delicious
Cabbage Roll Soup is a cozy and hearty meal that brings all the comforting flavors of traditional stuffed cabbage rolls into a simple, delicious soup. Packed with tender beef, fresh vegetables, and a rich tomato broth, this soup is perfect for warming up on chilly nights. Easy to prepare and satisfying to serve, it’s an ideal choice for family dinners or casual gatherings.
Warm the vegetable oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook until it turns brown and is no longer pink.
Add the finely diced onion and minced garlic to the pot and cook, stirring often, until the onions soften and become translucent.
Pour in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar. Stir everything together until well combined.
Reduce the heat to low and let the soup gently simmer for about 25 minutes, or until the rice is fully cooked and tender.
Take out the bay leaf, sprinkle the fresh chopped parsley on top, and serve the soup hot for a comforting meal.
Notes
For a thicker soup, use less broth or add more rice. Leftovers store well in the fridge for up to 3 days and reheat nicely.
Why You’ll Love This Recipe
This is the soup you make when you want all the flavor of stuffed cabbage rolls without spending an hour wrapping and baking. Everything goes into one pot, and it simmers itself into something deeply comforting.
Faster than traditional rolls: You get the same tangy-sweet tomato broth and tender cabbage in about 40 minutes total.
Hearty and filling: Ground beef, rice, and vegetables make this a complete meal that sticks with you.
Family-friendly: Even picky eaters tend to go back for secondsthe brown sugar balances the tomato sauce beautifully.
Leftovers get better: The flavors meld overnight, and the rice soaks up even more of that savory broth.
Key Ingredients You’ll Need
The beauty of Cabbage Roll Soup is in its simplicitymost of these ingredients are already sitting in your pantry or fridge. Here’s what makes it work:
Lean ground beef: Keeps the soup hearty without feeling too heavy. You’ll brown it first to build flavor.
Green cabbage: Chopped into bite-sized pieces, it softens just enough but still has a little texture.
White rice: Cooks right in the broth, thickening the soup and soaking up all that tomatoey goodness.
Tomato sauce and beef broth: Together they create a rich, slightly tangy base that tastes like the inside of a classic cabbage roll.
Light brown sugar: Just three tablespoons balances the acidity and adds a hint of sweetness that makes this soup so craveable.
How to Make It
The process is straightforwardbrown the beef, build the base, then let everything simmer until the rice is tender. I’ve tested this with both long-grain and medium-grain white rice, and both work beautifully. Just don’t skip the step of removing the bay leaf before serving.
Step
What to Do
Time
1
Heat vegetable oil, brown ground beef with salt and pepper
5 min
2
Add diced onion and minced garlic, sauté until softened
3 min
3
Stir in cabbage, carrots, tomato sauce, beef broth, rice, bay leaf, and brown sugar
2 min
4
Simmer until rice is tender
25 min
5
Remove bay leaf, garnish with fresh parsley
1 min
Simple Ingredient Swaps
One of the reasons I love making this recipe is how forgiving it is. You can swap based on what’s in your kitchen, and it still turns out delicious every time.
Instead of…
Try This
Lean ground beef
Ground turkey or pork (adjust seasoning slightly)
White rice
Brown rice (add 10–15 minutes to cook time)
Green cabbage
Savoy cabbage for a softer texture
Beef broth
Chicken or vegetable broth
Fresh parsley
Dried parsley or fresh dill
Tips for Perfect Results
After years of testing soups in various kitchens, I’ve learned a few tricks that make a real difference. The biggest one? Don’t rush the simmerlet the rice cook through completely so it’s tender, not chewy.
Chop the cabbage evenly: Aim for bite-sized pieces so they cook at the same rate as the carrots.
Taste and adjust: Some tomato sauces are more acidic than others, so you might want an extra pinch of brown sugar or a little more salt.
Stir occasionally: This keeps the rice from sticking to the bottom of the pot.
Let it rest: If you have time, let the soup sit for 10 minutes off the heat before servingit thickens slightly and the flavors settle.
How to Serve and Store
Serve this soup hot, with a sprinkle of fresh parsley and maybe some crusty bread on the side for dipping. It’s the kind of meal that feels like a warm hug after a long day.
Storage Method
Details
Refrigerator
Store in an airtight container for up to 4 days. Rice will absorb more liquid as it sits.
Freezer
Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
Add a splash of beef broth or water if the soup has thickened. Heat over medium-low, stirring occasionally.
Pro Tip: If you know you’ll be freezing leftovers, slightly undercook the riceit’ll finish cooking when you reheat, and won’t turn mushy.
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FAQs ( Cabbage Roll Soup )
Can I make this recipe ahead of time?
Yes, this soup actually tastes better the next day as flavors meld together. Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
What type of cabbage works best?
Green cabbage is ideal for this dish as it holds its shape well during cooking. Avoid pre-shredded cabbage since it breaks down too quickly. Cut your cabbage into bite-sized chunks for the best texture and appearance.
Can I freeze leftover soup?
This recipe freezes well for up to 3 months in freezer-safe containers. The rice may become slightly softer after thawing, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
How do I prevent the rice from getting mushy?
Add the rice during the last 20 minutes of cooking time rather than at the beginning. Use long-grain white rice as it holds its shape better than short-grain varieties. Avoid overcooking once the rice is tender.
What can I substitute for ground beef?
Ground turkey, ground pork, or a mix of both work wonderfully in this meal. For a lighter option, try ground chicken. Each protein brings its own flavor while maintaining the hearty, comforting nature of the dish.
You’ll love how this Cabbage Roll Soup turns outtender cabbage, savory beef, and rice that soaks up all that tomatoey goodness in about 40 minutes. It’s the kind of bowl that smells like comfort and tastes even better the next day.
A trick I picked up in the test kitchen: if you’re meal-prepping, undercook the rice just slightly before freezing. It won’t turn mushy when you reheat. Try swapping in ground turkey for a lighter version, or stir in a splash of apple cider vinegar at the end for extra tangit brightens the whole pot.
Did you grow up with cabbage rolls at Sunday dinner? I’d love to see your bowltag me if you make this! Save it for a chilly weeknight, or share it with someone who needs a little kitchen hug. This one’s a keeper.
