Cabbage Roll Soup has been one of those recipes I reach for when life feels a little chaotic and I’m craving something warm and familiar. I still remember the first time I made it on a weeknight when I was too tired to fuss with traditional cabbage rolls, and the relief of tasting those same cozy flavors without the hours of prep honestly surprised me. Maybe that’s why this dish feels a bit like a quiet win every time it simmers on the stove.
If you’re here because you want big comfort without complicated steps, you’re in the right place. This version keeps everything simple, hearty, and reliably delicious. It’s the kind of meal that asks very little but gives a lot back, especially on days when you just want dinner to feel easy.
Jump to:
Why You’ll Love This Recipe
- Fast Comfort Without the Fuss: You get all the nostalgic flavor of classic cabbage rolls without boiling leaves, rolling fillings, or babysitting a baking dish. Everything happens in one pot, and the payoff tastes like it took much longer.
- Deep, Savory Flavor in Under an Hour: Between the browned beef, tender cabbage, and rich tomato broth, this soup develops the kind of depth you’d expect from an all-afternoon simmer. It’s surprisingly satisfying for such a simple process.
- Perfect for Busy Weeknights: When you need dinner that works as hard as you do, this recipe steps up. Minimal prep, easy cleanup, and it reheats beautifully for leftovers.
- Flexible and Family Friendly: Whether you like it sweeter, tangier, meatier, or loaded with veggies, this soup adapts. Even picky eaters tend to dive in once they see how cozy and familiar it looks.
Ingredients You'll Need
Here’s everything you’ll need to make this hearty cabbage roll soup:
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 pound ground beef (90 percent lean is ideal)
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups green cabbage, coarsely chopped
- 2 carrots, peeled, quartered, and sliced
- 4 cups beef broth
- Three 8-ounce cans of tomato sauce
- ½ cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons chopped parsley
Everything in this list pulls double duty for flavor and substance. You don’t need anything fancy to get full, deep flavor here. It’s all pantry staples coming together in the most comforting way.
How to Make Cabbage Roll Soup
Step 1: Brown the Beef
Heat olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper. Break it up with a spatula and cook until browned, about 4 to 5 minutes.
Step 2: Build the Flavor Base
Add the diced onion and minced garlic to the beef. Sauté for 2 to 3 minutes until fragrant and softened.
Step 3: Simmer It All Together
Stir in the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Bring everything to a gentle simmer.
Step 4: Let It Cook
Cover and simmer the soup for about 25 minutes. Stir occasionally and cook until the rice is tender and the cabbage is soft but not mushy.
Step 5: Finish and Serve
Remove the bay leaf. Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley just before serving for a touch of freshness.
Pro Tips from My Kitchen
✓ Sauté the onions well – Don’t rush this step. Letting the onions get soft and slightly golden adds a subtle sweetness that builds deeper flavor in the broth.
✓ Use freshly chopped cabbage – Bagged shredded cabbage can work in a pinch, but hand-chopped chunks give the soup that hearty texture and nostalgic bite that make it feel more like the real deal.
✓ Brown sugar is your secret weapon – It’s not just about sweetness. That little bit of sugar balances the acidity of the tomato sauce and makes everything taste more rounded.
✓ Don’t overcook the rice – This soup can go from perfect to mushy quickly if you let it simmer too long. Start checking around the 20-minute mark.
✓ Tastes even better the next day – This is one of those magic soups that somehow improves overnight. The flavors settle in and deepen, so don’t hesitate to make it ahead or double the batch.
Frequently Asked Questions about Cabbage Roll Soup
Yes, absolutely. Just let it cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months. When reheating, add a splash of broth or water if the rice has absorbed too much liquid.
You can substitute with a mix of crushed tomatoes and a bit of tomato paste. Add extra seasoning (like garlic powder and a pinch of oregano) to boost the flavor.
Yes, but brown rice takes longer to cook — about 45 minutes. Either pre-cook it before adding, or plan for a longer simmer and more broth to keep it from drying out.
Swap the ground beef for lentils or a plant-based crumble. Use vegetable broth instead of beef. The rest of the recipe stays the same and still delivers that cozy cabbage roll flavor.
Yes. Brown the beef and sauté the onions first, then add everything to the slow cooker and cook on low for 6 to 7 hours. Add the rice halfway through to avoid overcooking it.
Cabbage Roll Soup Recipe
Ingredients
- 2 teaspoons olive oil
- to taste salt and pepper
- 1 pound ground beef 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups green cabbage coarsely chopped
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 cans tomato sauce 8 ounce cans
- ½ cup long grain rice uncooked
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper. Break it up with a spatula and cook until browned, about 4 to 5 minutes.
- Add the diced onion and minced garlic to the beef. Sauté for 2 to 3 minutes until fragrant and softened.
- Stir in the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Bring everything to a gentle simmer.
- Cover and simmer the soup for about 25 minutes. Stir occasionally and cook until the rice is tender and the cabbage is soft but not mushy.
- Remove the bay leaf. Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley just before serving for a touch of freshness.
Notes
- Let onions caramelize a bit for added depth.
- Fresh cabbage gives better texture than pre-shredded.
- Brown sugar balances acidity.
- Don’t overcook rice to avoid mush.
- Tastes even better the next day!
Leave a Reply