Cabbage Roll Soup Recipe

Cabbage Roll Soup has all the comforting flavors of traditional cabbage rolls without the work of stuffing and rolling individual cabbage leaves. Ground beef, tender cabbage, carrots, bell pepper, tomatoes, and rice simmer together in a rich, savory broth for a hearty meal that’s easy to make in one pot.

The tomato-based broth gets extra depth from tomato paste, Worcestershire sauce, garlic, rosemary, and Italian seasoning. A little brown sugar balances the acidity of the tomatoes without making the soup taste sweet.

Because the rice cooks directly in the broth, it absorbs some of those savory flavors as it becomes tender. The result is a filling soup that’s especially welcome on chilly evenings and makes excellent leftovers.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Course: Soup, Main Course
Cuisine: American-inspired
Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon dried thyme, or fresh thyme
• 1 teaspoon dried Italian seasoning herbs
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 cups coarsely chopped green cabbage
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 4 cups low-sodium beef broth
• 2 (8-ounce) cans tomato sauce
• 1 (14-ounce) can diced tomatoes
• 1/3 cup uncooked white long-grain rice
• 1 bay leaf
• 3 tablespoons brown sugar
• 2 tablespoons chopped fresh parsley

How to Make Cabbage Roll Soup

1. Brown the Ground Beef

Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat.

Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.

Continue until the beef is browned and no longer pink. If there is a large amount of excess fat in the pot, carefully drain it.

2. Cook the Onion and Bell Pepper

Add the diced onion and red bell pepper to the pot with the beef.

Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften and the bell pepper becomes tender.

3. Add Garlic and Herbs

Stir in the minced garlic, fresh rosemary, thyme, and Italian seasoning.

Cook for about 30–60 seconds, just until the garlic becomes fragrant.

Be careful not to let the garlic burn.

4. Add Tomato Paste and Worcestershire Sauce

Stir in the tomato paste and Worcestershire sauce.

Cook for another 1–2 minutes, stirring frequently.

Allowing the tomato paste to cook briefly helps deepen its flavor and gives the soup a richer tomato base.

5. Add the Tomatoes and Broth

Pour in the beef broth.

Add both cans of tomato sauce and the can of diced tomatoes.

Stir well, scraping the bottom of the pot to incorporate any flavorful browned bits.

Add the brown sugar and bay leaf.

Bring the soup to a gentle boil.

6. Add the Cabbage and Carrots

Stir in the chopped green cabbage and diced carrots.

Once the soup returns to a simmer, reduce the heat to medium-low.

Cover the pot partially and simmer for about 10 minutes, allowing the cabbage and carrots to begin softening.

7. Add the Rice

Stir in the uncooked long-grain white rice.

Continue simmering for approximately 20–25 minutes, or until the rice and vegetables are tender.

Stir occasionally, especially toward the end of cooking, because the rice can settle on the bottom of the pot.

8. Finish the Soup

Remove the bay leaf.

Taste the soup and adjust the seasoning as needed.

Stir in the chopped fresh parsley just before serving.

If the soup has become thicker than you prefer, add a little extra beef broth or water.

9. Serve

Ladle the hot cabbage roll soup into bowls.

Garnish with additional fresh parsley and serve immediately.

A piece of crusty bread or warm dinner rolls makes an excellent side.

Tips for the Best Cabbage Roll Soup

Brown the beef well

Don’t rush the browning process. A little caramelization on the beef creates extra savory flavor that carries through the entire soup.

Cook the tomato paste

Tomato paste becomes more flavorful when briefly cooked with the beef and vegetables. One or two minutes is enough to deepen its flavor without allowing it to stick or burn.

Cut the cabbage into bite-sized pieces

Coarsely chopped cabbage gives the soup the right rustic texture. Avoid cutting it into extremely large pieces, which can be awkward to eat with a spoon.

Keep the rice under control

Rice absorbs liquid as it cooks and continues absorbing broth as the soup sits.

If you are making the soup ahead of time, consider cooking the rice separately and adding it to individual servings.

Taste before adding salt

The low-sodium beef broth gives you more control over seasoning, but Worcestershire sauce and canned tomatoes can still contribute sodium.

Taste the soup after everything has cooked before adding additional salt.

Adjust the brown sugar to your tomatoes

Tomatoes vary in acidity. The brown sugar helps balance that acidity, but you don’t necessarily need the full amount if your tomatoes already taste naturally sweet.

Ingredient Substitutions

Ground beef

Ground turkey can be substituted for the beef if you prefer a lighter version. Ground pork can also be used, although it will change the flavor of the soup.

White rice

Long-grain white rice is ideal, but basmati or jasmine rice can also work. Brown rice can be used, though it requires a longer cooking time and additional liquid.

Green cabbage

Green cabbage is the classic choice, but savoy cabbage can also be used. Its leaves are softer and more delicate.

Beef broth

Low-sodium beef broth works particularly well because it allows you to control the seasoning. Regular beef broth can be used, but taste carefully before adding salt.

Fresh rosemary

If fresh rosemary isn’t available, you can omit it or use a small amount of dried rosemary. Dried herbs are more concentrated, so use less.

Brown sugar

The brown sugar is primarily used to balance tomato acidity. You can reduce it, omit it, or replace it with a small amount of another sweetener.

Cabbage Roll Soup Variations

Cheesy Cabbage Roll Soup

Top individual bowls with shredded cheddar, mozzarella, or Parmesan cheese.

Let the cheese melt over the hot soup before serving.

Spicy Cabbage Roll Soup

Add crushed red pepper flakes, cayenne pepper, or diced jalapeño along with the onions and bell pepper.

Low-Carb Cabbage Roll Soup

Leave out the rice and add extra cabbage or another low-carbohydrate vegetable.

The soup will still be hearty thanks to the beef and vegetables.

Turkey Cabbage Roll Soup

Replace the ground beef with ground turkey and use chicken or turkey broth for a lighter flavor profile.

Extra Vegetable Cabbage Roll Soup

Add diced celery, zucchini, mushrooms, or additional carrots.

Keep the additions moderate so the soup maintains its classic cabbage roll character.

Creamy Tomato Cabbage Roll Soup

For a richer variation, stir a small amount of heavy cream into individual servings or into the finished soup over low heat.

Can I Make Cabbage Roll Soup Ahead of Time?

Yes. This soup is well suited to meal preparation.

The flavors often become even more developed after resting overnight in the refrigerator.

Keep in mind that the rice will continue absorbing liquid, so the soup will likely become thicker after refrigeration.

Add extra beef broth when reheating if needed.

How to Store Cabbage Roll Soup

Allow the soup to cool before transferring it to airtight containers.

Store in the refrigerator for up to 4 days.

If possible, store the rice separately when making the soup specifically for meal prep. This helps maintain a more broth-like consistency.

How to Reheat Cabbage Roll Soup

Reheat individual servings in the microwave, stirring halfway through.

For larger portions, place the soup in a saucepan and warm over medium-low heat, stirring occasionally.

If the soup has thickened, add a splash of beef broth or water until it reaches the desired consistency.

Can You Freeze Cabbage Roll Soup?

Yes, although the rice may become softer after freezing and thawing.

For the best texture, freeze the soup without the rice and add freshly cooked rice after thawing.

If the rice is already mixed into the soup, allow it to cool completely before transferring the soup to freezer-safe containers.

Freeze for up to about 3 months for the best quality.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

What to Serve with Cabbage Roll Soup

This soup is hearty enough to serve as a complete meal, but bread makes a great accompaniment.

Try it with:

• Crusty French bread
• Garlic bread
• Dinner rolls
• Homemade biscuits
• Rye bread
• Cornbread
• Crackers
• A simple green salad

For a cozy family dinner, serve the soup with warm bread and a simple side salad.

Nutrition Information

The following is an estimated nutrition value per serving, assuming 6 servings. Actual nutrition will vary depending on the ground beef, broth, canned tomatoes, rice, and other brands used.

• Calories: 390
• Protein: 25g
• Carbohydrates: 43g
• Fat: 14g
• Saturated Fat: 5g
• Fiber: 7g
• Sugar: 15g
• Sodium: 850mg

These values are estimates and do not account for optional cheese or additional toppings.

Frequently Asked Questions

What is cabbage roll soup made of?

Cabbage roll soup typically combines ground beef, cabbage, tomatoes, rice, and vegetables in a savory tomato-based broth. This version also uses garlic, herbs, Worcestershire sauce, and brown sugar for additional flavor.

Does the rice need to be cooked first?

No. The uncooked long-grain rice is added directly to the simmering soup and cooks in the broth.

This also allows the rice to absorb the tomato and beef flavors as it cooks.

Why did my cabbage roll soup get so thick?

The rice continues absorbing liquid even after cooking. This is especially noticeable after the soup has been refrigerated.

Simply add additional beef broth or water while reheating to loosen the soup.

Can I leave out the rice?

Yes. You can omit it entirely or replace it with cauliflower rice, quinoa, or another grain.

If leaving it out, you may want to add additional cabbage or another vegetable to maintain the soup’s hearty texture.

Can I use red cabbage?

You can, but it will change the color and flavor of the soup. Green cabbage provides the most traditional appearance and flavor.

How do I make cabbage roll soup less sweet?

The brown sugar is there to balance the acidity of the tomatoes, not to make the soup taste sweet.

If you prefer a more savory soup, reduce the amount or leave it out entirely.

Can I use leftover cooked rice?

Yes. If using cooked rice, stir it into the soup during the final few minutes of cooking just to heat it through.

This can be especially useful when making the soup ahead of time.

Can I make this soup in a slow cooker?

Yes. Brown the beef first, then transfer it to the slow cooker with the vegetables, tomatoes, broth, herbs, and seasonings.

For the best rice texture, cook the rice separately and add it near the end or directly to individual servings.

Final Thoughts

This Cabbage Roll Soup captures the comforting flavor of traditional cabbage rolls without the time-consuming process of stuffing and rolling cabbage leaves. Ground beef, tender cabbage, carrots, bell pepper, tomatoes, and rice simmer together in a rich broth that makes every spoonful hearty and satisfying.

The recipe is easy to adapt, too. You can make it spicier, swap the beef for turkey, leave out the rice, or add extra vegetables depending on what you have in the kitchen.

Serve it with warm bread on a chilly evening, and you’ll have a simple homemade dinner that’s just as comforting the next day.

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