Name: Cabbage Roll Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 1/2 lbs lean ground beef; Salt and freshly ground black pepper; 1 large yellow onion, chopped (1 3/4 cups); 2 large carrots, chopped (1 1/4 cups); 5 cups packed chopped cabbage (16 - 19 oz); 3 cloves garlic, minced; 4 cups low-sodium beef broth, then more to thin if desired; 3 (8 oz) cans tomato sauce; 2 (14.5 oz) cans petite diced tomatoes; 1 Tbsp packed light brown sugar; 1 Tbsp Worcestershire sauce; 1 1/2 tsp dried paprika; 1 tsp dried oregano or 1 Tbsp chopped fresh oregano; 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme; 2 bay leaves; 3/4 cup dry long-grain white rice; 1 Tbsp fresh lemon juice; 1/3 cup chopped fresh parsley

There's something so comforting about a bowl of hearty soup that hits all the right notes — a touch tangy, full of rich flavors, and just downright satisfying. That’s exactly what my Cabbage Roll Soup Recipe delivers, blending all the goodness of classic cabbage rolls into an easy, cozy soup form you'll want to make again and again.

The image shows a close-up of a ladle filled with a thick stew inside a white pot. The stew has a red-orange broth and contains visible pieces of ground meat, chopped cabbage leaves, orange carrot slices, and diced red tomatoes. Fresh green chopped herbs are sprinkled on top, adding bright green spots throughout the stew. The ladle is lifting a generous scoop, showing layered textures of meat, vegetables, and broth. The cooking pot sits on a white marbled surface with a teal cloth partially visible. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Top Tip
How to Serve Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup Recipe

Why You'll Love This Recipe

I can't get enough of this recipe because it takes everything that makes cabbage rolls a classic family favorite and turns it into a quick, no-fuss soup that feels like a warm hug. It’s the perfect weeknight meal when you need comfort without a ton of hassle.

Super satisfying: The soup has all the meaty, tangy flavors of traditional cabbage rolls but with a lighter, broth-based twist.
Easy to make: No rolling cabbage leaves required — just simple chopping and simmering.
Family-friendly: The mild spices mean kids and adults both tend to enjoy it, making dinner a breeze.
Versatile & hearty: You can easily adapt it with different veggies or grains to suit your pantry.

Ingredients & Why They Work

Every ingredient in this Cabbage Roll Soup Recipe works together to build layers of flavor and texture that remind you of cabbage rolls without the fuss. Here’s why each one is a must-have and a tip on picking the best.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh lean ground beef, a large bright yellow onion cut in half, two large fresh orange carrots, a pile of vibrant green chopped cabbage, three peeled garlic cloves, a small white bowl filled with rich red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl holding light brown packed brown sugar, a small white bowl with dark Worcestershire sauce, a small white bowl of reddish paprika powder, a small white bowl of mixed dried oregano and thyme herbs, two fresh green bay leaves, a small heap of dry long-grain white rice, a small white bowl of fresh pale yellow lemon juice, and a small pile of bright green chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps brown the beef and soften veggies, adding a subtle sweetness.
Lean ground beef: Adds hearty protein without too much fat, keeping the soup balanced.
Yellow onion: Its natural sweetness deepens as it cooks, creating a flavorful base.
Carrots: Sweetness and texture that brighten and balance the rich broth.
Chopped cabbage: The star veggie that gives you that signature cabbage roll taste and plenty of fiber.
Garlic: A must for that warm, aromatic punch.
Low-sodium beef broth: Keeps the soup savory without being salty—so you can control the seasoning perfectly.
Tomato sauce & diced tomatoes: Provide acidity and body to mimic the tomato sauce in cabbage rolls.
Light brown sugar: Just a touch to balance acidity without making it sweet.
Worcestershire sauce: Adds that subtle umami “je ne sais quoi” that deepens the soup’s flavor.
Dried paprika, oregano, thyme, bay leaves: These herbs and spices layer classic warmth and a hint of earthiness that you associate with cabbage rolls.
Long-grain white rice: The comforting filler that soaks up the broth and makes this soup truly filling.
Fresh lemon juice: Added at the end to brighten all those flavors and lift the soup.
Fresh parsley: For a pop of fresh color and herbaceousness that rounds out the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I've played around with this Cabbage Roll Soup Recipe quite a bit over time, and I love how easy it is to tweak depending on what you have in your kitchen or your mood that day. Don’t hesitate to personalize it!

Vegetarian version: Swap the ground beef for plant-based crumbles or hearty lentils — I tried lentils once, and it was surprisingly rich with a good texture.
Rice swap: Use brown rice or even quinoa if you want a nuttier flavor and extra fiber.
More veggies: If you want a bit more crunch and nutrition, toss in diced bell peppers or celery with the onion and carrots.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce if you prefer some heat.

Step-by-Step: How I Make Cabbage Roll Soup Recipe

The image shows a white bowl filled with a thick vegetable soup placed on a dark blue plate. The soup has several layers of chunky vegetables and ground meat in a rich reddish broth. Visible layers inside the soup include green chunks of cabbage and celery, orange carrot pieces, small red tomato bits, and finely chopped parsley sprinkled on top. The texture looks hearty and dense with varied sizes of vegetable pieces. A silver spoon rests on the blue plate beside the bowl. The scene also includes white bread in the background on a white marbled surface with some fresh green herbs nearby, and a dark green cloth napkin under the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef to Build Flavor

Heat the olive oil in a large pot over medium-high heat. Add your lean ground beef, season it with some salt and pepper, and let it brown up nicely. Don’t rush this step — getting that browned crust on the beef really amps up the flavor. Stir occasionally and break the meat into smaller pieces as it cooks. When it’s done, scoop it out but keep about 2 tablespoons of that flavorful fat in the pot; you’ll use it to cook the veggies next.

Step 2: Sauté the Vegetables

In the reserved beef fat, toss in the chopped onions and carrots. Give them about 2 minutes to soften and get a little sweet. Then add the chopped cabbage and minced garlic. Sauté everything together for about 3 more minutes — you want the cabbage to start softening but still retain a bit of its texture.

Step 3: Build the Soup Base

Pour in the beef broth, tomato sauce, and diced tomatoes right into the pot. Stir in the brown sugar, Worcestershire sauce, paprika, oregano, thyme, and toss in the bay leaves. Give everything a good stir to combine those flavors. Then, return the browned beef back into the pot and season with salt and pepper to your liking.

Step 4: Simmer with Rice Until Tender

Bring your soup up to a gentle boil. Once bubbling lightly, add in the dry rice, cover the pot with a lid, and reduce the heat to low. Let it simmer, stirring occasionally, for about 25 minutes — enough time for the rice to cook through and soak up the flavors. If the soup seems too thick, don’t hesitate to add a bit more beef broth to loosen it up.

Step 5: Brighten and Finish

Once your rice is tender and the soup feels perfectly balanced, stir in the fresh lemon juice and chopped parsley. These final touches brighten all those rich flavors and add a lovely fresh note right before serving warm.

Top Tip

After making the Cabbage Roll Soup Recipe multiple times, I realized a few small tweaks make a massive difference in nailing those classic cabbage roll flavors in soup form. Here are my go-to tips so your soup turns out just right, every time.

Don’t skip browning the beef: It builds so much flavor — take your time here and make sure the beef is nicely caramelized.
Use fresh herbs when possible: I prefer fresh oregano and thyme when I have them. They add brightness you don't get from dried.
Adjust the thickness: If your soup thickens too much after resting, simply stir in more broth or water before serving.
Timing the rice: Add the rice just before simmering so it cooks perfectly without turning mushy.

How to Serve Cabbage Roll Soup Recipe

Garnishes

I like topping my bowl of this soup with more fresh parsley for a burst of color. Sometimes I add a dollop of sour cream—it adds a lovely creaminess that echoes the classic cabbage roll experience. A sprinkle of freshly cracked black pepper always rounds things out nicely.

Side Dishes

Since this soup is so filling, I usually keep sides simple. Crusty bread or homemade garlic bread is my go-to for soaking up that flavorful broth. Alternatively, a fresh green salad balances the warm, hearty soup for a lighter meal.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls — it makes for an impressive yet cozy presentation. Another fun idea is to layer it in clear mugs with a sprinkle of cheese melted on top under a broiler for a “French onion soup” twist, using the cabbage roll base flavors.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes really well. I portion it out into freezer-safe containers or heavy-duty freezer bags, leaving a bit of room for expansion. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat on medium-low heat to prevent the rice from drying out or becoming mushy. Sometimes I add a splash of broth or water while warming to keep that perfect soup consistency.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Swap the ground beef for lentils, chickpeas, or a plant-based meat substitute. You may want to use vegetable broth instead of beef broth, and add a little extra seasoning to boost flavor since you’re skipping the meat.

How long does the soup keep in the fridge?

Stored in an airtight container, this soup will keep nicely in the fridge for up to 4 days. It's best reheated gently and tastes even better after resting overnight.

Can I use brown rice instead of white rice?

Yes! Brown rice works well but may require a longer simmering time—plan for about 45 minutes total. You can add the rice earlier in the cooking process to make sure it’s tender.

What’s the best way to reheat this soup?

Reheat the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. Avoid microwave reheating for best texture, but if you do use a microwave, do so in short intervals with stirring in between.

Final Thoughts

This Cabbage Roll Soup Recipe holds a special place in my kitchen because it blends the best parts of a homemade favorite with the ease of a soup. I love sharing it with friends who are surprised at just how satisfying and comforting it is — without any rolling or fussing. I’m sure once you try it, you’ll be making it long after the first bowl disappears. Give it a go, and enjoy that cozy goodness in every spoonful!