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.
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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.
- 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.
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
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:
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.
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.
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.
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!
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Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting cabbage roll soup that captures all the flavors of traditional cabbage rolls in a warm, filling soup. Made with lean ground beef, fresh vegetables, cabbage, and a tomato-based broth, this recipe is perfect for a nutritious and satisfying dinner.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped (1 ¾ cups)
- 2 large carrots, chopped (1 ¼ 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 tablespoon packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried paprika
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- ¾ teaspoon dried thyme or 2 ½ teaspoon chopped fresh thyme
- 2 bay leaves
- ¾ cup dry long-grain white rice
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley
Instructions
- Heat Oil and Brown Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while stirring and breaking up the meat until browned. Transfer beef to a paper towel-lined plate, reserving 2 tablespoon of rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add chopped cabbage and minced garlic, continuing to sauté for 3 more minutes.
- Add Broth and Seasonings: Pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return browned beef to the pot and stir well.
- Simmer with Rice: Season the soup with additional salt and pepper to taste. Bring to a light boil, then add the dry rice. Cover the pot, reduce heat to low, and simmer, stirring occasionally, for about 25 minutes or until rice is cooked through.
- Finish Soup: Add more beef broth as needed to thin the soup, since it will thicken as it rests. Stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The original recipe used 2 tablespoon brown sugar, but 1 tablespoon is sufficient and less sweet.
- You can substitute ground turkey for beef for a leaner version.
- Use fresh herbs if available for better flavor.
- If you prefer gluten-free, confirm Worcestershire sauce is gluten-free or use an alternative.
- The soup thickens as it rests, so add extra broth if you want a thinner consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
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