Cabbage Roll Soup

Absolutely dreamy, belly-warming, and bursting with cozy flavor, this Cabbage Roll Soup gives you everything you love about classic stuffed cabbage in one easy pot. Think tender cabbage ribbons, savory ground beef, and rice swimming in a tomato-rich broth with a kiss of dill and paprika.

It is the ultimate weeknight comfort: no rolling, no fuss, just a hearty ladle of nostalgia in 50 minutes flat. Perfect for chilly nights, meal prep, or feeding a hungry crowd.

This recipe is inspired by my family’s Sunday cabbage rolls, reimagined for modern life. Same soul, simpler path.

Why You'll Love This Recipe

• All the stuffed-cabbage flavor without the rolling or fuss
• One-pot convenience with simple, budget-friendly ingredients
• Hearty, satisfying, and naturally gluten-free with the right broth
• Meal-prep friendly and freezer smart with tips to keep rice just right

Key Ingredients for Cabbage Roll Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Green Cabbage

The star that brings sweetness and soft bite, mimicking classic cabbage rolls. Choose a firm, heavy head with tight leaves. Chop into bite-size pieces so it softens evenly. Green cabbage is traditional, but savoy works for a silkier texture. Napa is too delicate and will wilt quickly.

Ground Beef

Juicy, savory depth that anchors the soup. Use 85 to 90 percent lean for flavor without excess grease. Brown thoroughly to develop fond, then drain if needed. You can swap with ground turkey or pork with great results. For lighter soup, use turkey and a splash of extra oil while browning.

Long-Grain White Rice

Rice thickens the soup and makes it feel like a meal. Rinse until water runs clear to prevent excess starch. Long-grain or parboiled rice holds up best. Brown rice works but needs more time or a head start. For low carb, use cauliflower rice near the end so it does not turn mushy.

Crushed Tomatoes

They create a rich, tangy base with fantastic body. A 28 ounce can is ideal. Fire-roasted adds a gentle smokiness. If you only have diced tomatoes, blend briefly or simmer longer to break them down. Balance acidity with a pinch of brown sugar, then brighten with lemon juice or vinegar.

Beef Broth

Savory backbone that ties everything together. Low-sodium lets you control salt. Chicken or vegetable broth also works in a pinch. If using vegetable broth with a vegetarian protein, add a dash of soy sauce or tamari for umami.

Instructions for Cabbage Roll Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Vegetables

Dice the onion and carrot, mince the garlic, and chop the cabbage into bite-size pieces, discarding the core. Rinse the rice until the water runs mostly clear to prevent gumminess.

Brown the Beef

Heat olive oil in a large heavy pot over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned with crispy edges, 5 to 7 minutes. Drain excess fat if needed, then season with a pinch of salt and pepper.

Build the Aromatic Base

Add the onion and carrot. Sauté until softened and golden at the edges, 3 to 4 minutes. Stir in garlic, tomato paste, smoked paprika, oregano, and dill. Cook 1 minute until fragrant and the paste darkens slightly.

Deglaze and Add Liquids

Pour in the crushed tomatoes and beef broth, scraping up any browned bits on the bottom of the pot. Add Worcestershire, bay leaf, 1.5 tsp kosher salt, and 0.5 tsp pepper. Bring to a lively simmer.

Add Cabbage and Simmer

Stir in the chopped cabbage. Simmer uncovered, stirring occasionally, until the cabbage softens but still has a light bite, about 10 minutes. Adjust heat to maintain a gentle but steady bubble.

Cook the Rice

Add the rinsed rice to the pot and stir well so it does not clump. Continue simmering, uncovered, stirring occasionally, until the rice is tender, 12 to 15 minutes. If the soup gets too thick, add a splash of hot broth or water.

Balance the Flavors

Taste the broth. Add 1 to 2 tsp brown sugar if the tomatoes taste sharp, and finish with lemon juice or red wine vinegar for brightness. Remove the bay leaf. Stir in chopped parsley.

Rest and Serve

Turn off the heat and let the soup rest 5 minutes to settle and thicken slightly. Ladle into bowls and top with a dollop of sour cream, extra parsley, and a pinch of red pepper flakes if you like heat.

Make-Ahead Tip

If you plan for leftovers or freezing, cook the rice separately and add to bowls when serving. This keeps the grains from soaking up too much broth over time.

Recipe Variations

Turkey or Pork Swap

Use ground turkey or pork instead of beef. If using turkey, add 1 tsp extra olive oil while browning and a dash of soy sauce or tamari to boost umami.

Low Carb Cabbage Roll Soup

Skip the rice and add 2 cups cauliflower rice during the last 3 to 4 minutes of cooking. It keeps the soup hearty without the carbs and stays pleasantly tender.

Vegetarian Comfort

Replace beef with 1.5 cups cooked brown lentils or 2 cans of drained kidney beans. Use vegetable broth and add 1 tsp soy sauce or tamari for depth.

Spicy and Smoky

Stir in 0.5 to 1 tsp crushed red pepper flakes with the spices and swap regular paprika for hot or extra-smoked paprika. A splash of hot sauce at the end brings it to life.

Slow Cooker Friendly

Brown beef and aromatics on the stovetop, then transfer to a slow cooker with remaining ingredients except rice and parsley. Cook on Low 6 to 7 hours or High 3 to 4 hours. Stir in parboiled rice during the last 25 to 30 minutes and finish with parsley and lemon.

Serving Suggestions

Serve with warm crusty bread, rye toast, or garlic butter rolls to soak up the tomato-rich broth. A crisp green salad with a tangy vinaigrette balances the hearty flavors. Garnish bowls with fresh parsley or dill, a dollop of sour cream, and a wedge of lemon for a bright finish. Classic dill pickles or pickled beets make a fun, old-world side.

Storage and Reheating

• Refrigerate leftovers in airtight containers up to 4 days. The rice will continue to thicken the soup as it sits.
• Reheat gently on the stovetop over medium heat until steaming, 5 to 8 minutes, adding a splash of broth or water to loosen. Microwave in 60 to 90 second bursts, stirring between intervals.
• For freezing up to 3 months, best practice is to freeze the soup without rice and add freshly cooked rice when serving. If freezing with rice, undercook the rice by a couple of minutes and expect a softer texture after thawing. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Cabbage Roll Soup (FAQ)

Q: Can I use brown rice in Cabbage Roll Soup?
A: Yes. Brown rice takes longer, so either simmer the soup 15 to 20 minutes longer or cook the brown rice separately and stir into bowls when serving.

Q: How do I keep the rice from getting mushy in leftovers?
A: Cook the rice separately and store it in a different container. Combine rice and soup when reheating, adding a splash of broth to loosen.

Q: Can I make this in an Instant Pot?
A: Yes. Sauté beef, onion, carrot, garlic, and tomato paste on Sauté. Add remaining ingredients except parsley and lemon. Pressure cook on High for 4 minutes with a quick release. Stir in lemon and parsley, then rest 5 minutes.

Q: Is this recipe gluten-free?
A: It can be. Use a gluten-free beef broth and confirm your Worcestershire is gluten-free or substitute tamari. All other ingredients are typically gluten-free.

This soup is hearty, comforting, and wonderfully simple, with every spoonful tasting like a hug from classic cabbage rolls. Give it a try, then leave a rating and a comment to tell me how it turned out in your kitchen.