If you’re craving something cozy, comforting, and downright delicious, you’ve got to try my Cabbage Roll Soup Recipe. It’s like all the goodness of traditional cabbage rolls but in a warm, hearty bowl of soup—perfect for chilly evenings or when you want a meal that feels like a big, warm hug. Once you’ve made this, you’ll see why it’s become a family favorite around my house, and I promise you’ll be reaching for seconds!
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup captures all the flavors of classic cabbage rolls without the fuss of rolling each one.
- Simple Ingredients: You likely already have everything in your pantry and fridge, making it an easy go-to meal.
- Great for Meal Prep: It reheats beautifully, so you can enjoy leftovers all week long.
- Family Approved: My kids actually ask for this soup, and I bet yours will too!
Ingredients You’ll Need
The beauty of this Cabbage Roll Soup Recipe lies in its simple, wholesome ingredients that work together to deliver rich flavor and great texture. Choosing fresh cabbage and quality beef really makes a difference, so I always recommend stopping by your local market or grocery store to pick the freshest produce.
- Vegetable oil: This is your cooking base; a neutral oil works great to brown the beef evenly without overpowering the dish.
- Lean ground beef: I prefer lean for less grease, but you can use whatever you like best.
- Salt and pepper: Simple seasonings that bring everything to life; don’t be shy with them!
- Yellow onion: Finely diced, this adds a nice sweetness that balances the acidity from the tomatoes.
- Garlic: Minced fresh garlic packs a punch of aroma and flavor — skip the pre-minced if you can.
- Green cabbage: Chopped fresh; this is the star veggie that gives the soup its classic cabbage roll vibe.
- Carrots: Quartered and sliced for just the right bite and a bit of sweetness.
- Low-sodium beef broth: This enriches the soup base and keeps the salt in check.
- Tomato sauce: Use canned tomato sauce for that smooth, tangy depth.
- White rice: The rice cooks right in the soup, so it’s perfectly tender and just thickens things up nicely.
- Bay leaf: Adds subtle herbal notes — just remember to take it out before serving!
- Light brown sugar: Balances the acidity from the tomato sauce and adds a warm touch.
- Fresh chopped parsley: Sprinkled on top for a fresh, bright finish.
Variations
One of the things I love about this Cabbage Roll Soup Recipe is how flexible it is — you can easily tweak it to fit your taste or dietary needs. I often switch up the protein or add extra veggies to keep it interesting.
- Ground turkey or chicken: I tried this swap when I wanted a lighter meal; it’s just as tasty and comforting.
- Vegetarian version: Replace the beef broth with vegetable broth and use lentils or mushrooms instead of meat—a hearty, satisfying alternative.
- Spice it up: Add red pepper flakes or a dash of smoked paprika for some heat and smoky notes.
- Swap the rice: Use quinoa or barley for a different texture and added nutrition.
How to Make Cabbage Roll Soup Recipe
Step 1: Brown the Beef and Build Your Base
Heat your vegetable oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up with a spoon, until it’s nicely browned. Getting a good sear here adds deep flavor, so let it get a bit of color without stirring constantly. Once the beef is browned, toss in the diced onion and minced garlic. Cook together for about 2 to 3 minutes until the onions have softened and your kitchen smells amazing.
Step 2: Add Vegetables, Rice, and Liquids
Next, stir in the chopped cabbage and sliced carrots—they’ll soften and soak up those meaty flavors. Pour in the tomato sauce and beef broth, then add the uncooked white rice and bay leaf. For balance, sprinkle in the brown sugar, which cuts through the acidity of the tomato sauce. Stir everything to combine well and bring it all to a gentle simmer.
Step 3: Simmer Until Tender and Flavorful
Let the soup simmer gently for about 25 minutes, or until the rice is tender. Keep an eye on it and stir occasionally to prevent sticking. This is when all the flavors meld together, and the soup thickens up nicely. Once done, fish out the bay leaf — this little step makes all the difference!
Step 4: Finish with Fresh Parsley and Serve
Sprinkle fresh chopped parsley on top before serving for a bright, fresh pop. The color contrast is pretty, and the parsley adds a lovely herbal note that lifts the dish. Ladle your soup into bowls and enjoy all that cozy goodness.
Pro Tips for Making Cabbage Roll Soup Recipe
- Brown the meat well: Patience here pays off — browning your beef thoroughly develops richer flavor for the whole soup.
- Don’t rush the simmer: Allowing the rice and veggies to cook slowly helps blend all those savory and sweet notes beautifully.
- Adjust the seasoning last: Salt and pepper taste different after simmering, so check and adjust at the end.
- Remember the bay leaf: It’s easy to forget to remove it but trust me, you don’t want someone biting into that tough little leaf!
How to Serve Cabbage Roll Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh parsley or chopped green onions for a little brightness. A dollop of sour cream on top is delicious too and adds a creamy contrast that my family goes crazy for. If you like a bit of tang, a squeeze of fresh lemon juice can also brighten it up unexpectedly.
Side Dishes
To make a full meal, I often serve this soup with crusty bread to soak up every last drop or a simple green salad on the side to add crunch. Garlic breadsticks or buttery corn muffins also make incredible companions to this hearty soup.
Creative Ways to Present
For special occasions, I like to serve this soup in mini Dutch ovens or rustic bread bowls, adding a cozy, homemade vibe. Garnishing with a sprig of thyme or a swirl of cream makes it feel extra special and restaurant-worthy without much extra effort.
Make Ahead and Storage
Storing Leftovers
I store any leftover cabbage roll soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so lunch the next day tastes even better!
Freezing
This soup freezes like a dream. Just cool it completely, transfer it to freezer-safe containers or bags, and label with the date. It keeps well for up to 3 months. When I freeze it, I usually leave out fresh parsley and add that fresh when reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring often to prevent sticking. If the soup feels thickened after sitting, just add a splash of beef broth or water to loosen it back up. Microwave works too — just cover and heat in short bursts, stirring between intervals.
FAQs
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Can I make this Cabbage Roll Soup Recipe in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the rice and vegetables are tender.
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Is it okay to use brown rice instead of white rice?
You can use brown rice, but it will take longer to cook and might require more liquid. I recommend cooking it separately and adding it towards the end to avoid undercooked rice in your soup.
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Can I add other vegetables to the soup?
For sure! Diced tomatoes, bell peppers, or even green beans can be great additions to bulk up the soup and add extra flavor and nutrients.
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How do I make this soup less acidic if it tastes too tangy?
If you find the tomato sauce makes the soup too acidic, try adding a bit more brown sugar or a splash of cream to round out the flavors. Sometimes a pinch of baking soda can also neutralize excess acidity, but use it sparingly.
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Can I make this gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free beef broth and tomato sauce. Always double-check labels if you’re sensitive.
Final Thoughts
This Cabbage Roll Soup Recipe has become one of my personal go-tos when I want a meal that feels like a warm embrace — something that’s hearty, flavorful, and easy enough to whip up on a weeknight but special enough to serve for guests. I love sharing this one with friends because it always sparks memories of home cooking and comfort food done right. Give it a try, and I hope it becomes a staple in your kitchen too!
Print
Cabbage Roll Soup Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cabbage Roll Soup is a hearty and comforting dish that combines the classic flavors of traditional cabbage rolls in a warm, easy-to-make soup. Featuring lean ground beef, fresh vegetables, and a savory tomato-based broth, this recipe is perfect for chilly days and provides a satisfying, nutritious meal for the whole family.
Ingredients
Meat and Oil
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
Liquids and Others
- 4 cups low-sodium beef broth
- 3 (8 oz.) cans tomato sauce
- 1/2 cup white rice (uncooked)
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- Heat and Brown Ground Beef: In a dutch oven or large soup pot, heat the vegetable oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the browned beef. Cook for 2-3 minutes until the onions are tender and fragrant.
- Add Vegetables and Liquids: Stir in chopped cabbage, carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar. Mix well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a simmer. Reduce heat to medium-low and cook for about 25 minutes, or until the rice is tender and the vegetables are cooked through.
- Finish and Serve: Remove the bay leaf from the soup. Sprinkle with fresh chopped parsley before serving for added flavor and color.
Notes
- Cabbage Roll Soup is a delicious, warming recipe perfect for cold fall days.
- This recipe captures all the flavors of traditional cabbage rolls in a quick and easy soup form.
- Adjust seasoning with salt and pepper according to your taste preferences.
- For a lower carb version, you can substitute rice with cauliflower rice.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 213.01 kcal
- Sugar: 6.63 g
- Sodium: 346.58 mg
- Fat: 5.24 g
- Saturated Fat: 2.83 g
- Unsaturated Fat: 2.41 g
- Trans Fat: 0 g
- Carbohydrates: 20.27 g
- Fiber: 0.51 g
- Protein: 20.23 g
- Cholesterol: 46.87 mg
