Cabbage Roll Soup Recipe

There’s something especially satisfying about a pot of cabbage roll soup bubbling away on the stove.

It has all the cozy flavors you’d expect from classic cabbage rolls—
savory ground beef, tender cabbage, rice, and tomato—
but everything comes together right in the pot.

No stuffing cabbage leaves, no rolling, and no assembling.

I especially love how the cabbage softens into the tomato-rich broth while the rice makes every bowl a little heartier.
The brown sugar adds just enough sweetness to balance the tomatoes,
and a sprinkle of fresh parsley finishes everything off.
Add some crusty bread on the side, and you have the kind of simple, warming dinner that’s perfect for a chilly evening.

Why You’ll Love This Recipe

We’ve been loving this soup as an easy alternative to traditional cabbage rolls. It’s hearty and comforting, but the preparation is wonderfully straightforward. Brown the beef, add the vegetables and remaining ingredients, and let the pot simmer until the rice is tender.

Here are a few more reasons to make it:

All the cabbage roll flavors, less work. There’s no need to cook, fill, and roll individual cabbage leaves.
It’s a one-pot dinner. Everything cooks together in a Dutch oven or large soup pot.
It’s filling. Beef, cabbage, carrots, and rice turn a bowl of soup into a satisfying meal.
The ingredients are simple. Nothing fancy is required to build plenty of savory, comforting flavor.
Leftovers are worth looking forward to. This is an easy soup to make ahead and enjoy again later.

Cabbage Roll Soup Ingredients

Here’s what you’ll need to make this cozy cabbage roll soup:

Vegetable Oil – Used to brown the ground beef and get the soup started.
Lean Ground Beef – Gives the soup its hearty, savory base and the classic flavor you’d expect from cabbage rolls.
Salt and Pepper – For seasoning the ground beef and bringing out its flavor.
Yellow Onion – Adds a savory sweetness and extra depth as it cooks with the beef.
Garlic – A couple of minced cloves add plenty of aromatic, savory flavor.
Green Cabbage – The star vegetable! It becomes tender as the soup simmers and gives you that familiar cabbage roll flavor without having to stuff or roll anything.
Carrots – Add a little natural sweetness, color, and texture to each bowl.
Low-Sodium Beef Broth – Creates the savory base of the soup while letting you have more control over the saltiness.
Tomato Sauce – Gives the broth its rich tomato flavor and ties the beef, cabbage, and rice together.
White Rice – Goes directly into the soup uncooked. As it simmers, it becomes tender and helps make the soup extra hearty.
Bay Leaf – Simmered with the soup to add another layer of flavor. Just remember to remove it before serving.
Light Brown Sugar – Adds a touch of sweetness that balances the acidity of the tomato sauce.
Fresh Parsley – Sprinkled over the finished soup for a fresh finishing touch.

Step-by-Step Instructions

First, get the beef started. In a Dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
Next, season it. Season ground beef with salt and pepper as desired and cook until browned.
Once the beef has browned, it’s time for the aromatics. Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
Now everything starts to look like soup! Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
Let the pot do the rest of the work. Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
Finally, take out the bay leaf and sprinkle with chopped parsley. Ladle the soup into bowls and serve it while it’s nice and hot.

Expert Tips

Give the beef time to brown. This first step creates a savory foundation for the rest of the soup, so cook it until it’s nicely browned before moving on to the onion and garlic.
Keep an eye on the rice. The rice is a handy indicator that your soup is ready. Once it’s tender, you’re good to go.
Remember the bay leaf. It goes into the pot while the soup simmers, but be sure to fish it out before serving.
Expect leftovers to thicken. The rice can continue soaking up some of the broth as the soup sits. If your leftover soup is thicker the next day, a splash of broth can loosen it up again.

Recipe Variations

I’d make the recipe exactly as written the first time—the combination of beef, cabbage, carrots, tomato sauce, rice, and brown sugar is what gives this soup its cabbage-roll character.

Once you know the original, there’s plenty of room to play with future batches. You could add extra vegetables, try another type of cabbage, or adjust the amount of broth depending on how thick you like your soup. Just keep in mind that changing the rice, liquid, or other ingredients may also change the cooking time and final texture.

Storage & Reheating

This is a great soup to have waiting in the fridge. Let leftovers cool, transfer them to an airtight container, and refrigerate them for up to 3 to 4 days.

You can also freeze the cooled soup in freezer-safe containers or bags. For best quality, enjoy it within about 2 to 3 months.

To reheat, warm the soup gently on the stovetop, stirring occasionally, until heated through. Individual servings can also be reheated in the microwave. The rice will continue to absorb liquid during storage, so stir in a little additional beef broth if you’d like to bring back a soupier consistency.

Serving Suggestions

I love this cabbage roll soup served piping hot with something good for dipping into that tomato-rich broth. A warm dinner roll, thick slice of crusty bread, or piece of garlic bread makes an easy pairing.

If you’d like something fresh alongside it, add a simple green salad or roasted vegetables. But this soup is hearty enough that you really don’t need much else—just fill a bowl, add some bread, and dinner is ready.

Recipe FAQs

1. Do I need to cook the rice before adding it?

No, you do not need to cook the rice first. Add the 1/2 cup white rice uncooked right into the pot with the cabbage, carrots, tomato sauce, and broth. It will cook as the soup simmers and become tender in about 25 minutes.

2. What kind of cabbage works best?

Green cabbage works best for this recipe and is what the recipe calls for. Simply chop 4 cups of green cabbage and add it directly to the soup. It will soften as everything simmers, so there’s no need to cook it separately.

3. How do I know when the soup is finished cooking?

The easiest way to tell is to check the rice. After simmering for about 25 minutes, the rice should be tender and the cabbage and carrots should have softened. Once the rice is cooked, remove the bay leaf, sprinkle with fresh parsley, and serve.

4. Why does my cabbage roll soup get thicker after sitting?

This is completely normal and happens because the rice continues to absorb some of the broth as it sits. If the soup becomes thicker than you like, especially after refrigerating, add a little beef broth while reheating until it reaches your preferred consistency.

5. Can I make cabbage roll soup ahead of time?

Yes, you can definitely make this soup ahead of time. Let it cool and store it in an airtight container in the refrigerator. When you’re ready to eat, simply reheat it on the stovetop or in the microwave. If the rice has soaked up some of the broth, add a little extra beef broth while reheating.

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Cabbage Roll Soup Recipe

This hearty soup brings together ground beef, tender cabbage, carrots, rice, and a savory tomato-beef broth in one pot. It delivers the familiar components of cabbage rolls without the work of assembling and stuffing individual leaves.

Print Pin

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Cabbage Roll Soup, Easy Cabbage Roll Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

2 tsp vegetable oil
1 lb lean ground beef
salt and pepper
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cup chopped green cabbage
2 medium carrots, quartered and sliced
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

In a Dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
Season ground beef with salt and pepper as desired and cook until browned.
Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
Take out the bay leaf and sprinkle with chopped parsley.

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Hi, I’m Charlotte!

Welcome to Cookie and Spoon—my little corner of the internet where I share simple, feel-good recipes made for real life. From quick weeknight dinners to sweet treats you’ll want to bake on repeat, there’s a bit of everything here for every kind of home cook.