This Cabbage Roll Soup delivers the savory, comforting flavors of classic stuffed cabbage rolls in an easy-to-make soup form — all the taste with far less effort.
Cabbage Roll Soup
Like the Unstuffed Cabbage Rolls casserole, this Cabbage Roll Soup captures the same rich, tomato-forward taste of stuffed cabbage rolls but in a hearty, one-pot soup. It’s filling, flavorful, and ready in about half an hour — ground beef, rice, vegetables, and cabbage simmered in a savory broth make it a satisfying complete meal in a bowl.
What is Cabbage Roll Soup?
Cabbage roll soup is essentially the soup version of stuffed cabbage rolls. Instead of wrapping a mixture of ground beef and rice in cabbage leaves and baking them in tomato sauce, the same ingredients are combined and simmered together in a tomato-based broth for a comforting, deconstructed take on the classic dish.
Are There Any Substitutions for Ground Beef?
Yes. You can swap in ground pork, ground turkey, or mild ground sausage (avoid strongly seasoned Italian or breakfast sausage unless you want those flavors). Each option will change the flavor slightly but still works well in the soup.
What Kind of Rice is Best for this Soup?
Uncooked long-grain white rice is ideal for this recipe. Brown rice requires a longer cooking time, minute rice can become too mushy, and short-grain varieties tend to be starchy and may thicken the soup excessively. Long-grain white rice cooks evenly and keeps a pleasant texture in the finished soup.
What to Serve with Cabbage Roll Soup
This soup is hearty enough to be a meal on its own, but a warm, crusty bread or soft rolls complement it nicely. A simple side salad or pickles can also add a bright contrast to the rich tomato broth.
How to Freeze Cabbage Roll Soup
Allow the soup to cool to room temperature, then transfer it to a freezer-safe container or bag. Seal, label, and freeze for up to 3 months for best quality (it will keep up to 6 months but texture may decline). Thaw overnight in the refrigerator and reheat gently on the stove until warmed through.
More Soup Recipes You’ll Love
- Homemade Vegetable Soup — a simple vegetarian soup with a zesty tomato base
- Copycat Olive Garden Chicken Gnocchi Soup — creamy and comforting with tender chicken and pillowy gnocchi
- Split Pea Soup — a classic, flavorful soup often cooked with a ham bone
- Cheeseburger Soup — a family favorite loaded with beef, potatoes, and creamy cheese
- Cheesy Ham and Corn Chowder — rich and satisfying way to use leftover ham
Cabbage Roll Soup Video
Cabbage Roll Soup
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced (about 1 teaspoon)
- 2 carrots, finely chopped or shredded
- 2 celery ribs, finely chopped
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
- 4–5 cups coarsely chopped green cabbage
- 1/2 cup uncooked white long-grain rice
- 2–3 tablespoons brown sugar
- 1 bay leaf
- 3 tablespoons finely chopped fresh parsley
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef with the chopped onion and minced garlic until the meat is cooked through. Drain excess fat if desired.
- Add the carrots and celery and sauté for 2–3 minutes until slightly softened.
- Stir in the beef broth, tomato sauce, chopped cabbage, uncooked rice, brown sugar, and bay leaf. Mix to combine.
- Bring the soup to a simmer, then reduce heat and cook about 25 minutes, or until the rice is tender and the cabbage is softened.
- Remove and discard the bay leaf. Stir in the chopped parsley and season with salt and pepper to taste. Serve hot.
Notes
- Brown sugar: Optional but recommended — it balances the acidity of the tomatoes.
- Storage: Refrigerate leftovers in a covered container for up to 5 days.
- Freezing: Cool to room temperature, transfer to freezer-safe containers or bags, label, and freeze for up to 3 months for best quality. Thaw overnight in the fridge and reheat on the stove.