Make the best Cabbage Roll Soup with just 15 minutes of hands-on prep. Let it simmer to develop rich, comforting flavors and enjoy a hearty one-pot meal in under an hour. This soup captures everything you love about traditional cabbage rolls — ground beef (or pork), rice, tomatoes and savory seasoning — in a warm, easy-to-serve soup.
Why you’ll love this Cabbage Roll Soup
If you enjoy the familiar flavors of stuffed cabbage but prefer a quicker, lower-effort meal, this unstuffy cabbage roll soup is a perfect weeknight solution. It keeps the classic combination of meat, rice and tomato, transformed into a cozy, spoonable dinner that cooks in a single pot.
Here are some reasons this cabbage roll soup becomes a family favorite:
- Fast and easy: About 15 minutes of prep, 30 minutes to simmer and most of the work is done in one pot, which makes cleanup simple.
- Full of authentic flavor: The recipe mirrors the seasonings used in traditional cabbage rolls — paprika, brown sugar, Worcestershire — so you get those familiar savory, sweet and slightly tangy notes.
- Excellent leftovers and freezer-friendly: Flavors deepen after resting overnight, and the soup freezes well for up to six months. Make a double batch for quick lunches or busy nights.
Ingredients and substitutions
This section explains the role of each ingredient in the cabbage roll soup and offers simple substitution ideas. Exact amounts are listed in the recipe card further down.
- Olive oil — used to sauté the aromatics. Any neutral vegetable oil will work.
- Yellow onion — provides a balanced, savory base. Use white or sweet onion if needed.
- Garlic — fresh minced garlic gives the best flavor; you can use pre-minced if short on time.
- Ground beef — the traditional choice. Ground pork or a mix of beef and pork both work well and add extra depth.
- Green cabbage — roughly chopped so the pieces remain bite-sized but tender after simmering.
- Carrots — peeled and diced; they add sweetness, color and texture.
- Beef broth — the main liquid for the soup. Use low-sodium broth if you want to control salt levels.
- Tomato sauce and diced tomatoes — combine to create the tomato base; keep the canned juices for added flavor.
- Worcestershire sauce — adds umami and tang. Soy sauce can substitute in a pinch.
- Long-grain white rice — cooks in the soup and thickens the broth slightly. If you use brown rice, add extra simmer time (about 15 more minutes).
- Brown sugar — balances tomato acidity with a touch of sweetness.
- Paprika — a classic spice for cabbage roll filling; it contributes mild warmth and color.
- Salt, black pepper and bay leaf — season and deepen the broth.
- Fresh parsley — stirred in at the end for bright, fresh flavor.
Instructions
Follow these straightforward steps to make the soup. Refer to the ingredient list further down for exact measurements.
- Sauté aromatics: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook 4–5 minutes until softened. Add the minced garlic and cook 1 minute more until fragrant.
- Brown the meat: Add the ground beef to the pot, break it apart and cook 6–8 minutes until no longer pink. Drain excess fat if desired and return the pot to the heat.
- Add the vegetables and liquids: Stir in the chopped cabbage, diced carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire sauce and uncooked rice. Season with brown sugar, paprika, salt and black pepper, and add a bay leaf.
- Simmer: Bring the soup to a gentle boil, then cover and reduce the heat to medium. Simmer for 30 minutes so the cabbage becomes tender and the rice cooks through.
- Finish and serve: Remove and discard the bay leaf. Stir in chopped fresh parsley, taste and adjust seasoning, then ladle into bowls and serve hot.
Storage and reheating
Store leftover cabbage roll soup in an airtight container in the refrigerator for up to 5 days. For longer storage, cool completely and freeze in a freezer-safe container with at least 1 inch of headspace; it will keep for up to 6 months.
To reheat, warm single servings in the microwave for 2–3 minutes, stirring halfway through. For larger portions, reheat on the stove over medium heat for 6–8 minutes, stirring occasionally until heated through. If frozen, thaw overnight in the refrigerator before reheating for best texture.
Variations and tips
There are a few easy ways to customize this cabbage roll soup:
- Sauerkraut: For a tangier, Eastern-European style touch, stir in 1/4–1/2 cup sauerkraut when you add the cabbage. Alternatively, add 2–4 tablespoons white vinegar to brighten the broth without sauerkraut.
- Meat options: Substitute ground pork or a beef/pork blend for a different texture and flavor. Turkey or chicken can be used for a lighter version, though the fat content and resulting richness will be lower.
- Slow cooker: Brown onion, garlic and meat on the stovetop, then transfer to a slow cooker with the remaining ingredients (except parsley). Cook 4–5 hours on high or 8–10 hours on low. Stir in parsley before serving.
- Rice swap: If using brown rice, add approximately 15 extra minutes of simmer time to ensure it cooks through.
Recipe card: Cabbage Roll Soup
Servings: 4 | Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 teaspoons garlic, minced
- 1 pound ground beef (or ground pork)
- 4 cups green cabbage, roughly chopped
- 2 carrots, peeled and diced (about 1 cup)
- 4 cups beef broth
- 15 ounce can tomato sauce
- 14.5 ounce can diced tomatoes (undrained)
- 1 tablespoon Worcestershire sauce
- 1/2 cup uncooked long grain white rice
- 3 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat oil in a large pot over medium-high heat. Add diced onion and cook 4 minutes; add garlic and cook 1 minute.
- Add ground beef, crumble and cook until no longer pink (6–8 minutes). Drain excess grease if desired.
- Stir in cabbage, carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire, rice, brown sugar, paprika, salt and pepper. Add the bay leaf.
- Bring to a boil, cover, reduce heat to medium and simmer 30 minutes. Discard the bay leaf, stir in parsley and serve.
Notes
- Store in the fridge up to 5 days or freeze up to 6 months.
- For slow cooker directions: brown onions, garlic and meat first. Combine with remaining ingredients (except parsley) and cook 4–5 hours on high or 8–10 hours on low. Stir in parsley before serving.
Nutrition (approx. per serving)
Calories: ~552 kcal. This recipe is hearty and filling, rich in protein and vegetables. Reduce sodium by using low-sodium broth and adjusting added salt to taste.