When I think of cabbage roll soup, I think of my grandmother’s kitchen: steam fogging the window, tomato-sweet air, and the kind of bubbling pot that promised dinner and hugs all at once. She never had time to wrap individual cabbage rolls, so she cheated — and thank goodness she did. This soup captures everything I loved about those tidy rolls — savory meat, tangy tomato, tender cabbage — but in a spoonful that warms you to your toes. I still stand over the pot, sniffing that garlicky, oniony steam and feeling exactly like a kid again.
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
This soup crushes the craving for stuffed cabbage without the fiddly rolling. It hits savory, tangy, and comforting notes — chunks of tender **cabbage**, hearty **ground beef**, and cozy **rice** all swimming in a bright tomato broth. It smells like slow Sunday dinners, feels like a warm blanket, and tastes like you spent all day cooking even if you didn’t. It’s so forgiving even a distracted cook can pull it off.
Ingredients
For the Main Dish:
- 1 lb (16 oz) ground beef (or ground turkey for a lighter version)
- 2 tbsp olive oil
- 1 medium onion, diced (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tbsp)
- 6 cups shredded green cabbage (about 1 small head)
- 1/2 cup uncooked long-grain white rice
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 6 cups beef broth (or chicken/vegetable broth)
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp sugar or 1 tbsp brown sugar (optional — balances acidity)
- Salt and freshly ground black pepper to taste
For the Sauce / Garnish (if applicable):
- Chopped fresh parsley for garnish
- Sour cream or plain Greek yogurt, for serving (optional)
How I Make It
Step 1:
Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. When the oil shimmers, add the ground beef and season with a little salt and pepper. I break the meat up with my spoon and let it brown until little caramelized bits appear — that sizzling sound and browned color add huge flavor. Drain excess fat if it looks excessive.
Step 2:
Add the diced onion and chopped carrots to the pot. Stir and cook for about 5 minutes until the onion turns translucent and smells sweet. Toss in the minced garlic and cook for another 30 seconds until fragrant — you’ll notice that warm garlicky smell right away. Don’t let the garlic burn; it turns bitter fast.
Step 3:
Stir in the uncooked rice, paprika, thyme, and Worcestershire. Toast the rice for a minute so it picks up those browned bits — you’ll hear a light pop and smell nuttiness. Pour in the diced tomatoes with their juices, tomato sauce, and 6 cups beef broth. Add the bay leaf and 1 tsp sugar if using. Bring the pot to a vigorous boil over high heat.
Step 4:
Once boiling, stir in the shredded cabbage, then reduce heat to maintain a gentle simmer. Cover and simmer for about 25–30 minutes, stirring occasionally until the rice cooks through and the cabbage becomes tender but still slightly toothsome. You’ll see the broth thicken just a bit and the color deepen to a rich tomato red. Taste and adjust salt and pepper.
Step 5:
Remove the bay leaf. Ladle the soup into bowls and finish with chopped parsley and a dollop of sour cream if you like a creamy contrast. The soup smells like a hug and the first spoonful should deliver tender cabbage, juicy beef, and that tomato brightness that makes you sigh. Serve hot.
Pro Tips
- Brown the meat well — those caramelized bits (fond) give the broth depth. Scrape the bottom of the pot while deglazing with the tomatoes.
- If you use lean ground turkey, add an extra tablespoon of oil to prevent dryness and boost flavor.
- Want quicker rice? Use pre-cooked rice and add it in the last 5 minutes so it doesn’t turn mushy.
- Balance acidity with a splash of sugar or a teaspoon of baking soda if your tomatoes taste too sharp (I always keep sugar on hand).
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. Heat your pot before adding meat so it browns instead of stews.
- Overmixing: Mix the meat and seasonings gently if you ever form meatballs or patties; overhandling makes meat dense. For this soup, break the beef apart and stop fussing with it.
- Guessing cook time: Rice and cabbage vary — check for tender rice grains and flexible cabbage leaves rather than relying only on the clock.
- Overcrowding pans: If you brown meat in batches, don’t crowd the pan or the meat will steam instead of getting those flavorful brown edges.
Alternatives & Substitutions
- Swap ground beef for ground turkey or chicken for a lighter soup — expect a milder flavor and add extra seasoning.
- Use barley or quinoa instead of rice for nuttier texture (adjust cook time — barley takes longer; quinoa cooks faster).
- Use vegetable broth and lentils instead of meat for a vegetarian version; the texture changes but the soul stays comforting.
- For dairy-free garnish, use coconut yogurt or skip the dollop; the soup itself stays naturally gluten-free if you use GF broth.
Variations & Tips
- Make it spicy: add 1/2 tsp crushed red pepper flakes or a diced jalapeño with the onions.
- Kid-friendly: reduce the Worcestershire and skip the pepper flakes; add a handful of frozen peas at the end for color.
- Meatball-style: roll the seasoned ground beef into small meatballs and simmer them in the soup instead of loose beef.
- Slow-cooker: brown meat and veggies, then transfer to slow cooker with remaining ingredients and cook on low for 6 hours.
- Smoky twist: stir in 1/2 tsp smoked paprika and a few slices of cooked kielbasa for a campfire flavor.
- Low-carb: replace rice with cauliflower rice and add it in the last 5 minutes to keep it from getting soggy.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove; add a splash of broth if it thickened. For freezer storage, freeze up to 3 months — thaw overnight in the fridge before reheating.
- Can I double the recipe?
- Sure thing. Use a larger stockpot and increase simmer time slightly if your pot gets crowded; stirring once or twice during cooking prevents hot spots.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Rice should feel tender but not mushy and cabbage should bend easily when pierced with a fork. The broth will taste melded and fragrant — that’s your cue.
- What if I don’t have ingredient X?
- No panic. No Worcestershire? Add 1 tsp soy sauce and a squeeze of lemon. No tomato sauce? Use an extra cup of diced tomatoes and a splash of tomato paste.
How I Like to Serve It
I love this soup with crusty bread or buttery garlic toast — dunking is non-negotiable. For a lighter meal, pair with a crisp green salad and a tart vinaigrette. It also shines at potlucks: keep the soup warm in a slow cooker and watch it disappear. This one feels perfect for chilly nights, rainy days, or any time you crave a bowl of “home.”
Notes
- Store leftovers in the refrigerator up to 4 days; reheat on the stove over medium heat until steamy. Add a splash of broth if it thickens.
- Safe internal temp for ground beef: 160°F. For ground poultry, aim for 165°F.
Final Thoughts
Closing: Go cook a pot, invite someone over, or save the whole thing for yourself — either way, enjoy the simple comfort of cabbage roll flavors in a cozy, forgiving soup.