This Cabbage Roll Soup Recipe is a warm, hearty, and comforting one-pot meal made with tender cabbage, seasoned ground beef, rice, vegetables, and a rich tomato-based broth. It has all the cozy flavor of classic stuffed cabbage rolls, but without the work of rolling cabbage leaves one by one.
This soup is simple, filling, budget-friendly, and perfect for family dinner.
The cabbage becomes soft and sweet.
The beef makes the soup rich and satisfying.
The rice gives every bowl a hearty texture.
The tomato broth ties everything together with deep homemade flavor.
This Ground Beef Cabbage Soup is perfect for cold days, weeknight dinners, meal prep, Sunday meals, or anytime you want a comforting homemade soup that tastes like old-fashioned cabbage rolls in an easier form.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Cabbage Roll Soup |
| Prep Time | 20 minutes |
| Cook Time | 40–50 minutes |
| Total Time | About 1 hour 10 minutes |
| Servings | 6–8 bowls |
| Course | Soup, Dinner, Main Dish |
| Cuisine | American Comfort Food |
| Difficulty | Easy |
| Best Served With | Bread, rice, salad, or crackers |
Why You’ll Love This Cabbage Roll Soup Recipe
This Cabbage Roll Soup Recipe gives you the same comforting flavor of stuffed cabbage rolls with much less effort.
There is no boiling whole cabbage leaves.
There is no rolling.
There is no layering in a baking dish.
Everything cooks together in one pot until the cabbage is tender, the beef is flavorful, and the broth becomes rich and cozy.
This soup is also very filling. It has meat, rice, vegetables, and broth all in one bowl, so it can be served as a complete meal.
It is also great for leftovers. The flavors become even better the next day as the cabbage, rice, and beef absorb more of the tomato broth.
This is the kind of recipe that feels homemade, comforting, and satisfying without being complicated.
Ingredients
Main Soup Ingredients
- 1 ½ pounds ground beef
- 1 tablespoon olive oil, optional
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 carrots, sliced or diced
- 2 celery stalks, sliced
- 1 can diced tomatoes, 14.5 oz
- 1 can crushed tomatoes, 28 oz
- 1 can tomato sauce, 15 oz
- 6 cups beef broth
- 1 cup cooked white rice
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar, optional
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Optional Add-Ins
- ½ teaspoon red pepper flakes
- 1 cup cooked brown rice
- 1 cup cauliflower rice
- 1 cup diced bell peppers
- 1 cup potatoes, diced
- ½ cup shredded cheddar cheese
- ½ cup sour cream for serving
- 1 tablespoon lemon juice
- Fresh dill
- Parmesan cheese
Ingredient Notes
Cabbage
Green cabbage is the best choice for this soup because it becomes tender and slightly sweet as it cooks.
Chop the cabbage into bite-size pieces so it fits easily on a spoon.
The cabbage will look like a lot at first, but it shrinks as it cooks.
Ground Beef
Ground beef gives the soup a classic stuffed cabbage flavor.
Use 80/20 ground beef for richer flavor or lean ground beef for a lighter version.
Drain extra grease after browning if needed.
Ground turkey, ground chicken, or ground pork can also be used.
Rice
Cooked white rice gives this soup the same hearty texture found in cabbage rolls.
Add the rice near the end so it does not become mushy.
Leftover rice works perfectly.
Brown rice can also be used, but it should be cooked before adding.
Tomatoes
This recipe uses diced tomatoes, crushed tomatoes, tomato sauce, and tomato paste.
Each one adds a different texture and flavor.
Diced tomatoes give small juicy pieces.
Crushed tomatoes make the broth thicker.
Tomato sauce creates a smooth base.
Tomato paste makes the soup taste deeper and richer.
Beef Broth
Beef broth gives the soup a savory base.
It works beautifully with ground beef and cabbage.
Low-sodium broth is a good choice because you can control the salt level more easily.
Worcestershire Sauce
Worcestershire sauce adds depth and a rich savory taste.
It makes the broth taste like it has simmered longer than it actually has.
A small amount makes a big difference.
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Chop the cabbage into bite-size pieces.
Dice the onion.
Mince the garlic.
Slice the carrots and celery.
Prepare everything before starting the soup so cooking is easier and faster.
The vegetables should be cut into similar sizes so they cook evenly.
Step 2: Brown the Ground Beef
Place a large soup pot or Dutch oven over medium-high heat.
Add the ground beef.
Cook for 6–8 minutes, breaking it apart with a spoon.
The beef should be browned and crumbly.
If the beef releases too much grease, drain the excess.
Browning the beef first gives the soup a richer flavor.
Step 3: Add Onion and Garlic
Add the diced onion to the cooked beef.
Cook for 3–4 minutes, stirring often, until the onion softens.
Add the minced garlic.
Cook for another 30 seconds.
Do not let the garlic burn because burnt garlic can make the soup taste bitter.
Step 4: Add Carrots and Celery
Add the carrots and celery to the pot.
Stir them into the beef mixture.
Cook for 4–5 minutes.
This step helps the vegetables release flavor before the broth is added.
The carrots add sweetness, and the celery adds a classic soup flavor.
Step 5: Add Tomato Paste
Add the tomato paste to the pot.
Stir it into the beef and vegetables.
Cook for 1–2 minutes.
This helps deepen the tomato flavor and removes the raw taste from the paste.
The mixture should become fragrant and slightly darker.
Step 6: Add Tomatoes and Broth
Pour in the diced tomatoes, crushed tomatoes, tomato sauce, and beef broth.
Stir well.
Scrape the bottom of the pot to loosen any browned bits.
Those browned bits add flavor to the soup.
The broth should look rich, red, and hearty.
Step 7: Add Cabbage and Seasonings
Add the chopped cabbage to the pot.
Add Worcestershire sauce, paprika, Italian seasoning, thyme, oregano, black pepper, salt, sugar if using, and bay leaf.
Stir everything together.
At first, the pot may look very full.
As the cabbage cooks, it will soften and shrink into the soup.
Step 8: Simmer the Soup
Bring the soup to a gentle boil.
Reduce the heat to low.
Cover the pot partially and simmer for 30–40 minutes, or until the cabbage is tender.
Stir occasionally.
The soup should simmer gently, not boil aggressively.
A gentle simmer gives the best flavor and texture.
Step 9: Add the Rice
Add the cooked rice during the last 5–10 minutes of cooking.
Stir gently.
Let the rice warm through and absorb some of the broth.
If the soup becomes too thick, add more beef broth or water.
If you like a thicker soup, let it simmer uncovered for a few extra minutes.
Step 10: Taste and Adjust
Taste the soup before serving.
Add more salt if needed.
Add more black pepper for warmth.
Add a pinch of sugar if the tomatoes taste too acidic.
Add lemon juice if you want a brighter flavor.
Remove the bay leaf before serving.
Step 11: Serve Hot
Ladle the soup into bowls.
Top with fresh parsley.
Serve hot with crusty bread, garlic toast, cornbread, crackers, or a side salad.
For a richer bowl, add sour cream or shredded cheese on top.
Pro Tips for the Best Cabbage Roll Soup
Use fresh green cabbage for the best texture.
Brown the beef well before adding the broth.
Cook the tomato paste for deeper flavor.
Use beef broth instead of only water.
Add cooked rice near the end.
Do not overcook the rice.
Taste and adjust seasoning before serving.
Add a little sugar only if the tomatoes are too acidic.
Let the soup rest for 10 minutes before serving for better flavor.
Serve with bread to soak up the tomato broth.
How to Keep the Rice from Getting Mushy
Rice can become too soft if it sits in soup for a long time.
For the best texture, cook the rice separately and add it near the end.
For leftovers, store the rice separately from the soup when possible.
Add rice to each bowl before serving.
This keeps the soup from becoming too thick in the refrigerator.
If the rice has already been mixed in and the soup thickens, add extra broth when reheating.
How to Make Cabbage Roll Soup Thicker
This soup can be made brothy or thick depending on your preference.
For a thicker soup, simmer uncovered for 10 minutes.
Add more cooked rice.
Add extra tomato paste.
Use less broth.
Mash a small amount of rice into the soup.
Add diced potatoes and let them soften.
The soup will also thicken naturally as it cools.
How to Make Cabbage Roll Soup Lighter
For a lighter version, use lean ground turkey or ground chicken.
Use cauliflower rice instead of white rice.
Use low-sodium beef broth.
Add extra cabbage and vegetables.
Reduce the amount of rice.
Skip cheese or sour cream toppings.
This keeps the soup hearty but lighter.
Delicious Variations
Classic Stuffed Cabbage Soup
Use ground beef, rice, cabbage, tomatoes, onions, garlic, and beef broth.
This is the most traditional version.
It tastes like cabbage rolls in soup form.
Spicy Cabbage Roll Soup
Add red pepper flakes, cayenne pepper, or diced jalapeños.
This gives the soup a warm spicy kick.
Top with hot sauce before serving.
Cheesy Cabbage Roll Soup
Stir in shredded cheddar or mozzarella at the end.
The cheese melts into the soup and makes it richer.
You can also sprinkle Parmesan on top.
Low-Carb Cabbage Roll Soup
Replace white rice with cauliflower rice.
Add the cauliflower rice during the last few minutes of cooking.
This keeps the soup lighter while still filling.
Turkey Cabbage Roll Soup
Use ground turkey instead of ground beef.
Add extra Worcestershire sauce and seasoning because turkey has a milder flavor.
Sausage Cabbage Roll Soup
Use Italian sausage or smoked sausage instead of ground beef.
This gives the soup a bold, rich flavor.
Cabbage Roll Soup with Potatoes
Add diced potatoes with the broth.
Cook until tender.
This makes the soup thicker and more filling.
Vegetable Cabbage Soup
Skip the meat and add beans, lentils, mushrooms, zucchini, carrots, celery, and extra cabbage.
Use vegetable broth instead of beef broth.
What to Serve with Cabbage Roll Soup
This soup is hearty enough to be a full meal, but it pairs well with simple sides.
Serve it with:
- Garlic bread
- Crusty bread
- Cornbread
- Dinner rolls
- Saltine crackers
- Cheese toast
- Green salad
- Mashed potatoes
- Roasted vegetables
- Grilled cheese
- Sour cream
- Pickles
- Parmesan cheese
For a cozy dinner, serve it with garlic bread.
For a lighter meal, serve it with salad.
For a family-style meal, serve it with cornbread and extra broth on the side.
Make-Ahead Instructions
This Cabbage Roll Soup Recipe is great for making ahead.
Cook the soup without the rice.
Let it cool completely.
Store it in the refrigerator.
When ready to serve, reheat the soup and add cooked rice.
This keeps the rice from becoming too soft.
You can also chop the cabbage, onions, carrots, and celery ahead of time.
Store the vegetables in airtight containers in the refrigerator for up to 2 days.
Meal Prep Tips
This soup works very well for meal prep.
Divide the soup into containers.
Store cooked rice separately if possible.
Add rice when reheating.
This keeps each bowl fresh and prevents the soup from becoming overly thick.
You can also freeze the soup without rice and add fresh rice later.
That gives the best texture after thawing.
Storage
Store leftover cabbage roll soup in an airtight container in the refrigerator for up to 4 days.
The soup may thicken as it sits because the rice absorbs liquid.
Add extra broth or water when reheating.
Keep the soup covered so it stays fresh.
Reheating
Stovetop Method
Pour the soup into a pot.
Add a splash of beef broth or water if needed.
Heat over medium-low heat.
Stir often until hot.
Microwave Method
Place one serving in a microwave-safe bowl.
Cover loosely.
Heat for 1–2 minutes.
Stir and heat again if needed.
Add a little broth if the soup is too thick.
Freezing
Cabbage Roll Soup freezes well, especially without the rice.
Let the soup cool completely.
Place it in freezer-safe containers or freezer bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator.
Reheat on the stove or in the microwave.
Add cooked rice after reheating for the best texture.
Common Mistakes to Avoid
Adding Rice Too Early
Rice can become mushy if it cooks too long in the soup.
Add cooked rice near the end.
Not Browning the Beef
Browning the beef gives the soup more flavor.
Do not skip this step.
Using Too Little Seasoning
Cabbage, rice, and tomatoes need enough seasoning.
Taste before serving and adjust.
Overcooking the Cabbage
Cabbage should be tender, not completely mushy.
Simmer gently and check the texture.
Making the Soup Too Thick
Rice absorbs broth as it sits.
Add extra broth when reheating.
Forgetting the Bay Leaf
Bay leaf adds flavor, but it should be removed before serving.
Nutrition Estimate
| Serving | Amount |
|---|---|
| Calories | 320–520 |
| Protein | 22–34 g |
| Carbohydrates | 28–48 g |
| Fat | 12–26 g |
| Fiber | 5–9 g |
| Sodium | 650–1100 mg |
| Serving Size | 1 large bowl |
Nutrition values are approximate and depend on beef, rice, broth, and toppings.
Frequently Asked Questions
Can I use raw rice in Cabbage Roll Soup?
Yes, but you need to add more broth and cook the soup longer.
Cooked rice is easier because it gives better control over the texture.
Can I use brown rice?
Yes.
Cook brown rice separately and add it near the end.
Brown rice takes longer to cook than white rice.
Can I make this soup low-carb?
Yes.
Use cauliflower rice instead of white rice.
Add it during the last few minutes of cooking.
Can I use ground turkey instead of beef?
Yes.
Ground turkey works well and makes the soup lighter.
Add extra seasoning for more flavor.
Can I make it in the slow cooker?
Yes.
Brown the beef first, then add everything except cooked rice to the slow cooker.
Cook on low for 5–6 hours or high for 3–4 hours.
Add cooked rice near the end.
Can I freeze this soup?
Yes.
Freeze it without rice for the best texture.
Add fresh cooked rice after reheating.
Why did my soup get too thick?
The rice absorbed the broth.
Add more broth or water when reheating.
Can I add cheese?
Yes.
Cheddar, mozzarella, or Parmesan taste delicious on top.
Can I make it spicy?
Yes.
Add red pepper flakes, cayenne pepper, jalapeños, or hot sauce.
What cabbage is best?
Green cabbage is best for classic flavor.
Savoy cabbage also works and becomes very tender.
Final Thoughts
This Cabbage Roll Soup Recipe is hearty, cozy, beefy, tomato-rich, and full of homemade comfort. It gives you all the flavor of classic stuffed cabbage rolls in a much easier one-pot soup.
The cabbage is tender.
The beef is savory.
The rice is filling.
The tomato broth is rich and comforting.
This soup is perfect for family dinners, cold evenings, meal prep, leftovers, and simple homemade cooking.
Serve it hot with bread, crackers, cornbread, or salad, and enjoy a warm bowl of comfort that tastes like classic cabbage rolls without all the extra work.