Hearty, comforting, and deliciously packed with flavor, cabbage roll soup combines tender cabbage, ground meat, and rice in a rich tomato broth.
Why You’ll Love This Recipe
- Classic cabbage roll taste in a simple, no-roll soup
- One-pot convenience—easy cleanup and prep
- Hearty and filling with meat, vegetables, and rice
- Great for meal prep and makes delicious leftovers
- Naturally gluten-free and customizable
Ingredients
- 1 lb ground beef (or use turkey for a leaner option)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups shredded green cabbage (about 1/2 a small head)
- 2 medium carrots, sliced or diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef or vegetable broth
- 1 cup cooked rice (optional, added at the end)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1–2 tsp chili flakes for a spicy kick
For Garnish:
- Fresh parsley, chopped
- Sour cream or plain yogurt
- Lemon wedges
Directions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat if necessary.
- Stir in onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables begin to soften.
- Add shredded cabbage, diced tomatoes, tomato paste, broth, Worcestershire sauce, smoked paprika, thyme, bay leaf, salt, and pepper. Stir until everything is combined and the tomato paste is well dissolved.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
- If using rice, stir in the cooked rice and let it warm through for a few minutes.
- Remove bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley, a dollop of sour cream or yogurt, and a squeeze of lemon juice if desired.
Servings And Timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories Per Serving: Approximately 300 kcal
Variations
- Low-Carb Version: Skip the rice or replace with cauliflower rice.
- Vegetarian Option: Use lentils or plant-based crumbles instead of meat, and vegetable broth.
- More Heat: Add more chili flakes or a dash of hot sauce to the broth.
- Cheesy Top: Add shredded cheese when serving for a melty topping.
- Slow Cooker Method: Brown the meat first, then add everything to a slow cooker and cook on low for 6–7 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup on the stovetop over medium heat or microwave in a bowl until heated through.
This soup also freezes well—let it cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I Make This Soup Without Rice?
Yes, the soup is still delicious and hearty without rice. You can also add rice when serving to keep it fresh.
Can I Freeze Cabbage Roll Soup?
Absolutely! It freezes well for up to 3 months. Cool completely before freezing and store in individual portions if needed.
What’s The Best Meat For This Soup?
Ground beef adds a rich, classic flavor, but ground turkey or chicken are great lean alternatives.
Do I Have To Brown The Meat First?
Yes, browning the meat adds flavor and ensures the right texture in the soup.
Can I Use Pre-Shredded Cabbage?
Yes, bagged coleslaw mix or pre-shredded cabbage works well to save time.
What Kind Of Rice Should I Use?
Any cooked rice works—white, brown, jasmine, or even wild rice depending on your preference.
Can I Make It Spicy?
Yes, add chili flakes, hot sauce, or diced jalapeño for extra heat.
How Do I Thicken The Soup?
Simmer uncovered longer to reduce liquid, or mash a few veggies into the broth for a thicker texture.
Is This Soup Gluten-Free?
Yes, just make sure your Worcestershire sauce is certified gluten-free.
What Can I Serve With This Soup?
Crusty bread, a side salad, or a dollop of sour cream are perfect accompaniments.
Conclusion
Cabbage Roll Soup is everything you love about traditional cabbage rolls—comforting, savory, and satisfying—without the extra steps. It’s a nourishing one-pot meal perfect for busy nights, meal prep, or cozy weekends. Whether you’re serving it fresh, reheated, or from the freezer, it’s a reliable and delicious way to bring hearty flavor to the table.
More Hearty Comfort Recipes
- For a traditional baked version, try the Stuffed Cabbage Roll Dish—a homestyle classic packed with savory meat and tomato flavors.
- Need a low-carb skillet meal to pair? The Low-Carb Italian Turkey Zucchini Skillet offers a healthy twist with bold flavor.
- Add a creamy companion with the Creamy Cheddar Baked Potato Soup—perfect for cozy dinners.
- Looking for a simple side? The Rustic Roasted Garlic Bread makes a crusty, aromatic addition to any soup night.
- Keep the comfort coming with a one-pot meal like Crockpot Chicken Gravy—rich, slow-cooked, and satisfying.
Cabbage Roll Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
All the hearty, nostalgic flavors of traditional cabbage rolls—without the rolling. This one-pot soup is loaded with tender cabbage, savory ground beef, rice, and a rich tomato broth, making it a cozy and satisfying meal for any night of the week.
Ingredients
- 1 lb ground beef (or use turkey for a leaner option)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups shredded green cabbage (about 1/2 a small head)
- 2 medium carrots, sliced or diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef or vegetable broth
- 1 cup cooked rice (optional, added at the end)
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 1–2 tsp chili flakes for a spicy kick
- Fresh parsley, chopped (for garnish)
- Sour cream or plain yogurt (for garnish)
- Lemon wedges (for garnish)
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
- Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed.
- Stir in the onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables soften.
- Add the cabbage, diced tomatoes, tomato paste, broth, Worcestershire sauce, smoked paprika, thyme, bay leaf, salt, and pepper. Mix well to combine.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.
- If using, stir in the cooked rice and let it heat through.
- Remove and discard the bay leaf.
- Ladle into bowls and garnish with parsley, a dollop of sour cream or yogurt, and a squeeze of lemon juice if desired.
Notes
- Use ground turkey for a leaner version.
- Soup stores well in the fridge for up to 4 days and freezes beautifully.
- Can be made ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 7g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg