Cabbage Roll Soup brings the timeless flavors of traditional stuffed cabbage rolls into a single, inviting pot. This recipe blends tender cabbage, savory ground beef, rice, and aromatic vegetables in a hearty tomato broth. It’s a complete meal that saves time and delivers comfort with every spoonful.
The Appeal of Cabbage Roll Soup
Folding cabbage leaves around a filling and simmering them in sauce is labor-intensive. Cabbage Roll Soup transforms the process but preserves the essence: rich tomato base, bite-sized cabbage, and the satisfying blend of beef, rice, and gentle spices. Whether you crave weeknight nourishment or a flavorful family meal, this soup covers both bases.
Why Make Cabbage Roll Soup?
- Simplifies Tradition: Enjoy classic flavors without the effort of rolling and stuffing.
- One-Pot Meal: Minimal cleanup makes it ideal for busy nights.
- Budget-Friendly: Uses accessible pantry staples and affordable ingredients.
- Batch-Friendly: The soup tastes even better after a day, making it perfect for meal prep.
- Versatile: Adapts easily to dietary needs and personal preferences.
Ingredients Overview
Each ingredient plays a role in shaping the soup’s robust flavor and appealing texture. Here’s what you’ll need:
- Green Cabbage: Chopped into bite-sized pieces for even cooking and easy eating.
- Lean Ground Beef (90/10 or 85/15): Brings depth and richness.
- Olive Oil: For sautéing and rounding out flavors.
- Yellow Onion: Adds sweetness and aroma.
- Carrots: A subtle earthiness and color.
- Garlic: Essential for aromatic depth.
- Diced Tomatoes (with juice): Provide texture and vibrant acidity.
- Tomato Sauce: Thickens the broth and enhances color.
- Low-Sodium Beef Broth: The liquid backbone, allowing for better seasoning control.
- Uncooked Long-Grain White Rice: Absorbs flavor and thickens the soup.
- Brown Sugar: Lends a gentle sweetness, counterbalancing acidity.
- Spices: Paprika, dried thyme, bay leaf, salt, and pepper provide warmth and complexity.
- Fresh Parsley: For a fresh herb finish.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Green cabbage | 1 medium head | Chopped, about 6 cups |
| Ground beef | 1 lb (450g) | Lean preferred for less grease |
| Olive oil | 2 tbsp | |
| Onion | 1 large | Diced |
| Carrots | 2 medium | Diced |
| Garlic | 4 cloves | Minced |
| Diced tomatoes | 1 can (28 oz) | Use tomatoes with juice |
| Tomato sauce | 1 can (15 oz) | |
| Beef broth | 6 cups | Low-sodium best |
| White rice | 1/2 cup | Long-grain, uncooked |
| Brown sugar | 1 tbsp | Optional; enhances flavor |
| Paprika | 1 tsp | Smoked or sweet |
| Dried thyme | 1 tsp | |
| Bay leaf | 1 | Remove before serving |
| Salt | 1 tsp | To taste |
| Black pepper | 1/2 tsp | To taste |
| Fresh parsley | 1/4 cup | Chopped, for garnish |
Step-by-Step Instructions
Making cabbage roll soup is straightforward—no rolling or fussing, just a few simple steps:
1. Brown the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Continue frying for about 6–7 minutes, until browned. For leaner beef, drain off excess fat to keep the broth clear.
2. Sauté the Vegetables
Mix in diced onion and carrots. Sauté 3–4 minutes until vegetables begin to soften. Add minced garlic and stir for 1 minute, just until fragrant.
3. Add the Cabbage
Stir in chopped cabbage. Sauté for 2–3 minutes, stirring often, until the cabbage starts to soften and shrink.
4. Build the Broth
Pour in diced tomatoes (with juice), tomato sauce, and beef broth. Stir to combine and bring the mixture to a gentle simmer.
5. Season and Add Rice
Add the uncooked rice, brown sugar, paprika, thyme, bay leaf, salt, and black pepper. Mix well to distribute rice and seasonings.
6. Simmer
Increase heat to bring the soup just to a boil. Reduce heat, cover, and simmer gently for 25–30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
7. Final Adjustments
Remove the bay leaf. Taste and adjust salt and pepper as needed. If you prefer a thinner soup, add more broth. If you like it thicker, let it simmer a few minutes longer uncovered.
8. Garnish and Serve
Ladle soup into bowls and finish with chopped fresh parsley. Serve with warm, crusty bread to take full advantage of the flavorful broth.
Tips and Suggestions
You can tailor cabbage roll soup to suit your pantry and taste:
- Lean Protein: Swap ground beef for ground turkey or chicken for a lighter version.
- Vegetarian Adaptation: Use plant-based crumbles and vegetable broth. Add extra beans, like white beans or chickpeas, for extra protein.
- Texture Control: To avoid mushy rice in leftovers, cook rice separately and stir it into each serving. This keeps the grains firm, even after refrigeration or freezing.
- Boost Vegetables: Bell peppers, celery, or even rutabaga add more flavor and variety. Chop into small pieces to blend seamlessly into the soup.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce if you enjoy heat.
Cabbage Roll Soup FAQs
Can I make this soup ahead of time?
Yes. Cabbage roll soup tastes even better after a day in the fridge, as the flavors have time to develop. Store the cooled soup in airtight containers for up to four days.
Does it freeze well?
This soup freezes beautifully. For best results, freeze before adding rice. Defrost and reheat, then stir in cooked rice just before serving. This prevents the rice from breaking down during freezing and thawing.
What bread pairs well with cabbage roll soup?
A rustic sourdough or a hearty rye bread works wonders. Dinner rolls and baguettes are also great for soaking up the rich broth.
Can I use brown rice?
Yes, but brown rice takes longer to cook and will need more broth. Alternatively, precook brown rice before adding to the finished soup.
How to Store and Reheat
- Refrigerate: Allow soup to cool completely, then store in airtight containers for 3–4 days.
- Freeze: Ladle cooled soup into freezer-safe containers. Leave some space for expansion. Freeze up to three months.
- Reheat: Warm gently on the stove over medium heat or use a microwave on medium power, stirring halfway through. If the soup thickens during storage, add a splash of broth before reheating.
Nutrition at a Glance
Not only is cabbage roll soup cozy and filling, it’s also nutritious:
- Rich in fiber: Thanks to plenty of cabbage, carrots, and whole vegetables.
- Good source of protein: From ground meat or meat alternatives.
- Balanced meal: Offers carbs, protein, and plenty of vitamins in one bowl.
Nutrition Table (approximate per large bowl)
| Calories | Protein | Carbohydrates | Fat | Fiber |
|---|---|---|---|---|
| 250–350 | 16g | 25g | 10g | 7g |
Cabbage Roll Soup brings the best qualities of stuffed cabbage—heartiness, warmth, and deep flavor—into a soup that’s both accessible and incredibly satisfying. It’s easy to put your own spin on the dish with extra vegetables, alternative proteins, or additional spices. Most of all, this is a reliable recipe you’ll turn to for effortless comfort food, whether shared with a crowd or savored solo.
Set out a big pot, fire up the stove, and let the aroma of slow-simmered cabbage, beef, and tomatoes fill your kitchen. The first spoonful delivers pure comfort, reminding us all why simple recipes endure.
Cabbage Roll Soup
This cabbage roll soup turns the traditional dish into an easy, one-pot meal. It features ground beef, rice, cabbage, and tomatoes. It’s sure to be a hit.
Ingredients
- 1/2 cup uncooked long-grain white rice
- 1 bay leaf
- 2 carrots, chopped
- 1 medium onion, diced
- 1 lb lean ground beef
- 1 teaspoon dried thyme
- 6 cups chopped green cabbage (about 1 medium head)
- 4 cups low-sodium beef broth
- 1 can tomato sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 can diced tomatoes
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 2 tablespoons brown sugar
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped cabbage, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt down.
- Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
- Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.