There's something so comforting about the warm, hearty flavors of this Cabbage Roll Soup Recipe. It captures all the cozy goodness of traditional cabbage rolls, but in a wonderfully simple and satisfying bowl of soup. Trust me, it’s a meal that hugs you from the inside out and is totally worth making any time you need a little kitchen magic.
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Why You'll Love This Recipe
This Cabbage Roll Soup Recipe has become a staple in my kitchen because it takes the best parts of classic cabbage rolls—meaty, savory, tangy—and delivers them in a quick, fuss-free stew that doesn’t skimp on flavor. It’s perfect for those nights when you want something filling but easy.
- Comfort in a bowl: All the heartiness of traditional cabbage rolls without the wrapping hassle.
- One-pot convenience: You throw everything in one pot and let it cook, minimizing cleanup.
- Customizable flavors: Easy to tweak seasonings or ingredients to suit your taste or what you have on hand.
- Great for leftovers: The flavors develop even more after a day or two, making it perfect for weekday lunches.
Ingredients & Why They Work
The ingredients in this soup work harmoniously to recreate that classic stuffed cabbage feel, but with great depth and heartiness. Lean beef gives that meaty base, cabbage adds freshness and crunch, while tomato components bring brightness and tang. Let’s break down some key players.
- Lean ground beef: Provides the rich, savory flavor without too much grease—important for balance.
- Yellow onion: Adds a sweet, aromatic depth when sautéed that builds the soup’s flavor base.
- Carrots: Give subtle sweetness and a bit of texture contrast—don’t skip these!
- Chopped cabbage: The star ingredient that delivers the signature crunch and adds a nice veggie bulk.
- Garlic: A must for those warm, savory notes that warm up every bite.
- Low-sodium beef broth: Keeps the soup rich and savory without being too salty, important for seasoning control.
- Tomato sauce and diced tomatoes: Layered acidity and sweetness that mimic the classic cabbage roll sauce.
- Brown sugar: Just a touch to balance the tomato’s acidity—trust me, I’ve learned a little goes a long way here.
- Worcestershire sauce: Adds umami depth that rounds out the savory notes beautifully.
- Dried herbs (paprika, oregano, thyme) and bay leaves: Bring aromatic warmth and complexity reminiscent of the original dish.
- Long-grain white rice: Absorbs flavors and adds body, replacing the rice you’d traditionally stuff inside cabbage leaves.
- Lemon juice and fresh parsley: Added at the end to brighten and freshen the soup, balancing the rich flavors.
Make It Your Way
One of my favorite things about this recipe is how flexible it is—you can easily adjust the protein, tweak the herbs, or even swap out the rice for something else. I love adding a pinch of red pepper flakes for a little heat, but if you’re cooking for kids, you can leave that out and keep it mild.
- Variation: I've made it with ground turkey for a lighter twist, and it turned out just as comforting and delicious. The broth soaks up the turkey flavor nicely!
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Step 1: Brown the Beef Just Right
Heat a tablespoon of olive oil in a large pot over medium-high heat, then add the lean ground beef. Season it with salt and freshly ground pepper and cook, stirring and breaking it apart with a spatula. You want the beef nicely browned but not overcooked—this develops deep flavor. Once browned, transfer it to a plate lined with paper towels, reserving about two tablespoons of fat in the pot to cook the veggies next. This little trick keeps all that beef flavor locked in the soup.
Step 2: Sauté the Veggies Until Sweet
In the same pot, toss in the chopped onion and carrots. Sauté for about 2 minutes until they start softening and get that lovely aroma. Then add the cabbage and garlic and cook for another 3 minutes—this helps soften the cabbage just a bit without losing its texture and keeps the garlic mellow but fragrant.
Step 3: Build the Broth and Let It Simmer
Pour in the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, and herbs (paprika, oregano, thyme, and bay leaves). Return the browned beef to the pot. Give everything a good stir and season with salt and pepper to taste. Bring it to a gentle boil.
Step 4: Add Rice and Simmer Low and Slow
Once boiling, stir in the dry long-grain white rice. Cover the pot, reduce the heat to low, and let it simmer for about 25 minutes, stirring occasionally so the rice doesn’t stick. You’re looking for tender rice and a slightly thickened soup. If it gets too thick, just thin it out with a little more beef broth here and there.
Step 5: Brighten and Garnish Before Serving
Stir in fresh lemon juice and chopped parsley right before serving. The lemon adds that fresh zing that cuts through the richness and makes every spoonful pop. Ladle into bowls and enjoy warm!
Top Tip
When I first made this soup, I learned some tricks that really made a difference in flavor and texture. Here are a few tips from my kitchen to yours to help you nail this recipe every time.
- Render and reserve beef fat: Instead of draining all the fat, keep a tablespoon or two to sauté the veggies in—it’s packed with flavor and deepens the soup’s taste.
- Don’t skip browning the beef: Browning meat properly isn’t just about color—it creates those irresistible caramelized notes through the Maillard reaction.
- Keep an eye on the rice: Stir occasionally to prevent sticking and add broth if it thickens too much; you want a soupy consistency that’s hearty but not gluey.
- Add lemon juice last: To preserve the brightness of the lemon, stir it in right before serving rather than cooking it with the soup.
How to Serve Cabbage Roll Soup Recipe
Garnishes
I usually sprinkle a little extra fresh parsley on top for a fresh, herbaceous pop of color and flavor. Sometimes I add a dollop of sour cream or plain Greek yogurt for creaminess—especially on chillier nights. A sprinkle of cracked black pepper just before serving never hurts either.
Side Dishes
This soup is pretty hearty on its own, but I love pairing it with crusty bread or warm dinner rolls to soak up all that delicious broth. A crisp green salad with a tangy vinaigrette also complements the richness nicely, balancing out the meal.
Creative Ways to Present
For a cozy family dinner or casual gathering, I’ve served this soup in rustic bowls with a swirl of sour cream and a sprinkle of paprika on top. For a more elevated presentation, try serving it in small espresso cups as an appetizer or starter—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. I store leftovers in airtight containers and find the flavors deepen overnight, making the next day’s lunch even better. Just give it a good stir before reheating.
Freezing
I've frozen this soup in portion-sized containers with great results. Just leave out the fresh parsley and lemon juice until after thawing and reheating. When frozen properly, it holds up well and reheats to almost freshly made flavor—super handy for busy weeks.
Reheating
I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the soup if it has thickened. Re-stir in fresh lemon juice and parsley last to revive the bright, fresh flavor.
Frequently Asked Questions:
Absolutely! While the recipe calls for lean ground beef, ground turkey or chicken are great substitutes if you prefer a lighter option. Just adjust cooking times slightly if needed to ensure the meat is fully cooked.
Cooking rice directly in the soup is traditional and helps absorb all the delicious flavors. However, if you want to control the rice texture better, you can cook it separately and add it just before serving.
Yes! This recipe is naturally gluten-free as long as you use gluten-free beef broth and Worcestershire sauce. Always double-check ingredient labels to be sure.
Leftover cabbage roll soup can be frozen for up to 3 months. Be sure to cool it completely before freezing and store in airtight containers to maintain freshness. Thaw overnight in the fridge before reheating.
Final Thoughts
This Cabbage Roll Soup Recipe is one of those meals that’s rooted in tradition but incredibly forgiving and easy in the kitchen. It’s warm, satisfying, and full of flavor, plus it’s simple enough to whip up on a busy weeknight but special enough to share with family and friends. I find myself coming back to this one time and again, especially on cooler days when I want something that feels like a hug. Give it a try—you’ll be glad you did, and I’m excited for you to discover just how delicious and comforting this soup can be!
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Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Cabbage Roll Soup bursting with the savory flavors of ground beef, cabbage, tomatoes, and rice, capturing the essence of traditional cabbage rolls in a warming soup form. Perfect for a cozy meal any day of the week.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 ¾ cups)
- 2 large carrots, chopped (1 ¼ cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings and Miscellaneous
- 1 tablespoon packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon dried paprika
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- ¾ teaspoon dried thyme or 2 ½ teaspoon chopped fresh thyme
- 2 bay leaves
- ¾ cup dry long-grain white rice
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while breaking it up occasionally until browned. Transfer the beef to a plate lined with paper towels and reserve 2 tablespoon of the rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add chopped cabbage and minced garlic and continue sautéing for an additional 3 minutes.
- Add Liquids and Seasonings: Pour in the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the soup mixture.
- Simmer with Rice: Season the soup with salt and pepper to taste, bring it to a light boil, then add the dry rice. Cover the pot, reduce heat, and simmer for about 25 minutes, stirring occasionally, until the rice is cooked through.
- Finish and Serve: Stir in additional beef broth to thin the soup as desired (it thickens as it rests). Then add fresh lemon juice and chopped parsley. Serve the soup warm and enjoy.
Notes
- The original recipe called for 2 tablespoon of brown sugar, but 1 tablespoon is sufficient to balance the flavors.
- You can substitute ground turkey for beef for a leaner version.
- If you prefer a gluten-free version, ensure Worcestershire sauce used is gluten-free.
- To decrease cooking time, use pre-cooked rice added at the end of simmering just to heat through.
- The soup thickens as it rests, so add extra broth if you prefer a thinner consistency before serving.
Nutrition
- Serving Size: 1 bowl (about 1 ¼ cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
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