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.

The image shows a close-up of a ladle filled with a thick stew inside a white pot. The stew has a red-orange broth and contains visible pieces of ground meat, chopped cabbage leaves, orange carrot slices, and diced red tomatoes. Fresh green chopped herbs are sprinkled on top, adding bright green spots throughout the stew. The ladle is lifting a generous scoop, showing layered textures of meat, vegetables, and broth. The cooking pot sits on a white marbled surface with a teal cloth partially visible. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Top Tip
How to Serve Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh lean ground beef, a large bright yellow onion cut in half, two large fresh orange carrots, a pile of vibrant green chopped cabbage, three peeled garlic cloves, a small white bowl filled with rich red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl holding light brown packed brown sugar, a small white bowl with dark Worcestershire sauce, a small white bowl of reddish paprika powder, a small white bowl of mixed dried oregano and thyme herbs, two fresh green bay leaves, a small heap of dry long-grain white rice, a small white bowl of fresh pale yellow lemon juice, and a small pile of bright green chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white bowl filled with a thick vegetable soup placed on a dark blue plate. The soup has several layers of chunky vegetables and ground meat in a rich reddish broth. Visible layers inside the soup include green chunks of cabbage and celery, orange carrot pieces, small red tomato bits, and finely chopped parsley sprinkled on top. The texture looks hearty and dense with varied sizes of vegetable pieces. A silver spoon rests on the blue plate beside the bowl. The scene also includes white bread in the background on a white marbled surface with some fresh green herbs nearby, and a dark green cloth napkin under the plate. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use different types of meat for this cabbage roll soup?

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.

Is it necessary to cook the rice in the soup?

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.

Can I make this soup gluten-free?

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.

How long will leftover cabbage roll soup keep in the freezer?

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!