Cabbage Roll Soup is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This hearty soup is the ultimate comfort food, packed with homey flavors.
Inspired by traditional cabbage rolls, this cozy one-pot dish delivers the same savory satisfaction without the extra work. It’s everything you love, ladled up in a bowl.
What You’ll Need for Cabbage Roll Soup
- Lean ground beef – Brings richness and savory depth, making each bite satisfying and protein-packed.
- Green cabbage – The star vegetable, offering gentle sweetness and classic cabbage roll flavor.
- Carrots – Add earthy sweetness and a pop of color to balance the richness of the broth.
- Yellow onion – Provides a flavorful aromatic base that elevates the entire soup.
- Garlic – Enhances the broth with a comforting warmth and depth of flavor.
- Beef broth – A flavorful foundation that ties all ingredients together with umami depth.
- Tomato sauce – Brings vibrant acidity and a rich tomato base reminiscent of classic cabbage rolls.
- White rice – Adds heartiness and texture, helping thicken the soup slightly as it cooks.
- Brown sugar – A touch of sweetness that balances the tang of the tomato sauce.
- Bay leaf – Infuses the soup with subtle herbal notes as it simmers.
- Fresh parsley – A bright, fresh garnish that rounds out the savory richness.
How to Make This Cozy Cabbage Roll Soup
Start by browning the ground beef in a large soup pot with a bit of oil, seasoning it with salt and pepper for flavor.
Once the beef is cooked through, toss in the diced onions and minced garlic. Cook until fragrant and tender, about 2-3 minutes.
Next, stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar.
Bring everything to a gentle simmer and let it cook for around 25 minutes, until the rice is tender and the cabbage has softened beautifully.
Remove the bay leaf, garnish with fresh chopped parsley, and serve hot for a nourishing, soul-warming meal.
Tips and Twists for the Best Cabbage Roll Soup
For deeper flavor, try browning the tomato paste (if substituting for sauce) before adding the broth. This caramelizes the sugars and intensifies the tomato flavor.
To lighten the dish, swap the ground beef for ground turkey or chicken—both work wonderfully. You can also use cauliflower rice for a low-carb twist, adding it near the end to prevent overcooking.
Prefer a thicker soup? Let it simmer uncovered for the final 5-10 minutes to reduce slightly and concentrate the flavors.
Don’t skip the brown sugar—it’s the subtle sweetness that mirrors the traditional cabbage roll sauce and balances the acidity from the tomatoes.
Storing and Reheating Leftovers Like a Pro
Cabbage Roll Soup stores beautifully and actually tastes even better the next day. Let it cool completely, then refrigerate in an airtight container for up to 4 days.
For freezing, portion into individual containers and freeze for up to 3 months. The rice may absorb more broth as it sits, so when reheating, add a splash of water or broth to loosen the texture.
To reheat, simply warm on the stovetop over medium heat until hot, or microwave in short bursts, stirring in between to ensure even heating.
Cabbage Roll Soup
Ingredients
- 4 cups low-sodium beef broth
- 2 tsp vegetable oil
- 1 bay leaf
- 1 lb lean ground beef
- 1/2 cup uncooked white rice
- Salt and pepper to taste
- 2 medium carrots quartered and thinly sliced
- 2 tbsp fresh chopped parsley
- 3 tbsp light brown sugar
- 4 cups chopped green cabbage
- 1 medium yellow onion finely diced
- 3 cans 8 oz. each tomato sauce
- 2 cloves garlic minced
Instructions
- Heat vegetable oil in a large soup pot or Dutch oven over medium-high heat and add the ground beef.
- Season the meat with salt and pepper to preference and cook until fully browned.
- Incorporate the diced onion and minced garlic into the pot and sauté for an additional 2–3 minutes, or until the onions are soft and fragrant.
- Mix in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar, stirring thoroughly to blend all ingredients.
- Allow the soup to come to a gentle simmer, then reduce the heat and cook uncovered for approximately 25 minutes, or until the rice reaches desired tenderness.
- Remove the bay leaf and finish by sprinkling freshly chopped parsley over the soup before serving.
