Name: Cabbage Roll Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 1 lb lean ground beef; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups green cabbage, chopped; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 4 cups beef broth; 1/2 cup uncooked white rice; 1 tablespoon Worcestershire sauce; 1 teaspoon paprika; 1 teaspoon dried oregano; Salt and pepper to taste; 1 tablespoon olive oil (optional, for sautéing); Fresh parsley, chopped (optional for garnish)

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A cozy bowl of Cabbage Roll Soup is exactly what I crave when the temperatures drop. This hearty, one-pot meal brings all the rich and savory flavors of traditional stuffed cabbage rolls into a much easier, spoonable form. With tender cabbage, perfectly seasoned ground beef, rice, and a tomato-based broth, it's a satisfying and budget-friendly dish I love making again and again.

Cabbage Roll Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

4 cups green cabbage, chopped

1 (14.5 oz) can diced tomatoes

1 (15 oz) can tomato sauce

4 cups beef broth

½ cup uncooked white rice

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil (optional, for sautéing)

Fresh parsley, chopped (optional for garnish)

Directions

In a large soup pot or Dutch oven, I heat olive oil over medium heat (if using). I add the ground beef and chopped onion, cooking until the beef is browned and the onion is soft—usually about 6 to 8 minutes. If there’s excess grease, I drain it.

I stir in the garlic and let it cook for about a minute until it becomes fragrant.

Then I add the chopped cabbage, diced tomatoes (with their juice), tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, oregano, salt, and pepper.

I bring the whole pot to a boil, then reduce the heat to a gentle simmer.

I cover the pot and let everything cook for 25 to 30 minutes, until the rice is tender and the cabbage is soft.

After giving it a taste and adjusting the seasoning if needed, I ladle it into bowls and garnish with fresh parsley for a bright finish.

Servings and timing

This recipe makes about 6 hearty servings.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories per serving: Approximately 275 kcal

Variations

Swap the meat: I sometimes use ground turkey or chicken for a lighter version.

Go vegetarian: Skip the meat entirely and add lentils or beans for plant-based protein.

Spice it up: I add crushed red pepper flakes or a diced jalapeño for extra heat.

Low-carb option: I replace rice with cauliflower rice to cut the carbs.

Add more veggies: Bell peppers or carrots add sweetness and more texture.

Storage/Reheating

This soup stores beautifully. I let it cool completely before transferring it to airtight containers.

Refrigerator: Keeps for up to 4 days.

Freezer: I freeze individual portions for up to 3 months. The rice may soften slightly, but the flavor remains delicious.

To reheat, I warm it on the stove over medium heat or microwave a single portion for 2-3 minutes, stirring halfway through.

FAQs

Can I use brown rice instead of white rice?

Yes, but I allow more simmering time or partially cook the brown rice ahead, as it takes longer to soften than white rice.

Is this soup freezer-friendly?

Absolutely. I freeze it in individual containers for easy lunches or weeknight dinners. Just thaw overnight in the fridge before reheating.

Can I make this in a slow cooker?

Yes, I brown the beef and onion first, then add everything to the slow cooker. I cook it on low for 6-7 hours or high for 3-4 hours.

How do I make this soup vegetarian?

I leave out the beef and use vegetable broth instead of beef broth. Adding lentils or chickpeas works great for protein.

Will the rice get mushy when stored?

Over time, rice can soften more, especially in the freezer. I sometimes cook the rice separately and add it just before serving to keep it firmer.

Conclusion

This Cabbage Roll Soup is one of those recipes that proves comfort food can also be simple and nourishing. I love that it’s hearty, healthy, and full of classic flavors without the fuss. Whether I’m cooking for family, meal prepping for the week, or just craving something warm and satisfying, this soup hits the spot every time.

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Cabbage Roll Soup

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This hearty Cabbage Roll Soup delivers all the comforting flavors of traditional stuffed cabbage rolls in an easy, one-pot recipe. Made with tender cabbage, ground beef, rice, and a tomato-based broth, it's perfect for cold weather meals and meal prep.

Instructions

In a large soup pot or Dutch oven, heat olive oil over medium heat (if using).
Add ground beef and chopped onion, and cook until the beef is browned and onion is soft, about 6-8 minutes. Drain excess grease if needed.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add chopped cabbage, diced tomatoes (with juice), tomato sauce, beef broth, uncooked rice, Worcestershire sauce, paprika, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce heat to a simmer.
Cover and cook for 25-30 minutes, until the rice is tender and cabbage is soft.
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with fresh parsley, if desired.