Simple, Cozy, and Full of Flavor

This Cabbage Roll Soup is one of those recipes I always come back to. It’s always my first choice when I need something warm, filling, and easy to make. I love it most when the weather cools down or when I’m craving something hearty but not too heavy.

It’s super comforting and makes a big pot that feeds the whole family or leaves me with delicious leftovers. With just a few basic ingredients like ground meat, cabbage, rice, and tomatoes, this soup brings so much flavor to every bite.

Adding a touch of garlic, herbs, and a splash of Worcestershire gives it that extra depth, and the result just turns out so rich and satisfying! You’ll love it for sure, and for a perfect weeknight dinner, meal prep option, or cold-weather go-to, this soup truly delivers. It feels like a classic family meal but without the fuss of rolling each cabbage leaf.

What is Cabbage Roll Soup?

Cabbage Roll Soup is a one-pot version of the traditional Eastern European cabbage rolls. Instead of rolling the cabbage leaves around a meat and rice filling, everything is chopped and simmered together in a tomato-based broth. You still get all the familiar flavors—savory beef or turkey, tender cabbage, rice, and a little sweetness from the tomatoes—but without all the work.

Perfect For:

• Cold Nights: This soup is the perfect warm-up after a long day out in the cold. It’s cozy, rich, and fills the kitchen with amazing smells.
• Busy Weekdays: It’s easy to make and requires minimal prep. You can let it simmer while you take care of other things, and it tastes even better reheated.
• Family Dinners: It’s simple enough for a casual dinner but feels special. Plus, it’s a great way to sneak in veggies that kids enjoy.
• Meal Prep and Leftovers: Make a big batch and portion it out for the week. It stores and reheats beautifully, and the flavors keep getting better.

Ingredients

• 1 lb ground beef (or turkey)
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups green cabbage, chopped
• 1 carrot, peeled and chopped
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth
• ½ cup uncooked white rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Cutting board and knife
• Measuring spoons and cups
• Ladle for serving
• Airtight containers for leftovers

How to make Cabbage roll soup

Step 1:

In a large pot over medium heat, cook the ground beef and onion until browned. Drain excess fat.

Step 2:

Stir in garlic, chopped cabbage, and carrots. Cook for about 5 minutes, until veggies start to soften.

Step 3:

Pour in diced tomatoes, tomato sauce, broth, Worcestershire, oregano, salt, and pepper. Stir well.

Step 4:

Stir in the uncooked rice. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes or until rice is tender and cabbage is fully cooked.

Step 5:

Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or on its own.

Additional Tips

• Use lean ground beef or turkey: It makes the soup lighter without sacrificing flavor. For a deeper flavor, you can mix in ground pork or sausage.
• Chop cabbage into bite-size pieces: It helps everything cook evenly and makes the soup easier to eat. Smaller pieces also soak up more flavor.
• Sauté veggies first: Browning onions, garlic, and carrots brings out more sweetness and flavor. Take your time with this step—it makes a difference.
• Use fire-roasted tomatoes: They add a subtle smokiness that elevates the broth. Canned fire-roasted diced tomatoes are easy and add tons of flavor.
• Balance the acidity: A pinch of sugar or a splash of vinegar rounds out the tomato flavor. Balsamic vinegar or apple cider vinegar works well here.

Optional Ingredients (Get Creative!)

• Diced bell peppers: Add extra color and a touch of sweetness.
• Bay leaf or thyme: Simmer with the soup for more herby depth.
• Red pepper flakes: If you like a little heat, this adds a great kick.
• Sour cream: A spoonful stirred in before serving makes it creamy and tangy.
• Shredded cheese: Sprinkle on top for a melty, comforting finish.
• Chopped spinach or kale: Stir in at the end for added greens and nutrients.

What to Pair with Cabbage Roll Soup?

The best side of this soup is a big piece of crusty bread. Whether it’s sourdough, baguette, or a soft dinner roll, it’s perfect for dipping and soaking up that rich broth.

A fresh green salad with a simple vinaigrette adds crunch and brightness to balance the hearty soup. Try arugula, romaine, or mixed greens with lemon or balsamic dressing. For something heartier, a baked potato or roasted sweet potatoes pair beautifully. They bring extra warmth and work well with the tomato flavor.

You can also serve it with grilled cheese sandwiches or a slice of buttered toast. It’s a classic comfort combo that never fails.

Variations and Substitutions To Try!

Make it vegetarian: Skip the meat and add lentils or beans for protein. Use vegetable broth and double the veggies for flavor and texture. Mushrooms also add a meaty bite.

Use cauliflower rice: For a low-carb version, replace white rice with cauliflower rice. Add it toward the end to keep it from overcooking. It lightens the dish while keeping it hearty.

Add barley or quinoa: These grains make it even more filling and give it a different twist while still staying wholesome. They also add extra fiber and protein.

Try ground chicken or pork: It changes the flavor slightly but still gives you that classic cabbage roll feel. Ground Italian sausage adds great spice.

Use tomato juice or V8: It adds even more depth and richness to the base. Perfect if you want a stronger tomato flavor without more canned tomatoes.

Make it spicy: Add hot sauce, cayenne pepper, or spicy sausage for heat lovers. A little smoked paprika can also add warmth.

Stuffed pepper style: Add extra peppers and use a mix of yellow, green, and red for color and sweetness. It’s like a two-in-one soup.

Slow cooker version: Brown the meat first, then throw everything into the slow cooker on low for 6–8 hours or high for 3–4. Great for set-it-and-forget-it cooking.

How to Store

Let the soup cool completely before placing it in airtight containers. Store in the fridge for up to 4 days. The flavors deepen as it sits, so leftovers are even more delicious.

For longer storage, freeze in portioned containers for up to 3 months. When ready to eat, thaw in the fridge overnight or reheat gently on the stove. Add a splash of broth or water if it’s too thick.

FAQ

Can I use brown rice instead of white rice?

Yes, you can. Just keep in mind that brown rice takes longer to cook, so you might want to par-cook it before adding or simmering the soup a bit longer.

Do I need to cook the rice before adding it?

You don’t have to, but pre-cooked rice helps avoid extra starch and makes the soup easier to portion and store.

What kind of cabbage is best?

Green cabbage is the most common and works great. Savoy cabbage is another good option with a softer texture.

Can I make it vegetarian or vegan?

Definitely. Use veggie broth and swap the meat for lentils, beans, or meat alternatives. Leave out any dairy toppings or use plant-based options.

What meat works best for this soup?

Lean ground beef, turkey, or a mix all work well. You can even use sausage for more flavor or shredded cooked meat in a pinch.

How do I thicken the soup?

Let it simmer uncovered to reduce, or add a bit more rice or a spoonful of tomato paste for a thicker texture.

Cabbage Roll Soup

Recipe by Wasian CookeryCourse: MainCuisine: EuropeanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Cabbage Roll Soup is a hearty, one-pot meal with tender cabbage, ground meat, rice, and a rich tomato broth.

Ingredients

• 1 lb ground beef (or turkey)

• 1 small onion, diced

• 2 garlic cloves, minced

• 3 cups green cabbage, chopped

• 1 carrot, peeled and chopped

• 1 can (15 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 4 cups beef or chicken broth

• ½ cup uncooked white rice

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• Optional: fresh parsley for garnish

Directions

• In a large pot over medium heat, cook the ground beef and onion until browned. Drain excess fat.
• Stir in garlic, chopped cabbage, and carrots. Cook for about 5 minutes, until veggies start to soften.
• Pour in diced tomatoes, tomato sauce, broth, Worcestershire, oregano, salt, and pepper. Stir well.
• Stir in the uncooked rice. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes or until rice is tender and cabbage is fully cooked.
• Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or on its own.