When I’m craving something hearty, wholesome, and just a little nostalgic, this Cabbage Roll Soup always hits the spot. It’s everything I love about traditional stuffed cabbage rolls—tender beef, sweet cabbage, savory tomato broth, and a little rice to pull it all together—but way easier to make. No rolling, no baking, just one pot and a simmer.
This is the kind of meal I turn to when I want a warm, filling dinner without a ton of prep. It’s also great for leftovers, which somehow taste even better the next day. The broth gets richer, the flavors deepen, and it just feels like the kind of meal that hugs you back.
Let me walk you through how I make it and why it’s a regular in my winter soup rotation.
Why This Cabbage Roll Soup Works So Well
This recipe nails that cozy, old-school flavor while being fast enough for a weeknight. Here’s why I love it:
- All the stuffed cabbage flavors without any of the extra steps
- One pot means less mess and easy cleanup
- Lean ground beef keeps it hearty without being greasy
- Sweetness from brown sugar and richness from tomato sauce balance beautifully
- Uncooked rice cooks right in the pot, soaking up all the flavor
It’s a budget-friendly, pantry-based dinner that’s anything but boring.
Ingredients You’ll Need
(Serves 6 | Prep Time: 10 mins | Cook Time: 30 mins)
- 2 teaspoons olive oil
- Salt and black pepper, to taste
- 1 pound ground beef (I use 90% lean)
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups green cabbage, coarsely chopped
- 2 carrots, peeled, quartered, and sliced
- 4 cups beef broth
- 3 cans (8 oz each) tomato sauce
- ½ cup uncooked long-grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons fresh chopped parsley (or 1 tbsp dried)
How I Make It
Step 1: Brown the Beef
I start by heating olive oil in a large pot over medium-high heat. I add the ground beef and season it with salt and pepper. As it cooks, I break it up with a spatula until browned—about 4 to 5 minutes.
Step 2: Add Aromatics
Once the beef is browned, I stir in the finely diced onion and minced garlic. These only need 2 to 3 minutes to soften and release their aroma.
Step 3: Build the Soup
Next, I add the chopped cabbage and sliced carrots straight into the pot. Then I pour in the beef broth, tomato sauce, uncooked rice, and sprinkle in the brown sugar and bay leaf. I give everything a good stir and season again with salt and pepper to taste.
Step 4: Simmer and Serve
I bring the pot to a simmer, cover it partially, and let it cook for about 25 minutes—or until the rice is tender and the veggies are soft but not mushy.
Before serving, I remove the bay leaf and discard it. Then I stir in fresh chopped parsley for a little pop of color and brightness.
That’s it. Ladle it into bowls and get cozy.
Tips for the Best Cabbage Roll Soup
- Don’t skip the brown sugar: It balances the acidity of the tomato sauce and gives it that signature cabbage roll flavor.
- Want it thicker? Simmer uncovered for the last 5 minutes or reduce the broth slightly.
- Prefer it spicy? Add a pinch of red pepper flakes or a splash of hot sauce.
- Swap the beef: Ground turkey, pork, or a mix all work great here.
- Make it gluten-free: Just be sure to use a gluten-free broth and rice.
How I Serve It
This soup is a full meal on its own, but if I’m stretching it into a heartier dinner, I’ll serve it with:
- Buttered crusty bread or cornbread on the side
- A simple cucumber salad with dill and vinegar for a fresh contrast
- Sour cream dolloped on top, Eastern European-style
- Extra parsley or even shredded cheddar if you like a richer finish
It also keeps incredibly well—great for meal prepping or freezing in portions for future cozy nights.
FAQs From My Kitchen
Q: Can I use pre-shredded coleslaw mix instead of chopping cabbage?
A: Yes! It’s a great shortcut. Just toss it in during the last 15 minutes so it doesn’t overcook.
Q: Can I use brown rice instead of white?
A: You can, but it takes longer to cook—around 40–45 minutes—so adjust the simmer time accordingly.
Q: Can I make it in a slow cooker?
A: Absolutely. Brown the beef and onions first, then add everything to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Q: Can I freeze it?
A: Yes, though the rice may soften slightly when reheated. Still totally delicious.
Why This Soup Deserves a Spot in Your Recipe Box
This Cabbage Roll Soup is everything I love in a one-pot meal: warm, filling, flavorful, and easy enough for a busy weeknight. It’s the kind of soup that makes you slow down and savor—and maybe go back for seconds (or thirds). Whether you’re feeding your family or stocking the freezer, this recipe is a reliable, feel-good dinner every time.
All the Flavors of Stuffed Cabbage, None of the Fuss This Soup Is a Weeknight Hero
Ingredients
- 1 pound ground beef (I use 90% lean)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add the chopped onion and garlic to the pot and sauté until the onion is translucent.
- Stir in the chopped cabbage and cook until slightly softened.
- Add the tomato sauce, diced tomatoes, beef broth, cooked rice, Worcestershire sauce, oregano, basil, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary before serving.
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