Dinner

Cabbage Roll Soup Recipe

ByThomas Greene October 20, 2025October 20, 2025

Introduction

Cabbage Roll Soup brings the comforting flavors of the classic stuffed cabbage rolls into a warm, hearty bowl of soup. It’s an easy-to-make dish packed with ground beef, vegetables, and rice simmered in a savory tomato broth. Perfect for cozy dinners or meal prep.

A white bowl filled with a clear red broth containing ground beef, chopped cabbage in pale green and light brown shades, orange carrot slices, and bits of white rice. The ground beef pieces are scattered throughout, mixed with the vegetables, floating just under the broth’s surface. Behind the bowl, a wooden spoon rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 small onion, finely chopped
3 cloves garlic, minced
2 carrots, peeled and diced
4 cups chopped green cabbage
28 oz tomato sauce
1/2 cup uncooked white rice
4 cups low sodium beef broth
1 bay leaf
3 tablespoons light brown sugar
1 teaspoon salt
1/2 teaspoon Italian seasoning

Instructions

Step 1: In a stock pot, heat the olive oil over medium-high heat. Add the ground beef and chopped onions. Break up the beef with a spoon and cook for 5 to 6 minutes, until the beef is browned and the onions are translucent.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Add the diced carrots, chopped cabbage, tomato sauce, uncooked white rice, beef broth, bay leaf, light brown sugar, salt, and Italian seasoning. Stir everything together until well combined.
Step 4: Bring the mixture to a low boil, then reduce the heat and simmer for 20 to 25 minutes, or until the rice is fully cooked and tender. Remove the bay leaf before serving.

Tips & Variations

For a vegetarian version, substitute the ground beef with lentils or plant-based crumbles and use vegetable broth instead of beef broth.
Add a splash of red wine to the broth for deeper flavor.
Use brown rice instead of white rice, but increase the cooking time accordingly.
Garnish with fresh parsley or a dollop of sour cream for extra richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until hot. This soup also freezes well; cool completely before freezing in portioned containers for up to 3 months.

How to Serve

Inside a blue pot with white inside, there is a rich, thick stew with visible pieces of green cabbage, slices of bright orange carrot, and chunks of browned ground meat in a reddish-brown broth. The cabbage pieces are uneven and vary in size, spread throughout the stew, with the carrots scattered evenly. The meat chunks are small and mixed well with the vegetables and broth. The inside of the pot rim shows some splashes of the stew's sauce. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes. Brown the beef and onions first, then add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the rice and vegetables are tender.

Is it necessary to rinse the rice before adding it to the soup?

Rinsing the rice is optional but can help remove excess starch and prevent the soup from becoming too thick or gummy.