Enjoy Cabbage Roll Soup

This cabbage roll soup captures all the heartiness of traditional cabbage rolls in a cozy, easy-to-make soup form. It brings together savory ground beef, tender cabbage, and comforting tomato broth into a bowl that warms you from the inside out. Perfect for chilly evenings or when you want a filling meal without too much fuss.

I first made this during a busy week when I wanted all the flavors of homemade stuffed cabbage but without all the rolling. Since then it’s become a go-to for cold weather dinners, and everyone in the family looks forward to it.

Gather Your Ingredients

• Vegetable oil: for browning the beef and softening aromatics, any neutral oil works well
• Lean ground beef: provides rich flavor and protein choose fresh ground for best taste and texture
• Salt and pepper: for seasoning adjust based on your preference to enhance all the ingredients
• Yellow onion: diced finely to melt into the broth and add sweetness and depth
• Garlic: minced to infuse the soup with aromatic warmth
• Green cabbage: chopped fresh firm heads with bright green leaves are best for texture and taste
• Carrots: quartered and sliced to bring natural sweetness and color into the soup
• Low-sodium beef broth: as the soup base quality broth brings depth without overwhelming saltiness
• Tomato sauce: canned is ideal for a rich smooth tomato hit look for no-sugar-added if preferred
• Uncooked white rice: because it cooks directly in the soup adding body and a bit of chew
• Bay leaf: adds subtle herbal notes that round out the broth
• Light brown sugar: balances the acidity of the tomatoes with a gentle sweetness
• Fresh parsley: chopped at the end to bring freshness and color to the finished soup

How to Make It

Sauté the Ground Beef:

Heat the vegetable oil over medium-high heat in a large soup pot or dutch oven. Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 5 to 7 minutes. Browning the beef properly builds deep savory flavor.

Cook Onions and Garlic:

Add the diced onion and minced garlic to the browned beef. Reduce heat slightly to medium and cook for another 2 to 3 minutes. Stir frequently until the onions are translucent and tender but not browned. This step brings sweetness and rounds out the beef flavor.

Combine Vegetables and Liquids:

Stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar. Mix everything thoroughly so the ingredients are evenly distributed and the sugar dissolves. This creates the flavorful base for the soup that simmers all the flavors together.

Simmer Until Tender:

Bring the soup to a gentle simmer over medium heat. Lower the heat to maintain a simmer and cook, uncovered, for about 25 minutes or until the rice is tender and vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Finish and Serve:

Remove the bay leaf from the soup. Taste and adjust seasoning with more salt or pepper if needed. Sprinkle chopped fresh parsley over the top just before serving to brighten the flavors and add a fresh herbal note.

Keep leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in a microwave with a splash of broth or water to loosen the soup. For longer storage, freeze in meal-sized portions for up to three months and thaw overnight in the fridge before reheating.

Flavor Boosters

Ground turkey or chicken can replace ground beef for a lighter version. Brown rice or quinoa can substitute white rice but expect longer cooking times. Vegetable broth works well for a vegetarian tweak if you swap out meat for plant-based crumbles or beans. Fresh chopped tomatoes can replace canned tomato sauce but simmer longer to meld flavors.

Serving Suggestions

Serve with crusty rustic bread or buttery dinner rolls for soaking up the robust broth. A dollop of sour cream or plain yogurt adds a creamy tang when spooned on top. Pair with a simple green salad or pickled vegetables to cut through the richness.

Creative Twists

This soup is inspired by Eastern European stuffed cabbage rolls, a staple in many countries’ comfort food traditions. The soup form is a practical adaptation for busy kitchens or colder months, preserving those beloved flavors while saving time on prep. In spring and summer, add fresh herbs like dill or chives for brightness. Use savoy cabbage for a more tender texture when in season. In winter, swap carrots for parsnips or add root vegetables like turnip for earthiness.

This soup is a reliable family favorite that delivers warmth and comfort in every bowl.

Common Questions About This Recipe

→ Can I use different types of meat for this soup?

Yes, ground turkey or chicken are great lean alternatives that will maintain the soup's hearty flavor.

→ Is it possible to make this soup vegetarian?

For a vegetarian version, substitute the ground beef with mushrooms or plant-based crumbles and use vegetable broth instead of beef broth.

→ How long should I cook the rice in the soup?

The rice should simmer for about 25 minutes until tender. It's best to add it early in the cooking process to allow proper absorption of flavors.

→ Can this soup be prepared in advance?

Yes, the flavors develop well when refrigerated overnight. Reheat gently on the stove before serving.

→ What is the purpose of brown sugar in this dish?

Brown sugar balances the acidity of the tomato sauce, adding a subtle sweetness that enhances the overall flavor.