Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Eastern European
Ingredients: 1 pound ground beef; 1 medium head green cabbage, chopped; 1 medium onion, diced; 2 carrots, sliced; 3 garlic cloves, minced; 1 1/2 cups cooked rice; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 6 cups beef broth; 2 tablespoons olive oil; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 bay leaf

Why You’ll Love This Recipe

This soup captures the nostalgia of stuffed cabbage rolls without the extra prep work. It’s filling, budget-friendly, and packed with vegetables, making it both wholesome and satisfying. It freezes well, reheats beautifully, and is an excellent choice for meal prep or feeding a crowd.

Ingredients

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

Ground beef
Green cabbage, chopped
Onion, diced
Carrots, sliced
Garlic, minced
Cooked rice
Tomato sauce
Diced tomatoes
Beef broth
Olive oil
Salt
Black pepper
Paprika
Dried oregano
Bay leaf

Directions

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
Add onion, carrots, and garlic. Cook until softened.
Stir in chopped cabbage and cook for 5 minutes, allowing it to wilt slightly.
Add tomato sauce, diced tomatoes, beef broth, paprika, oregano, salt, pepper, and bay leaf. Stir well.
Bring to a boil, then reduce heat and simmer for 25–30 minutes, until the cabbage is tender.
Stir in cooked rice and simmer for another 5 minutes.
Remove bay leaf, adjust seasoning, and serve hot.

Servings and timing

This recipe makes about 6–8 servings. Preparation time is 15 minutes, and cooking takes about 40 minutes. Total time: 55 minutes.

Variations

Use ground turkey or chicken for a lighter version.
Swap rice with quinoa or barley for a different texture.
Add beans or lentils for extra protein and fiber.
Make it spicy with a pinch of red pepper flakes or hot paprika.
Stir in a splash of vinegar or lemon juice at the end for brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This soup also freezes well for up to 3 months—just thaw in the fridge overnight before reheating.

FAQs

Can I make cabbage roll soup ahead of time?

Yes, it actually tastes even better the next day as the flavors develop.

Do I have to cook the rice before adding it?

Yes, using cooked rice prevents it from absorbing too much broth and becoming mushy.

Can I use brown rice instead of white rice?

Absolutely, just make sure it’s fully cooked before adding to the soup.

What kind of cabbage works best?

Green cabbage is traditional, but Savoy or Napa cabbage can also be used.

Can I make this soup vegetarian?

Yes, use vegetable broth and substitute beans or lentils for the meat.

Is cabbage roll soup gluten-free?

Yes, as long as all broth and canned tomatoes are gluten-free.

Can I freeze cabbage roll soup with rice?

Yes, but the rice may soften. For best results, freeze without rice and add it fresh when reheating.

Can I cook this soup in a slow cooker?

Yes, brown the meat first, then add everything (except rice) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in cooked rice at the end.

Can I add potatoes instead of rice?

Yes, diced potatoes make a great substitute and cook directly in the broth.

What should I serve with cabbage roll soup?

It pairs well with crusty bread, cornbread, or a fresh green salad.

Conclusion

Cabbage roll soup is a cozy, hearty recipe that brings all the comforting flavors of traditional stuffed cabbage rolls in an easy-to-make soup. With its savory broth, tender cabbage, and wholesome ingredients, it’s a perfect family meal that’s both nourishing and satisfying. This one-pot dish is a great way to enjoy a classic comfort food with less effort and all the flavor.

Cabbage Roll Soup