Looking for all the comfort of cabbage rolls without the hassle?

This Cabbage Roll Soup brings together tender beef, hearty cabbage, and a rich, savory broth in one simple pot.

It’s the perfect solution for busy nights when you want a satisfying, cozy meal that comes together in under an hour.

With minimal prep and maximum flavor, this soup will quickly become a family favorite!

For Cabbage Roll Soup

Ground Beef – I use 90% lean for a balance of flavor and health.

Onion – Adds a savory base flavor.

Garlic – This is where a lot of the depth of flavor comes from.

Green Cabbage – Coarsely chopped to give texture and flavor.

Carrots – Peeled and sliced to add sweetness and color.

Beef Broth – Provides a rich, hearty base for the soup.

Tomato Sauce – For a tangy, savory element that complements the beef.

Long-Grain Rice – Adds substance and helps thicken the soup as it cooks.

Bay Leaf – A subtle herb to enhance the depth of flavor.

Brown Sugar – Balances the acidity of the tomato sauce for a slight sweetness.

Parsley – Fresh, chopped parsley for garnish and a hint of freshness.

Cabbage Roll Soup

Craving the delicious flavors of cabbage rolls but not the hours of prep? This Cabbage Roll Soup gives you all the savory goodness of classic stuffed cabbage in a fraction of the time!

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Course: Soup

Cuisine: American

Keyword: Cabbage Roll Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Notes

Ingredients:

2 teaspoons olive oil
Salt and pepper, to taste
1 lb ground beef (preferably 90% lean)
1 onion, finely diced
2 teaspoons minced garlic
4 cups coarsely chopped green cabbage
2 carrots, peeled, quartered, and sliced
4 cups beef broth
3 (8 oz) cans tomato sauce
1/2 cup uncooked long-grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons fresh parsley, chopped

Instructions:

Cook the Beef:
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef, seasoning with salt and pepper.
- Cook the beef, breaking it up with a spatula, until browned, about 4-5 minutes.
Add the Onion and Garlic:
- Add the diced onion and garlic to the pot.
- Cook for an additional 2-3 minutes.
Stir in the Vegetables and Broth:
- Stir in the chopped cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar.
- Season with salt and pepper to taste.
Simmer the Soup:
- Bring the mixture to a simmer and cook for about 25 minutes, or until the rice is tender.
Finish and Serve:
- Discard the bay leaf.
- Sprinkle the soup with fresh parsley.
- Serve and enjoy!

Notes:

If you prefer ground turkey, you can substitute the ground beef.
You can swap white rice for brown rice, but it will require an additional 20 minutes of cook time.

Nutrition

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Can I use pre-shredded cabbage to save time?

Absolutely! Pre-shredded cabbage will work perfectly here. It’ll cook down just the same as chopped cabbage, so feel free to use it for a faster prep.

Can I make this soup in a slow cooker?

Yes, you can! After browning the beef and sautéing the vegetables, just transfer them to a slow cooker with the remaining ingredients. Cook on low for about 7-8 hours or high for 4 hours, and add the rice during the last 20 minutes to keep it from getting too soft.

Can I make the soup ahead of time?

Totally! This soup actually gets even better the next day. You can prepare it up to two days ahead and store it in the fridge. The flavors will have more time to meld, making it extra delicious.

How can I add some heat to the soup?

If you like a bit of spice, toss in some red pepper flakes or a diced jalapeño pepper while cooking the onions and garlic. It’ll give the soup a nice kick without overpowering the other flavors.

Can I freeze this soup for later?

Yes, this soup freezes beautifully! Let it cool completely before storing it in airtight containers. It’ll keep in the freezer for up to 3 months, and when you’re ready to enjoy it, just reheat and dig in!