Masters of kitchen
If you love traditional cabbage rolls but don’t always have the time (or patience) to roll and bake them, this Cabbage Roll Soup is about to become your new favorite comfort food. Imagine all the cozy, savory flavors of classic cabbage rolls—tender cabbage, hearty ground meat, rice, and rich tomato broth—simmered together in one soul-warming bowl.
This recipe is a lifesaver on chilly fall or winter evenings when you’re craving something filling and satisfying, but don’t want to spend hours in the kitchen. It’s one of those go-to meals that feels like a hug in a bowl.
Best of all, it’s incredibly easy and fuss-free, making it perfect for busy weeknights. Whether you’re feeding a family or prepping meals for the week ahead, cabbage roll soup delivers all the flavor with none of the hassle. Let’s skip the rolling and get straight to the delicious part.
Why You’ll Love This Recipe
There’s a lot to love about this one-pot wonder. First off, it’s freezer-friendly, so you can make a big batch and stash some away for later—future you will thank you. Second, it’s highly customizable to fit your dietary needs, whether you want to lighten it up, make it low-carb, or swap in your favorite proteins.
Unlike traditional cabbage rolls, this version doesn’t require any assembling or baking. You simply chop, sauté, simmer—and you’re done. Less time, less mess, and all the hearty, nostalgic flavor.
This soup is especially great for busy cooks, meal preppers, and anyone who wants something warm and satisfying without the heavy lifting. Even picky eaters tend to love it—something about the rich tomato base and tender cabbage just works. Plus, it reheats beautifully, making leftovers even better the next day.
The Story Behind Cabbage Roll Soup
Cabbage rolls trace their roots back to Eastern Europe, where variations exist across countries like Poland, Hungary, and Ukraine. Traditionally, they’re made by stuffing blanched cabbage leaves with seasoned meat and rice, then baking them in tomato sauce.
Cabbage roll soup is the clever, deconstructed twist that likely originated in North American kitchens as a way to simplify the dish while keeping all the beloved flavors intact. It’s perfect for home cooks who want to enjoy this comfort classic without the extra steps.
Personally, I grew up eating cabbage rolls during the holidays—this soup brings back that same cozy feeling, but anytime I want.
Ingredients Breakdown & Substitutions
Here’s what you’ll need to make the magic happen:
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Ground meat: Beef is classic, but ground pork, turkey, or a mix works well.
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Cabbage: Green cabbage is the star—chopped into bite-sized pieces.
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Rice: White rice gives the traditional texture, but brown rice or cauliflower rice are great alternatives.
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Tomatoes: Use crushed or diced canned tomatoes, and tomato paste for depth.
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Broth: Beef or chicken broth helps build a flavorful base.
Optional additions:
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Carrots & celery: Add sweetness and aromatic depth.
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White beans or lentils: For added protein or a vegetarian version.
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Fresh herbs: Think parsley, thyme, or dill for a flavor boost.
Substitutions:
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Going low-carb? Swap rice for cauliflower rice and add it near the end.
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Making it vegetarian? Use plant-based crumbles or lentils and vegetable broth.
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Want it gluten-free? Just double-check your broth and seasonings.
Flavor-boosting tips:
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Brown the meat well to build umami flavor.
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Sauté onions and garlic until golden—they’re the base of your soup’s depth.
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A splash of vinegar or lemon juice at the end can brighten everything up.
Bold tip:
To reduce sodium, use low-sodium broth and no-salt-added tomatoes, then season to taste at the end.
Kitchen Tools You’ll Need
Good news: you don’t need any fancy equipment to make this hearty soup.
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Large Dutch oven or soup pot: A wide, deep pot will give everything room to simmer.
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Wooden spoon: For stirring, sautéing, and scraping up all the delicious browned bits.
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Chef’s knife & cutting board: Essential for chopping your veggies.
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Ladle: Makes serving easier (and neater).
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Freezer-safe containers: Perfect for storing leftovers or batch cooking for future meals.
Having everything prepped before you start makes this recipe even smoother. It’s simple, satisfying cooking—no gadgets required.
Step-by-Step Cooking Instructions
This soup is all about simple steps with big flavor. Here’s how to make it:
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Sauté the aromatics
In a large Dutch oven, heat a little oil over medium heat. Add chopped onions and garlic and sauté until soft and fragrant—about 3 to 5 minutes. -
Brown the meat
Add ground beef (or your meat of choice). Break it up with a spoon and cook until browned. This step adds deep, savory flavor, so don’t rush it. -
Add tomato paste & seasonings
Stir in tomato paste, salt, pepper, paprika, and herbs like thyme or oregano. Let it toast for a minute to deepen the flavor. -
Add cabbage, rice, and liquids
Toss in chopped cabbage and uncooked rice. Pour in diced tomatoes and broth. Stir everything together, scraping up any browned bits from the bottom of the pot. -
Simmer gently
Bring the soup to a boil, then reduce to a simmer. Cover and cook for about 25–30 minutes, or until rice and cabbage are tender. -
Taste and adjust
Before serving, taste the soup and add salt, pepper, or a splash of vinegar or lemon juice to brighten the flavors. -
Serve hot and enjoy!
Ladle into bowls and garnish with fresh parsley or a dollop of sour cream if you like.
Tip:
If the soup thickens too much after cooling, just add a splash of broth when reheating.
How to Store, Freeze & Reheat
Fridge: Store in an airtight container for up to 4 days. The flavors get even better overnight.
Freezer: Cool the soup completely, then portion into freezer-safe containers or bags. Label with the date and freeze for up to 3 months.
Reheating:
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On the stovetop: Reheat gently over medium heat, adding broth or water if needed.
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In the microwave: Cover loosely and heat in 1–2 minute bursts, stirring in between.
Tip:
If you’re planning to freeze the soup, consider slightly undercooking the rice—it’ll soften more when reheated.
Pro Tips for Best Flavor
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Let it rest before serving. Letting the soup sit for 15–30 minutes off the heat gives the flavors time to meld—totally worth it.
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Use fire-roasted tomatoes for deeper, smokier flavor.
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A splash of red wine vinegar or a squeeze of lemon right before serving lifts the dish beautifully.
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Add fresh herbs like dill or parsley just before serving for a fresh finish.
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Want heat? A pinch of red pepper flakes or smoked paprika adds a subtle kick.
Make it your own:
This soup is incredibly forgiving—add more broth for a lighter soup, or simmer it longer for a thicker, stew-like texture.
Serving Suggestions
This cabbage roll soup is a complete meal in a bowl, but a few simple sides can take it to the next level:
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Crusty artisan bread or warm garlic rolls
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A crisp green salad with vinaigrette for balance
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Sour cream or Greek yogurt for a creamy topping
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A sprinkle of parmesan cheese (trust me—it’s delicious)
For a heartier dinner, serve it alongside pierogies, roasted potatoes, or sautéed greens. It’s also perfect for meal prep—just reheat and serve all week long!
FAQs: People Also Ask
Is cabbage roll soup healthy?
Yes! It’s packed with fiber from cabbage, protein from meat, and vitamins from tomatoes and aromatics. You can easily lighten it up by using lean turkey, brown rice, or skipping added fats.
Can I make cabbage roll soup in a slow cooker?
Absolutely. Brown the meat and sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add rice halfway through to prevent overcooking.
Can I use leftover cabbage rolls in this soup?
Definitely. Chop up your cabbage rolls and simmer them in broth with tomatoes and seasonings. It’s a great way to reinvent leftovers.
How do I make this soup vegetarian or vegan?
Swap the ground meat for lentils, chickpeas, or plant-based crumbles. Use vegetable broth, and skip dairy-based garnishes. You’ll still get all the flavor without the meat.
Can I use brown rice or cauliflower rice?
Yes! Brown rice works well—just increase the simmering time. For cauliflower rice, add it in the last 5–10 minutes so it doesn’t get mushy.
Cabbage Roll Soup
Equipment
- 1 Large Dutch oven or soup pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Ladle
- 1 Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 lb ground beef
- 1/4 cup tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 4 cups green cabbage chopped
- 1/2 cup uncooked white rice
- 1 28 oz can diced tomatoes
- 4 cups beef broth low sodium preferred
- 1 tbsp red wine vinegar optional, for brightness
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions for 3–4 minutes until soft. Add garlic and cook for another minute.
- Add ground beef. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
- Stir in tomato paste, salt, pepper, smoked paprika, and oregano. Cook for 1 minute to bloom the spices.
- Add chopped cabbage, uncooked rice, diced tomatoes (with juices), and beef broth. Stir to combine.
- Bring the soup to a boil, then reduce heat to a gentle simmer. Cover and cook for 25–30 minutes, or until rice and cabbage are tender.
- Taste and adjust seasoning. Stir in red wine vinegar, if using, for extra flavor.
- Serve hot, garnished with fresh parsley. Enjoy!
Notes
- Make it vegetarian: Use lentils or plant-based meat and vegetable broth.
- Use cauliflower rice: Add it in the last 5–10 minutes to keep it from overcooking.
- Spicy version: Add chili flakes or a diced jalapeño when sautéing onions.
- Freezer tip: Slightly undercook the rice if freezing to prevent mushiness.
Nutrition