Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 pound (450 g) lean ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- ½ large head green cabbage, chopped
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 5 cups beef broth or chicken broth
- ¾ cup uncooked long-grain white rice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar, optional
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce, optional
- 1–2 tablespoons chopped fresh parsley, for garnish
Instructions
1. Brown the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and cook for approximately 6–8 minutes. Break the meat apart with a wooden spoon as it cooks.
Continue until the beef is browned and no longer pink.
If there is a large amount of grease in the pot, carefully drain some of it. Leaving a small amount of fat can add flavor to the soup.
2. Add the Onion and Garlic
Add the chopped onion to the browned beef.
Cook for approximately 3–4 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30–60 seconds. Be careful not to burn the garlic.
The combination of browned beef, onion, and garlic creates the savory foundation for the soup.
3. Add the Carrots and Cabbage
Stir the diced carrots into the pot and cook for approximately 2 minutes.
Add the chopped cabbage. At first, the cabbage may seem like it takes up too much space, but it will quickly begin to soften and shrink as it cooks.
Stir everything together.
4. Add the Tomatoes and Seasonings
Add the diced tomatoes, tomato sauce, and tomato paste.
Pour in the beef broth and stir thoroughly.
Add the paprika, oregano, thyme, salt, black pepper, and bay leaf.
If desired, add Worcestershire sauce for a deeper savory flavor.
For a slightly sweet flavor that balances the acidity of the tomatoes, add the brown sugar. This is optional, but it works especially well in tomato-based cabbage soup.
5. Add the Rice
Stir the uncooked rice into the soup.
Bring the mixture to a gentle boil over medium-high heat.
Once it begins boiling, reduce the heat to low or medium-low and cover the pot partially with a lid.
Allow the soup to simmer for approximately 25–30 minutes, stirring occasionally.
The rice should become tender, while the cabbage and carrots should be soft but not completely mushy.
Keep an eye on the pot because rice absorbs a considerable amount of liquid. If the soup becomes too thick before the rice is fully cooked, add another ½–1 cup of broth or water.
6. Check the Seasoning
Once the rice and vegetables are tender, remove the bay leaf.
Taste the soup and adjust the seasoning.
Add more salt and pepper if necessary. If you want additional tomato flavor, stir in another small spoonful of tomato paste.
For extra richness, a small splash of Worcestershire sauce can also be added at this stage.
7. Rest the Soup
Turn off the heat and allow the soup to rest for approximately 5–10 minutes.
This short resting period allows the flavors to settle and gives the rice time to absorb some of the broth.
If the soup becomes thicker than you prefer, simply stir in a little warm broth or water before serving.
8. Garnish and Serve
Ladle the hot soup into bowls.
Sprinkle each serving with freshly chopped parsley.
Serve immediately with crusty bread, dinner rolls, or garlic toast.
For an extra creamy variation, you can add a spoonful of sour cream to each bowl just before serving.
Tips for the Best Cabbage Roll Soup
Brown the beef well. Don’t rush this step. Properly browned beef gives the soup a deeper and more satisfying flavor.
Cut the cabbage evenly. Similar-sized pieces cook at approximately the same rate.
Watch the rice. Rice continues absorbing liquid even after the soup is finished cooking. Add extra broth if necessary.
Don’t overcook the cabbage. Simmer it until tender but still slightly firm for the best texture.
Adjust the sweetness. Tomato products vary in acidity, so the optional brown sugar can be adjusted according to taste.
Make it ahead. The flavors become even better after the soup sits overnight.
Variations
Ground Turkey Cabbage Roll Soup
Replace the ground beef with ground turkey for a lighter version. Add an extra tablespoon of olive oil if necessary to prevent the meat from becoming too dry.
Sausage and Beef Version
For a richer flavor, replace half of the ground beef with Italian sausage or another flavorful ground sausage.
Low-Carb Version
Leave out the rice and add extra cabbage, cauliflower rice, or diced zucchini. Reduce the broth slightly if necessary.
Brown Rice Version
Brown rice can be substituted for white rice, but it generally requires a longer cooking time. Follow the cooking instructions for the specific rice you are using.
Vegetarian Version
Replace the meat with beans, lentils, mushrooms, or a plant-based ground meat substitute. Use vegetable broth instead of beef broth.
Make-Ahead Instructions
Cabbage Roll Soup is an excellent make-ahead meal.
Prepare the soup according to the recipe, allow it to cool, and store it in an airtight container in the refrigerator.
The soup can be reheated gently on the stovetop or in the microwave.
Because the rice continues absorbing broth as the soup sits, you may need to add extra broth or water when reheating.
Freezing Instructions
For the best freezer texture, consider preparing the soup without the rice and adding freshly cooked rice when reheating. This prevents the rice from becoming overly soft.
If you freeze the completed soup, allow it to cool completely before transferring it to freezer-safe containers.
Leave some space at the top of each container because liquids expand when frozen.
Thaw overnight in the refrigerator and reheat thoroughly on the stovetop.
Serving Suggestions
Serve Cabbage Roll Soup with warm crusty bread for dipping into the rich tomato broth.
A simple green salad also makes a refreshing side dish.
For a traditional touch, add a spoonful of sour cream and fresh parsley to each bowl.
You can also sprinkle a little grated Parmesan cheese over the top for extra savory flavor.
Frequently Asked Questions
Can I use pre-cooked rice?
Yes. If using cooked rice, add it during the final 5–10 minutes of cooking rather than at the beginning. This prevents it from becoming mushy.
Can I use red cabbage?
Yes, although green cabbage provides the most traditional flavor and appearance.
Why is my soup too thick?
The rice absorbs broth as it cooks and continues doing so while the soup sits. Add additional broth or water until you reach your preferred consistency.
Can I make it in a slow cooker?
Yes. Brown the beef and sauté the onion and garlic first, then transfer everything except the rice to a slow cooker. Cook until the vegetables are tender, then add cooked rice near the end.
Final Thoughts
Cabbage Roll Soup is one of those comforting recipes that turns simple ingredients into a satisfying family meal. It combines tender cabbage, savory beef, sweet carrots, aromatic onion and garlic, tomatoes, and rice in a flavorful broth.
Best of all, you get the comforting taste of traditional cabbage rolls without having to blanch, fill, and roll individual cabbage leaves. Make a large pot for dinner and enjoy the leftovers throughout the week—the flavor often becomes even better the next day.
Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: Approximately 1 hour
Servings: 6–8
Difficulty: Easy
Cuisine: Comfort food
