This cabbage roll soup delivers all the familiar flavors you crave without the fuss of rolling individual cabbage leaves.
You get all the hearty satisfaction of stuffed cabbage rolls—the tender cabbage, seasoned ground beef, rice, and rich tomato broth—but in a fraction of the time.
It’s the kind of meal that fills your kitchen with incredible aromas and leaves everyone asking for seconds.
Why You’ll Love This Recipe
This cabbage roll soup takes everything you love about traditional stuffed cabbage and transforms it into a cozy, one-pot meal.
The recipe is also incredibly forgiving and adaptable. You can easily adjust the seasonings to match your family’s preferences, add extra vegetables, or even swap the ground beef for turkey or a plant-based alternative.
It also freezes beautifully, so you can make a big batch and have comfort food ready whenever you need it.
Ingredients
- 1 lb ground beef (80/20 blend works best)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup cooked white rice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
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Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Add the diced onion to the pot with the beef and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and stir for about 30 seconds to cook it slightly. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir to combine all ingredients.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Add the chopped cabbage, paprika, oregano, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20-25 minutes until the cabbage is tender.
Stir in the cooked rice, brown sugar, and apple cider vinegar. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to blend.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Variation Ideas: Try adding a diced bell pepper with the onions, or stir in a handful of fresh dill at the end for an extra layer of flavor. You can also substitute ground turkey or Italian sausage for the beef.
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Cabbage Roll Soup
This hearty cabbage roll soup transforms the classic comfort food into an easy one-pot meal that’s perfect for busy weeknights. Tender ground beef, soft cabbage, and fluffy rice simmer together in a rich tomato broth seasoned with paprika, oregano, and a touch of brown sugar for balance.
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 lb ground beef (80/20 blend works best)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup cooked white rice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Add the diced onion to the pot with the beef and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and stir for about 30 seconds to cook it slightly. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir to combine all ingredients.
- Add the chopped cabbage, paprika, oregano, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20-25 minutes until the cabbage is tender.
- Stir in the cooked rice, brown sugar, and apple cider vinegar. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to blend.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Notes
Variations: Try adding a diced bell pepper with the onions, or stir in a handful of fresh dill at the end for an extra layer of flavor. You can also substitute ground turkey or Italian sausage for the beef.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
