Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Eastern European
Ingredients: 2 tablespoons olive oil; 1 lb ground beef, ground turkey, or plant-based alternative; 1 medium onion, finely chopped; 3 cloves garlic, minced; 6–8 cups chopped cabbage (about ½ small head); 1 can (14.5 oz) diced tomatoes (with juices); 1 can (8 oz) tomato sauce; 4 cups beef broth (or chicken/vegetable broth for vegetarian version); 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika (optional, but recommended); 1 teaspoon dried thyme; 1 bay leaf; Salt and black pepper, to taste; ½ cup uncooked white rice or 1 cup cooked rice (added at the end); Optional garnishes: chopped fresh parsley or dill, sour cream or Greek yogurt, crusty bread or dinner rolls for serving

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Cabbage Roll Soup is a hearty, comforting dish that captures all the rich, savory flavors of traditional cabbage rolls—without the time-consuming rolling. It's a one-pot meal made with ground meat, tender cabbage, tomatoes, and warm spices, perfect for chilly nights or when I'm craving something nostalgic and nourishing.

Why I Love This Recipe

I love this recipe because it's hearty and filling, offering a complete meal in a bowl. The warm spices like smoked paprika, thyme, and Worcestershire sauce bring deep, comforting flavor. The cabbage is simmered to perfection—tender without being mushy. It's quick and easy, requiring no stuffing or rolling—just chop, cook, and simmer. Plus, it's meal prep and freezer-friendly, tasting even better the next day and freezing well for future meals.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 lb ground beef, ground turkey, or plant-based alternative
1 medium onion, finely chopped
3 cloves garlic, minced
6–8 cups chopped cabbage (about ½ small head)
1 can (14.5 oz) diced tomatoes (with juices)
1 can (8 oz) tomato sauce
4 cups beef broth (or chicken/vegetable broth for vegetarian version)
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika (optional, but recommended)
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
½ cup uncooked white rice (or brown rice for extra fiber) or 1 cup cooked rice, added at the end
Optional garnishes: chopped fresh parsley or dill, spoonful of sour cream or Greek yogurt, crusty bread or dinner rolls for serving

Directions

In a large pot or Dutch oven, I heat olive oil over medium heat. I add the ground beef or turkey and cook until browned and crumbly, draining excess fat if needed. Then, I stir in the onion and garlic, cooking for 3–5 minutes until softened and fragrant.
I add the chopped cabbage to the pot and stir for 2–3 minutes to soften slightly. Then, I pour in the diced tomatoes (with juice), tomato sauce, broth, Worcestershire sauce, smoked paprika, thyme, and bay leaf, stirring well to combine.
I bring the soup to a gentle boil, then reduce heat to low. I cover and let it simmer for 20 minutes, stirring occasionally.
If using uncooked rice, I add it to the pot and simmer for another 20–25 minutes, or until the rice is fully cooked and the cabbage is tender. If using pre-cooked rice, I stir it in during the last 5 minutes to warm through.
I remove the bay leaf before serving. I taste and adjust seasoning with salt and pepper as needed. I ladle the soup into bowls and top with fresh parsley or dill and a dollop of sour cream or Greek yogurt. I serve it with warm crusty bread or buttery rolls.

Servings and Timing

This recipe serves 6 people. The preparation time is approximately 15 minutes, and the cooking time is about 45 minutes, making the total time around 1 hour.

Variations

Protein Options: I can use ground turkey or a plant-based meat substitute instead of ground beef.
Rice Alternatives: For a low-carb option, I skip the rice entirely and stir in cauliflower rice instead.
Spice Level: I add a dash of hot sauce for extra heat.
Vegetarian Version: I use vegetable broth and a plant-based protein alternative.

Storage/Reheating

After the soup has cooled completely, I store it in portion-sized airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, I warm it on the stove over medium heat or in the microwave until heated through. If the soup has thickened, I add a bit of broth or water to reach the desired consistency.

FAQs

What type of cabbage works best for this soup?

I find that green cabbage works best for this soup due to its tender texture and mild flavor. However, Savoy cabbage is also a great alternative, offering a slightly sweeter taste and delicate leaves.

Can I make this soup in a slow cooker?

Yes, I can make this soup in a slow cooker. I brown the meat and sauté the aromatics before adding them to the slow cooker along with the remaining ingredients. I cook on low for 6–8 hours or on high for 3–4 hours, adding cooked rice during the last 30 minutes.

How can I make this soup spicier?

To add more heat, I include a dash of hot sauce, red pepper flakes, or diced jalapeños to the soup. I adjust the amount based on my spice preference.

Is it possible to use brown rice instead of white rice?

Yes, I can use brown rice instead of white rice. Since brown rice takes longer to cook, I either cook it separately and add it to the soup during the last 5 minutes or adjust the simmering time accordingly if adding it uncooked.

Can I freeze this soup?

Absolutely, this soup freezes well. I let it cool completely before transferring it to freezer-safe containers, leaving about ¾ inch of space at the top. It can be frozen for up to 3 months. When ready to eat, I thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

Conclusion

Cabbage Roll Soup is a cozy, satisfying way to enjoy all the flavors of traditional cabbage rolls without the fuss. It's a versatile, one-pot meal that's perfect for meal prep, family dinners, or freezing for later. I love how the flavors deepen over time, making leftovers even more delicious. Whether I'm seeking comfort on a cold night or a hearty meal to share, this soup never disappoints.

Cabbage Roll Soup

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Eastern European
Diet: Low Fat

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Description

Cabbage Roll Soup is a hearty, one-pot dish that captures all the comforting flavors of traditional cabbage rolls—without the rolling. Made with ground meat, tender cabbage, tomatoes, and rice, it's perfect for chilly nights.

Instructions

Heat olive oil in a large pot over medium heat. Add the ground meat and cook until browned, draining excess fat if needed.
Stir in onion and garlic; cook for 3–5 minutes until softened and fragrant.
Add chopped cabbage and stir for 2–3 minutes. Pour in diced tomatoes, tomato sauce, broth, Worcestershire sauce, smoked paprika, thyme, and bay leaf. Stir well.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
If using uncooked rice, add and simmer for another 20–25 minutes until the rice is cooked and cabbage is tender. If using pre-cooked rice, stir it in during the last 5 minutes.
Remove bay leaf. Adjust seasoning with salt and pepper. Serve hot with optional garnishes.