Name: Cabbage Roll Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 medium yellow onion, finely diced; 1 cup baby carrots, chopped; 1 tablespoon garlic paste; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning; ½ head cabbage, cored and chopped into 1‑inch pieces (about 5–6 cups); 5 cups beef broth; 14‑ounce can petite diced tomatoes; 16‑ounce can tomato sauce; 2 tablespoons ketchup; 2 bay leaves; ½ cup uncooked long‑grain white rice; Parsley, chopped, for garnish

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A comforting, tomato-rich soup inspired by classic cabbage rolls, this dish brings together tender cabbage, rice, and seasoned ground beef in a hearty, flavorful broth. It’s everything I love about cabbage rolls—just in a much easier, spoonable form. Perfect for cold evenings, meal prep, or whenever I’m craving something warm and filling.

Why I Love This Recipe

I love how this recipe transforms the flavor of traditional cabbage rolls into a one-pot wonder. There’s no rolling, baking, or complicated steps—just rich, savory comfort in every bowl. I also appreciate how adaptable it is. I can make it in a Dutch oven on the stove, or throw it into the crockpot for a more hands-off approach. Plus, the leftovers taste even better the next day, making it a great make-ahead meal.

Ingredients

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

1 pound lean ground beef
1 medium yellow onion, finely diced
1 cup baby carrots, chopped
1 tablespoon garlic paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
½ head cabbage, cored and chopped into 1‑inch pieces (about 5–6 cups)
5 cups beef broth
14‑ounce can petite diced tomatoes
16‑ounce can tomato sauce
2 tablespoons ketchup
2 bay leaves
½ cup uncooked long‑grain white rice
Parsley, chopped, for garnish

Directions

I start by cooking the ground beef in a Dutch oven over medium heat until it’s no longer pink. Then I drain off any excess grease.
Next, I add the diced onions, chopped carrots, and garlic paste. I let them cook for 5 to 7 minutes, just until the onions are soft.
I stir in Worcestershire sauce along with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning to bring out the deep flavor.
After that, I toss in the chopped cabbage and let it cook for 2 to 3 minutes while stirring frequently.
Then I pour in the beef broth, diced tomatoes, tomato sauce, ketchup, and add the bay leaves and rice. I bring everything to a boil, then reduce the heat, cover it, and let it simmer for 30 minutes without lifting the lid.
After 30 minutes, I check the rice. If it still needs time, I give it another 5 minutes, keeping the pot covered.
Finally, I remove the bay leaves, sprinkle fresh parsley on top, and serve the soup hot.

Servings and timing

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Serving Size: About 1 bowl per serving (roughly 1½ cups)

Variations

When I want to switch things up, I use ground turkey instead of beef to lighten the dish. If I’m looking for something even leaner, I’ll go for 92% lean ground beef. I’ve also made this using brown rice, though it takes about 20 minutes longer to cook. For a spicier kick, I sometimes add red pepper flakes or a dash of hot sauce. And when I want to make it in the slow cooker, I brown the beef first and let everything simmer for 6 to 7 hours—super convenient.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop. If I’m freezing it, I leave about ¾-inch headspace in the container for expansion and freeze it for up to 3 months. I thaw it overnight in the fridge and reheat it gently before serving.

FAQs

How can I make this vegetarian?

I swap the ground beef for lentils or plant-based ground, use vegetable broth instead of beef broth, and it turns out just as hearty and satisfying.

Can I make this ahead of time?

Absolutely. I often make it a day in advance. The flavors deepen overnight, making it even better the next day.

What type of cabbage works best?

I usually use green cabbage, but Napa or Savoy cabbage work well too. I just make sure to chop it into bite-size pieces for easy eating.

Will the rice get mushy in leftovers?

A little, yes. If I’m planning for leftovers, I sometimes cook the rice separately and add it in just before serving to keep the texture firmer.

Is this soup gluten-free?

Yes, as long as I use a gluten-free Worcestershire sauce and double-check all labels, the rest of the ingredients are naturally gluten-free.

Conclusion

This Cabbage Roll Soup gives me everything I love about traditional cabbage rolls in a simpler, cozier format. It’s hearty, budget-friendly, and incredibly satisfying. Whether I make it on the stovetop or let it simmer all day in the slow cooker, it’s a go-to when I need something comforting and nourishing.

Cabbage Roll Soup

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Author: Sue
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Soup
Method: Stovetop (Dutch oven) or Crockpot
Cuisine: American
Diet: Low Fat

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Description

A comforting, tomato-rich soup inspired by cabbage rolls, featuring cabbage, rice, and beef in a flavorful, hearty broth.

Instructions

In a Dutch oven, cook the ground beef over medium heat until no longer pink. Drain excess grease.
Add onions, carrots, and garlic paste to the pot. Cook for about 5–7 minutes, until onions are soft.
Stir in Worcestershire sauce, salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning.
Add chopped cabbage and cook 2–3 minutes, stirring frequently.
Add beef broth, diced tomatoes, tomato sauce, ketchup, bay leaves, and rice. Stir, bring to a boil, then reduce heat and cover. Let simmer for 30 minutes without uncovering.
After 30 minutes, check the rice. If it's not fully cooked, simmer another 5 minutes, covered.
Remove and discard the bay leaves. Garnish with chopped parsley and serve hot.

Notes

To make this in a crockpot: brown the beef first, then transfer everything to the crockpot. Cook for 6–7 hours, adding more broth if needed to ensure the rice cooks properly.
You can substitute ground turkey for beef, or use leaner beef (92%) to reduce fat.
Swap white rice for brown rice—but increase total cook time by about 20 minutes, as brown rice takes longer to cook.
If using dried herbs instead of fresh, use 2–3 times more to achieve the same flavor.
You can freeze the soup (leave about ¾‑inch headspace in container for expansion) for up to 3 months. Thaw overnight and reheat before serving.