I turn the classic comfort of cabbage rolls into a warm, hearty soup—no rolling required. It’s simple, filling, and perfect for chilly days.

Why I’ll Love This Recipe

I love that I can enjoy all the cozy flavors of traditional cabbage rolls without the extra steps. Everything goes into one pot, making cleanup a breeze. It’s versatile, freezer-friendly, and easy to adjust to my taste or dietary needs.

ingredients

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

ground beef
chopped green cabbage
yellow onion, diced
carrots, diced or shredded
beef broth
tomato sauce
white rice
garlic, minced
olive oil (optional)
salt
black pepper

directions

I start by heating a bit of olive oil in a large pot and browning the ground beef until it’s fully cooked. If there’s excess grease, I drain it off. Then I add the diced onions and carrots, cooking until they soften, about 5 minutes. I stir in the garlic and chopped cabbage and cook for a few more minutes until the cabbage just starts to wilt.

Next, I pour in the beef broth, tomato sauce, and rice. I season with salt and pepper to taste. I bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, until the rice is tender and everything is well combined. I give it a final taste and adjust seasoning if needed before serving.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes use ground turkey instead of beef when I want something lighter.
I like to swap white rice with brown rice or even cauliflower rice if I’m cutting carbs.
For extra depth of flavor, I’ve added a pinch of smoked paprika or a splash of Worcestershire sauce.
When I want more tomato flavor, I add a handful of diced tomatoes along with the sauce.
I’ve also used low-sodium broth to control the salt level more closely.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I like to add a splash of broth or water because the rice tends to soak up the liquid as it sits.
To freeze, I let the soup cool completely, transfer it to freezer-safe containers, and store it for up to 3 months. If I know I’m freezing, I sometimes leave out the rice and add it fresh after reheating to keep the texture from getting mushy.

FAQs

How can I make this recipe vegetarian?

I swap the ground beef for lentils or a plant-based meat alternative and use vegetable broth instead of beef broth.

Can I use brown rice instead of white?

Yes, I can, but I allow for extra cooking time since brown rice takes longer to soften. I also keep an eye on the liquid level and add more broth if needed.

Is this soup freezer-friendly?

Absolutely. I freeze it in portions, ideally without rice, and then add freshly cooked rice after thawing and reheating for best texture.

How do I prevent the rice from getting mushy?

I cook the rice separately and add it right before serving, especially if I plan to store or freeze the soup. That keeps the grains from breaking down.

What can I serve with this soup?

I like to serve it with crusty bread, garlic toast, or even a green side salad to make it a full meal.

Conclusion

This cabbage roll soup gives me everything I love about stuffed cabbage—rich flavor, hearty ingredients, and satisfying texture—without the hassle. It’s a great way to feed my family with minimal prep and maximum flavor. I keep this one in my regular cold-weather rotation, and it never disappoints.