Name: Cabbage Roll Soup
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Ingredients: 4 cups cabbage (roughly chopped); 1 lb lean ground beef; 1 tsp Worcestershire sauce; 1 tsp salt; 1 tsp paprika; 1 yellow onion (chopped); 3 cloves garlic (minced); 0.5 cup water; 1 tsp oregano; 0.5 tsp basil; 3 cups tomato sauce; 28 oz can diced tomatoes; 1 cup white rice (uncooked)

There are some dishes that just hug you from the inside out, and for me, that’s always been cabbage roll soup. It’s funny, because I used to think making cabbage rolls was this super involved, weekend-long project. My grandma used to make them, and they were always this magical, perfectly formed little parcels of deliciousness. But when life gets busy, who has time for all that rolling? That’s where this cabbage roll soup comes in. It captures all those amazing flavors – the savory ground meat, the tender cabbage, the rich tomato broth – but in a fraction of the time. Seriously, this soup is a lifesaver on chilly weeknights when you’re craving comfort food but don’t have hours to spend. It’s like a warm hug in a bowl, and honestly, it’s one of those recipes my family requests over and over again.

What is cabbage roll soup?

So, what exactly is cabbage roll soup? Think of it as all the best parts of a classic stuffed cabbage roll, but deconstructed and simmered into a hearty, soul-warming soup. Instead of painstakingly rolling filling into individual cabbage leaves, we chop everything up and let it mingle in a savory broth. It’s essentially a deconstructed, easier-to-make version of a beloved Eastern European comfort food. We’re talking tender pieces of cabbage, seasoned ground meat (usually beef, but I’ll get to variations!), rice, and a flavorful tomato-based broth that’s both rich and slightly tangy. It’s a meal in itself, packed with flavor and incredibly satisfying, without all the fuss of the traditional method. It’s the kind of dish that feels like it’s been simmering on the stove all day, even if you just whipped it up in under an hour.

Why you’ll love this recipe?

Okay, let’s talk about why this cabbage roll soup is a permanent fixture in my recipe rotation. First and foremost, the flavor is just out of this world. It’s got that deep, savory goodness from the browned meat, the subtle sweetness of the cabbage that softens beautifully as it simmers, and that comforting tomato broth that just ties everything together. It’s not overly spicy or complicated; it’s just pure, unadulterated comfort. Then there’s the simplicity. I mean, compared to traditional cabbage rolls, this is a breeze. You chop, you sauté, you simmer – that’s pretty much it. It’s the kind of meal that makes your kitchen smell amazing, and you can genuinely feel good about serving it. Plus, it’s incredibly budget-friendly. Cabbage is one of the most affordable vegetables out there, and ground meat and pantry staples like rice and canned tomatoes are usually pretty easy on the wallet. This recipe has saved me so many times when I’ve needed a filling, delicious meal without breaking the bank. And the versatility! While I love it as is, you can totally tweak it. Add a little extra spice, swap out the meat, even make it vegetarian. It’s just a forgiving, fantastic recipe. What I love most about this is that it’s a complete meal in one pot. You’ve got your protein, your veggies, and your carbs all swimming together in that glorious broth. It’s hearty enough for a cold winter’s day but light enough to enjoy any time of year. It’s the kind of recipe that makes you feel like a kitchen wizard, even if you’re a beginner cook.

How do you make cabbage roll soup?

Quick Overview

Making this cabbage roll soup is surprisingly straightforward! We start by browning our ground meat with some aromatics to build a fantastic flavor base. Then, we add in the chopped cabbage, rice, and a delicious tomato-based broth. Everything simmers together until the cabbage is tender and the flavors have melded beautifully. It’s a one-pot wonder that comes together relatively quickly, making it perfect for busy weeknights. The key is to get a good sear on the meat and let the soup simmer long enough for the cabbage to soften and the flavors to really meld. Trust me, the aroma alone will have everyone gathering in the kitchen!

Ingredients

For the main soup base:
1 tablespoon olive oil (or any cooking oil you prefer)
1 pound Ground Beef (80/20 is great for flavor, but leaner works too)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt, plus more to taste
1 (28 ounce) can diced tomatoes, undrained
4 cups beef broth (or vegetable broth for a lighter flavor)
1 tablespoon Worcestershire sauce (adds a lovely umami depth)
1/2 cup uncooked white rice (long-grain is fine)
1/2 medium head of green cabbage, thinly sliced or chopped into bite-sized pieces (about 4-5 cups)

Optional additions for extra flavor:
1 bay leaf
Pinch of red pepper flakes for a little heat

Step-by-Step Instructions

Step 1: Brown the Meat and Aromatics

Grab a large pot or Dutch oven – one that can hold at least 5-6 quarts. Heat the Olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s nicely browned. Don’t be afraid to let it get a little crispy in places; that’s where a lot of the flavor comes from! Once it’s browned, drain off most of the excess grease, leaving just a tablespoon or so in the pot for sautéing. Add the chopped onion to the pot and cook for about 5-7 minutes, until it’s softened and translucent. Then, stir in the minced garlic, dried oregano, dried thyme, black pepper, and salt. Cook for another minute until fragrant, making sure not to burn the garlic.

Step 2: Add Tomatoes and Broth

Pour in the undrained can of diced tomatoes. Give it a good stir, scraping up any browned bits from the bottom of the pot – that’s pure flavor gold! Now, add the beef broth (or vegetable broth) and the Worcestershire sauce. If you’re using a bay leaf or red pepper flakes, toss them in now. Bring the mixture to a simmer.

Step 3: Add Rice and Cabbage

Once the broth is simmering, stir in the uncooked white rice. Then, add your chopped cabbage. It might look like a lot of cabbage, but it will wilt down significantly as it cooks. Give everything a good stir to make sure the rice and cabbage are submerged in the liquid.

Step 4: Simmer and Soften

Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20-25 minutes, or until the rice is tender and the cabbage is softened to your liking. I usually aim for tender but still with a slight bite; I don’t want it mushy. Stir occasionally to prevent the rice from sticking to the bottom.

Step 5: Taste and Adjust Seasoning

This is the crucial step! Remove the bay leaf if you used one. Taste the soup and adjust the seasoning as needed. Does it need more salt? A little more pepper? Maybe a pinch of sugar if your tomatoes were a bit acidic? This is where you personalize it. My family likes it a little on the saltier side, so I usually add a little more salt here. Sometimes I even add a tiny splash more Worcestershire sauce if it feels like it needs a boost.

Step 6: Rest and Serve

Once the flavors are just right, turn off the heat and let the soup rest for about 5-10 minutes before serving. This allows the flavors to meld even further. Ladle the hot soup into bowls. If you’re feeling fancy, a dollop of Sour cream or a sprinkle of fresh parsley makes it extra special, but honestly, it’s delicious all on its own.

Step 7: Optional Sour Cream Garnish

This step is purely for those who love a little creamy goodness! If you’re a fan of a little richness, add a generous dollop of sour cream or Greek Yogurt to each bowl right before serving. It adds a lovely tangy counterpoint to the savory broth and tender ingredients. Some people even like to swirl it in for a pretty marbled effect. It’s totally optional, but I highly recommend it if you’re looking for that extra touch of comfort.

Step 8: Enjoy!

And there you have it! A comforting, flavorful cabbage roll soup that’s so much easier than you might think. Serve it hot and enjoy the cozy goodness. This is the perfect meal for a rainy day, a chilly evening, or anytime you need a bowl full of deliciousness.

What to Serve It With

While this cabbage roll soup is practically a meal in itself, I do love to pair it with a few things to make it even more of a complete dining experience. For a really cozy breakfast, especially on a weekend, I’ll sometimes serve a smaller bowl alongside some crusty, buttered toast. The toast is perfect for sopping up every last drop of that flavorful broth! For a more substantial brunch, especially if I’m having friends over, I like to serve it with a simple side salad with a light vinaigrette. It adds a fresh, crisp contrast to the rich soup. Sometimes, if I’m feeling a little indulgent, I’ll even serve it with some mini potato pancakes – they’re a bit of a carb-on-carb situation, but oh-so-good! As a main course, especially for a satisfying lunch or dinner, it’s fantastic on its own. But if you want something extra, a slice of hearty, whole-grain bread or some garlic bread is always a winner for dipping. For a truly comforting snack, just a bowl of this soup on its own is pure bliss. My kids absolutely adore it with some oyster crackers or even just plain saltine crackers for crunch. It’s a meal that feels both rustic and refined, depending on how you choose to present it.

Top Tips for Perfecting Your Cabbage Roll Soup

Over the years, I’ve definitely picked up a few tricks that make this cabbage roll soup even better. For the cabbage, I find that thinly slicing it or chopping it into roughly 1-inch pieces works best. If you cut it too large, it might not get as tender as you’d like in the cooking time. Also, don’t be afraid to pack it in there; it wilts down a lot! When browning the meat, really take your time. That little bit of browning adds so much depth of flavor to the broth. If you’re using leaner ground beef, you might need to add a tiny bit more oil to prevent sticking and ensure good flavor development. For the rice, I’ve found that a medium-grain white rice works perfectly. It cooks up tender without getting mushy. If you happen to have leftover cooked rice, you can stir it in during the last 5 minutes of simmering, just to heat through. When it comes to broth, using a good quality beef broth makes a big difference, but if you’re going for a lighter flavor or a vegetarian option, vegetable broth is a fantastic substitute. I’ve even used chicken broth in a pinch and it was still delicious! For a bit of a flavor boost, I sometimes add a tablespoon of tomato paste when I sauté the onions and garlic; it really intensifies the tomato flavor. And if you like a bit more tang, a tiny splash of apple cider vinegar at the end can work wonders. My kids are sometimes picky about textures, so if you have someone who doesn’t love big chunks of cabbage, you could try shredding it very finely, almost like coleslaw, or even pulsing it a few times in a food processor before adding it to the pot. It’s all about making it work for your family! I’ve also learned that letting the soup rest for at least 10-15 minutes after it’s done simmering really makes a difference. The flavors have a chance to marry and deepen, making it even more delicious. So, while it’s tempting to dive right in, a little patience goes a long way!

Storing and Reheating Tips

This cabbage roll soup is fantastic for leftovers, which is one of the many reasons I love making a big batch! At room temperature, I wouldn’t leave it out for more than two hours, just to be safe. Once it’s cooled down a bit, the best way to store it is in an airtight container in the refrigerator. It’ll stay delicious for about 3 to 4 days. The flavors actually get even better as they meld together overnight! When you’re ready to reheat it, you can do so on the stovetop or in the microwave. On the stovetop, just place it in a pot over medium-low heat, stirring occasionally, until it’s heated through. You might need to add a splash more broth or water if it seems a little too thick. In the microwave, just heat it in a microwave-safe bowl in 1-minute increments, stirring in between, until it’s nice and hot. For freezing, this soup holds up really well. Let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to thaw it, the best method is to transfer it from the freezer to the refrigerator overnight. Then reheat as you would the refrigerated leftovers. I usually avoid adding the sour cream garnish until just before serving, whether it’s fresh or reheated, as it can sometimes separate when frozen and reheated.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Making this cabbage roll soup gluten-free is quite simple. The rice is the main gluten-containing component if you’re using standard white rice (though rice is naturally gluten-free, some brands can have cross-contamination warnings, so always check if you have severe allergies). However, if you’re worried about cross-contamination or want to substitute, you can omit the rice entirely and just let the soup simmer a little longer to thicken slightly. Alternatively, you can use gluten-free pasta (like ditalini or small elbow macaroni) or even gluten-free couscous, following package directions for cooking times. The key is to ensure all your broth and Worcestershire sauce are certified gluten-free. The texture might be slightly different without the rice, but the flavor will be just as wonderful.

Do I need to peel the zucchini?

This recipe doesn’t use zucchini! It’s a cabbage roll soup, so there’s no zucchini involved. If you were thinking of a different recipe, let me know!

Can I make this as muffins instead?

This recipe is specifically for soup, so transforming it into muffins would require a significant recipe overhaul. Muffins typically have a different base structure and baking method. However, if you love the flavors of cabbage rolls, you might enjoy looking up recipes for “cabbage roll casserole” or “stuffed cabbage rolls” which are more baked and less soup-like.

How can I adjust the sweetness level?

The sweetness in this soup primarily comes from the cabbage and the diced tomatoes. If you find it not sweet enough, you can add a pinch of sugar (white, brown, or even a natural sweetener like a teaspoon of maple syrup) when you add the tomatoes and broth. Start with just a 1/2 teaspoon and taste as you go, adding more if needed. Conversely, if it’s too sweet, a splash of vinegar or a pinch of salt can help balance it out.

What can I use instead of the glaze?

This cabbage roll soup recipe doesn’t typically include a glaze; the “glaze” aspect is more common in baked cabbage roll dishes. For serving, as mentioned earlier, a dollop of sour cream or Greek yogurt is a wonderful addition if you like a creamy, tangy element. Some people also enjoy a sprinkle of fresh dill or parsley for a burst of freshness. If you’re looking for a bit of crunch, oyster crackers or even a few croutons can be nice.

Final Thoughts

So there you have it – my go-to cabbage roll soup recipe. It’s the perfect example of how you can take a beloved classic and make it work for modern, busy lives without sacrificing an ounce of flavor. I truly hope you give this a try, especially if you’re a fan of the traditional cabbage roll but find the preparation a bit daunting. It’s honestly one of those recipes that just makes you feel good, from the cooking process to the final, comforting spoonful. If you end up loving this soup as much as my family does, you might also enjoy my recipe for [link to another comforting soup recipe] or my [link to a recipe for simple meatballs] which uses a similar savory flavor profile. I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts, any tweaks you made, or what your favorite part was! Happy cooking!