Cabbage Roll Soup

If you love the taste of classic cabbage rolls but don’t have the time (or patience) to roll and bake them, this cabbage roll soup is the perfect solution. It’s a one-pot wonder that delivers all the hearty flavors of the traditional dish—tender cabbage, seasoned ground beef, rice, and a rich tomato broth—but with way less effort. I love this soup, and I know you will too!

This soup is thick, comforting, and packed with flavor, making it an ideal meal for chilly nights or busy weeknights. Whether you’re craving nostalgia in a bowl or just looking for a satisfying, low-maintenance dinner, this easy soup will hit the spot.

What makes this soup even better is how easily it comes together. With just a handful of basic ingredients and a single pot, you can have a steaming bowl of goodness on the table in under an hour. It’s a perfect meal-prep option, too, since the flavors deepen and improve overnight, making leftovers even more irresistible.

Serve it with a slice of crusty bread or a dollop of sour cream for even more authentic flavor. Whether you’re feeding a crowd or making a big batch to enjoy throughout the week, Cabbage Roll Soup is one of those recipes that never disappoints.

Ingredients

• Lean ground beef – I cook with 80/20 ground beef for a good blend of flavor and value.
• Yellow onion – You could also use a sweet onion or even red onion.
• Garlic – Please use real garlic! I’m on a mission to get people to stop using jarlic because it has no flavor compared to fresh garlic!
• Tomato paste – A little goes a long way. Freeze the leftovers for another recipe.
• Paprika – Did you know paprika loses it’s flavor within about 4 months? Use fresh spices for the best flavor!
• Dried thyme
• Bay leaf
• Cabbage – Cut 1/2-inch thick slices, then turn each slice and cut it again to create 1/2-inch squares.
• Can diced tomatoes – You’ll need a 28-ounce can, undrained.
• Cider vinegar
• Maggi Sauce – Optional but this is my secret ingredient weapon. It adds SO much umami!
• Beef broth – Use low or no sodium added.
• Long grain rice – Uncooked rice – any kind is fine.
• Sea salt
• Ground pepper
• Parsley – Optional garnish.

How To Make Cabbage Roll Soup

1. Heat a large soup pot or Dutch oven over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, breaking up the beef with a spoon, until browned and the onion is softened. Drain any excess fat.
2. Stir in the tomato paste, paprika, thyme, and bay leaf. Cook for about 1 minute. Add the chopped cabbage and cook for another 3 minutes, stirring occasionally, until it starts to soften.
3. Pour in the beef broth and stir in the diced tomatoes (with their juices), rice, cider vinegar, Maggi Sauce (if using), salt, and pepper. Mix everything well.
4. Increase the heat to high and bring the soup to a boil. Stir occasionally, then reduce the heat to medium-low. Cover the pot and let the soup simmer for 20-25 minutes, stirring occasionally to prevent the rice from sticking.
5. Check that the rice is fully cooked and the cabbage is tender. Remove the bay leaf, adjust the seasoning if needed, and ladle the soup into bowls. Garnish with parsley if desired and serve hot.

Step-By-Step Process

Chef Jenn’s Tips

• Use a heavy-bottomed pot to ensure even cooking and prevent burning.
• If you don’t have Maggi Sauce, substitute with 1 tablespoon of Worcestershire sauce for similar umami flavor.
• For a vegetarian cabbage roll soup, use plant-based crumbles and vegetable broth instead of beef broth.
• Don’t skip the vinegar—it brightens the flavors and balances the richness of the soup.
• Taste and adjust seasoning before serving for the best flavor.

Recommended

Make It A Meal

This soup is hearty enough to stand alone, but you can pair it with crusty bread or a fresh green salad for a more complete meal. For extra richness, top with a dollop of sour cream or a sprinkle of Parmesan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days, as the flavors improve over time. To freeze, let the soup cool completely and portion it into freezer-safe containers; it can be stored for up to three months. Reheat on the stovetop or in the microwave, adding a splash of water or broth if it has thickened.