Cabbage Roll Soup

Cabbage Roll Soup with beef, cabbage, rice, and rich tomato flavour. All the comfort of classic cabbage rolls in one easy pot.

Cabbage Roll Soup is everything you love about traditional cabbage rolls, but made the easy way in one pot. It has that familiar combination of seasoned beef, tender cabbage, rice, and a rich tomato base with just the right balance of savoury and slightly sweet flavours.

Instead of rolling and baking, everything simmers together so the rice absorbs the broth and the cabbage softens perfectly. It is hearty, filling, and the kind of comforting meal that tastes even better the next day.

Tips for Best Results

• Brown the meat well. Let it develop some colour before stirring too much. Those browned bits add depth to the broth.
• Use a mix of beef and pork. This gives the soup a richer flavour that tastes closer to traditional cabbage rolls.
• Do not skip the tomato paste. It adds thickness and a deeper tomato flavour similar to baked cabbage rolls.
• Balance the sweetness carefully. Start with 1 tablespoon of brown sugar and adjust to taste depending on how tangy your tomatoes are.
• Add a splash of vinegar or lemon at the end. This brightens the soup and balances the tomato base.
• Expect it to thicken. The rice will absorb liquid as it sits. Add a little extra broth when reheating if you prefer a thinner soup.

Ingredients and Substitutions

• Ground Beef and Pork: Using a blend gives the most authentic cabbage roll flavour. You can use all beef if preferred, or substitute ground turkey for a lighter option.
• Green Cabbage: Traditional cabbage rolls use green cabbage. Savoy cabbage can be used for a slightly more tender texture.
• Long-Grain White Rice: This cooks evenly in the soup and holds its texture. You can use jasmine rice, but avoid instant rice as it may become too soft. If using brown rice, increase the simmer time and add extra broth as needed.
• Beef Broth: Low-sodium broth allows better control of seasoning. You can substitute chicken broth, but the flavour will be slightly lighter.
• Tomato Sauce and Diced Tomatoes: Use plain, unseasoned tomato sauce. If you prefer a smoother soup, replace diced tomatoes with an extra can of sauce.
• Tomato Paste: Adds richness and depth. If needed, you can omit it, but the soup will be slightly thinner and less concentrated in flavour.
• Worcestershire Sauce: Adds savoury depth. Check the label if you need a gluten-free option.
• Brown Sugar: Balances the acidity of the tomatoes. You can reduce or increase slightly to suit your taste.
• Apple Cider Vinegar or Lemon Juice: A small amount brightens the soup at the end. Either works well.
• Fresh Parsley: Optional, but adds a fresh finish. Dried parsley can be used in a pinch, though fresh gives better flavour.

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Cabbage Roll Soup

Yields: 6–8 servings | Prep time: 15 minutes | Cook time: 35–40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ pound ground pork or mild ground sausage
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 medium head green cabbage, chopped (about 6–8 cups)
• 4 cups low-sodium beef broth
• 1 (8-ounce) can plain tomato sauce
• 1 (14.5-ounce) can petite diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 to 2 tablespoons light brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ cup uncooked long-grain white rice
• 1 teaspoon apple cider vinegar or juice of ½ small lemon
• 2 tablespoons chopped fresh parsley

Directions

1. Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat.

1. Add ground beef and pork. Season with salt and pepper and cook, breaking up the meat, until browned and cooked through. Drain excess grease if needed. (Image 1)
2. Stir in onion, garlic, and carrots. Cook for 2 to 3 minutes, until the onion begins to soften. (Image 2)

1. Add the chopped cabbage and cook for another 2 to 3 minutes, just until it starts to wilt slightly. (Image 3)
2. Pour in beef broth, tomato sauce, diced tomatoes, and tomato paste. Stir in Worcestershire sauce, brown sugar, paprika, oregano, thyme, and bay leaf. Mix well. (Image 4)
3. Bring the soup to a gentle boil. Stir in the uncooked rice, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the rice and cabbage are tender.
4. Remove the bay leaf. Stir in apple cider vinegar or lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
5. Serve hot.

Continue to Content

Yield: 6–8 servings

Cabbage Roll Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Cabbage Roll Soup with beef, cabbage, rice, and rich tomato flavour. All the comfort of classic cabbage rolls in one easy pot.

Print

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• ½ pound ground pork or mild ground sausage
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 1 medium head green cabbage, chopped (about 6–8 cups)
• 4 cups low-sodium beef broth
• 1 (8-ounce) can plain tomato sauce
• 1 (14.5-ounce) can petite diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 to 2 tablespoons light brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ cup uncooked long-grain white rice
• 1 teaspoon apple cider vinegar or juice of ½ small lemon
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat.
2. Add ground beef and pork. Season with salt and pepper and cook,breaking up the meat, until browned and cooked through. Drain excess grease if needed.
3. Stir in onion, garlic, and carrots. Cook for 2 to 3 minutes, until the onion begins to soften.
4. Add the chopped cabbage and cook for another 2 to 3 minutes, just until it starts to wilt slightly.
5. Pour in beef broth, tomato sauce, diced tomatoes, and tomato paste. Stir in Worcestershire sauce, brown sugar, paprika, oregano, thyme, and
   bay leaf. Mix well.
6. Bring the soup to a gentle boil. Stir in the uncooked rice, then reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the rice and cabbage are tender.
7. Remove the bay leaf. Stir in apple cider vinegar or lemon juice and chopped parsley. Taste and adjust seasoning with additional salt and
   pepper if needed.
8. Serve hot.

Notes

Chop the cabbage evenly. Aim for bite-sized pieces so it softens at the same rate as the rice and carrots. Large chunks can stay too firm.

Watch the rice closely. Stir once or twice while simmering to prevent it from sticking to the bottom of the pot.

Adjust consistency to your preference. This soup naturally thickens as it cooks and even more as it sits. Add extra broth if you prefer a soupier texture, or let it simmer uncovered for a few minutes to thicken further.

Make it ahead. The flavour deepens overnight, making it a great make-ahead meal for busy evenings.

Freezing tip. If you plan to freeze the soup, consider cooking the rice separately and adding it when reheating. Rice can become overly soft after freezing and thawing.

For extra depth. A small pinch of smoked paprika or a few dashes of hot sauce can enhance the savoury flavour without overpowering the dish.

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Nutrition Information:

Yield:

8

Serving Size:

1½ cups
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 77mgSodium: 737mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 27g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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