Recipe

Cabbage Roll Soup

A cozy, one-pot soup with all the classic cabbage roll flavor: savory beef, tender cabbage, rice, and a bright tomato broth.

By Matt Campbell

•

4.8

A steaming bowl of cabbage roll soup with tender cabbage ribbons, ground beef, rice, and tomato broth, garnished with fresh parsley on a wooden table

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Cabbage rolls are one of my all-time favorite comfort foods. The only problem is they are a whole project. Boil the cabbage, peel the leaves, mix the filling, roll, bake, hope nothing tears, then do dishes that feel personal.

This soup is my friendly little shortcut. You get the cozy, sweet cabbage, the savory beef, the tomato-y tang, and the rice that makes every spoonful feel like dinner. No rolling. No stress. Just one pot doing the most.

It’s also one of those recipes that tastes even better tomorrow, which is basically my love language for weeknight cooking.

A kitchen counter with ingredients for cabbage roll soup laid out: green cabbage, ground beef, onion, garlic, carrots, canned tomatoes, tomato sauce, broth, rice, and spices

Why It Works

Classic flavor, simpler method: You still build that cabbage roll taste with beef, aromatics, tomato, and a little sweetness, just in soup form.
Texture that hits: Tender cabbage plus rice that turns the broth slightly silky, with browned beef for depth.
Balanced and bright: A small splash of vinegar at the end wakes everything up and keeps the tomato base from tasting flat.
Meal-prep friendly: It holds well in the fridge and freezes like a champ with one small adjustment for the rice.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in airtight containers for up to 4 days.

About the rice: Rice keeps absorbing broth as it sits. If you want a soupier leftover, add a splash of broth or water when reheating. If you are planning ahead for multiple days, you can also cook the rice separately and add it to each bowl.

Freeze: Freeze for up to 3 months. For best texture, freeze the soup without the rice, then cook and add fresh rice when serving. If you already added rice, it is still totally fine, just a little softer after thawing.

Reheat: Warm gently on the stove over medium-low, stirring occasionally, or microwave in 60 to 90 second bursts until hot.

Common Questions

Do I have to use ground beef?

Nope. Ground turkey or chicken works great. If you go lean, add an extra tablespoon of oil when sautéing the onion so the soup still tastes rich.

What kind of cabbage is best?

Plain green cabbage is the classic and it holds its texture. Savoy cabbage is also great and gets extra tender. Napa will work in a pinch, but it gets softer faster, so add it closer to the end.

Can I make it in a slow cooker?

Yes. Brown the beef and sauté the onion and garlic first for better flavor, then add everything except the rice, vinegar, and parsley. Cook on low for 6 to 8 hours (or high for 3 to 4). Stir in cooked rice at the end, then finish with the vinegar right before serving and top with parsley if you like.

How do I keep the rice from getting mushy?

Cook it separately and add it per serving, or use brown rice (it holds up better). If you cook it in the soup, keep it at a gentle simmer and stop cooking once the rice is tender but not falling apart.

My soup tastes too acidic. How do I fix it?

Add a pinch more sugar or a small knob of butter. You can also add a splash of broth to mellow it out. Then taste again before adding more vinegar at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

I love cabbage rolls for the same reason I love a good team line in a kitchen. Everyone has a job, everything has a rhythm, and when it clicks, it’s magic. But on a random Tuesday, I am not trying to run a one-person cabbage roll station.

This soup is the version I make when I want the reward without the full production. Brown the beef, let the cabbage go tender, taste as you go, and suddenly you have a pot of comfort that feels like you did something impressive, even if you were wearing sweatpants the whole time.

Cabbage Roll Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery ribs, diced
4 cloves garlic, minced
1 1/2 pounds ground beef (85 to 90% lean)
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
2 teaspoons sweet paprika
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
6 cups beef broth (or chicken broth)
2 tablespoons brown sugar (or 1 tablespoon, to taste)
1 small head green cabbage (about 2 pounds), cored and chopped into bite-size pieces (about 8 to 10 cups chopped)
1/2 cup uncooked long-grain white rice, rinsed (optional, but helps reduce sticking)
1 tablespoon apple cider vinegar (or red wine vinegar), plus more to taste
2 tablespoons chopped fresh parsley, for serving (optional)

A cutting board with a pile of chopped green cabbage and a chef's knife on a bright kitchen counter

Instructions

Sauté the base. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook 30 seconds, just until fragrant.
Brown the beef. Add the ground beef, salt, pepper, paprika, and oregano. Cook 6 to 8 minutes, breaking it up, until the beef is browned and no longer pink. If there is excess fat in the pot, spoon it off. With 85 to 90% lean, you may not need to remove much.
Build the tomato backbone. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add crushed tomatoes, tomato sauce, broth, and brown sugar. Stir well, scraping any browned bits from the bottom of the pot.
Add cabbage and simmer. Add the chopped cabbage. Bring to a gentle boil, then reduce to a simmer. Cover and cook 15 minutes, stirring once or twice, until the cabbage is beginning to soften (tender-crisp is the sweet spot here).
Cook the rice. Stir in the rice. Cover and simmer 12 to 15 minutes, stirring gently every few minutes to prevent sticking (tomato-based soups love to cling to the bottom). If the soup starts looking too thick before the rice is tender, add a splash of broth or water. The rice is done when it is tender but not mushy.
Finish bright. Turn off the heat and stir in the vinegar. Taste and adjust with more salt, pepper, a little more sugar, or a splash more vinegar until it tastes lively and balanced.
Serve. Ladle into bowls and top with parsley if you like. This is excellent with crusty bread or a simple green salad.