Cabbage Roll Soup recipe
Cabbage Roll Soup is a cozy, hearty dish that brings all the comforting flavors of classic cabbage rolls into a warm bowl. It’s packed with tender cabbage, ground meat, rice,…
By Emily
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Cabbage Roll Soup is a cozy, hearty dish that brings all the comforting flavors of classic cabbage rolls into a warm bowl. It’s packed with tender cabbage, ground meat, rice, and a tomato-based broth that feels like a big hug on a chilly day. The mix of textures—from soft cabbage to flavorful beef and the slight chew of rice—makes every spoonful satisfying and just right.
I love making this soup because it’s like having a homemade meal without all the work of rolling individual cabbage leaves. It’s simple to throw together but still tastes like something that’s been simmering with love for hours. The way the flavors blend and the kitchen smells while it cooks always makes me smile and look forward to dinner.
One of my favorite ways to enjoy this soup is with a slice of crusty bread for soaking up every last bit of that tasty broth. It’s a great meal for a weekday dinner or when you want something warm and filling to share with family and friends. Plus, leftovers taste just as good the next day, making it perfect for easy lunches too!
Key Ingredients & Substitutions
Cabbage: Fresh green cabbage gives this soup its classic flavor and texture. If you’re short on cabbage, savoy cabbage works well too for a milder taste. Avoid pre-shredded bags which can lose crunch.
Ground Beef: I like using lean ground beef, but ground turkey or chicken are good leaner swaps. For a vegetarian twist, try browned crumbled mushrooms or lentils instead.
Rice: Long grain white rice cooks tender and soft in the soup. You can substitute with brown rice, but add extra cooking time or cook it separately first to avoid crunchiness.
Tomatoes & Broth: Canned diced tomatoes bring acidity and sweetness, while beef broth adds depth. Use vegetable broth to keep it lighter or for a meatless option.
Sour Cream & Parsley: A dollop of sour cream adds creaminess and mild tang, balancing the tomato’s acidity. If dairy-free, use a coconut yogurt or skip it. Fresh parsley brightens the flavors.
How Do I Make Sure The Cabbage and Rice Cook Perfectly Without Becoming Mushy?
Cooking cabbage and rice just right keeps the soup hearty but not mushy. Here’s how I do it:
- After browning the meat and softening onions, I add cabbage and broth and simmer uncovered for 15 minutes. This tenderizes the cabbage but keeps some bite.
- Then adding the uncooked rice and covering the pot lets the rice steam gently without overcooking.
- I simmer for about 20 more minutes, checking once or twice to make sure the rice is cooked but not falling apart.
- If you’re using brown rice, soak it ahead or cook separately and add at the end to avoid it being too firm or mushy.
This method keeps the soup comforting with satisfying textures that remind me of classic cabbage rolls.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for browning meat and simmering the soup evenly without burning.
- Wooden spoon – gentle for stirring and scraping the pot without scratching.
- Sharp knife and cutting board – to chop cabbage, onions, and garlic easily and safely.
- Measuring cups and spoons – helpful to get seasoning and rice amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken to lighten the soup while keeping protein.
- Add chopped carrots or bell peppers for extra color and mild sweetness.
- Stir in cooked kielbasa or smoked sausage near the end for a smoky twist.
- Use cauliflower rice instead of regular rice for a low-carb version that’s still hearty.
How to Make Cabbage Roll Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 6 cups green cabbage, shredded
- 1 can (14.5 oz) diced tomatoes with juice
- 4 cups beef broth (or vegetable broth)
- ½ cup long grain white rice (uncooked)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Sour cream, for serving
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare your ingredients and another 40 minutes to cook. So, in total, expect around 50 minutes from start to finish to enjoy this warm and tasty soup.
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens, about 3 to 4 minutes. Then add the minced garlic and cook it for 30 seconds until fragrant, careful not to burn it.
2. Brown the Meat:
Add the ground beef (or turkey) to the pot. Break it up with a spoon and cook until it turns brown and no longer pink, about 6 to 8 minutes. If there’s extra fat, drain it off to keep the soup lighter.
3. Add Veggies and Seasoning:
Now stir in the shredded cabbage, diced tomatoes with their juice, beef broth, tomato paste, thyme, paprika, salt, and black pepper. Mix everything well.
4. Simmer the Soup:
Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes. This helps the cabbage get tender and the flavors to combine nicely.
5. Cook the Rice:
Stir in the uncooked rice. Cover the pot and cook for another 20 minutes, or until both the rice and cabbage are tender. Stir occasionally to make sure nothing sticks to the bottom.
6. Final Touches and Serving:
Taste the soup and add more salt or pepper if needed. Serve hot with a dollop of sour cream on top and sprinkle some fresh chopped parsley for a burst of color and freshness.
Can I Use Frozen Cabbage for This Soup?
Yes, you can use frozen cabbage, but make sure to thaw it completely and drain any excess water before adding to the soup to avoid it becoming too watery.
Can I Substitute Rice with Another Grain?
Absolutely! You can use quinoa or orzo pasta as alternatives. Just adjust cooking times accordingly—quinoa cooks faster, so add it later in the simmering process.
How Long Does Leftover Cabbage Roll Soup Keep?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth if the soup has thickened too much.
Can I Make This Soup in Advance?
Yes! This soup tastes even better the next day as flavors meld. Prepare it ahead, refrigerate, and gently reheat before serving. Just add fresh sour cream and parsley when ready to enjoy.
