Dinner

Cabbage Roll Soup Recipe

ByElena Hart July 9, 2026July 9, 2026

Introduction

Cabbage Roll Soup captures all the comforting flavors of classic cabbage rolls in a warm, hearty soup. It’s an easy and satisfying dish perfect for cozy nights and busy weeknights alike.

A white bowl filled with a hearty soup sits on a white marbled surface. The soup has a rich, reddish broth visible at the base, topped with small chunks of browned ground meat scattered throughout. Bright orange carrot slices and light green cabbage pieces float on the surface along with small bits of white rice mixed throughout the soup. A wooden spoon is partially visible in the background. The overall look is warm, comforting, and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound lean ground beef

1 small onion, finely chopped
3 cloves garlic, minced

2 carrots, peeled and diced
4 cups chopped green cabbage

28 oz tomato sauce
1/2 cup uncooked white rice
4 cups low sodium beef broth

1 bay leaf
3 tablespoons light brown sugar
1 teaspoon salt

1/2 teaspoon Italian seasoning

Instructions

Step 1: In a stock pot, heat olive oil over medium-high heat. Add the ground beef and chopped onions. Break up the beef as it cooks for 5-6 minutes until fully browned and the onions become translucent.
Step 2: Stir in the minced garlic and cook for about 1 minute until fragrant.

Step 3: Add the carrots, chopped cabbage, tomato sauce, uncooked rice, beef broth, bay leaf, brown sugar, salt, and Italian seasoning. Stir everything together until well combined.
Step 4: Bring the mixture to a low boil, then reduce heat and simmer for 20-25 minutes until the rice is tender. Remove the bay leaf before serving. Enjoy immediately.

Tips & Variations

Use ground turkey or chicken as a leaner alternative to beef.

For extra tang, add a splash of vinegar or a squeeze of lemon juice before serving.
Substitute brown rice for white rice, but increase cooking time and broth slightly.
Include diced tomatoes for a chunkier texture.

Add a pinch of red pepper flakes for a spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth to loosen if needed. This soup can also be frozen for up to 3 months; thaw overnight before reheating.

How to Serve

A close-up view of a blue pot filled with a stew containing roughly chopped green cabbage, sliced orange carrots, and small chunks of cooked ground meat, all mixed in a thick reddish-brown broth. The cabbage pieces are soft with some edges slightly curled, the carrot slices are evenly cut into small rounds, and the meat is crumbled throughout the dish, creating a textured look. The inside walls of the pot show some sauce residue, indicating it has been cooked and stirred well. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can replace the ground beef with plant-based protein or omit it entirely and use vegetable broth instead of beef broth. Adding extra beans or lentils will boost the protein content.

Is it necessary to precook the rice?

No, the uncooked rice cooks in the soup during the simmering stage. Make sure to cook the soup long enough for the rice to become tender, about 20-25 minutes.