Cabbage Roll Soup

Cabbage roll soup offers a fresh take on classic Eastern European stuffed cabbage rolls. It brings together everything you love about traditional cabbage rolls—a savory trio of ground beef, rice, and cabbage—slowly simmered in tomato broth, but skips the rolling and layering steps. This makes it ideal for weeknights or busy weekends when you crave comforting flavor but want to keep things simple.

In this guide, discover how to prepare cabbage roll soup from start to finish. You’ll find ingredient breakdowns, a step-by-step method, flavor tips, and practical storage strategies to keep your kitchen stress-free. By the end, you’ll have a recipe that delivers the best of homey soup and iconic cabbage rolls.

Why Cabbage Roll Soup Works

If you’re someone who looks forward to hearty home-cooked meals, cabbage roll soup is likely to become a new favorite. Here’s why this soup stands out:

Efficient Yet Flavorful: Instead of stuffing and rolling cabbage leaves by hand, you get everything in a single pot—less prep, same deep flavors.
Meal Prep Friendly: A big batch will last days in the fridge, growing more flavorful after each rest. It freezes beautifully, too.
Budget-Smart: Common pantry items and simple vegetables deliver a filling, satisfying meal without a steep grocery bill.
Customizable: You can tweak ingredients, spice levels, or even swap proteins for turkey or plant-based ground to suit your tastes.

Let’s get into the details, from essential building blocks to serving suggestions.

Key Ingredients and Substitutions

Cabbage roll soup calls for a balance of protein, vegetables, grains, and an aromatic tomato base. Here’s what you’ll need:

Protein

Lean Ground Beef:
For classic richness and heft. Opt for 85%-93% lean beef—it browns well and keeps the broth clean.
Substitute: Ground turkey, chicken, or meat alternatives work if you want to keep it lighter.

Vegetables

Green Cabbage:
Look for a firm, compact head with crisp, pale green leaves. It stews down to silky ribbons while providing sweet notes.
Onion, Carrots, Garlic:
A classic trio that starts the soup with sweetness and depth. Yellow onions are traditional, but sweet or white onions also fit.
Optional Add-ins:
Bell peppers add subtle tang, while celery offers extra savory flavor.

Broth and Tomatoes

Low-Sodium Beef Broth:
The soup’s base, lending savory richness without overpowering salt.
Canned Diced Tomatoes and Tomato Sauce:
Use both for chunky texture and a luscious, smooth body. Fire-roasted tomatoes can bring a smoky touch.

Grain

Long-Grain White Rice:
Absorbs flavors and thickens the broth. Rinse before use to reduce starch.
Substitute: Brown rice (increase simmer time accordingly), or cauliflower rice for a low-carb version.

Seasonings

Bay Leaf, Dried Thyme, Paprika:
Bring subtle earthy notes and gentle warmth.
Salt and Pepper:
Season as you go, especially after simmering.
Brown Sugar:
Lifts acidity in the tomatoes, rounding out the broth.

Finishing Touch

Fresh Parsley:
Sprinkle over each bowl for color and a mild herbal lift.

Below is a table summarizing these ingredients plus suitable options:

Ingredient	Role in Soup	Substitutions
Ground Beef	Protein, flavor	Turkey, chicken, plant-based
Green Cabbage	Hearty texture, sweet	Napa or Savoy cabbage
Onion, Carrot, Garlic	Aromatic base	Shallots, leeks
Beef Broth	Savory soup base	Vegetable broth
Diced Tomatoes	Richness, tang	Crushed tomatoes
Tomato Sauce	Thickens, seasons	Tomato puree
White Rice	Bulk, texture	Brown rice, barley
Paprika, Thyme, Bay	Spice, earthiness	Oregano, marjoram
Brown Sugar	Sweet balance	White sugar, honey
Fresh Parsley	Garnish, freshness	Dill, chives

Cabbage Roll Soup: Step-by-Step

Follow this order for a rich and savory meal with balanced textures.

1. Brown the Beef

Start with a heavy soup pot or Dutch oven. Warm a splash of olive oil over medium-high heat, then crumble in ground beef. Cook, stirring and breaking it up with a spoon, until browned and cooked through. Drain off any excess fat with a slotted spoon or by tipping the pot and blotting. This prevents the broth from becoming greasy later.

2. Build Aromatics

Add chopped onion and carrot to the pot. Stir often until the onion turns soft and translucent. Add minced garlic; cook for just a minute until fragrant. The mix will be golden and aromatic, setting the stage for the broth.

3. Add Cabbage and Optional Veg

Stir chopped cabbage into the pot. Continue to cook, using a big spoon to toss and coat everything. The cabbage will begin to wilt down and lose some volume after about five minutes. If using bell pepper or celery, add them here.

4. Combine Tomatoes, Broth, and Seasonings

Pour in diced tomatoes (with juices) and tomato sauce. Add low-sodium beef broth—enough to cover the vegetables by a few inches. Toss in rinsed white rice, dried thyme, paprika, a bay leaf, and brown sugar. Mix well and increase heat to bring the soup to a gentle boil.

5. Simmer and Stir

Once boiling, reduce to low. Cover with a tight-fitting lid and simmer for 25–30 minutes. Stir occasionally to keep the rice from sticking and ensure even cooking. About halfway through, check the consistency; add extra broth or water if you’d prefer the soup more brothy.

Check that the rice is tender and the cabbage is velvety-soft without being mushy.

6. Final Seasoning

Remove the bay leaf. Taste the broth and, if needed, add more salt or pepper. For a brighter finish, squeeze in a few drops of lemon juice.

7. Serve and Garnish

Ladle soup into deep bowls and scatter each serving with fresh chopped parsley. Serve hot, ideally alongside rustic bread—something with enough chew to soak up the savory tomato broth.

Tips for Robust and Flavorful Cabbage Roll Soup

Fresher Produce Equals Better Soup: Crisp cabbage and vibrant carrots enhance overall flavor.
Rice Texture: To prevent mushy rice if you’re storing leftovers, cook the rice separately and add just before serving. This also keeps the soup from thickening as it chills.
Protein Swaps: Use ground turkey or a lentil and mushroom blend for a vegetarian take.
Balancing Sweet and Tangy: Taste your tomatoes; if they’re very acidic, a touch more brown sugar or a dollop of tomato paste helps smooth the broth.
Make it Heartier: Add red kidney beans or cooked barley for extra bulk and nutrition.
Storage: The soup thickens as it stands and cools. Add more broth when reheating to loosen up the consistency.

How to Store, Freeze, and Reheat

Cabbage roll soup is made for leftovers. Here’s how to keep it fresh:

Storing in the Fridge

Cool the soup to room temperature before packing into air-tight containers.
It keeps well for up to 4 days.
Rice may continue to absorb liquid, so add broth if reheating to return to soup-like texture.

Freezing Instructions

Portion cooled soup into freezer-safe containers, leaving a little space at the top for expansion.
Freeze for up to three months.
For best texture, freeze soup before adding rice, then cook and add fresh rice upon reheating.

Reheating

For single bowls: Microwave in 2-minute bursts, stirring between each, until piping hot.
For larger amounts: Warm gently on the stovetop over medium low, stirring regularly. Add more broth as needed.

Serving Ideas and Variations

With Bread or Rolls: Classic, chewy sourdough or a seeded rye loaf slices up perfectly for dipping.
Element of Creaminess: Swirl in a spoonful of sour cream or a drizzle of olive oil before serving, especially if you like your cabbage rolls creamy.
More Vegetables: Try tossing in handfuls of chopped spinach or kale toward the end for added greens.
Smoky Finish: For a deeper, smoky note, add a pinch of smoked paprika or a spoonful of diced smoked sausage to the pot.

The Takeaway

Cabbage roll soup takes everything enjoyable from traditional cabbage rolls and streamlines it into a single, satisfying soup. With its flexible ingredient list and forgiving method, it allows for plenty of creativity. Prep a large pot for Sunday night, and you’ll have leftovers that only get better over the week. Tweak it to your liking, adjust the seasoning, and make it your own kitchen staple.