Cabbage Roll Soup Recipe

If you love the flavors of traditional cabbage rolls but want a simpler way to enjoy them, Cabbage Roll Soup is the perfect solution. This hearty, one-pot soup combines all the elements of classic stuffed cabbage—savory ground meat, tender cabbage, rice, and a rich tomato broth—without the fuss of rolling. It’s warm, filling, and perfect for family dinners or meal prep.

Here’s how to make this delicious and satisfying soup step by step.

Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 1 pound ground beef or ground pork (or a mix of both)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili flakes (optional)
• 4 cups green cabbage, chopped into bite-sized pieces
• 1 large carrot, diced
• 4 cups beef broth (or chicken broth for a lighter flavor)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce

For the Rice:

• ½ cup uncooked white or brown rice
• 1 bay leaf

For Garnish:

• Fresh parsley, chopped
• Optional: Sour cream for serving

Step-by-Step Instructions

Step 1: Brown the Meat

1. Heat olive oil in a large pot over medium heat.
2. Add the ground beef or pork and cook until browned, breaking it up into crumbles with a spoon, about 5-7 minutes.
3. Season with a pinch of salt and pepper, then transfer the cooked meat to a plate and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, paprika, oregano, and chili flakes (if using). Cook for another minute until fragrant.

Step 3: Build the Broth

1. Add the chopped cabbage and diced carrot to the pot. Stir to coat them with the spices.
2. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir well to combine.

Step 4: Simmer the Soup

1. Return the cooked meat to the pot and add the uncooked rice and bay leaf.
2. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the cabbage is tender and the rice is cooked through.

Step 5: Season and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
2. Ladle the soup into bowls and garnish with fresh parsley. Add a dollop of sour cream for extra creaminess if desired.

Serving Tips

• Pair the soup with crusty bread or a side of garlic toast to soak up the rich broth.
• Serve with a simple green salad for a complete and balanced meal.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. When reheating, add a splash of water or broth if it thickens.

Helpful Notes

• Meat Alternatives: Ground turkey or chicken can be used for a leaner option.
• Rice Substitutions: Replace rice with quinoa, farro, or even cauliflower rice for a low-carb version.
• Extra Vegetables: Feel free to add diced bell peppers, zucchini, or spinach for more color and nutrients.

Tips from Well-Known Chefs

• Lidia Bastianich: Add a splash of red wine to the broth for extra depth and a touch of elegance.
• Ina Garten: Stir in a little Parmesan cheese just before serving for a savory kick.
• Gordon Ramsay: Use high-quality beef or pork for the best flavor, and don’t skip browning the meat—it builds a rich base for the soup.

Frequently Asked Questions

1. Can I use cooked rice instead of uncooked?

Yes! Stir in cooked rice during the last 5 minutes of simmering to prevent it from overcooking.

2. Is this soup gluten-free?

Yes, as long as your broth and tomato sauce are gluten-free.

3. Can I make this in a slow cooker?

Absolutely! Brown the meat and sauté the onions and garlic first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

4. What type of cabbage works best?

Green cabbage is traditional, but Napa or Savoy cabbage can also be used for a slightly sweeter flavor.

5. How can I make this soup spicier?

Add more chili flakes or stir in a teaspoon of hot sauce like Sriracha.

6. Can I use canned or frozen cabbage?

Fresh cabbage is best for texture, but frozen or canned cabbage can work in a pinch.

7. What pairs well with this soup?

Crusty bread, mashed potatoes, or a dollop of sour cream are excellent complements.

8. How do I reheat this soup?

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened.

9. Can I add beans?

Yes! Kidney beans or white beans make a hearty addition.

10. How can I make it creamier?

Stir in a little heavy cream or sour cream before serving for a richer consistency.