Cabbage Roll Soup is everything you love about classic stuffed cabbage rolls, but made easier in one cozy pot. It is rich, hearty, and packed with tender cabbage, ground beef, rice, tomatoes, and savory broth. You get the homemade comfort-food flavor without the extra work of rolling cabbage leaves.
This is a practical one-pot dinner for busy weeknights or chilly days. The cabbage becomes tender as it simmers, the rice makes the soup filling, and the tomato-beef broth brings the familiar flavor of traditional cabbage rolls together in every spoonful.
Cabbage Roll Soup
This easy Cabbage Roll Soup has all the comforting flavor of classic stuffed cabbage rolls in a simple one-pot recipe. Made with ground beef, chopped cabbage, rice, tomatoes, and savory broth, it is hearty, budget-friendly, and perfect for a cozy family dinner.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil if needed
- 1 small onion diced
- 3 cloves garlic minced
- 1 medium head green cabbage chopped
- 1 can diced tomatoes 14.5 ounces
- 1 can tomato sauce 15 ounces
- 6 cups beef broth
- 3/4 cup uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Add the diced onion and cook for 3 to 4 minutes, or until softened. Stir in the minced garlic and cook for 30 seconds.
- Add the chopped cabbage to the pot. Stir well and cook for 4 to 5 minutes, allowing the cabbage to begin softening.
- Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine.
- Add the uncooked rice, Italian seasoning, paprika, salt, black pepper, and garlic powder if using.
- Bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the rice is tender and the cabbage is soft.
- Stir occasionally while the soup cooks to keep the rice from sticking to the bottom of the pot.
- Taste and adjust seasoning if needed. If the soup is too thick, add extra broth until it reaches your preferred consistency.
- Serve hot with fresh parsley on top.
Notes
For best results, do not overcook the rice. If making this soup ahead of time, cook the rice separately and add it when serving so it does not absorb too much broth.
For a low-carb version, leave out the rice and stir in cauliflower rice during the last 5 minutes of cooking.
For extra flavor, use fire-roasted diced tomatoes or replace half the ground beef with mild Italian sausage.
