Cabbage Roll Soup

Classic cabbage rolls are deconstructed into this unstuffed Cabbage Roll Soup. All the same great flavors including ground beef, rice, and tomato sauce, but so much easier. Healthy and hearty, all-in-one dinner for busy weeknights!

For a vegetarian option with beans, don’t miss our nutritious cabbage soup.

Cabbage Roll Soup Recipe

Making cabbage roll soup seemed like the natural thing to do after I made classic cabbage rolls and my unstuffed cabbage rolls skillet recipe. I think next up might be a cabbage roll casserole!

All three of those recipes have the same general ingredients, but just composed differently. You can’t beat traditional baked cabbage rolls, but ugh…they’re so much work. When I have time, I actually enjoy the process and find making them to be therapeutic. But more times than not, I need something quicker, without forgoing all those fantastic components and flavors.

If you love traditional cabbage rolls, you will love this cabbage roll soup recipe! This is such a great all-in-one meal made up of meat, rice, vegetables, and a rich broth.

Ingredients Needed

Here’s what you’ll need to make this easy stuffed cabbage soup.
(Scroll below to the printable recipe card for details and measurements.)

• Olive oil – To sauté the beef and veggies.
• Ground beef – We prefer lean ground beef 80/20.
• Onion and Garlic – For flavor and aromatics.
• Green Cabbage – Cored and coarsely chopped.
• Beef broth – The base of the soup. I recommend low-sodium to control the salt level.
• Tomato sauce – Plain canned tomato sauce, not seasoned spaghetti sauce.
• Long grain white rice – The uncooked rice absorbs the beef broth as it cooks, adding an extra layer of flavor.
• Brown sugar – Adds just a hint of sweetness to balance the other flavors.
• Worcestershire sauce – Deepens the savory flavor of the broth.
• Seasonings – Salt, pepper, paprika, bay leaf, and fresh chopped parsley season the soup.
• Sour cream – For serving. This is optional, but a dollop of sour cream adds a cool, tangy element to each spoonful.

Recipe Variations

• Try it with ground turkey. Ground turkey can be substituted for the ground beef, if preferred.
• Swap the beef broth with chicken broth. Chicken broth can be used instead of the beef broth, but the soup will not be as robust.
• Using brown rice. You can replace the white rice with brown rice, but that will require an additional 15-20 minutes of simmering, which might over-cook the cabbage.

How To Make Cabbage Roll Soup

This healthy stuffed cabbage soup comes together quickly and easily with just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Sauté the beef and vegetables. Warm the olive oil in a large pot over medium-high heat. Add the ground beef, onion, and garlic; cook, breaking up the meat with a wooden spoon until beef is browned and cooked through, and the onions are soft and translucent. Drain off fat, then season with salt and pepper to taste.
2. Add cabbage. Stir in the cabbage and cook for a few minutes to soften slightly.
3. Create the broth. Add in the beef broth, tomato sauce, rice, bay leaf, brown sugar, Worcestershire sauce, paprika, salt, and pepper to the pot.
4. Simmer. Bring to a simmer and cook on low for 25 minutes or until rice is tender. Remove bay leaf and discard.
5. Serve. Ladle into bowls; sprinkle with a little fresh chopped parsley and a dollop of sour cream, if desired, serve and enjoy

Can this be made in the crock pot?

Yep! Brown your meat, onions, and garlic as instructed, then transfer to a 6-quart slow cooker along with all the other ingredients, mix and cover. Cook on low for about 6-7 hours or 3-4 hours on high.

Serving Suggestions

A little dollop of sour cream or plain Greek yogurt with each serving provides a nice cool, tangy taste to the soup, but that is optional.

Sometimes I serve this cabbage roll soup with Irish Soda Bread or Garlic Bread for my carb-loving family, which are both great to mop up the last dribbles at the bottom of the bowl. But it really doesn’t need anything else – it’s quite substantial all on its own!

Proper Storage

• Fridge. Once completely cooled, this soup can last in the refrigerator in a tightly sealed container for 3-4 days.
• Freezer. You can also freeze this soup for up to 2 months in a tightly sealed freezer-safe container or individual freezer-safe bags. Thaw overnight in the fridge, then reheat on the stovetop or microwave.

More Soup Recipes:

• French Onion Soup
• Slow Cooker Beef Stew
• Zuppa Toscana
• Chicken Noodle Soup
• Taco Soup

More Cabbage Recipes:

• Roasted Cabbage
• Kielbasa Cabbage Skillet
• Corned Beef and Cabbage
• Fried Cabbage

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Cabbage Roll Soup

5 from 6 Ratings

Classic cabbage rolls are deconstructed into this unstuffed Cabbage Roll Soup. All the same great flavors including ground beef, rice, and tomato sauce, but so much easier. Healthy and hearty, all-in-one dinner for busy weeknights!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 pound lean ground beef
• 1 small sweet onion , finely diced
• 2 cloves garlic , minced
• salt and pepper to taste
• 4 cups coarsely chopped green cabbage
• 32 ounces low-sodium beef broth
• 24 ounces (3, 8 ounce cans) tomato sauce
• 1/2 cup uncooked long grain white rice
• 1 bay leaf
• 2 tablespoons brown sugar
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh chopped parsley , for serving
• sour cream , for serving

Instructions

• Warm the olive oil in a large pot over medium-high heat. Add the ground beef, onion, and garlic; cook, breaking up the meat with a wooden spoon, for about 4-5 minutes until beef is browned and cooked through, and the onions are soft and translucent. Drain off fat, then season with salt and pepper to taste.
• Add in the cabbage and cook for about 2 minutes to soften slightly.
• Add in the beef broth, tomato sauce, rice, bay leaf, brown sugar, Worcestershire sauce, paprika, salt, and pepper to the pot.
• Bring to a simmer and cook on low for 25 minutes or until rice is tender. Remove bay leaf and discard.
• Ladle into bowls; sprinkle with a little fresh chopped parsley and a dollop of sour cream, if desired and serve!

Notes

Try it with ground turkey. Ground turkey can be substituted for the ground beef, if preferred.

Swap the beef broth with chicken broth. Chicken broth can be used instead of the beef broth, but the soup will not be as robust.

Using brown rice. You can replace the white rice with brown rice, but that will require an additional 15-20 minutes of simmering, which might over-cook the cabbage.

Make it in the crockpot. Brown your meat, onions, and garlic as instructed, then transfer to a 6-quart slow cooker along with all the other ingredients, mix and cover. Cook on low for about 6-7 hours or 3-4 hours on high.

Nutrition

Calories: 256kcal | Carbohydrates: 30g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1144mg | Potassium: 1113mg | Fiber: 4g | Sugar: 13g | Vitamin A: 619IU | Vitamin C: 28mg | Calcium: 61mg | Iron: 4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Soup

Cuisine: American

Keyword: cabbage roll soup, cabbage soup

Did you make this recipe?Snap a picture and mention @bellyfullblog!