This cabbage roll soup turns the classic European meal into a weeknight soup perfect for the whole family. It’s hearty, comforting, and incredibly delicious with warm, cozy flavors.
Why You’ll Love This Cabbage Roll Soup
I love cabbage rolls, but I’ll be honest, I don’t love the time it takes to make them. That’s why I prefer this cabbage roll soup! It delivers the same comforting flavors and ingredients in the classic recipe like ground beef, tender cabbage, white rice, and herby, tomato-y aromatics, but with way less effort (and I’m all for less effort when I want to get dinner done quickly). The end result is sort of a cross between my cabbage soup and stuffed pepper soup for a hearty and healthy soup that I know you’ll have on repeat. You’ll also love that this recipe is:
- A one-pot wonder. Everything comes together in one pot, which is perfect for busy weeknights.
- Perfect for meal prep. This soup stores well in both the fridge and freezer, and I love keeping a batch tucked away for easy future dinners.
- Protein-packed and fiber-rich. Between the beef, veggies, and cabbage, it’s a filling meal that keeps me satisfied without feeling heavy
- Ground beef: I use lean ground beef so I don’t have to drain any grease from the pot. It also keeps the soup lighter while still delivering plenty of flavor.
- Vegetables: A simple, classic mix of onion, cabbage, and carrots, just like traditional cabbage rolls.
- Tomato sauce and diced tomatoes: These create that rich, savory base that makes cabbage roll soup so comforting.
- Aromatics and seasonings: Garlic, paprika, dried oregano, salt, and pepper bring everything together with cozy flavor.
- Lemon juice: Just a tablespoon adds the perfect pop of brightness at the end. Don’t skip this!
- Beef broth: I use a low-sodium broth so I can better control the seasoning (I linked my favorite brand in the recipe card below).
- White rice: This makes the soup extra satisfying!
🥣 Cabbage Roll Soup
⏱️ Time:
40–45 minutes
🍽️ Servings:
4–6 people
🛒 Ingredients:
- 1 lb (450g) ground beef
- 1 small cabbage (chopped)
- 1 cup white rice (uncooked or cooked)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups beef broth
- 2 cups tomato sauce
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- Salt (to taste)
- Black pepper (to taste)
👨🍳 Instructions:
1. Cook the Beef
Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat.
2. Add Aromatics
Add chopped onion and garlic. Cook for 2–3 minutes until soft and fragrant.
3. Add Liquids
Pour in beef broth, tomato sauce, and diced tomatoes. Stir well.
4. Add Cabbage & Rice
Add chopped cabbage and rice. Mix everything together.
5. Season
Add paprika, thyme, salt, and pepper.
6. Simmer
Bring to a boil, then reduce heat and simmer for 25–30 minutes until cabbage is tender and rice is cooked.
7. Serve
Taste and adjust seasoning. Serve hot.
🍽️ Serving Ideas:
- Serve with crusty bread
- Add a dollop of sour cream on top
- Sprinkle fresh parsley for freshness
💡 Tips:
- Use brown rice for a healthier option (increase cooking time slightly)
- Swap beef with ground chicken or turkey
- For low-carb, skip rice or use cauliflower rice
