Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil (for sautéing the aromatics); 1 medium onion, finely diced (yellow or sweet work well); 2 cloves garlic, minced (fresh garlic gives the best flavor); 1 medium head cabbage, core removed and chopped (green or Savoy cabbage are great); 1 pound ground beef or ground turkey (choose lean to moderate fat (no pork)); 1 cup uncooked white rice (rinsed briefly under cold water); 1 can (15 ounces) diced tomatoes (undrained, use fire-roasted for extra depth); 4 cups beef or vegetable broth (low-sodium if you want more control over salt); 1 tablespoon paprika (adds warmth and color); to taste Salt and freshly ground black pepper

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Cabbage Roll Soup: Irresistible, Hearty Comfort in a Bowl

A Warm, Easy Cabbage Roll Soup to Soothe the Soul

Cabbage Roll Soup is my go-to when I want that classic stuffed-cabbage comfort without the fuss of rolling leaves. "Wait—can soup really taste like those hands-on family dinners?" you might ask. I asked my own family the same question the first time I made it, and the consensus was an enthusiastic yes. This version leans on tender cabbage, savory ground beef (or turkey), fragrant onion and garlic, and plump rice simmered in a tomato-forward broth. It’s the cozy, stick-to-your-ribs kind of meal that feels like a hug on a chilly evening and makes the kitchen smell like nostalgia.

Why You’ll Love This Cabbage Roll Soup Recipe

Quick and easy to prepare — weekday dinner-friendly
Made with simple, pantry-friendly ingredients
Perfect for fall and winter or any comfort-food craving
Comforting and family-friendly; impressive enough for guests

What sets this cabbage roll soup apart is how it captures the essence of stuffed cabbage — the savory meat-and-rice filling and tangy tomato comfort — but in a forgiving, one-pot format. No blanching leaves or painstaking rolling, just the satisfying familiarity of cabbage, rice, and seasoned ground beef or turkey all in one bowl. Emotionally, it’s a recipe that invites conversation and memories: the aroma brings people to the table, and the easy prep lets you be present with them.

Ingredients Needed for Cabbage Roll Soup

For the base:

1 tablespoon olive oil — for sautéing the aromatics
1 medium onion, finely diced — yellow or sweet work well
2 cloves garlic, minced — fresh garlic gives the best flavor
1 medium head of cabbage, core removed and chopped into bite-sized pieces — green or Savoy cabbage are great

For the protein and filling:

1 pound ground beef or ground turkey — choose lean to moderate fat (no pork)
1 cup uncooked white rice — rinsed briefly under cold water (see notes for swaps)

For the broth and seasoning:

1 can (15 ounces) diced tomatoes — undrained, use fire-roasted for extra depth if you like
4 cups beef or vegetable broth — low-sodium if you want more control over salt
1 tablespoon paprika — adds warmth and color
Salt and freshly ground black pepper, to taste

Quick notes:

If you prefer ground turkey for a lighter soup, it works beautifully and keeps the recipe pork-free.
White rice cooks in about 20–30 minutes in simmering liquid; see variations for brown rice or cauliflower rice swaps.
If you only have whole tomatoes, feel free to chop them; crushed tomatoes also make a slightly thicker broth.

Ingredients & Equipment Notes

Useful tools that make this cabbage roll soup sing:

A large, heavy-bottomed pot or Dutch oven — ensures even heat and roomy capacity for cabbage and rice.
A wooden spoon or heatproof spatula — for breaking up the meat and stirring without scratching.
A chef’s knife and cutting board — good knife skills speed things up when prepping cabbage.
Measuring cups and spoons — for consistent rice-to-liquid ratios.
A fine-mesh strainer — handy if you rinse the rice or need to drain canned items.

Why they help:

A heavy pot maintains a steady simmer, preventing hot spots that can stick rice.
A sharp knife and good cutting board let you quickly chop cabbage to an even size so it cooks uniformly.
Measuring tools help avoid soupy or gummy rice — keeping the texture just right.

Instructions – How to Make Cabbage Roll Soup

Heat the olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven.
- Why this matters: Medium heat warms the oil gently so onions soften without burning, building a sweet base flavor.
Add the diced onion and minced garlic to the pot. Sauté, stirring occasionally, until the onions are translucent and fragrant — about 4–5 minutes.
- Visual cues: Onions should look glossy and soft; the garlic will smell aromatic but should not brown (that creates bitterness).
Push the onions to the side and add the ground beef or ground turkey. Break the meat up with your spoon and cook until it is evenly browned and no pink remains — about 6–8 minutes. Season with a pinch of salt and freshly ground black pepper while it cooks.
- Why this step matters: Browning the meat builds savory flavor through caramelization. Use a spatula to break the meat into small crumbles for even bites.
Stir in the chopped cabbage, the entire can of diced tomatoes (including juices), the broth, rinsed uncooked rice, paprika, and a bit more salt and pepper to taste. Bring everything to a gentle boil.
- Visual cues: The pot will be brightly tomato-colored, and the rice will float slightly before settling. The cabbage will be crisper-looking at this stage but will soften during the simmer.
Reduce the heat to low, cover, and let the soup simmer for about 30–40 minutes, or until the rice is tender and the cabbage has softened to your liking. Stir occasionally to prevent sticking and check seasoning toward the end.
- Helpful mini-tips: If the soup seems too thick, add up to 1 cup extra broth or water and simmer a little longer. If it’s too thin, remove the lid and simmer a few minutes to concentrate flavors.
- Texture cue: Rice should be plump and tender, not chalky; cabbage should be fork-tender yet still hold some shape.
Taste and adjust seasoning with salt, pepper, or an extra pinch of paprika. Ladle the soup into bowls and serve hot, ideally with crusty bread or a simple side salad.
- Why this matters: Final seasoning pulls the flavors together. A squeeze of lemon or a splash of vinegar can brighten the broth if needed.
Enjoy on a chilly day and watch the smiles start.
- Variation tip: Top bowls with chopped fresh parsley or a dollop of plain yogurt or sour cream (if desired) for creaminess and contrast.

Serving Suggestions & Storage Tips

Serving ideas:

Classic: Serve this cabbage roll soup with hearty crusty bread, garlic toast, or warm buttered rolls to soak up the broth.
Fresh garnish: Sprinkle chopped fresh parsley or dill over each bowl to add color and a herbal lift.
Creamy finish: A small spoonful of plain Greek yogurt or sour cream on top adds a tangy richness that echoes traditional stuffed cabbage.
Make it a meal: Pair with a crisp green salad dressed simply with lemon and olive oil, or roasted root vegetables for a heartier spread.

Presentation tips:

Use deep bowls to showcase the chunky texture of cabbage and rice.
For a restaurant-style finish, add a swirl of olive oil and a dusting of smoked paprika or cracked black pepper.

Storage and reheating:

Refrigerator: Store cooled soup in an airtight container for up to 4 days. Rice continues to absorb liquid over time, so soup may thicken.
Freezer: Freeze fully cooled soup in freezer-safe containers for up to 3 months. Leave some headspace because rice swells slightly.
Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the soup as needed. Microwave reheating works too; stir halfway through to ensure even heating.
Best practice: If you plan to freeze, consider undercooking the rice slightly (cook 2–3 minutes less than usual) so texture holds up after reheating.

Make-ahead tips:

Prep the base: Sauté the onions and brown the meat ahead of time, then refrigerate the mixture for up to 2 days before finishing the soup.
Freeze-ready: Store the cooked soup in individual portions for easy grab-and-go weeknight lunches.

Helpful Notes & Variations

Ingredient swaps and substitutions:

Meat-free version: Replace ground beef or turkey with 1 pound of cooked lentils (brown or green) or a mixture of sautéed mushrooms and lentils for a hearty vegetarian option.
Rice alternatives: Use 1 cup of quick-cooking rice (adjust simmer time) or swap for 3/4–1 cup of pearl couscous or orzo for a different texture. If using brown rice, increase simmering time and liquid slightly.
Broth choices: Vegetable broth keeps this pork-free; beef broth adds deeper umami if you prefer that richer note.
Tomato options: Crushed tomatoes create a thicker, smoother broth; add 1–2 tablespoons tomato paste if you like an extra concentrated tomato flavor.

Dietary adaptations:

Gluten-free: This recipe is naturally gluten-free when using gluten-free broth and stock.
Lower-carb: Replace rice with cauliflower rice added in the last 10 minutes of cooking to avoid mushiness.
Lower-sodium: Use low-sodium broth and omit added salt until the end; canned tomatoes can be rinsed to reduce sodium further.

Flavor enhancements or add-ins:

Bay leaf: Toss in 1 bay leaf during simmering for a subtle depth; remove before serving.
Herbs: A teaspoon of dried thyme or oregano blends nicely into the broth. Fresh herbs like parsley or dill added at the end brighten the soup.
Acid boost: A splash of apple cider vinegar or a squeeze of lemon right before serving can lift the flavors and mimic that slightly tangy finish found in traditional cabbage rolls.
Heat: Add a pinch of red pepper flakes while sautéing onions if you like a little kick.

Common mistakes to avoid:

Overcooking rice: This can make your soup stodgy; check rice early and consider undercooking slightly if you plan to reheat or freeze.
Browning too quickly: High heat can char onions and garlic; medium heat allows them to sweeten and mellow.
Skipping seasoning checks: Broth strength and canned tomato saltiness vary — taste and adjust near the end.

Quick troubleshooting:

Soup tastes flat: Add a splash of vinegar or a squeeze of lemon and a pinch of salt to brighten.
Broth too thin: Remove the lid and simmer uncovered a few minutes to reduce and concentrate flavors.
Broth too thick: Stir in a little extra hot broth or water until desired consistency is reached.

Conclusion

Cabbage Roll Soup brings the heart of stuffed cabbage into an easy, one-pot weeknight meal that’s both soothing and satisfying. It’s a recipe that invites improvisation—swap proteins, try different grains, or make it vegetarian—while always delivering warm, familiar flavors that remind you of home. If you love straightforward comfort food that doubles as a great make-ahead lunch, this soup will likely become a staple.

For more inspiration and variations on this comforting favorite, check out Dinner at the Zoo’s Cabbage Roll Soup for another cozy take, or compare techniques with the Cabbage Roll Soup Recipe at Kitchen Fun With My 3 Sons. If you try this recipe, please leave a comment and star rating — I love hearing how you made it your own. And if you shared a photo, tag it so I can see your cozy bowls!

Frequently Asked Questions

Can I make cabbage roll soup without meat?

Absolutely. Swap the ground beef or turkey for cooked lentils, chopped mushrooms, or a mix of both for a rich, satisfying vegetarian version. Add a little extra vegetable broth and perhaps a tablespoon of soy sauce or miso paste for deeper umami if desired.

Can I use brown rice or other grains in cabbage roll soup?

Yes — brown rice works but requires longer simmering (usually 40–50 minutes) and slightly more liquid. Quinoa, barley, or orzo are great alternatives: reduce cooking time based on the grain you choose and monitor the soup so the grain reaches the correct tenderness.

How long does cabbage roll soup keep in the fridge?

Stored in an airtight container, cabbage roll soup will keep for up to 4 days in the refrigerator. For the best texture, reheat gently and add a splash of broth or water if the rice has absorbed most of the liquid.

Can I freeze cabbage roll soup, and how will the rice hold up?

You can freeze this soup for up to 3 months. Note that rice can become softer after freezing and reheating. To reduce textural changes, you can slightly undercook the rice before freezing, or freeze portions without rice and add freshly cooked rice when reheating.

How can I make the soup tangier like traditional stuffed cabbage?

Stir in 1–2 teaspoons of apple cider vinegar, or a squeeze of lemon juice, just before serving. This adds the bright, slightly acidic note reminiscent of classic stuffed cabbage with tangy tomato sauce.

My cabbage is still crunchy after simmering — what did I do wrong?

Cabbage cooking time depends on how it’s chopped and the simmer intensity. If pieces were larger, they’ll need more time. Return the pot to a gentle simmer, cover, and cook for another 10–15 minutes until tender. Alternatively, you can remove the lid and simmer a bit longer for soft, melting cabbage.

If you made this Cabbage Roll Soup, I’d love to hear how you adapted it — leave a comment with your swaps, toppings, or favorite sides. Happy cooking!