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Bowl of delicious cabbage roll soup topped with herbs and served with bread

Cabbage Roll Soup

A comforting one-pot soup that captures the flavors of classic stuffed cabbage without the fuss. Perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage, cored and chopped into bite-size pieces Use a firm green cabbage for a clean flavor.
  • 1 pound ground beef or ground turkey Ground beef is richer; turkey is leaner.
  • 1 medium yellow or sweet onion, finely diced Diced small for quick softening.
  • 2 cloves garlic, minced Fresh garlic is best.
  • 28 ounces canned crushed tomatoes Fire-roasted for smokiness or classic crushed.
  • 4 cups broth (beef or vegetable) Beef broth deepens flavor; vegetable broth keeps it lighter.
  • 1 cup rice (white long-grain or brown) Adjust cooking time for brown rice.
  • 1 tablespoon olive oil Neutral oils work too.
  • to taste none salt and freshly ground black pepper Start with 1 teaspoon salt and 1/2 teaspoon pepper.
  • optional none 1 teaspoon dried thyme or 2 tablespoons chopped fresh parsley Other herbs like dill can be used.

Method
 

Preparation
  1. Prep the cabbage, dice the onion, and rinse the rice (if desired).
Cooking
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sauté until translucent, about 4 to 6 minutes.
  2. Add the ground beef or turkey and cook until browned, about 6 to 8 minutes. Drain excess fat if needed.
  3. Stir in chopped cabbage, crushed tomatoes, and broth. Bring to a gentle boil.
  4. Add the rice, reduce heat to low, cover, and let simmer for 20 to 30 minutes, or until cabbage is tender and rice is cooked.
  5. Season with salt, pepper, and herbs. Taste and adjust seasoning if needed.
  6. Serve hot with a drizzle of olive oil or a dollop of sour cream if desired.

Notes

This soup can be made ahead, and leftovers taste even better. Store in the refrigerator for up to 4 days or freeze for up to 3 months.