Dinner

Cabbage Roll Soup Recipe

ByRafael Mansero November 29, 2025November 29, 2025

Introduction

Cabbage Roll Soup is a comforting, flavorful dish that captures all the deliciousness of traditional cabbage rolls in a hearty bowl. It’s an easy-to-make soup that combines ground beef, fresh vegetables, and a savory tomato broth, perfect for warming up any day.

A close-up view of a white bowl filled with a thick soup. The soup has multiple layers including orange-red broth, soft pieces of light yellow-green cabbage, small brown cooked meat crumbles, sliced bright orange carrots, and light brown cooked rice grains. Small green herb bits are sprinkled on top, adding contrast. The texture looks hearty and chunky, with the cabbage pieces folded and mixed evenly with meat and vegetables. The background is a white marbled surface, making the colors of the soup stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp. vegetable oil
1 lb. lean ground beef
Salt and pepper, to taste
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cups chopped green cabbage
2 medium carrots, quartered and sliced
4 cups low-sodium beef broth
3 8 oz. cans tomato sauce
½ cup white rice, uncooked
1 bay leaf
3 tbsp. light brown sugar
2 tbsp. fresh chopped parsley

Instructions

Step 1: In a dutch oven or large soup pot, heat the vegetable oil over medium-high heat and add the ground beef.
Step 2: Season the ground beef with salt and pepper to taste and cook until browned, breaking it up as it cooks.
Step 3: Add the diced onion and minced garlic to the pot and cook for 2–3 minutes, until the onions become tender and fragrant.
Step 4: Stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar to combine well.
Step 5: Bring the soup to a simmer and cook for about 25 minutes, or until the rice and vegetables are tender.
Step 6: Remove the bay leaf, then sprinkle the soup with fresh chopped parsley before serving.

Tips & Variations

For a lighter option, substitute ground turkey or chicken for the ground beef.
Add a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors.
Use brown rice for added fiber, but increase the simmering time accordingly.
Include diced potatoes or bell peppers for extra vegetables and texture.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup thickens as it cools—add a bit of water or broth when reheating if needed to reach your desired consistency.

How to Serve

A close-up of a white bowl filled with a hearty soup that has visible layers of ingredients. The top layer shows soft, slightly translucent cabbage pieces with a pale yellow and green color. Underneath, there are small, brown chunks of ground meat mixed with white rice grains. Carrot slices with a bright orange color add contrast, scattered within the soup. The broth has a rich, reddish-orange color with a smooth texture, coating the ingredients and giving the soup a warm and comforting look. Small green herb bits are sprinkled on top for a fresh touch. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or lentils for protein.

Is it possible to freeze the soup?

Absolutely. Cool the soup completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.