Cabbage Roll Soup

All the classic flavors of stuffed cabbage rolls—savory, sweet, and satisfying—in a comforting, easy-to-make soup. Perfect for a weeknight dinner that tastes like it simmered all day.

Why You’ll Love This Recipe

One-pot wonder: Minimal cleanup, maximum flavor.
Healthier & lighter: All the taste of cabbage rolls without the labor-intensive rolling.
Freezer-friendly: Makes excellent leftovers that taste even better the next day.

Ingredients

For the Soup:

1 tbsp olive oil
1 lb ground beef (or ground turkey/pork)
1 medium onion, diced
2 cloves garlic, minced
1 small head green cabbage (about 6 cups), roughly chopped
2 carrots, diced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups beef or vegetable broth
½ cup uncooked long-grain white rice
2 tbsp brown sugar or honey
2 tbsp apple cider vinegar or lemon juice
1 tsp paprika
½ tsp dried thyme
2 bay leaves
Salt and black pepper to taste

For Serving (Optional):

Fresh parsley or dill, chopped
Sour cream or plain Greek yogurt
Crusty bread or rolls

Step-by-Step Instructions

1. Brown the Meat:

In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
Add ground beef and onion. Cook until the beef is browned and onion is soft (5–7 minutes). Drain excess fat if desired.
Add garlic and cook for 1 minute until fragrant.

2. Build the Soup:

Stir in chopped cabbage and carrots. Cook for 5 minutes until cabbage begins to wilt.
Add crushed tomatoes, tomato sauce, broth, rice, brown sugar, vinegar, paprika, thyme, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until rice is tender and cabbage is soft.

3. Final Touches:

Remove bay leaves. Taste and adjust seasoning—add more salt, pepper, or a pinch of sugar if needed.
If the soup is too thick, add a splash of broth or water.

Pro Tips for the Best Soup

Rice note: Use parboiled rice if you plan to have leftovers—it holds its texture better. Or, cook rice separately and add to each bowl to prevent it from absorbing all the broth.
For a richer flavor: Use fire-roasted crushed tomatoes.
Vegetarian option: Omit the beef and use lentils or extra vegetables. Swap beef broth for vegetable broth.
Acid balance: The vinegar or lemon juice is key—it cuts the sweetness of the tomatoes and brightens the soup.

Serving Suggestions

Ladle into bowls and top with a dollop of sour cream and fresh herbs. Serve with crusty bread for dipping. This soup is a complete meal on its own but pairs beautifully with a simple green salad.

Storage: Keeps in the refrigerator for up to 4 days. Freeze for up to 3 months (without rice for best texture).

Enjoy this cozy, flavor-packed soup—a hearty hug in a bowl that brings all the comfort of traditional cabbage rolls without the work! 🥬🍅

Cabbage Roll Soup.