Dinner

Cabbage Roll Soup Recipe

ByClara Bennett September 16, 2026September 16, 2026

Introduction

Cabbage Roll Soup offers all the comforting flavors of traditional cabbage rolls in a warm, hearty bowl. This easy-to-make soup blends ground beef, cabbage, rice, and tomato sauce into a satisfying meal perfect for any day.

A beige bowl filled with a thick stew made of bright red tomato broth, light brown cooked ground meat, soft orange carrot cubes, pale yellow cabbage pieces, and white grains of rice. The stew is topped with small green cilantro leaves scattered across the surface. A silver spoon rests inside the bowl, partly submerged in the stew, with its handle leaning on the bowl's edge. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
Salt (to taste)
Freshly ground black pepper (to taste)
1 medium yellow onion (finely diced)
3 cloves garlic (minced)
4 cups chopped green cabbage
2 medium carrots (peeled, quartered, and sliced)
4 cups low-sodium beef broth
24 ounces tomato sauce
2 teaspoons Worcestershire sauce
½ cup uncooked long-grain white rice
2 bay leaves
2 tablespoons light brown sugar
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and crumbled, about 5–6 minutes.
Step 2: Add the diced onion and minced garlic to the beef. Sauté for about 2 minutes until the onion softens. Then stir in the chopped cabbage and sliced carrots, cooking for an additional 3 minutes.
Step 3: Pour in the beef broth, tomato sauce, and Worcestershire sauce. Stir in the uncooked rice, bay leaves, and brown sugar.
Step 4: Bring the soup to a simmer. Cook for 25–30 minutes, or until the rice and vegetables are tender.
Step 5: Remove the bay leaves. Taste and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh parsley.

Tips & Variations

For a lighter version, substitute ground turkey or chicken for the beef.
Try adding diced tomatoes or bell peppers for extra color and flavor.
If you prefer a thicker soup, increase the rice to ¾ cup or simmer a few minutes longer.
To boost the herbal notes, add a pinch of thyme or oregano during simmering.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until heated through. The rice may absorb more liquid overnight, so add a splash of broth or water when reheating if needed.

How to Serve

A white bowl filled with a thick stew that has three main layers: a base of red tomato broth, a middle layer of cooked rice mixed with minced meat, and large soft chunks of orange carrots and pale cabbage leaves spread throughout. Bright green chopped herbs are sprinkled on top, adding a fresh color contrast. A silver spoon is resting inside the bowl, partially scooping the stew. The bowl sits on a white marbled surface with a small white bowl containing more chopped herbs nearby, and a crumpled white cloth in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice in this soup?

Long-grain white rice works best for this recipe as it cooks evenly within the simmering time. Brown rice will require a longer cooking time and may need additional liquid.

Is this soup freezer-friendly?

Yes, you can freeze cabbage roll soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.