Cozy Cabbage Roll Soup Recipe: A One-Pot Comfort Classic

There’s something magical about the transformation that happens when you take all the comforting flavors of traditional cabbage rolls—savory ground beef, tender cabbage, tangy tomatoes, and fluffy rice—and simmer them together into a hearty soup. This cabbage roll soup recipe captures everything we love about the classic dish but makes it even easier by cooking everything in one pot.

Perfect for chilly evenings when you crave something warm and satisfying, this soup brings together wholesome ingredients that will fill your kitchen with the most inviting aromas. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a favorite in your rotation.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, chopped (about 6 cups)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 1 cup long-grain white rice, uncooked
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: Brown the Ground Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Step 2: Sauté Aromatics

Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Combine Ingredients

Add the chopped cabbage to the pot and stir to combine. Cook for 5 minutes until the cabbage begins to wilt. Stir in the tomato paste, oregano, and paprika, cooking for 1 minute to release their flavors.

Step 4: Simmer the Soup

Pour in the crushed tomatoes and beef broth. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Step 5: Add the Rice

Stir in the uncooked rice, cover, and continue simmering for another 15-20 minutes, or until the rice is tender and cooked through.

Step 6: Final Touches

Remove the bay leaf. Taste and adjust seasonings if needed. Garnish with fresh parsley before serving.

Expert Tips for Perfect Cabbage Roll Soup

• For richer flavor: Use homemade beef broth instead of store-bought for deeper flavor.
• Vegetarian option: Replace ground beef with plant-based ground “beef” or lentils and use vegetable broth.
• Crock Pot method: Brown meat and sauté vegetables first, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
• Customize textures: Some prefer their cabbage more tender—simmer longer. Others like it with more bite—reduce cooking time.
• Freezing tip: This soup freezes beautifully. Cool completely before freezing in airtight containers for up to 3 months.

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! Simply omit the ground beef and use a plant-based alternative or add extra vegetables like mushrooms and carrots. Use vegetable broth instead of beef broth.

How long does cabbage roll soup keep?

Stored in an airtight container in the refrigerator, this soup will keep for 3-4 days. The flavors actually improve overnight!

Can I use a different type of rice?

Yes, but cooking times may vary. Brown rice will need longer cooking time (about 40-45 minutes). Quick-cooking rice should be added later in the process.

Is this soup gluten-free?

Yes, as long as you use gluten-free beef broth, this recipe is naturally gluten-free.

Serve this comforting cabbage roll soup with crusty bread for dipping and enjoy the warmth and satisfaction of a meal that feels like a hug in a bowl. Perfect for busy weeknights or lazy weekends!

Cozy Cabbage Roll Soup Recipe: A One-Pot Comfort Classic

This cabbage roll soup recipe transforms traditional cabbage rolls into an easy one-pot meal. Featuring savory ground beef, tender cabbage, tomatoes, and fluffy rice simmered together for a comforting dinner perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb lean ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, chopped (about 6 cups)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth
• 1 cup long-grain white rice, uncooked
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Method

 

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
2. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped cabbage to the pot and stir to combine. Cook for 5 minutes until the cabbage begins to wilt. Stir in the tomato paste, oregano, and paprika, cooking for 1 minute to release their flavors.
4. Pour in the crushed tomatoes and beef broth. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Stir in the uncooked rice, cover, and continue simmering for another 15-20 minutes, or until the rice is tender and cooked through.
6. Remove the bay leaf. Taste and adjust seasonings if needed. Garnish with fresh parsley before serving.

Notes

For richer flavor: Use homemade beef broth instead of store-bought. Vegetarian option: Replace ground beef with plant-based ground “beef” or lentils and use vegetable broth. Crock Pot method: Brown meat and sauté vegetables first, then transfer to slow cooker with remaining ingredients.