Ultimate Cabbage Roll Soup: Cozy Comfort in a Bowl

Imagine all the cozy flavors of traditional stuffed cabbage rolls, but ready in a fraction of the time! This cabbage roll soup brings together tender cabbage, savory ground beef, aromatic rice, and a rich tomato broth that will warm you from the inside out. Whether you prefer it hearty with beef or opt for a vegetarian version, this versatile recipe adapts beautifully to stove top, Dutch oven, or slow cooker preparation.

Ingredients List

• 1 lb lean ground beef (or plant-based alternative)
• 1 medium head green cabbage, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup uncooked long-grain white rice
• 1 can (28 oz) crushed tomatoes
• 4 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Step-by-Step Instructions

Stove Top/Dutch Oven Method

1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat
2. Add ground beef and cook until browned, breaking it up with a spoon
3. Add onions, carrots, and celery – sauté for 5 minutes until softened
4. Stir in garlic and cook for 1 minute until fragrant
5. Add tomato paste and spices, stirring to coat everything evenly
6. Pour in crushed tomatoes and broth, then add chopped cabbage and rice
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender
8. Remove bay leaves and season with salt and pepper to taste
9. Garnish with fresh parsley before serving

Crock Pot/Slow Cooker Method

1. Brown ground beef in a skillet, then drain excess fat
2. Add all ingredients except rice to the slow cooker
3. Cook on LOW for 6-7 hours or HIGH for 3-4 hours
4. Add rice during the last 30 minutes of cooking
5. Stir well and adjust seasonings before serving

Expert Tips for Perfect Cabbage Roll Soup

• Vegetarian Version: Substitute ground beef with lentils or plant-based crumbles
• Rice Selection: Use long-grain rice for best texture – avoid instant rice
• Cabbage Prep: Chop cabbage into bite-sized pieces for even cooking
• Flavor Boost: Add a splash of Worcestershire sauce for depth
• Make Ahead: This soup tastes even better the next day as flavors meld
• Freezing: Freeze without rice and add fresh rice when reheating

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! Simply replace the ground beef with 2 cups of cooked brown lentils or your favorite plant-based ground meat alternative. 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 stay fresh for 3-4 days. The rice may continue to absorb liquid, so you may need to add more broth when reheating.

Can I use a different type of cabbage?

Green cabbage works best, but you can substitute with savoy cabbage for a more delicate texture. Avoid red cabbage as it will turn the soup an unappealing color.

What’s the best way to reheat leftover soup?

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened too much during storage.

Ultimate Cabbage Roll Soup: Cozy Comfort in a Bowl

This cabbage roll soup brings together tender cabbage, savory ground beef, aromatic rice, and a rich tomato broth for a comforting meal that’s ready in a fraction of the time of traditional stuffed cabbage rolls. The versatile recipe adapts beautifully to stove top, Dutch oven, or slow cooker preparation.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb lean ground beef (or plant-based alternative)
• 1 medium head green cabbage, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup uncooked long-grain white rice
• 1 can (28 oz) crushed tomatoes
• 4 cups beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 2 bay leaves
• 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 soup pot over medium-high heat
2. Add ground beef and cook until browned, breaking it up with a spoon
3. Add onions, carrots, and celery – sauté for 5 minutes until softened
4. Stir in garlic and cook for 1 minute until fragrant
5. Add tomato paste and spices, stirring to coat everything evenly
6. Pour in crushed tomatoes and broth, then add chopped cabbage and rice
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender
8. Remove bay leaves and season with salt and pepper to taste
9. Garnish with fresh parsley before serving

Notes

Vegetarian version: Substitute ground beef with lentils or plant-based crumbles. Use long-grain rice for best texture. Soup tastes better the next day as flavors meld. Freeze without rice and add fresh rice when reheating.