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Cabbage Roll Soup Recipe - Deconstructed Cabbage Rolls in a Pot

This cabbage roll soup delivers all the hearty, savory goodness of traditional stuffed cabbage rolls in a fraction of the time. It combines tender cabbage, aromatic spices, and wholesome ingredients in a soul-warming broth that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste, paprika, Worcestershire sauce, and season with salt and pepper. Cook for 2 minutes to deepen flavors.
  4. Pour in crushed tomatoes, broth, and add the bay leaf. Stir in uncooked rice and chopped cabbage.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is cooked and cabbage is tender.
  6. Remove bay leaf. Garnish with fresh parsley and serve hot.

Notes

For crock pot versions, consider using parboiled rice to prevent it from becoming mushy during long cooking times. Add cabbage in two batches—half at the beginning for deeper flavor, half in the last 30 minutes for varied texture. This soup freezes beautifully for up to 3 months.