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Cabbage Roll Soup Recipe - Hearty Comfort in a Bowl

This cabbage roll soup captures all the comforting flavors of traditional cabbage rolls in an easy-to-make soup version. It offers both traditional ground beef and vegetarian variations, creating a satisfying meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef
  • 1 medium head green cabbage, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 1 cup white rice, uncooked
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and black pepper to taste
  • 2 tbsp olive oil

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.
  2. Add onions, garlic, carrots, and celery, cooking until softened (5-7 minutes).
  3. Stir in tomato paste and spices, cooking for 1 minute until fragrant.
  4. Add crushed tomatoes, beef broth, and chopped cabbage. Bring to a simmer, then reduce heat to low.
  5. Stir in uncooked rice, cover, and simmer for 25-30 minutes until rice is tender and cabbage is soft.

Notes

Chop cabbage evenly for uniform cooking, add rice at the right time to prevent mushiness, brown meat well for depth of flavor, adjust broth amount for desired consistency, and make ahead as soup tastes better the next day.