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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
Cook Time 35 minutes
Total Time 55 minutes
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.