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Ultimate Cabbage Roll Soup Guide: Hearty Comfort in a Bowl

This cabbage roll soup transforms classic stuffed cabbage rolls into an easy, one-pot soup that captures all the heartwarming flavors with minimal fuss. It's perfect for chilly evenings and adapts beautifully to various cooking methods including crock pot, Dutch oven, or standard stove-top preparation.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 325
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb lean ground beef (or plant-based ground for vegetarian)
  • 1 medium head green cabbage, chopped (about 6-8 cups)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef or vegetable broth
  • 1 cup long-grain white rice, uncooked
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 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 soup pot over medium-high heat. Add ground beef (or plant-based alternative) and cook until browned, breaking it up with a spoon as it cooks. If using beef, drain any excess fat.
  2. Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the chopped cabbage, crushed tomatoes, tomato paste, broth, uncooked rice, thyme, paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 25-30 minutes, or until rice is tender and cabbage is soft. Stir occasionally to prevent sticking.
  5. Remove bay leaf and taste the soup. Adjust salt and pepper as needed. If the soup is too thick, add more broth until desired consistency is reached.
  6. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread for a complete meal.

Notes

Chop cabbage uniformly for even cooking – aim for 1-inch pieces. Don't overcook the rice – it should be tender but not mushy. Make it ahead – soup flavors improve overnight. Freeze beautifully – perfect for meal prep, just omit rice if freezing. Customize spice level – add red pepper flakes for heat.