This Cabbage Roll Soup has all of the delicious, savory flavors of traditional cabbage rolls in a warm, comforting soup version that is SO much easier to make than the rolls but just as tasty!
Cabbage Roll Soup
Like this Unstuffed Cabbage Rolls casserole, this warm and comforting Cabbage Roll Soup embodies all of the delicious, savory flavors of traditional stuffed cabbage rolls with just a fraction of the effort!
It makes a filling full meal in a bowl, and is surprisingly easy to make in just over half an hour! It has ground beef, rice, veggies, and cabbage in a rich, tomato-based broth, and is made in just one pot.
What is Cabbage Roll Soup?
Cabbage roll soup is basically the soup version of stuffed cabbage rolls, which is a dish featuring ground beef and rice wrapped in a cabbage leaf like a burrito, then baked in a tomato sauce.
Cabbage roll soup has the same beef, rice, cabbage, and tomato flavors as the traditional rolls in a comforting soup form.
Are There Any Substitutions for Ground Beef?
Yes, you can use ground pork, ground sausage (preferably not Italian or breakfast varieties), or even ground turkey.
What Kind of Rice is Best for this Soup?
In this case, uncooked long grain white rice is best. A brown rice takes much longer to cook. Minute rice will get too mushy in the soup, and shorter grain rices are too starchy and will thicken the soup too much.
Long grain white rice will cook the best as well as have the best texture.
What to Serve with Cabbage Roll Soup
Cabbage roll soup is pretty much a meal on its own, as it's already loaded with veggies, rice, and protein. But I love to serve soups with a warm crusty bread.
Or try one of these favorite warm (but easy!) bread recipes to go with it:
How to Freeze Cabbage Roll Soup
Allow soup to cool before transferring to a freezer bag or dish. Label and seal tightly. Freeze for up to 3-6 months.
To use, thaw overnight in the refrigerator. Transfer to a stockpot to reheat before serving.
More Soup Recipes You'll Love
- Homemade Vegetable Soup - super simple vegetarian soup with a zesty tomato base
- Copycat Olive Garden Chicken Gnocchi Soup - creamy soup with juicy chicken and soft gnocchi dumplings
- Split Pea Soup - tastes way better than it looks, this split pea soup cooked with a ham bone is a classic.
- Cheeseburger Soup - one of our family favorites, loaded with beef and potatoes, and lots of creamy cheese.
- Cheesy Ham and Corn Chowder - a favorite way to use up leftover ham. This cheesy rich soup will have you lapping the bowl clean.
Cabbage Roll Soup Video
Cabbage Roll Soup
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced (about 1 teaspoon)
- 2 carrots finely chopped or shredded
- 2 celery ribs finely chopped
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
- 4-5 cups coarsely chopped green cabbage
- ½ cup uncooked white rice
- 2-3 tablespoons brown sugar
- 1 bay leaf
- 3 tablespoons finely chopped fresh parsley
- Salt & pepper
- In a large pot or Dutch oven, brown ground beef with onions and garlic until cooked through.
- Add carrots and celery and saute for an additional 2-3 minutes.
- Add beef broth, tomato sauce, cabbage, rice, brown sugar, and bay leaf. Stir to combine.
- Bring to a simmer and allow to cook for about 25 minutes, until rice is tender.
- Remove bay leaf. Stir in parsley. Season with salt and pepper to taste.
- Brown sugar: You can omit the brown sugar if you really want to. Its purpose is to cut the acid from the tomatoes, and I highly recommend using it.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezer Directions: After preparing, allow soup to cool to room temperature. Transfer to a freezer bag or container. Label and seal and freeze for up to 3-6 months. To use, thaw overnight in the refrigerator. Reheat in a large pot or Dutch oven on the stove before serving.
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