Cabbage Roll Soup Recipe
If you’re craving the cozy, nostalgic flavors of traditional cabbage rolls but want something quicker and easier, Cabbage Roll Soup is your answer. This one-pot wonder delivers all the hearty satisfaction of the classic dish—savory beef (or turkey), tender cabbage, sweet carrots, and aromatic spices—simmered in a rich tomato broth. It’s soul-warming, family-friendly, and just perfect for chilly evenings when you want maximum comfort with minimum effort. Trust me, once you try this Cabbage Roll Soup, it’s bound to become a staple in your kitchen!
Ingredients You’ll Need
This recipe keeps things simple, using easy-to-find ingredients that each play an essential role in creating layers of flavor, color, and heartiness. From the vibrant cabbage to the savory broth, every component works together to make this soup taste like a hug in a bowl.
- Olive oil: Adds a touch of richness and helps brown the meat for extra flavor.
- Ground beef or ground turkey: The main source of protein; choose beef for classic flavor or turkey for a lighter twist.
- Onion (diced): Brings a sweet, mellow base to the soup—don’t skip this!
- Garlic (minced): Infuses the broth with irresistible aroma and depth.
- Green cabbage (chopped): The star of the show, adding texture and that classic cabbage roll vibe.
- Carrots (peeled and diced): Provide a pop of color and natural sweetness to balance the tomato tang.
- Uncooked white rice: Thickens the soup and makes it satisfyingly filling—brown rice works too, just simmer longer.
- Diced tomatoes (1 can): Bring brightness and a little texture to the broth.
- Tomato sauce (1 can): Adds body and a velvety tomato base for the soup.
- Beef broth or chicken broth: The foundation of the soup’s savory, slurpable goodness.
- Worcestershire sauce: Adds a subtle depth and umami punch—just a little goes a long way.
- Paprika: For gentle warmth and color (smoked paprika is especially lovely if you have it).
- Dried thyme: Delivers a fragrant, earthy note that ties all the flavors together.
- Salt and pepper: Season to taste and bring all the other flavors to life.
- Fresh parsley (for garnish): The fresh, herbal finishing touch that makes every bowl pop.
How to Make Cabbage Roll Soup
Step 1: Brown the Meat
Begin by heating the olive oil in a large pot over medium heat. Add your ground beef or turkey and cook, breaking it up with a spoon as you go, until it’s nicely browned and crumbly. If there’s a lot of extra fat, carefully drain it off—this keeps your Cabbage Roll Soup rich but not greasy.
Step 2: Sauté the Aromatics
Once the meat is browned, stir in the diced onion and minced garlic. Sauté for 2 to 3 minutes, until the onion softens and everything smells amazing. This step builds a deep, savory base for your soup.
Step 3: Add the Veggies
Now toss in the chopped cabbage and diced carrots. Cook for another 3 to 4 minutes, letting the veggies mingle with the meat and aromatics. The cabbage will start to wilt and the carrots will brighten up—signs you’re building serious flavor.
Step 4: Build the Broth
Stir in the uncooked rice, diced tomatoes, tomato sauce, broth, Worcestershire sauce, paprika, thyme, salt, and pepper. Give everything a good mix—it might look thick, but remember the rice will soak up some of the liquid as it cooks.
Step 5: Simmer to Perfection
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25 to 30 minutes. You want the rice to be tender and the cabbage to melt into the broth. Stir occasionally and check the seasoning before serving—add more salt or pepper if you like.
Step 6: Serve and Enjoy
Ladle your steaming Cabbage Roll Soup into bowls and sprinkle with fresh parsley. Every spoonful is packed with nostalgia and comfort—just like grandma used to make, but so much easier!
How to Serve Cabbage Roll Soup
Garnishes
For a burst of freshness, a generous sprinkle of chopped fresh parsley is classic. If you like a little tang, try a squeeze of lemon juice or a splash of vinegar right before serving—it wakes up all the flavors. A dollop of sour cream or a dusting of grated Parmesan also works beautifully for a creamy finish.
Side Dishes
Cabbage Roll Soup is hearty enough to stand alone, but it pairs wonderfully with crusty bread or a slice of buttered rye for dunking. If you want something lighter, serve it alongside a crisp green salad with a zesty vinaigrette to contrast the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls or small individual Dutch ovens. You can also top each bowl with a handful of crunchy fried onions or homemade croutons for a bit of texture. Leftover soup makes a fabulous lunch in a thermos—just add a sprinkle of fresh herbs before packing!
Make Ahead and Storage
Storing Leftovers
Let any leftover Cabbage Roll Soup cool to room temperature before transferring it to airtight containers. It will keep wonderfully in the refrigerator for up to 4 days—making it perfect for meal prep or easy lunches throughout the week.
Freezing
This soup freezes like a dream! Once completely cooled, spoon it into freezer-safe bags or containers, leaving a little space for expansion. It’ll stay fresh for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
To reheat, simply pour your soup into a pot and warm gently over medium heat, stirring occasionally until hot. If the soup thickens up in the fridge, just add a splash of broth or water to loosen it to your liking. It tastes just as delicious—maybe even better—the next day!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds extra fiber and a slightly nutty flavor, but it does take longer to cook. Just increase the simmer time by 10 to 15 minutes, and check that the rice is tender before serving.
Is it possible to make Cabbage Roll Soup vegetarian?
Yes! Swap the ground meat for plant-based crumbles or hearty beans like cannellini or kidney beans, and use vegetable broth. The soup will still be wonderfully satisfying and packed with flavor.
Can I make this in a slow cooker?
Definitely. Brown the meat and sauté the onions and garlic first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the rice and cabbage are tender.
What’s the best way to add extra veggies?
Cabbage Roll Soup is super flexible—toss in chopped bell peppers, celery, or even spinach in the last few minutes of simmering for extra color and nutrition. Just be mindful not to overload the pot, so the soup stays hearty but not crowded.
Can I make this soup spicy?
For sure! Add a pinch of crushed red pepper flakes or a diced jalapeño along with the onions and garlic for a gentle kick, or swirl in a spoonful of hot sauce at the end to heat things up to your liking.
Final Thoughts
There’s just something magical about a big pot of Cabbage Roll Soup simmering on the stove—it’s comfort food at its finest, with all the flavors you love in a fraction of the time. Whether you’re feeding a family or meal-prepping for the week, this recipe is sure to win hearts and warm bellies. Give it a try and let the cozy, homestyle goodness become a new favorite in your home!
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Cabbage Roll Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Cabbage Roll Soup is a comforting and hearty Eastern European-inspired dish that captures the flavors of classic stuffed cabbage rolls in a nourishing, one-pot soup. Made with ground beef or turkey, fresh cabbage, carrots, rice, and a savory tomato broth, it’s perfect for a cozy weeknight dinner. This gluten-free and dairy-free soup is easy to prepare, packed with nutrients, and ideal for meal prepping or freezing for later.
Ingredients
Protein and Vegetables
- 1 tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chopped green cabbage
- 2 carrots, peeled and diced
Grains and Liquids
- 1/2 cup uncooked white rice
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth or chicken broth
Seasonings
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or turkey and cook until browned, breaking it up as it cooks. Drain excess fat if necessary to reduce greasiness.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot and sauté for 2 to 3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Vegetables: Stir in the chopped cabbage and diced carrots, cooking for another 3 to 4 minutes until they begin to soften.
- Add Rice and Liquids: Pour in the uncooked white rice, diced tomatoes, tomato sauce, and broth. Stir well to combine all ingredients evenly.
- Season the Soup: Add Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir again to distribute the seasonings thoroughly.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the rice is tender and the cabbage is soft.
- Finish and Serve: Taste and adjust seasoning if needed. Serve the soup hot, garnished with fresh parsley for a pop of color and freshness.
Notes
- For added fiber, substitute white rice with brown rice but increase the simmering time accordingly.
- This soup freezes well; cool completely before transferring to freezer-safe containers.
- Add a splash of lemon juice or vinegar before serving to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 7g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 45mg
