If you love stuffed cabbage rolls but don’t love the time and effort they take, my Cabbage Roll Soup is the perfect shortcut! It has everything you love—tender cabbage, hearty ground meat, a rich tomato broth, and perfectly cooked rice—all simmered together in one easy pot.
Why I make my cabbage roll soup this way
Cabbage rolls are one of those comfort foods I love—until I remember how much time they take to roll, stuff, and bake. That’s why I appreciate cabbage roll soup – it’s just as satisfying but way easier to make.
Unlike some versions that can turn out bland or watery, I take a few extra steps to make sure my soup is bold, rich, and deeply flavorful. A good soup should have layers of flavor, and here’s how I build them!
- Sautéed onions for deeper flavor – A lot of recipes rush this step, but I let the onions cook low and slow for a full 7–8 minutes so they become soft, sweet, and packed with flavor. It really makes a difference!
- A mix of ground beef & pork – Just like a classic stuffed cabbage roll, using both meats gives the best texture and richness. Beef alone can be too dry, while pork adds a little extra fat and flavor.
- Uncooked rice for the best flavor – Cooking the rice right in the soup lets it absorb all that delicious flavor, unlike pre-cooked rice, which can be a little boring.
- A secret finishing touch – A splash of lemon juice and fresh parsley at the end brightens everything up and keeps the soup from feeling too heavy!
This soup has everything—hearty beef, tender cabbage, a rich tomato broth, and perfectly cooked rice. It’s warm, filling, and tastes like it simmered all day (even though it comes together pretty quickly). It’s my favorite way to get that classic cabbage roll flavor without all the extra work!
Cabbage Roll Soup
Recipe details
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- ½ pound ground pork
- salt and cracked black pepper to taste
- 1 large yellow onion finely diced (about 1.5 cups)
- 3 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon ground paprika
- ½ teaspoon dried thyme
- 4 cups coarsely chopped green cabbage about 15-oz
- 2 medium-large carrots peeled, quartered, and sliced (about 1.5 cups)
- 1 tablespoon Worcestershire sauce
- 4 cups beef broth
- 3 (8-oz) cans tomato sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 tablespoon brown sugar more or less to taste (depends largely on your canned tomato products!)
- 1 bay leaf
- ½ cup uncooked long grain rice
- 2 tablespoons chopped parsley optional for seasoning
- 1 teaspoon lemon juice optional for seasoning
Instructions
- Brown meat:Heat olive oil in a large pot over medium-high heat. Add the ground beef and pork, season with salt and pepper, and cook undisturbed for 2 minutes before breaking up. Cook until browned, about 5 minutes.2 teaspoons olive oil, 1 pound lean ground beef, ½ pound ground pork, salt and cracked black pepper
- Add aromatic vegetables:Reduce heat to medium. Add onions and cook 7-8 minutes until very softened. Stir in garlic, ground paprika and dried thyme and cook 30 seconds until fragrant.1 large yellow onion, 3 cloves garlic, 1 teaspoon ground paprika, ½ teaspoon dried thyme
- Assemble soup:Stir in cabbage, carrots, Worcestershire sauce, beef broth, tomato sauce, fire-roasted tomatoes, brown sugar and bay leaf.4 cups coarsely chopped green cabbage, 2 medium-large carrots, 1 tablespoon Worcestershire sauce, 4 cups beef broth, 3 (8-oz) cans tomato sauce, 1 (14.5 oz) can fire-roasted diced tomatoes, 1 tablespoon brown sugar, 1 bay leaf
- Add rice and simmer:Bring to a simmer, stir in uncooked rice and cook for 25 minutes until cabbage and rice are tender.½ cup uncooked long grain rice
- Finish and serve:Remove bay leaf. Taste and add salt and pepper as needed. Add chopped parsley and lemon juice, if using. Serve immediately.2 tablespoons chopped parsley, 1 teaspoon lemon juice
Notes
Nutrition
More recipe information
My best tips for success
- Let the onions cook – Don’t rush this! Cooking them for nearly 10 minutes makes them sweet and flavorful, which adds depth to the soup.
- Season the meat as it browns – Adding salt and pepper while browning the beef and pork builds flavor from the start.
- Simmer gently – A low, slow simmer makes the cabbage melt-in-your-mouth tender without overcooking the rice.
- Let it sit for 5 minutes – The soup thickens as it rests, and the flavors get even better.
- Serving – I love this soup topped with extra fresh parsley and a little shredded Parmesan. It’s perfect with crusty bread on the side for soaking up the rich broth!
Ingredients I like to use
I’ve tested this recipe with different variations, but here’s how I get the best flavor every time:
- Beef & pork – The mix of meats makes it extra rich and tender. I love the richness that pork adds, but if you only have ground beef, go for it. Just make sure it’s not too lean—an 85/15 blend works best.
- Cabbage – Green cabbage works best here—it softens beautifully without getting mushy.
- Tomato sauce & fire-roasted tomatoes – The fire-roasted variety adds an extra depth of flavor you just don’t get from regular canned tomatoes, so I highly recommend using those! If you’re using regular diced tomatoes because that’s what you have on hand, I recommend adding a pinch of smoked paprika or just being a little more generous with seasoning.
- Long-grain rice – Holds its shape in the soup without getting too soft. Short-grain rice can get mushy, so I don’t recommend it.
- Brown sugar – Just a little balances the acidity of the tomatoes. You can adjust to taste!
- Bay leaf – I add a bay leaf to my tomato-based soups/sauces or gravy-based meat dishes most of the time! It just a certain something to the dish, and a bag of dried bay leaves lasts a long time so I think it’s worth it to get some!
My personal rules for storing/reheating the leftovers
I’ll admit it—I’m a total stickler about food safety in the kitchen. And when it comes to rice-based soups, in my opinion you’ve got to be extra careful! Rice has a sneaky way of turning into a bacteria magnet if it sits out too long, so I always refrigerate leftovers promptly in a shallow container and use them within 1 day.
To reheat, I warm the soup on the stove with a splash of broth until it’s steaming hot (165°F). I don’t recommend microwaving in this case.
Can I freeze it?
Yes! But—and this is a big but—don’t freeze it with the rice. Rice gets mushy and soaks up all the broth when frozen and reheated. Instead, cook the soup as directed but leave out the rice and reduce the broth to 2 ½ cups (add more during cooking if needed). Let it cool completely, then freeze for up to 3 months.
When you’re ready to serve, just reheat the soup on the stove and stir in some freshly cooked rice. That way, you get all the cozy flavors without the soggy texture. Totally worth the extra step!
Lorraine says
I made it today and followed the recipe to the T! I even used your suggestions, (sauté onions example) it was delicious. Very nice flavour. Will definitely make again😊
Nora says
Glad to hear it, Lorraine!