Cabbage Roll Soup Recipe

If you love the comforting flavors of stuffed cabbage rolls but don’t want to spend hours rolling and baking, this cabbage roll soup is your new best friend. It’s everything we love about cabbage rolls—savory beef, tender cabbage, tangy tomato sauce, and just the right hint of sweetness—all simmered together in a single pot. This soup is hearty, satisfying, and brings all those nostalgic flavors without the hassle of rolling individual leaves. Perfect for a chilly evening or whenever you need a big bowl of comfort!

I first stumbled upon this idea when I wanted to make cabbage rolls but realized I was short on time. So, I decided to toss everything into a pot, adding some broth to turn it into a soup. The result was surprisingly delicious—almost better than the original! Now, I make this cabbage roll soup all winter long. The smell of it simmering on the stove is incredibly cozy, and it’s just the thing to warm you up from the inside out.

this RECIPE

The history of cabbage rolls (and why we’re making soup instead!) 🍲

Cabbage rolls are enjoyed in many different cultures, from Eastern Europe to Asia, each with its own unique twist. Traditionally, cabbage leaves are stuffed with a savory filling—usually meat, rice, and vegetables—and then baked in a tangy tomato sauce. Though the exact origin is debated, cabbage rolls are a staple in Polish, Russian, Ukrainian, and even Middle Eastern cuisine.

While rolling cabbage leaves is rewarding, it can be a bit time-consuming. That’s why cabbage roll soup has become a popular alternative in recent years! It captures the essence of the dish without the meticulous prep, making it perfect for a quick family dinner or a cozy night at home.

Ingredient lineup: simple, wholesome, and flavorful

Let’s talk about what makes this soup so delicious and how to make it your own!

• Ground beef: This gives the soup its hearty, savory base. I like using lean ground beef to keep things a little lighter, but you can use regular ground beef for extra richness. Ground turkey also works well as a substitute.
• Green cabbage: The star of the show! Cabbage adds a lovely texture and slightly sweet flavor to the soup. If you don’t have green cabbage, Savoy cabbage would be a good alternative.
• Carrots: These add a pop of color and a hint of natural sweetness that balances the acidity of the tomatoes. You could also add diced bell peppers if you want a little more veggie variety.
• Beef broth: This deepens the soup’s flavor, making it rich and satisfying. Opt for low-sodium broth if possible, as it allows you to better control the saltiness of the dish.
• Tomato sauce: The tomato base is essential for that classic cabbage roll flavor. If you prefer a chunkier texture, you can replace part of the tomato sauce with diced tomatoes.
• White rice: Rice gives the soup body and texture, making it feel more like a meal. You could substitute brown rice or even quinoa if you prefer a whole-grain option.
• Light brown sugar: Just a touch of sweetness to balance out the acidity of the tomato sauce. If you’re out of brown sugar, a teaspoon of honey or maple syrup can do the trick!
• Parsley: Fresh parsley brightens up the soup right before serving. You can also garnish with chopped fresh dill for a little twist!

Essential kitchen tools for this recipe

This soup doesn’t require any fancy gadgets, but a few key items will make your cooking experience a breeze:

• Dutch oven or large soup pot: This is ideal for cooking a big pot of soup like this one. A Dutch oven retains heat beautifully, ensuring an even simmer.
• Wooden spoon: Perfect for breaking up the ground beef and stirring the soup. I love using a wooden spoon because it’s gentle on the pot’s surface.
• Sharp knife: A good knife is essential for chopping the cabbage, carrots, and onions. If you’re pressed for time, you can also use pre-shredded cabbage.
• Ladle: You’ll want a ladle for easy serving. Soup bowls can get messy without one, especially with this chunky, hearty recipe!

Step-by-step: making cabbage roll soup like a pro

Ready to dive in? Let’s make this soup together!

1. Brown the ground beef: Heat the vegetable oil in your Dutch oven over medium-high heat. Add the ground beef, season it with salt and pepper, and cook until browned. Breaking it up with your spoon as it cooks helps ensure even browning. This step builds flavor, so don’t rush it!
2. Add the onion and garlic: Once the beef is browned, add the finely diced onion and minced garlic. Cook for 2-3 minutes until the onion is soft and fragrant. I love this part—the kitchen fills with that irresistible smell of onions and garlic sautéing with beef!
3. Add the vegetables and liquids: Next, stir in the chopped cabbage, carrots, tomato sauce, beef broth, rice, bay leaf, and brown sugar. Give it all a good stir to combine. The pot will look full and colorful at this point!
4. Simmer the soup: Bring the soup to a simmer, then reduce the heat and let it cook for about 25 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom. If you find the soup getting too thick, add a little extra broth or water.
5. Finish with fresh parsley: Once the rice is tender, remove the bay leaf and stir in the chopped parsley. This final touch adds a fresh, herbaceous note that brightens up the whole soup.

Variations and adaptations: make it your own!

There’s plenty of room to get creative with this recipe! Here are some variations I’ve tried (and loved):

• Gluten-free: Simply double-check that your beef broth and tomato sauce are gluten-free, and you’re good to go! Rice is naturally gluten-free, so this soup adapts well.
• Low-carb: Skip the rice and add more cabbage or some cauliflower rice instead. This keeps the soup satisfying without the carbs.
• Vegetarian option: Swap out the ground beef for a plant-based ground meat substitute or lentils. You can use vegetable broth instead of beef broth for a fully vegetarian version.
• Spicy kick: If you love a bit of heat, try adding a chopped jalapeño with the onions or a pinch of red pepper flakes. It adds a nice contrast to the sweetness of the tomato sauce.
• Seasonal twist: Add root vegetables like parsnips or turnips in the fall and winter for an earthy flavor, or throw in a handful of fresh spinach at the end of cooking for some extra greens.

How to serve cabbage roll soup

This soup is perfect on its own, but if you’re looking to make it a meal, try serving it with some crusty bread for dunking. A sprinkle of Parmesan cheese on top also adds a little extra richness. For presentation, ladle the soup into wide bowls and garnish with a bit of fresh parsley or dill on top. If you want to go the extra mile, serve it in a hollowed-out bread bowl for a fun and rustic twist!

Beverages to pair with cabbage roll soup

For a soup this hearty and flavorful, I recommend pairing it with something light and refreshing. Here are a few ideas:

• Sparkling water with lemon: The brightness of lemon pairs well with the rich, savory flavors of the soup, and the bubbles are a nice palate cleanser.
• Iced tea: A simple black or green iced tea, unsweetened, can balance the soup’s richness without overpowering it. Add a slice of lemon or a sprig of mint for an extra touch.
• Apple cider: In cooler months, a glass of warm apple cider complements the soup beautifully. Its sweet and slightly tart flavor is a perfect match for the tangy tomato base.
• Ginger ale: The slight spiciness of ginger ale is a fun contrast to the soup’s warm, comforting flavors, and it’s refreshing without being too sweet.

Storing and reheating cabbage roll soup

This soup makes excellent leftovers! Here’s how to store and reheat it:

• Refrigeration: Store the soup in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit, so it’s great for meal prep!
• Freezing: Cabbage roll soup freezes well, though the rice may soften a bit upon reheating. Let it cool completely before transferring it to a freezer-safe container. It’ll keep in the freezer for up to 3 months.
• Reheating: When ready to eat, reheat the soup on the stove over medium heat until warmed through. If the soup has thickened too much, just add a splash of water or broth to bring it back to your preferred consistency.

Adjusting the recipe for different serving sizes

This recipe serves about 6, but it’s easy to adjust! For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, double everything and use a larger pot. Just remember that the soup might take a little longer to come to a simmer with a bigger batch.

Frequently asked questions

1. Can I use a different kind of meat?
Yes! Ground turkey or chicken works well. You could also try a plant-based ground meat for a vegetarian option.

2. What if I don’t have fresh parsley?
No problem! You can use dried parsley—about 1 teaspoon should do it. Or skip it altogether if you prefer.

3. Can I make this soup in a slow cooker?
Absolutely. Brown the beef and onions first, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

4. How do I keep the rice from getting mushy?
If you’re making a big batch for leftovers, cook the rice separately and add it to individual servings. This way, it won’t absorb as much liquid and get too soft.

5. Is it okay to use brown rice?
Yes, but keep in mind that brown rice takes longer to cook. Add an extra 10-15 minutes to the simmering time.

Enjoy your cozy, hearty cabbage roll soup, and don’t be afraid to make it your own! This is one of those recipes that only gets better with little tweaks and personal touches. Happy cooking!

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