You are aware of how filling, cozy, and substantial traditional cabbage rolls are if you have ever eaten them. However, it can take a lot of time to roll each cabbage leaf, stuff them, fold them, and bake them. This is where Cabbage Roll Soup can help. The flavors of traditional stuffed cabbage rolls—ground beef, rice, tender cabbage, tomatoes, and warm spices—are all present in this comforting, one-pot marvel, but the laborious preparation is omitted.

I made this soup for the first time on a cold fall evening when I was in the mood for something comforting but lacked the patience to roll. I knew this recipe would become a mainstay as soon as I took the first bite. It’s warm, flavorful, incredibly simple to prepare, and everything I love about comfort food. Additionally, it’s a fantastic way to use up ingredients and prepare a healthy meal for the whole family.

It’s difficult to wait for dinnertime when this soup is simmering so beautifully and filling the kitchen with a savory aroma. It is a bowl of pure comfort whether it is served with crusty bread, a dollop of sour cream, or simply by itself.

Why Do I Love This Recipe?

Because it gives you all the flavor of traditional cabbage rolls with a fraction of the effort. It’s simple, budget-friendly, and feeds a crowd. Plus, it’s one of those dishes that gets even better the next day, making it perfect for leftovers or meal prep.

Serving Suggestion?

Serve with crusty bread, cornbread, or garlic toast for dipping
A sprinkle of fresh parsley or a spoonful of sour cream adds a nice finishing touch
Pair with a light salad or pickles for a traditional Eastern European vibe
Enjoy with a side of roasted potatoes for an even heartier meal

Storage & Freezing

Storage: Keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: This soup freezes beautifully! Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat before serving.

Variations of the Recipe

Swap ground beef for ground turkey, pork, or sausage
Use cauliflower rice for a low-carb version
Add paprika or chili flakes for extra heat
Stir in beans or lentils for added protein and fiber

Cabbage Roll Soup

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Course: Appetizer, Side Dish, Soup

Cuisine: American

Ingredients Method

Ingredients

Soup Base:

1½ lbs ground beef or ground turkey browned and drained
2 stalks celery diced (or a dash for lighter flavor)
½ cup fresh parsley finely chopped (optional)
3 –4 cups water
2 cups 1 can low-sodium Swanson’s beef broth
4 cups canned diced tomatoes about 2 cans, 14 oz each
½ cup long grain white rice or brown rice
2 cups green cabbage chopped (or more if desired)

Seasonings:

1 tablespoon sugar
1 bay leaf
1 teaspoon seasoning salt or regular salt to taste
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon beef base use 2 tablespoons for a stronger flavor

Method

Brown the Meat:

In a large soup pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain excess fat and return meat to the pot.

Add Vegetables:

Stir in the diced celery and optional parsley. Cook for 2–3 minutes, just to soften the celery slightly.

Add Liquids & Tomatoes:

Pour in the water, beef broth, and diced tomatoes (with juice). Stir to combine.

Season the Soup:

Add the sugar, bay leaf, seasoning salt, pepper, garlic powder, and beef base. Stir well to incorporate all flavors.

Add Rice and Cabbage:

Stir in the uncooked rice and chopped cabbage. Bring the mixture to a gentle boil.

Simmer:

Reduce heat to low, cover, and let simmer for about 30–40 minutes, or until the rice is tender and the cabbage is cooked through. Stir occasionally, and add more water or broth if soup gets too thick.