Name: Cabbage Roll Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound Ground beef (Preferably 80/20 for flavor); 4 cups Chopped cabbage (About half a medium head, roughly sliced); 1 cup Uncooked rice (Rinsed if desired); 1 large Onion (Chopped finely); 3 cloves Garlic (Minced); 2 cups Tomato sauce; 4 cups Beef broth (Low-sodium if preferred); 2 cups Water; 1 teaspoon Paprika; 1 teaspoon Salt (Start with this amount, adjust to taste); 0.5 teaspoon Black pepper (Start with this amount, adjust to taste); 2 tablespoons Olive oil

Jump to Recipe

Creamy, hearty, and impossibly comforting, this Cabbage Roll Soup captures everything you love about traditional cabbage rolls without the fuss of rolling. Imagine all the juicy, seasoned ground beef and tender cabbage you love, simmered in a rich tomato broth with rice — ready in under an hour. Fun fact: some families skip the rolling step entirely and turn the fillings into a stew or soup for weeknight convenience. If you love the cozy flavors of stuffed cabbage but want something simpler and faster, this recipe is for you. For another take on cabbage-forward comfort, see our guide to cabbage roll soup for variations and tips. Get your ladles ready — this one will become a family favorite fast!

What is Cabbage Roll Soup?

What’s in a name? Cabbage Roll Soup is basically the soul of a stuffed cabbage dinner boiled down to a bowl-friendly form. Why call it that — because it tastes just like a cabbage roll without the rolling; clever, right? Ever wondered why people say “the way to a man’s heart is through his stomach”? This soup proves that old saying with every spoonful: rich beef, tangy tomato, and tender cabbage hit all the comfort-food notes. Picture the cozy ritual of unwrapping a stuffed roll, then imagine all of that in a steaming, easier-to-eat broth. Curious yet? Give it a try and see why people joke it’s the lazy cook’s best friend.

Why You’ll Love This

This recipe is irresistibly comforting for three big reasons:

Satisfying, balanced flavor: Savory browned beef, slightly sweet cabbage, and a tomato-packed broth with rice create a bowl that’s both hearty and bright.
Cost-effective and smart: Ground beef, cabbage, rice, and pantry staples make this an economical meal that stretches into several lunches or dinners.
Toppings and textures: A fresh sprinkle of parsley, a dollop of sour cream, or a crusty bread for dipping elevates every spoonful.

Compared to our lighter cabbage soup on the blog, this version is more filling and meat-forward, perfect for cooler nights or for feeding hungry families. Don’t wait — make a pot and taste how easy comfort can be.

How to Make

Quick Overview
This Cabbage Roll Soup is straightforward, forgiving, and quick to put together. You’ll brown the beef for deep flavor, add cabbage and rice to create substance, and simmer in tomato and beef broth until everything is tender and melded. The result is a slightly thick, stew-like soup with pops of cabbage and perfectly cooked rice.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes

Ingredients

1 pound ground beef, preferably 80/20 for flavor
4 cups chopped cabbage, about half a medium head, roughly sliced
1 cup uncooked rice, rinsed if desired
1 large onion, chopped finely
3 cloves garlic, minced
2 cups tomato sauce
4 cups beef broth, low-sodium if preferred
2 cups water
1 teaspoon paprika
Salt and pepper to taste, start with 1 teaspoon salt and 1/2 teaspoon black pepper
2 tablespoons olive oil

Directions

In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes, stirring occasionally, until they are translucent and fragrant.
Add the ground beef to the pot. Break it up with a wooden spoon and cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no longer pink. Drain any excess fat by tilting the pot slightly and spooning off fat, or use a mesh strainer—leave just enough to coat the bottom.
Stir in the chopped cabbage and uncooked rice. Toss everything together for 1 to 2 minutes so the rice and cabbage begin to absorb flavors.
Pour in the tomato sauce, beef broth, and water. Sprinkle in the paprika and season with salt and pepper. Stir well to combine and bring the mixture up to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover partially, and let the soup simmer for about 25 to 30 minutes. Check at 20 minutes: the rice should be tender and the cabbage soft but not falling apart. Adjust salt and pepper to taste.
Serve hot in bowls with a sprinkle of fresh parsley, a dollop of sour cream, or a wedge of crusty bread for dipping.

Cabbage Roll Soup

What to Serve With

Crusty bread or garlic bread for soaking up the savory broth.
A simple green salad with a bright vinaigrette to cut the richness.
Roasted root vegetables or steamed green beans for extra veggies.
A dollop of sour cream or plain Greek yogurt on top for creaminess.
For drinks, consider a light red wine, iced tea, or a crisp lager.

Top Tips for Perfecting

Rice choice: Use long-grain white rice for consistent timing. If using brown rice, parboil separately or expect a longer simmer.
Cabbage prep: Cut the cabbage into similar-sized pieces so they cook evenly. Smaller pieces soften faster.
Browning beef: Don’t rush the browning step—those browned bits add deep, savory flavor.
Adjust thickness: If you prefer a thinner soup, add another cup of water or broth. For a heartier stew, use less liquid or add more rice.
Flavor boost: Add a bay leaf while simmering or a splash of vinegar or lemon at the end for brightness.
Common mistake: Skipping salt early. Season in stages and taste before serving.

For a lighter vegetable-forward option, try our take on cabbage soup which swaps the meat for extra vegetables.

Storing and Reheating Tips

Refrigeration: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to 3 to 4 days.
Freezing: This soup freezes well. Cool completely, freeze in airtight containers for up to 3 months. Note: rice can change texture after freezing; if you prefer, freeze without rice and add freshly cooked rice when reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if thick. Microwave reheating in microwave-safe bowls works too—cover and heat in 1-minute bursts, stirring between, until hot.

FAQs

How long does it take to cook the rice in the soup?
Rice cooks in about 20 to 30 minutes in this recipe. Start checking at 20 minutes to avoid overcooking and adjust simmer time as needed.

Can I use ground turkey or chicken instead of beef?
Yes—ground turkey or chicken works well. Browning time may be shorter, and you may want to add an extra savory season like Worcestershire sauce to boost flavor.

Is it possible to make this in a slow cooker or Instant Pot?
Yes. For slow cooker: brown beef and sauté onions first, then combine and cook on low for 4 to 6 hours (add rice in the last hour). For Instant Pot: brown with the sauté function, add liquids and rice, and cook on high pressure for 8 minutes with a natural release.

Can I make this soup low-carb or keto-friendly?
To make it lower in carbs, substitute cauliflower rice for the rice and reduce the water slightly. The texture will differ but the flavors remain similar.

How can I make this spicier or more flavorful?
Add crushed red pepper flakes, a teaspoon of smoked paprika, or a splash of hot sauce. Fresh herbs like dill or parsley at the end brighten the bowl.

Conclusion

Cabbage Roll Soup delivers all the cozy, nostalgic flavors of stuffed cabbage in a fuss-free bowl—perfect for busy weeknights, budget-friendly meal planning, or feeding a crowd. It’s simple to prepare, flexible with substitutions, and forgiving for cooks of every skill level. If you want another tried-and-true version to compare or draw inspiration from, check out Dinner at the Zoo’s Cabbage Roll Soup. Cook a batch, share it with family, and enjoy the warm, comforting goodness that proves great meals don’t have to be complicated.