There's something deeply comforting about a warm bowl of this Cabbage Roll Soup Recipe. It’s like your favorite cabbage rolls transformed into a cozy, slurpable meal that’s both hearty and light. Trust me, this soup has a way of wrapping you up in all the right flavors, making it totally worth the little bit of prep time.

The image shows a close-up of a ladle filled with a thick stew inside a white pot. The stew has a red-orange broth and contains visible pieces of ground meat, chopped cabbage leaves, orange carrot slices, and diced red tomatoes. Fresh green chopped herbs are sprinkled on top, adding bright green spots throughout the stew. The ladle is lifting a generous scoop, showing layered textures of meat, vegetables, and broth. The cooking pot sits on a white marbled surface with a teal cloth partially visible. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Top Tip
How to Serve Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup Recipe

Why You'll Love This Recipe

This Cabbage Roll Soup Recipe captures that classic cabbage roll flavor that everyone loves but makes it way quicker and easier to enjoy. I find it especially satisfying on chilly evenings when you want something that feels homestyle but doesn’t require hours in the kitchen.

Comfort in a bowl: All the delicious notes of traditional cabbage rolls without the fuss of rolling each piece.
Hearty yet healthy: Packed with lean ground beef, fresh veggies, and cabbage for a nutritious meal you can feel good about.
Flexible and forgiving: You can easily tweak ingredients or texture to suit your family’s taste or what’s in your pantry.
Great for leftovers: This soup tastes even better the day after, making it perfect for meal prep or busy weeknights.

Ingredients & Why They Work

Each ingredient in this soup truly plays a part—you’re balancing savory beef, sweet carrots, tangy tomato, and fresh herbs, all brought together with cabbage’s wonderful texture. Here’s why each one shines in this Cabbage Roll Soup Recipe and some shopping tips so you get the best flavors possible.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh lean ground beef, a large bright yellow onion cut in half, two large fresh orange carrots, a pile of vibrant green chopped cabbage, three peeled garlic cloves, a small white bowl filled with rich red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl holding light brown packed brown sugar, a small white bowl with dark Worcestershire sauce, a small white bowl of reddish paprika powder, a small white bowl of mixed dried oregano and thyme herbs, two fresh green bay leaves, a small heap of dry long-grain white rice, a small white bowl of fresh pale yellow lemon juice, and a small pile of bright green chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a subtle fruity richness and helps brown the beef perfectly without sticking.
Lean ground beef: I always use 90%-lean because it keeps the soup hearty without being greasy.
Yellow onion: Its sweetness balances the acidity of the tomatoes beautifully.
Carrots: Add natural sweetness and a pop of color that brightens each spoonful.
Chopped cabbage: The star ingredient–it softens just enough to be tender but still adds a welcome chewiness and bulk.
Garlic: Lends a warm depth without overpowering the other seasonings.
Beef broth: Provides a rich base and ties all the flavors together. Using low-sodium lets you control salt levels better.
Tomato sauce and diced tomatoes: Give that classic tang and slightly thick texture reminiscent of traditional cabbage rolls.
Light brown sugar: Just a touch to balance acidity and add a subtle caramel note.
Worcestershire sauce: Boosts umami with its mild tang and complexity.
Dried and fresh herbs (paprika, oregano, thyme, bay leaves, parsley): These bring aromatic warmth and just the right earthiness.
Dry long-grain white rice: Swells up and soaks in the broth, adding comforting body while keeping the soup filling.
Fresh lemon juice: A splash at the end brightens and lifts all the flavors for a fresh finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The best part about this Cabbage Roll Soup Recipe is how easy it is to personalize. I’ve played around with different spices and veggies over the years, and each tweak makes it just right for our tastebuds. Feel free to experiment a bit—you can’t really go wrong.

Vegetarian variation: Try using chopped mushrooms or lentils instead of beef for a hearty meatless soup that still satisfies.
Spice it up: Add a pinch of red pepper flakes or smoked paprika to give it a little kick if you like some heat in your bowls.
Rice swap: If you want a low-carb version, swap the rice for cauliflower rice added just before serving.
Seasonal add-ins: In the fall, toss in some diced potatoes or replace parsley with chopped fresh dill for an herbal twist.

Step-by-Step: How I Make Cabbage Roll Soup Recipe

The image shows a white bowl filled with a thick vegetable soup placed on a dark blue plate. The soup has several layers of chunky vegetables and ground meat in a rich reddish broth. Visible layers inside the soup include green chunks of cabbage and celery, orange carrot pieces, small red tomato bits, and finely chopped parsley sprinkled on top. The texture looks hearty and dense with varied sizes of vegetable pieces. A silver spoon rests on the blue plate beside the bowl. The scene also includes white bread in the background on a white marbled surface with some fresh green herbs nearby, and a dark green cloth napkin under the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef Beautifully

Start by heating the olive oil in your largest pot over medium-high heat. Add the ground beef with a pinch of salt and pepper. Stir and break it up often—it’s key to getting those little brown bits that add serious flavor. Don’t rush this part; the browning process is where your soup gets its savory backbone. Once cooked through, scoop the beef out onto paper towels to drain excess fat, but keep about 2 tablespoons of that fat in the pot for the next steps.

Step 2: Build the Veggie Base

In the same pot, toss in your chopped onions and carrots. Let them sauté for about 2 minutes until they soften and onions start turning translucent. Then add the cabbage and garlic, cooking for another 3 minutes or so until the cabbage begins to wilt. This step releases the natural sweetness of these veggies, layering the soup’s flavor wonderfully.

Step 3: Add All the Goodness

Pour in the beef broth, tomato sauce, and diced tomatoes, stirring to combine. Sprinkle in the brown sugar, Worcestershire sauce, paprika, oregano, thyme, and toss in the bay leaves. Return that browned beef back into the pot. Give everything a good stir, season with salt and pepper to taste, then bring it to a gentle boil.

Step 4: The Simmer and Rice Magic

Once boiling lightly, add the dry rice, cover your pot, and turn the heat down to low. Let it simmer gently with the lid on for about 25 minutes. Stir occasionally to prevent sticking. This slower cooking lets the rice soak up the soup's rich flavors while softening perfectly. If the soup looks too thick toward the end, add a splash more beef broth to get your desired consistency.

Step 5: Finishing Touches

Once the rice is tender and the flavors have melded, stir in fresh lemon juice and chopped parsley. This last step adds a bright pop that really lifts the whole dish. Remove the bay leaves, and you’re ready to serve a steaming bowl of cozy comfort!

Top Tip

I’ve made this Cabbage Roll Soup Recipe so many times now, and a few little tweaks really saved me from common pitfalls. These tips helped me turn it into a weeknight favorite, and I hope they do the same for you.

Don’t rush browning: Patience here means more flavor; pushing the beef to caramelize just right changes everything.
Rice timing matters: Add rice only once the soup is boiling gently; too early and it can get mushy or stick.
Adjust liquid at the end: Soup thickens as it rests, so start thicker and thin with broth after simmering if needed.
Fresh lemon juice last: Add it at the end, never during simmering, to keep that vibrant citrus zing.

How to Serve Cabbage Roll Soup Recipe

Garnishes

I’m a simple garnisher with this soup—just a sprinkle of fresh chopped parsley and maybe a swirl of sour cream or Greek yogurt for that creamy contrast. If you’re feeling adventurous, some shredded sharp cheddar or chopped green onions add great layers too.

Side Dishes

One of my favorite pairings is a crusty slice of rustic bread or warm, buttered dinner rolls—you’ll want something sturdy to soak up every last bit. A crisp side salad with a tangy vinaigrette also balances the warmth of this dish nicely.

Creative Ways to Present

For holidays or when I want to impress friends, I serve this soup in hollowed-out mini cabbages or deep bread bowls. It’s unexpected and festive—plus, it keeps the soup hotter for longer during gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover cabbage roll soup in airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, so leftovers honestly taste better! Just give it a good stir before reheating to redistribute the ingredients evenly.

Freezing

This recipe freezes beautifully. I portion the soup into freezer-safe containers or heavy-duty bags. When I thaw it, I usually do it overnight in the fridge before gently reheating. Keep in mind that rice may absorb a bit more liquid during freezing, so adding extra broth when reheating helps maintain the perfect texture.

Reheating

Reheating on the stovetop over medium-low heat works best for me to keep everything tender and avoid overheating. Stir regularly, adding a splash of broth or water if it gets too thick. Microwave works in a pinch but tends to make the beef a bit tougher, so slow and gentle warming always wins.

Frequently Asked Questions:

Can I make this Cabbage Roll Soup Recipe gluten-free?

Absolutely! Just double-check that your beef broth and Worcestershire sauce are gluten-free, and you can use gluten-free rice or a substitute like quinoa if you prefer.

How do I prevent the rice from getting mushy?

The key is to add the rice only after the soup reaches a gentle boil and to keep the heat low while it simmers. Also, stir occasionally but not too often to keep the rice intact. Following these steps should give you tender but not mushy rice.

Can I use ground turkey or chicken instead of beef?

Yes, you can! Ground turkey or chicken will give a lighter flavor. Just keep in mind they may cook a bit faster and have less fat, so you might want to add a teaspoon of olive oil or butter when browning to keep things moist.

Is this soup freezer friendly?

Definitely! This soup freezes well for up to 3 months. Just make sure to cool it completely before transferring to freezer-safe containers, and thaw in the fridge overnight before reheating.

Final Thoughts

Honestly, this Cabbage Roll Soup Recipe has become one of my go-to dinners because it blends cozy tradition with simple, fresh ingredients. I love how it warms you up without feeling heavy, and it’s a real crowd-pleaser when friends come over. I hope you give it a try and find it as comforting and versatile as I do—like a big hug served in a bowl.