Cabbage Roll Soup: A Hearty, One-Pot Spin on a Comfort Food Classic
If you crave the savory flavors of traditional cabbage rolls but wish for a simpler way to enjoy them, cabbage roll soup is the answer. This recipe transforms the beloved Eastern European dish into an easy, warming soup packed with beef, cabbage, rice, and a deeply flavorful tomato broth. You get every bit of the comfort, without the fuss of rolling leaves or time-consuming baking. Whether you’re batch-cooking for the week or searching for a meal to please a hungry crowd, this one-pot recipe fits right in.
What Makes Cabbage Roll Soup Special
Breaking down the elements of classic stuffed cabbage and simmering them together unlocks rich, layered flavors. You’ll find savory beef, the subtle sweetness of carrot and cabbage, and aromatic herbs all swimming together in every spoonful. The soup is hearty enough for a stand-alone meal, yet light enough for a second helping. Plus, leftovers taste even better after the ingredients absorb every ounce of the broth.
Here’s why this soup stands out:
- Flexible Meal Prep: It’s easy to double the batch for freezing or lunchboxes.
- Classic and Nourishing: It delivers the nostalgia of homemade cabbage rolls without demanding hours in the kitchen.
- Affordable, Accessible Ingredients: It turns humble pantry and produce staples into something truly satisfying.
- Deep, Balanced Flavors: With good-quality vegetables and spices, each bite is robust and comforting.
Key Ingredients for Cabbage Roll Soup
Selecting quality produce and pantry essentials elevates a basic soup into something memorable. Below is a breakdown of traditional elements and suggested options for variations:
| Ingredient | Role in the Soup | Notes or Tips |
|---|---|---|
| Green cabbage | Adds sweetness and texture | Choose firm, tight heads |
| Lean ground beef | Classic protein; savory flavor | Use 85-90% lean for balance |
| Onion, carrot, garlic | Aromatic base | Yellow onion and whole garlic preferred |
| Olive oil | Sautéing and richness | Substitute with canola or sunflower oil |
| Diced tomatoes | Freshness and a bit of acidity | Canned or fresh, do not drain canned |
| Tomato sauce | Thickens broth, adds body | Tomato passata works too |
| Beef broth (low-sodium) | Soup base, savory depth | Chicken broth if preferred |
| Uncooked white rice | Adds heartiness, soaks up flavor | Long-grain recommended for texture |
| Brown sugar | Balances acidity, deepens flavor | Just a touch—don’t skip |
| Sweet paprika | Warmth and color | Smoked paprika for extra depth |
| Dried thyme | Earthy, herbal undertone | Oregano or marjoram as substitutes |
| Bay leaf | Subtle background note | Remove before serving |
| Salt and black pepper | Corrects and enhances flavor | Add in stages to avoid overseasoning |
| Fresh parsley | Garnish; herbal brightness | Fresh dill is also lovely |
A One-Pot Approach: How to Make Cabbage Roll Soup
This soup comes together in fewer steps than you might expect. You only need one large pot or Dutch oven, making cleanup minimal.
1. Sauté the Beef and Aromatics
Start with olive oil over medium heat. Add the ground beef, breaking it into small pieces as it cooks. Once browned, push the beef to one side and toss in diced onion and carrot. Sauté until the onion softens—usually 3-4 minutes. Then, stir in the garlic and let it release its fragrance for 30 seconds. Drain excess fat if necessary.
2. Wilt the Cabbage
Add chopped or shredded green cabbage directly to the pot. Toss well so it’s coated in the beef’s savory juices. Let the cabbage cook down for a few minutes until slightly wilted. This step allows the vegetable’s sweetness to begin blending into the meat.
3. Add Tomatoes, Broth, and Seasonings
Pour in the diced tomatoes and tomato sauce. Add the beef broth, uncooked rice, brown sugar, paprika, dried thyme, and bay leaf. Stir everything together, making sure the rice is submerged to ensure even cooking.
4. Simmer for Flavor
Raise the heat until the soup just begins to boil. Turn down to a gentle simmer, cover, and let everything cook until the rice is tender and the cabbage is soft—about 25-30 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
5. Taste, Adjust, and Serve
Fish out the bay leaf. Taste the broth and adjust with salt and black pepper as needed. The seasoning can change after simmering, so always check at the end.
Ladle into bowls and top with lots of chopped parsley or dill. Serve with warm, crusty bread for dipping. That’s all it takes.
Tips for Success
- Don’t Overcook the Rice: If you plan to freeze the soup, consider cooking the rice separately and stirring it in before serving. This prevents mushiness and lets the grains hold their bite.
- Test for Salt at the End: The saltiness can vary depending on the broth you use. Always season after a full simmer to avoid overdoing it.
- Make It Your Own: Try ground turkey or chicken for a lighter version. You can also toss in bell peppers or celery for a different texture.
- Bulk It Up: Add extra vegetables or a can of drained beans for even more substance.
- Let It Rest: Like many soups and stews, this recipe tastes fantastic the next day. If you’re planning ahead, cook it one evening, refrigerate overnight, and reheat for lunch or dinner.
Serving Suggestions
- Crusty rye or sourdough bread complements the tangy tomato broth.
- Toss in a few spoonfuls of sour cream just before serving for a creamy twist.
- A sprinkle of fresh dill adds brightness, especially during warmer months.
- For a spicy kick, offer red chili flakes at the table.
Storing and Reheating
Cabbage roll soup holds up well, making it ideal for leftovers and meal prepping.
To Store:
– Cool soup to room temperature before transferring to a sealable container.
– Refrigerate for 3-4 days.
– The rice will continue absorbing broth, so add extra liquid when reheating if desired.
To Freeze:
– For the best texture, freeze the soup before adding rice. This way, you can add freshly cooked rice when you thaw and reheat.
– Use freezer-safe containers or bags, leaving space for expansion.
– Label with the date and use within three months.
– Thaw overnight in the refrigerator for best results.
To Reheat:
– Warm gently on the stove, adding broth or water if needed to loosen the soup.
– Stir often to distribute flavor and heat evenly.
Substitutions and Variations
This recipe is easy to adapt for dietary needs or preferences:
- Low-Carb: Replace rice with riced cauliflower. Stir in the last few minutes of simmering.
- Vegetarian: Omit the beef and use plant-based mince or lentils. Swap beef broth for vegetable broth.
- Gluten-Free: Double-check that your broth and tomato products contain no added gluten.
Frequently Asked Questions
Can I use brown rice?
Yes, but brown rice takes longer to cook and may absorb more liquid, so increase the broth and extend the simmer time by about 15 minutes.
What if my soup is too thick?
Stir in more broth or water in small amounts until you reach the desired consistency.
Can I make this in a slow cooker?
Absolutely. Sauté the beef and aromatics first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours, adding the rice in the last hour to prevent overcooking.
How do I keep the cabbage from turning mushy?
Cut the cabbage into 1-inch pieces and avoid over-simmering. If you prefer a firmer texture, add some of the cabbage halfway through cooking.
Wrap-Up
Cabbage roll soup brings you the soul of comfort food in minimal hands-on time. The blend of tangy tomato, savory beef, sweet vegetables, and tender cabbage never fails to hit the spot. With such simple steps and endless room for customization, this dish earns a permanent place in your meal rotation. Gather your favorite bread, a good-sized pot, and let this satisfying soup do the rest.
Cabbage Roll Soup
This cabbage roll soup turns the traditional dish into an easy, one-pot meal. It features ground beef, rice, cabbage, and tomatoes. It’s sure to be a hit.
Ingredients
- 1 lb lean ground beef
- 4 cups low-sodium beef broth
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 teaspoons paprika
- 1 tablespoon olive oil
- 2 carrots, chopped
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 bay leaf
- 6 cups chopped green cabbage (about 1 medium head)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 medium onion, diced
- 1 can tomato sauce
- 1 can diced tomatoes
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes, or until the onion becomes translucent and starts to soften. Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped cabbage, stirring well to combine. Cook for 3-4 minutes, stirring occasionally, until the cabbage begins to wilt down.
- Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
- Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
- Remove the bay leaf and taste the soup. Adjust seasoning with salt and pepper as needed.
- Ladle the hot soup into bowls and garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.