There’s something so satisfying about a bowl of comfort that warms you up from the inside out, and this Cabbage Roll Soup Recipe does exactly that. It captures all the cozy goodness of classic cabbage rolls but in a super easy and slurpable form—perfect for any day you want hearty, wholesome, and fuss-free.

The image shows a close-up of a ladle full of a thick stew held over a white pot filled with the same stew. The stew has several layers: a chunky red-orange tomato base with pieces of ground meat, bright orange carrot slices, soft pale green cabbage pieces, and small diced tomatoes. The stew is topped with fresh chopped green herbs, scattered evenly across the surface. The textures range from smooth and saucy to slightly chunky with visible vegetable and meat bits. The pot sits on a white marbled surface with a soft blue cloth partially visible underneath. photo 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

I genuinely love this soup because it brings together all the flavors of traditional cabbage rolls without the time-consuming rolling. It’s a one-pot wonder that delivers comfort and is ridiculously satisfying.

Hearty and Flavorful: All the beloved elements of cabbage rolls combined into a rich, savory soup.
Simple to Make: No rolling or baking required—just sauté, simmer, and enjoy.
Nutrition Packed: Loaded with cabbage, tomatoes, and lean beef for a balanced meal.
Customizable: Easily adaptable with your favorite herbs, spices, or rice variations.

Ingredients & Why They Work

The magic in this Cabbage Roll Soup Recipe comes from the harmony of fresh veggies, savory beef, and the slight tang of tomato sauce enriched with warm spices. Each ingredient plays a role to build that nostalgic flavor.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw lean ground beef, two whole brown eggs with clean shells, a large yellow onion cut in half showing its layers, two bright orange whole carrots, a pile of fresh chopped green cabbage leaves, three peeled garlic cloves, a small white bowl filled with rich dark red tomato sauce, a small white bowl of petite diced fresh red tomatoes, a small white bowl of light brown packed sugar, a small white bowl with reddish-brown Worcestershire sauce, a small white bowl of dried paprika powder, a small white bowl with dried oregano, a small white bowl with dried thyme, two fresh green bay leaves, a small white bowl of dry long-grain white rice, a small white bowl of fresh lemon juice, and a small pile of chopped fresh green parsley all arranged symmetrically, 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 base and helps brown the beef and veggies nicely.
Lean ground beef: Keeps the soup meaty but not greasy—important for a clean flavor.
Yellow onion: Sweetens and softens as it cooks, building depth.
Carrots: Brings a mild sweetness and lovely texture contrast.
Chopped cabbage: The star veggie that adds bulk and that signature cabbage roll essence.
Garlic: Punches up the savoriness and lifts the flavor profile.
Beef broth: Creates a rich, savory soup base that ties everything together.
Tomato sauce & diced tomatoes: Give the soup its tang and body—don’t skip these!
Light brown sugar: Balances the acidity with a touch of caramel sweetness.
Worcestershire sauce: Adds umami depth and a slightly smoky note.
Paprika, oregano, thyme, bay leaves: A warm blend of herbs and spices that transforms every spoonful.
Long-grain white rice: Absorbs flavors and makes the soup extra filling.
Lemon juice: A splash at the end brightens all the flavors for a fresh finish.
Fresh parsley: Adds a fresh, herbaceous note that lightens the dish beautifully.

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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

One of my favorite things about this cabbage roll soup is how easy it is to tweak. I like to add a pinch of crushed red pepper flakes for some heat sometimes, or swap brown rice for the white rice if I want a nuttier texture.

Variation: I once made a vegetarian version by swapping ground beef for chopped mushrooms and adding lentils—still packed with flavor and just as comforting.

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

A white bowl filled with chunky vegetable soup sits on a dark teal plate on a white marbled surface. The soup has three main layers: a bright red tomato broth base with bits of cooked ground meat, mixed with pieces of pale green cabbage, bright orange carrot chunks, and green celery, all topped with scattered fresh dark green parsley leaves. Around the bowl, there are pieces of torn bread and a spoon rests on the teal plate. In the background, another bowl of soup is slightly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef Just Right

Start by heating olive oil over medium-high heat. I like to watch the beef closely as I break it up with a spoon—the goal is a nice, even brown without any pink left. This step locks in flavor. Scoop the beef out and set it on paper towels so you don’t add extra fat later, but leave about 2 tablespoons of that delicious rendered fat in the pot for the next step.

Step 2: Build the Veggie Base

Add chopped onion and carrots to your pot and sauté for about 2 minutes. This softens them just enough to release their natural sweetness. Then toss in the chopped cabbage and minced garlic and cook for another 3 minutes. I keep tasting here to make sure the cabbage is tender, but still bright and fresh.

Step 3: Add the Liquids & Spices

Pour in the beef broth, tomato sauce, diced tomatoes, brown sugar, and Worcestershire sauce. Sprinkle in the paprika, oregano, thyme, and drop in the bay leaves. Return the browned beef to the pot and stir it all together. Season with salt and pepper to your taste. Bring everything up to a gentle boil.

Step 4: Simmer with Rice

Add the rice, cover the pot, and turn the heat down to low. I set a timer for 25 minutes but stir occasionally to prevent sticking. This step lets the rice soak up the savory broth, making the soup hearty and satisfying without being heavy.

Step 5: Brighten & Finish

Once the rice is tender, give the soup a taste and add more broth if it feels too thick—it tends to thicken more as it rests, so a slightly thinner consistency right now means perfect texture later. Stir in fresh lemon juice and chopped parsley just before serving to brighten and freshen the flavors.

Top Tip

After making this soup a dozen times, I’ve learned some tips that turn good into great, and I want to share my favorites so you end up with a bowl that truly delights.

Reserve Beef Fat: Holding onto 2 tablespoons of the beef fat to sauté your vegetables infuses your soup with extra flavor that plain oil just can’t match.
Control the Sweetness: Start with 1 tablespoon of brown sugar instead of 2—the soup just needs a touch of sweetness to balance the tomatoes.
Stir Occasionally While Simmering: This helps keep the rice from sticking to the bottom or clumping together, especially as the soup thickens.
Add Lemon Juice Last: Adding lemon juice at the very end preserves its fresh, bright flavor, which really lifts the entire soup.

How to Serve Cabbage Roll Soup Recipe

Garnishes

I usually top my bowl with a sprinkle of fresh parsley for color and zing. Sometimes, I add a dollop of sour cream or a little shredded sharp cheddar—both add a creamy contrast I adore. A fresh cracked black pepper finish never hurts, either.

Side Dishes

A crusty baguette or warm garlic bread pairs wonderfully and helps soak up all that flavorful broth. For a lighter option, a crisp green salad with a lemon vinaigrette balances the soup’s richness perfectly.

Creative Ways to Present

For holiday dinners or special occasions, I serve this soup in mini bread bowls—guests love eating their soup from an edible vessel! You can also get playful with presentation by layering ingredients in a clear glass bowl just before serving to showcase the colorful veggies and rice.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making the soup even better the next day—just give it a good stir before reheating.

Freezing

This soup freezes really well. I let it cool completely, then portion it into freezer-safe containers or heavy-duty zip bags. When you're ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

To reheat, I warm it gently on low heat in a saucepan, adding a splash of broth or water if it’s too thick. Stir occasionally to keep it even and avoid scorching on the bottom. If you’re in a rush, a microwave works fine too—just cover and stir halfway through.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can replace beef for a lighter version. Just be mindful they cook faster, so adjust the cooking time accordingly to prevent drying out.

Is there a way to make this soup gluten-free?

Yes! This cabbage roll soup is naturally gluten-free as long as you check your beef broth and Worcestershire sauce labels (some contain gluten). Opt for gluten-free versions or homemade broth to keep it safe.

Can I prepare this soup in a slow cooker?

Definitely! Brown the beef and sauté the veggies first, then transfer everything into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add rice in the last hour so it doesn’t overcook.

What should I do if my soup is too thick?

If your soup thickens more than you like (which happens as it rests), simply stir in a little more beef broth or water while reheating until you reach your perfect consistency.

Final Thoughts

This Cabbage Roll Soup Recipe holds a special place in my kitchen and heart. It’s one of those dishes that feels like a warm hug after a long day, simple to make but full of layered flavors. I can’t recommend it enough—grab your pot and give it a try. I’m sure it’ll become one of your go-to comfort meals too!