This cabbage roll soup turns the classic European meal into a weeknight soup perfect for the whole family. It’s hearty, comforting, and incredibly delicious with warm, cozy flavors.
Why You’ll Love This Cabbage Roll Soup
I love cabbage rolls, but I’ll be honest, I don’t love the time it takes to make them. That’s why I prefer this cabbage roll soup! It delivers the same comforting flavors and ingredients in the classic recipe like ground beef, tender cabbage, white rice, and herby, tomato-y aromatics, but with way less effort (and I’m all for less effort when I want to get dinner done quickly). The end result is sort of a cross between my cabbage soup and stuffed pepper soup for a hearty and healthy soup that I know you’ll have on repeat. You’ll also love that this recipe is:
- A one-pot wonder. Everything comes together in one pot, which is perfect for busy weeknights.
- Perfect for meal prep. This soup stores well in both the fridge and freezer, and I love keeping a batch tucked away for easy future dinners.
- Protein-packed and fiber-rich. Between the beef, veggies, and cabbage, it’s a filling meal that keeps me satisfied without feeling heavy.
Cabbage Roll Soup Ingredients
- Ground beef: I use lean ground beef so I don’t have to drain any grease from the pot. It also keeps the soup lighter while still delivering plenty of flavor.
- Vegetables: A simple, classic mix of onion, cabbage, and carrots, just like traditional cabbage rolls.
- Tomato sauce and diced tomatoes: These create that rich, savory base that makes cabbage roll soup so comforting.
- Aromatics and seasonings: Garlic, paprika, dried oregano, salt, and pepper bring everything together with cozy flavor.
- Lemon juice: Just a tablespoon adds the perfect pop of brightness at the end. Don’t skip this!
- Beef broth: I use a low-sodium broth so I can better control the seasoning (I linked my favorite brand in the recipe card below).
- White rice: This makes the soup extra satisfying!
Find the complete recipe with measurements below
How To Make Cabbage Roll Soup
Step one: brown the meat. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, onion, and garlic, breaking the meat up with a spatula as it cooks, until browned.
Step two: add the seasoning. Stir in the paprika, oregano, salt, and pepper, and cook for about 30 seconds to wake up the spices.
Step three: simmer. Add the cabbage, carrots, beef broth, tomato sauce, diced tomatoes, and cooked rice. Bring everything to a boil, then reduce to a simmer and cover. Let it cook for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together. Then, stir in the chopped parsley and lemon juice right before serving for a fresh, bright finish.
Make It Your Own
This cabbage roll soup is very flexible, so feel free to adjust it based on what you have on hand or how you like to eat.
- Swap the protein. Ground turkey or chicken works great if you want something a bit lighter. You could even use a mix of beef and pork for extra richness.
- Change up the grain. If you don’t have white rice, brown rice works too. Just keep in mind it will have a slightly chewier texture. You can also use cauliflower rice for a lower-carb option (stir it in towards the end).
- Add more veggies. Bell peppers, celery, or even zucchini are great additions and lean into those classic stuffed cabbage flavors.
Storage Tips
This cabbage roll soup stores incredibly well, making it perfect for leftovers and meal prep. I think it tastes even better the next day after the flavors settle! Leftovers can be kept in an airtight container in the fridge for 4 to 5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.
More Soup Recipes
- Zuppa Toscana Soup: Always a family favorite.
- Chicken Soup: So comforting and nourishing!
- Best Ever Chili: Comfort food at its finest.
- O browse through more delicious soup recipes!
If you try this cabbage roll soup recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 ½ teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ medium cabbage, chopped (about 6 cups chopped)
- 2 medium carrots, peeled and diced
- 4 cups low-sodium beef broth
- 1 (8-ounce) cans tomato sauce
- 1 (28-ounce) can diced tomatoes
- ½ cup uncooked white rice, rinsed
- 1 tablespoon lemon juice
- Optional: roughly chopped fresh parsley for garnish
Instructions
- Brown the meat. In a large pot or Dutch oven over medium-high heat, add the ground beef, onions, and garlic. Use a spatula to break up the meat and cook until browned.
- Add the seasoning. Add the paprika, oregano, salt, and pepper. Stir for another 30 seconds.
- Simmer. Add the cabbage, carrots, broth, tomato sauce, diced tomatoes, and rice, and bring to a boil. Give it a stir, reduce the heat to a simmer, and cover. Let it simmer for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom, and cooking until the vegetables and rice are softened.
- Finish and serve. Stir in the chopped parsley and lemon juice before serving.
Lisa’s Tips
- I’m using 90% lean ground beef, so that I don’t have to drain any grease from the pot.
- You could also add a splash of red wine vinegar instead of the lemon juice to brighten the soup.
- If the soup thickens up a bit too much, you can always stir in another cup of water or broth to make it more soupy.
- Storage tip: Leftovers can be kept in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. If it’s too thick after reheating, just add a bit more broth or water to thin it out.
Nutrition
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Behind The Scenes
I could easily eat a bowl of this soup one night a week on repeat. And I may just do that for the next few months, as I have jars of leftovers now stacked in my freezer after testing and filming! It’s almost like the time I made a double batch of chili and enjoyed it for months on end and never tired of it. It’s that easily heatable, leftovers life that I’m SUCH a huge fan of.
I just made this recipe for the first time, after using other recipes and this is the best. I added celery which I love and omitted the rice to make it more diabetic/ glucose friendly. Absolutely delicious!!
So happy you loved it and were able to tweak it to your liking. Thanks, Cheryl!