Cabbage Roll Soup

When I was a kid, my grandma used to roll cabbage leaves like she was tucking little green babies into a blanket—no two were the same, and every one tasted like Sunday. That memory lives on in this Cabbage Roll Soup: all the cozy flavors of traditional stuffed cabbage without the long roll-and-bake ritual. I make it when I want something warm, a little tangy, and wildly forgiving. The kitchen fills with the smell of browning meat and sweet tomatoes, steam fogs the windows, and dinner comes together in one pot. It’s perfect for weeknights, picky kids, or when you want a hug in a bowl.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This soup captures everything I adore about stuffed cabbage—tender **cabbage**, savory **ground beef**, bright **tomatoes**, and a little tang—without the fuss of rolling. It’s hearty but not heavy, with a silky tomato broth, soft rice pockets, and cabbage that keeps a pleasant bite. It’s so easy even your busiest weeknight can handle it. Who doesn’t love simmering smells that make the whole house feel like dinner is about to happen?

Ingredients

For the Main Dish:

• 1 lb ground beef (or ½ lb beef + ½ lb ground pork)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 medium carrots, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 6 cups green cabbage, thinly shredded (about 1 small head)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes (undrained)
• 4 cups beef broth (or chicken broth)
• 1/2 cup long-grain white rice, rinsed
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar (optional, balances acidity)
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tsp paprika (optional)

For the Sauce / Garnish (if applicable):

• Sour cream or plain Greek yogurt, for dolloping (optional)
• Chopped fresh parsley or dill, for brightness
• Hot sauce or red pepper flakes, for heat

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the **ground beef** and break it up with a spoon. Cook until nicely browned and you hear that satisfying sizzle, about 6–8 minutes. Drain excess fat if the pan pools oil. I like a little browned crust on the meat—flavor city.

Step 2:

Push the beef to the side, add the **onion**, **carrots**, and **celery**, and sauté until the onion softens and smells sweet, about 5 minutes. Add the **garlic** and cook another 30 seconds until fragrant—don’t let it burn or it turns bitter. Stir everything together so the veggies pick up the browned bits from the meat.

Step 3:

Stir in the **tomato sauce**, **diced tomatoes** (with juices), **Worcestershire**, **brown sugar**, **paprika**, salt, pepper, and the **bay leaf**. Add the **rice** and pour in the **beef broth**. Bring to a boil, then lower heat to a gentle simmer. You’ll smell the tomatoes bloom and the broth take on a deep, comforting aroma—so good.

Step 4:

Simmer uncovered for 15 minutes, then add the shredded **cabbage**. Continue simmering until the rice cooks through and the cabbage becomes tender but still slightly toothsome, about another 15–20 minutes. Taste and adjust seasoning. Look for rice that’s plump and tender, cabbage that’s wilted and juicy, and a broth that tastes rounded—not too acidic.

Step 5:

Remove the bay leaf. Ladle the soup into bowls, finish with a dollop of **sour cream** or yogurt and a sprinkle of fresh **parsley**. Serve steaming hot with crusty bread or buttered rye. If you like, add a few drops of hot sauce for a zing. Let leftovers sit a day; the flavors meld into something even better.

Pro Tips

• Brown the meat well. Those browned bits give the soup depth—don’t rush them.
• If you worry about rice overcooking, stir it in during the last 15 minutes of simmering.
• Use a mix of beef and pork for juicier meat, or swap ground turkey to lighten it up; adjust salt since turkey needs a touch more.
• For a richer finish, stir in a tablespoon of butter right at the end—mouthwatering.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or chicken for a lighter flavor—expect slightly less fat and more lean texture.
• Make it vegetarian: use 1 can drained lentils and mushrooms in place of meat; use vegetable broth. The texture changes but the soup stays hearty.
• Use brown rice or quinoa (cook separately) for a nuttier texture—add them at the end to avoid mushiness.
• For a gluten-free version, use gluten-free Worcestershire or a splash of balsamic vinegar instead.

Variations & Tips

• Spicy Cabbage Roll Soup: add ½ tsp crushed red pepper and top with hot sauce.
• Kid-Friendly: leave out spicy elements and blend half the soup for a smoother texture kids love.
• Slow-Cooker Version: brown meat and sauté veggies, then dump everything into a slow cooker and cook on low for 4–6 hours. Add rice in the last hour.
• Instant Pot: sauté in the pot, add ingredients, pressure cook for 8 minutes, quick-release, then stir in cabbage and simmer 5 minutes.
• Creative Twist: finish with a splash of apple cider vinegar for a bright lift—tiny tang makes the flavors pop.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! The soup actually tastes better the next day. Cool, refrigerate in an airtight container for up to 4 days. Reheat gently on the stove; add a splash of broth if it thickened.

Can I double the recipe?

Sure thing. Use a larger pot and keep the same cook times; you may need to simmer a bit longer if your pot is crowded. Divide into two pans if baking or reheating for leftovers.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Rice should be tender with no chalky center, cabbage soft but not limp, and the broth richly flavored. Taste and adjust seasoning—if it tastes flat, add a pinch more salt or a splash of vinegar.

What if I don’t have ingredient X?

No panic. No Worcestershire? Use a teaspoon of soy sauce or 1 tbsp balsamic. No sour cream? Plain yogurt or just chopped parsley works fine.

How I Like to Serve It

I serve this soup with buttered sourdough or rye and a simple green salad. On cold nights, pair it with a warm glass of cider or a light red wine. It’s perfect for weeknights, potlucks, or when I want to bring cozy nostalgia to the table. Leftovers travel well to work for a lunchtime pick-me-up.

Notes

• Store leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth if needed.
• Safe cooking temp for ground beef: 160°F. Use a thermometer if unsure.

Final Thoughts

Closing: This Cabbage Roll Soup gives you all the comfort of stuffed cabbage with way less fuss—now go impress someone—or just yourself—with your homemade masterpiece!