Cabbage Roll Soup

Welcome to this simple, soul-warming cabbage roll soup that captures everything wonderful about traditional cabbage rolls without the hassle of rolling each bite. This one-pot miracle mixes browned ground beef, tender chopped cabbage, savory veggies, rich tomato sauce, rice, and hearty beef broth for a meal the whole family will gobble up.

Plan for about 15 minutes of prep and 30 minutes of simmering, making it doable for busy weeknights. Whether you use a dutch oven or your favorite soup pot, this soup reheats like a charm and freezes well, which is great for making meals ahead or having leftovers for lunch later.

Scroll down for everything you need: the full list of ingredients, step-by-step instructions, handy tips to nail it every time, quick variations, smart storage advice, and answers to your frequently asked questions.

Cozy Flavor with Minimal Effort

This unstuffed cabbage roll soup nails all the cozy flavors of classic cabbage rolls without the tedious rolling step. It’s super easy and quick to make—just a bit of prep and a short simmer—and uses simple ingredients like tomato sauce, rice, beef broth, and fresh greens. The result is a thick, hearty soup that feels like a warm hug. Plus, it’s perfect for making ahead, freezing, and reheating on those hectic nights when you want comfort food without extra effort.

Ingredients and Measurements

• 2 tsp vegetable oil
• 1 lb lean ground beef
• Salt and pepper, to taste
• 1 medium yellow onion, diced finely
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 2 medium carrots, quartered and sliced
• 4 cups low-sodium beef broth
• 3 (8 oz) cans tomato sauce
• 1/2 cup white rice (uncooked)
• 1 bay leaf
• 3 tbsp light brown sugar
• 2 tbsp fresh chopped parsley (for garnish)

How to Make the Soup

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef, season with salt and pepper, and brown until golden, breaking up the meat; drain excess fat if needed.
3. Add diced onion, minced garlic, chopped cabbage, and sliced carrots to the pot and stir to combine.
4. Pour in beef broth and tomato sauce.
5. Add uncooked white rice, bay leaf, and brown sugar; stir to incorporate.
6. Bring the soup to a simmer.

7. Reduce heat and simmer gently, stirring occasionally, about 25 minutes, until the rice is tender and the vegetables are softened.

   

8. Taste and adjust seasoning with salt and pepper as needed.

Tips for Great Flavor and Texture

• Make sure you brown the ground beef well over medium-high heat to build great flavor (think the deep sear you get in a 25-minute Korean ground beef bowl). Drain the fat if you’re using beef that’s less lean.
• Season the meat with salt and pepper while browning, then taste the finished soup before adding more salt because the broth and tomato sauce can already be salty.
• Add the rice uncooked and let it simmer in the soup until tender, about 25 minutes—similar to how you cook it in a classic ground beef and rice skillet. For quick-cooking or leftover rice, add it near the end so it doesn’t get mushy.
• Stir the soup now and then to stop the rice from sticking to the bottom and to help the cabbage soften evenly.
• Cooking in a dutch oven or heavy-bottomed pot helps everything cook evenly. A soup pot works fine too—just watch your heat!
• Brown sugar helps balance the natural acidity of the tomato sauce. Adjust the sweetness little by little depending on your taste.
• Make extra and freeze in portion-sized bags laid flat on a tray to freeze completely before stacking—that way, you’ll have easy meals ready to go anytime.

Easy Swaps and Add-Ins

• Swap out ground beef for ground turkey, chicken, or pork for a lighter or different flavor profile.
• For a vegetarian version, leave out the meat and use vegetable broth, adding cooked lentils or chickpeas for protein and heartiness—or try a bean-forward option like Tuscan White Bean Soup.
• Instead of white rice, try minute rice added near the end, leftover cooked rice stirred in just before serving, or use cauliflower rice if you want a low-carb twist (add toward the end and cook briefly).
• If you prefer a chunkier tomato texture, swap the tomato sauce for crushed or diced tomatoes (as in Lasagna Soup), or combine canned tomatoes with tomato paste for deeper flavor.
• Kick things up a notch by stirring in smoked paprika, a pinch of red pepper flakes, or a splash of Worcestershire sauce.
• For slow cooker or Instant Pot fans: brown the meat and onions first, then transfer to slow cooker; if using an Instant Pot, sauté and brown, then pressure cook according to rice instructions and quick release.

Make-Ahead, Freeze, and Reheat

This cabbage roll soup freezes like a dream! After cooking, let it cool completely, then portion it into freezer-safe bags or containers. Lay bags flat on a cookie sheet to freeze before stacking, so they stay neat and freeze evenly. When you’re ready, thaw in the fridge overnight and gently reheat on the stove or microwave. It also keeps well in the fridge for 3–4 days, so it’s great for quick lunches or dinners all week long. For another meal-prep-friendly option, try our Hearty Chicken Veggie Soup.

Answers to Common Questions

• Can I freeze this soup? Absolutely! Let it cool completely, then portion into freezer-friendly bags or containers. It keeps well for 2–3 months. Just thaw in the fridge overnight before reheating.
• How long will leftovers stay good in the fridge? Store your soup in an airtight container and enjoy within 3–4 days for the best flavor and freshness.
• Can I use brown rice instead of white rice? Yes, but brown rice takes longer to cook. You can precook the brown rice separately and add it near the end, or simply let the soup simmer longer with a bit more liquid until the rice is tender. For another example of using a longer-cooking grain in soup, see our Creamy Wild Rice Chicken Soup with Roasted Mushrooms.
• Is this soup vegetarian-friendly? It sure can be! Just skip the beef, use vegetable broth, and throw in some beans, lentils, or extra veggies to make it filling.
• What if the soup is too thick or too thin? To thin it out, stir in hot broth or water a bit at a time until you reach your desired consistency. To thicken, simmer uncovered to reduce liquid or add a small scoop of cooked rice or diced potato.
• Can I use frozen cabbage? Yes, frozen cabbage works fine. Just add it later in the cooking process and watch your liquid levels since frozen veggies release moisture.
• How do I reheat leftovers for the best taste? Warm leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. You can also microwave in a covered dish until hot. Frozen soup should be thawed in the fridge overnight before reheating.