Imagine all the heartwarming, savory, and deeply satisfying flavors of a classic, labor-intensive stuffed cabbage roll, the tender cabbage, the savory tomato sauce, the hearty rice, and the well-seasoned ground meat, but deconstructed into a simple, comforting, and incredibly easy-to-make soup. This is Cabbage Roll Soup. It is the ultimate weeknight hero, a one-pot wonder that delivers all the nostalgic comfort of the traditional Eastern European dish without the hours of meticulous rolling and steaming. It’s a bowlful of cozy, familiar flavors that feels both nourishing and indulgent.
Why Is This Cabbage Roll Soup So Popular?
The popularity of Cabbage Roll Soup is a direct result of its perfect marriage of iconic flavor and undeniable convenience. First and foremost, it taps into a deep well of comfort food nostalgia. The taste of cabbage rolls is a cherished memory for many, and this soup provides an instant, direct line to that comfort without the daunting preparation.
Secondly, it is the epitome of a “one-pot wonder.” The entire meal comes together in a single Dutch oven or stockpot, meaning minimal active cooking time and even less cleanup. This makes it an invaluable recipe for busy weeknights. Furthermore, its incredible versatility and health profile are huge draws. It’s packed with vegetables, lean protein, and fiber-rich cabbage, making it a wholesome choice. It can easily be adapted to be lower-carb, gluten-free, or dairy-free, ensuring it can fit into almost any dietary lifestyle.
Why You’ll Love This Cabbage Roll Soup:
You will love this recipe for its breathtaking simplicity and the profound depth of flavor it yields. You will love the aromatic process of browning the meat and sautéing the onions, a scent that is the very definition of a home-cooked meal. You will love the creative freedom it offers, allowing you to tweak the spices, swap the meat, or add other vegetables you have on hand.
You will love how it makes a generous amount, ensuring plenty for a crowd or for delicious leftovers that are arguably better the next day. You will love the consistent, reliable comfort it provides—a bowl of this soup is a warm, hearty, and deeply satisfying experience that is both unpretentious and utterly delicious.
Here’s what you’ll need:
The ingredient list is a collection of humble, pantry-staple components that create a symphony of flavor.
The Savory Base:
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1 tablespoon olive oil
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1 lb ground beef (90/10) or ground turkey
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1 large yellow onion, diced
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2-3 carrots, diced
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3 cloves garlic, minced
The Flavor Foundation:
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1 teaspoon dried thyme
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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1 (6 oz) can tomato paste
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1 (14.5 oz) can diced tomatoes, undrained
The Liquid and Main Components:
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8 cups (2 quarts) beef broth or chicken broth, low-sodium preferred
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1/2 cup long-grain white rice (like jasmine or basmati), uncooked
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1 small head of green cabbage (about 6-8 cups), cored and chopped into bite-sized pieces
The Finishing Touches & Seasoning:
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2 tablespoons Worcestershire sauce
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1-2 tablespoons brown sugar or maple syrup (to balance the tomato acidity)
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1/4 cup chopped fresh parsley, plus more for garnish
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Salt and freshly ground black pepper to taste
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Optional for serving: A dollop of sour cream
How to Make Cabbage Roll Soup:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Cabbage Roll Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Brown the Meat
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the ground beef or turkey, breaking it up with a wooden spoon. Cook until well-browned and no pink remains. Use a slotted spoon to transfer the meat to a separate plate, leaving the drippings in the pot.
Step 2: Sauté the Aromatics
Add the diced onion and carrot to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for one more minute until fragrant.
Step 3: Bloom the Tomato Paste and Spices
Push the vegetables to one side of the pot. Add the tomato paste, thyme, paprika, and oregano to the cleared space. Cook, stirring constantly, for 1-2 minutes. This “blooms” the spices and caramelizes the tomato paste, unlocking a deeper, richer flavor base for your soup.
Step 4: Deglaze and Combine
Return the browned meat to the pot. Add the entire can of diced tomatoes with their juices. Pour in the beef broth, using your spoon to scrape up all the flavorful browned bits (the “fond”) from the bottom of the pot. This is where a huge amount of flavor resides.
Step 5: Simmer the Soup
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the flavors to start melding together.
Step 6: Add the Rice and Cabbage
Stir in the uncooked rice and the chopped cabbage. The pot will look very full, but the cabbage will wilt down significantly. Return the lid and continue to simmer for another 20-25 minutes, or until the rice is tender and the cabbage is soft.
Step 7: Final Seasoning and Serve
Once the rice and cabbage are tender, stir in the Worcestershire sauce, brown sugar, and fresh parsley. Taste the soup—this is the most important step. Season aggressively with salt and black pepper until the flavors truly sing. The soup will need a good amount of salt to balance the broth and tomatoes.
Ladle the hot soup into bowls, garnish with an extra sprinkle of parsley and a dollop of sour cream if desired.
Tips for Success:
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Don’t Skip Browning the Meat: Taking the time to properly brown the meat builds a foundational savory flavor that you can’t achieve by adding it raw to the broth.
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Cabbage Size: Chop the cabbage into bite-sized pieces for easy eating. It will seem like a mountain when you add it, but it cooks down to a perfectly tender texture.
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Rice Choice: Use a long-grain rice like jasmine or basmati, as it holds its shape better and is less sticky than short-grain rice. Do not use instant rice, as it will become mushy.
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Broth Consistency: The soup will thicken as it sits because the rice continues to absorb liquid. If you have leftovers, you may need to add a splash of broth or water when reheating.
Equipment Needed:
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Large Dutch oven or stockpot (6-quart or larger)
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Wooden spoon or spatula
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Sharp chef’s knife and cutting board
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Measuring cups and spoons
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Ladle
Variations of Cabbage Roll Soup:
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Slow Cooker Cabbage Roll Soup: After browning the meat and sautéing the aromatics (Steps 1-3), transfer everything to a slow cooker. Add the broth, diced tomatoes, and cabbage. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the uncooked rice during the last 30 minutes of cooking on HIGH.
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Keto/Low-Carb Version: Omit the rice and brown sugar. Add 2 cups of chopped cauliflower rice during the last 5-10 minutes of cooking just to heat through.
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Unstuffed Pepper & Cabbage Soup: Add 1 diced green bell pepper with the onions and use 1 cup of cauliflower rice instead of white rice.
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With Grains: Substitute the white rice with 1/2 cup of pearled barley, but be aware it will need a longer cooking time (about 40-45 minutes after adding it).
Serving Suggestions for Cabbage Roll Soup:
This soup is a complete meal in a bowl, but it pairs wonderfully with a few simple sides.
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Crusty Bread: A thick slice of warm, crusty bread or a soft dinner roll is essential for dipping and sopping up the flavorful broth.
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A Simple Salad: A light, crisp green salad with a sharp vinaigrette provides a refreshing contrast to the rich, hearty soup.
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With a Dollop: A spoonful of cool sour cream or Greek yogurt is the classic finishing touch, adding a creamy, tangy element that balances the soup perfectly.
Prep Time:
20 minutes
Cooking Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Per serving, based on 8 servings, with ground beef and white rice.)
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Calories: ~250
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Protein: 18g
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Sodium: 700mg
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Sugar: 10g
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Fat: 8g
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Carbohydrates: 28g
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Fiber: 5g
FAQs about Cabbage Roll Soup:
Q: Can I use a different type of meat?
A: Absolutely! Ground turkey, chicken, pork, or a plant-based ground “meat” are all excellent substitutes. The cooking method remains the same.
Q: How do I store and reheat leftovers?
A: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
Q: Can I freeze this soup?
A: You can, but with a caveat. Soups with cooked potatoes or rice can become grainy and mushy upon thawing. For best results, freeze the soup before adding the rice. When ready to eat, thaw, reheat, and cook the rice fresh, adding it to the hot soup.
Q: My soup is too acidic. How can I fix it?
A: The brown sugar is there to balance the acidity of the tomatoes. If it’s still too sharp, add another teaspoon of sugar. A pinch of baking soda can also neutralize acidity, but use it very sparingly (start with 1/8 teaspoon).
Q: Is this soup gluten-free?
A: As written, it is gluten-free, but you must ensure your broth and Worcestershire sauce are certified gluten-free, as some brands contain gluten.
Final Thoughts:
Cabbage Roll Soup is more than just a convenient shortcut; it is a brilliant reimagining of a classic that stands proudly on its own merits. It is a celebration of hearty, wholesome ingredients coming together in a single pot to create something greater than the sum of its parts. From the savory scent of browning meat to the last spoonful of tender cabbage and rich broth, this soup is a consistent source of warmth and satisfaction. It’s the kind of recipe that builds confidence in the kitchen and becomes a trusted, go-to meal for busy weeks and cozy weekends alike. So, grab your largest pot, and prepare to enjoy all the beloved flavor of cabbage rolls with a fraction of the work.
