Name: Cabbage Roll Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 tbsp vegetable oil; 1 medium onion, chopped; 3 cloves garlic, minced; 4 cups green cabbage, chopped; 2 medium carrots, peeled and sliced; 4 cups low-sodium beef broth; 2 cups tomato sauce; ½ cup uncooked white rice; 1 bay leaf; 1 tbsp brown sugar; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

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Let’s talk about one of the most underrated comfort meals of all time: Cabbage Roll Soup.

Now, I know what you’re thinking—Cabbage rolls? Sounds like a lot of work. And you’d be right. Rolling cabbage leaves, layering the filling just right, hoping it all stays together… it’s basically a meal that demands a half-day off. But here’s the good news: Cabbage Roll Soup gives you all that flavor without the hassle. No rolling, no fussing. Just one big pot, a spoon, and your favorite soup bowl.

This soup is hearty, savory, and slightly sweet—thanks to a spoonful of brown sugar and rich tomato sauce. It’s packed with lean ground beef, green cabbage, white rice, garlic, onion, and a blend of cozy spices that make your kitchen smell like a Sunday afternoon at Grandma’s.

Whether you’re a parent trying to feed picky eaters, a student looking for a budget-friendly freezer meal, or someone just trying to make it through the week—this one’s for you.

What Is Cabbage Roll Soup?

Okay, let’s break it down. Traditional stuffed cabbage rolls are beloved for a reason. But if we’re being real, they’re not exactly “Tuesday night dinner” friendly. That’s where this soup comes in.

Cabbage Roll Soup is basically a deconstructed cabbage roll—everything you love, just tossed into one bubbling pot. It’s got all the comfort with none of the rolling.

What goes in?
Here’s the lineup:

Ground beef for that satisfying, meaty base
Tomato sauce and beef broth to make it rich and full-bodied
Chopped green cabbage and carrots for texture and color
White rice to soak up all that goodness
And a dash of brown sugar to round out the tomato’s tang

Want more comfort? Pair it with homemade Italian bread or some crispy breakfast potatoes on the side for the ultimate cozy meal.

What You’ll Need (Tool-wise)

Now’s not the time to break out the fancy gadgets. You just need:

A Dutch oven or large soup pot with a lid
A knife and cutting board
Optional but awesome: a Ninja Food Chopper to blitz your onions, garlic, and carrots. It’s a game-changer if you’re short on time (or patience).

No Dutch oven? No worries. Any large soup pot will do the job.

Ingredients You’ll Need

Here’s everything you’ll throw into your pot of gold. Feel free to copy this to your grocery list:

1 lb lean ground beef (or ground turkey if you’re lightening it up)
1 tbsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups green cabbage, chopped
2 medium carrots, peeled and sliced
4 cups low-sodium beef broth
2 cups tomato sauce
½ cup uncooked white rice
1 bay leaf
1 tbsp brown sugar (balances the acidity—don’t skip it!)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Pro tip: If you like a thicker soup, use a bit less broth or more rice. Want it thinner? Add an extra splash of broth near the end.

Let’s Make It – Step-by-Step

Time to put it all together. This is a true one-pot dinner, so clean-up is almost too easy.

Step 1: Brown the Beef

In your Dutch oven, heat up that tablespoon of oil over medium-high heat. Toss in your ground beef, hit it with a pinch of salt and pepper, and brown it until it’s no longer pink. Get some color on it if you can—flavor lives in the brown bits.

Step 2: Add Onion and Garlic

Lower the heat just a bit and add your onion and garlic. Sauté them until they’re soft, translucent, and smelling like heaven.

Step 3: Add Veggies and Sauce

Time to pile in the chopped cabbage, carrots, tomato sauce, beef broth, rice, bay leaf, and brown sugar. Stir it all together, bring to a simmer, and then cover with a lid.

Step 4: Simmer and Let the Magic Happen

Let everything simmer gently for about 25–30 minutes. You’ll know it’s ready when the rice is tender and the cabbage is perfectly soft—but not mushy.

Step 5: Finish and Serve

Remove the bay leaf (nobody wants to chomp on that), ladle into bowls, and garnish with fresh parsley. That’s it! Serve hot and watch your family come running.

Dutch oven filled with cabbage roll soup made with beef, cabbage, rice, and tomato broth, garnished with parsley

How to Store and Freeze Like a Pro

This soup makes six generous servings, but if you’re cooking for one or two, listen up—Cabbage Roll Soup freezes like a dream.

For the fridge:

Let it cool, transfer to an airtight container, and store for up to 4 days.

For the freezer:

Cool it down fully, then ladle into freezer-safe containers or zip-top bags. Lay the bags flat on a baking sheet so they freeze evenly. Once frozen, you can stack them like soup bricks. Keeps well for up to 3 months.

Reheating:

Microwave it or reheat gently on the stove. Add a splash of broth if it’s thickened up too much.

Pro move: Freeze in single portions so you can grab one whenever the craving hits.

Little Extras You Might Appreciate

Let’s nerd out for a sec:

What’s a Dutch oven?
It’s a heavy-duty pot, usually cast iron, that holds heat like a champ. Perfect for soups, stews, and braises. It’s not fancy, it’s just smart.
Make it spicy:
Craving some heat? Add a dash of red pepper flakes or a chopped jalapeño with the garlic.
Thicker soup?
Use a bit less broth or let it simmer uncovered for the last 5–10 minutes.
Make it gluten-free?
You’re good to go—just double-check your broth and tomato sauce labels.
Low-carb version?
Skip the rice and swap in some cauliflower rice at the end of cooking.

This soup is a solid choice for your next round of meal prep, especially when paired with something like this cucumber tomato salad for a fresh, crunchy side.

Nutritional Info (Per Serving)

Calories: 213
Protein: 20g
Carbohydrates: 20g
Fat: 5g
Saturated Fat: 2.8g
Cholesterol: 47mg
Sodium: 347mg
Sugar: 6.6g
Fiber: 0.5g
Potassium: 634mg
Iron: 2mg

Not bad for a cozy bowl of love, right?

Give It a Try & Let Us Know

I truly hope this Cabbage Roll Soup becomes a staple in your home like it has in mine. There’s something about a one-pot meal that just feels… right. It’s low-effort, high-reward, and a guaranteed hit with kids and grownups alike.

If you try it, I’d love to hear how it went! Drop a comment, share a photo, or leave a rating. And if you know someone who could use a little soup magic in their life, feel free to pass this recipe along. Just don’t forget to link back here for credit, yeah?

Overhead view of cabbage roll soup in a white bowl and Dutch oven, filled with beef, cabbage, rice, carrots, and tomato broth, garnished with parsley

Close-up of cabbage roll soup in a white bowl, showing ground beef, cabbage, rice, carrots, and fresh parsley in a tomato broth

More Cozy Recipes You’ll Love

Soup season never really ends around here. Here are a few more warm bowls to try next:

Creamy parmesan Italian sausage soup – rich, cheesy, and oh-so-satisfying
Anti-inflammatory turmeric chicken soup – light but healing
Benigni’s potato soup recipe – pure comfort
Swamp soup recipe – the ultimate guide – southern magic in a pot
Need something crunchy on the side? Try easy collard greens and ham hocks

And if you’ve got leftover meat or poultry, don’t miss our leftover rotisserie chicken recipes—because no ingredient should go to waste.

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Cabbage Roll Soup

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