Cabbage Roll Soup Recipe
All the cozy flavors of stuffed cabbage rolls in a hearty, one-pot soup. Simple prep, big comfort.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.25 lb ground beef 85–90% lean works well
- 1 cup chopped yellow onion
- 0.75 cup diced carrots
- 1.5 tbsp minced garlic
- 5 cup shredded green cabbage about half a small head
- 0.75 cup uncooked long-grain white rice rinsed
- 28 oz canned crushed tomatoes
- 8 oz tomato sauce
- 6 cup beef broth use low-sodium if possible
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar balances acidity; optional
- 1 tbsp apple cider vinegar for brightness
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp red pepper flakes optional heat
- 1.5 tsp kosher salt plus more to taste
- 0.75 tsp black pepper freshly ground
- 0.25 cup chopped fresh parsley for serving
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Brown the ground beef, breaking it into crumbles. Drain excess fat if needed.
- Stir in onion and carrots. Cook until slightly softened, about 4 minutes.
- Add garlic, paprika, oregano, thyme, and red pepper flakes. Cook 30 seconds, stirring.
- Pour in crushed tomatoes, tomato sauce, and Worcestershire. Mix well.
- Add beef broth and cabbage. Bring to a gentle boil.
- Stir in rinsed rice. Reduce heat, cover, and simmer 20–25 minutes, stirring occasionally.
- Season with salt and black pepper. Stir in apple cider vinegar.
- Let rest 5 minutes to thicken slightly. Ladle into bowls and top with parsley.
Notes
Swap ground turkey for beef, or use cauliflower rice for a lower-carb bowl (stir in during the last 5 minutes). For a thinner soup, add extra broth when reheating—rice continues to absorb liquid. Leftovers keep 4 days refrigerated or up to 3 months frozen.
This recipe is an original creation inspired by classic Cabbage Roll Soup Recipe flavors. All ingredient ratios and instructions are independently developed.