Cabbage Roll Soup

All the classic comfort of stuffed cabbage rolls—savory beef, tender rice, and sweet-tangy tomato broth—transformed into an easy, one-pot soup. No rolling, no fuss, just pure, hearty satisfaction in every spoonful.

• Prep Time: 15 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour

• Servings: 8

• Calories: ~380 kcal per serving
  

  Ingredients

  For the Soup Base

  • 1½ lbs lean ground beef (or ground pork/beef blend)

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

  • 1 medium head green cabbage, cored and chopped into bite-sized pieces (about 6–8 cups)

  • 1 can (28 oz) crushed tomatoes

  • 1 can (15 oz) diced tomatoes, with juices

  • 4 cups beef broth (or chicken broth)

  • 2 tablespoons tomato paste

  • 2 tablespoons brown sugar (or to taste)

  • 2 tablespoons apple cider vinegar (or lemon juice)

  • 1 teaspoon smoked paprika (or regular paprika)

  • 1 teaspoon dried thyme

  • **1 bay leaf

  • Salt and black pepper, to taste

  For the Rice

  • ¾ cup uncooked long-grain white rice (or 1½ cups cooked rice, added at the end)

  For Garnish (optional)

  • Fresh parsley or dill, chopped

  • Sour cream or plain Greek yogurt

  Instructions

  1. Brown the beef

  Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot for flavor.

  2. Sauté the aromatics

  Add the diced onion to the pot and cook until softened, about 4 to 5 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.

  3. Build the broth

  Stir in the tomato paste and cook for 1 to 2 minutes, allowing it to darken slightly. Pour in the crushed tomatoes, diced tomatoes (with their juices), and beef broth. Add the brown sugar, vinegar, smoked paprika, thyme, bay leaf, and a generous pinch of salt and pepper. Stir to combine.

  4. Add the cabbage

  Stir in the chopped cabbage—it will look like a mountain, but it will wilt down as it cooks. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the cabbage has softened and reduced in volume.

  5. Cook the rice

  Stir in the uncooked rice, cover, and continue simmering for another 15 to 20 minutes, or until the rice is tender. (If using pre-cooked rice, stir it in during the last 5 minutes of cooking just to heat through.)

  6. Finish and season

  Remove the bay leaf. Taste the soup and adjust seasoning with additional salt, pepper, or a splash of vinegar for extra brightness. If the soup is too thick, thin it with a little more broth or water.

  7. Serve

  Ladle the soup into bowls and garnish with fresh parsley or dill and a dollop of sour cream, if desired. Serve with crusty bread for the ultimate comfort meal.

  Notes

  • Make it ahead: This soup tastes even better the next day as the flavors meld. Store in the refrigerator for up to 4 days.

  • Freezing: Freeze cooled soup in airtight containers for up to 3 months. (If you plan to freeze, consider adding the rice fresh upon reheating, as rice can become mushy after freezing and thawing.)

  • Rice swap: For a low-carb version, skip the rice altogether or substitute with cauliflower rice stirred in at the end.

  • Meat options: Ground pork, turkey, or Italian sausage all work beautifully in place of beef.

  • Slow cooker version: Brown the beef and sauté the onions/garlic on the stovetop, then transfer everything (except rice) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cooked rice during the last 15 minutes.

  • Instant Pot version: Use the sauté function to brown the beef and onions, then add all ingredients except rice. Pressure cook on high for 15 minutes, quick-release, then stir in cooked rice. 
    Enjoy your bowl of nostalgic, cabbage-roll-in-a-bowl goodness!