Cabbage Roll Soup
Published Sep 24, 2025
This cabbage roll soup, made with green cabbage, lean ground beef, and rice, is simmered in a tomato-based vegetable broth and takes just 15 minutes to prep!
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Cabbage Roll soup is so easy to make!
Cabbage roll soup is my go-to when I want all the flavors of stuffed cabbage rolls without spending hours in the kitchen. I love traditional cabbage rolls, but between blanching the leaves, making the filling, and rolling everything up, it’s a serious project. This cabbage roll soup version skips the extra steps and gives you the same combination of cabbage, beef, rice, and tomato broth all in one pot.
Happy Cooking!
– Yumna
Cabbage Roll Soup Ingredients
- Ground beef: Lean ground beef keeps the soup from being greasy, but ground turkey works too. Break it up well so it cooks evenly.
- Cabbage: Chop into bite-sized pieces. Smaller cuts will soften faster and make the soup easier to eat.
- Crushed tomatoes: A good-quality canned brand makes a big difference here. Fire-roasted tomatoes can be used too.
- Rice: Use uncooked long-grain white rice. Rinse it first to keep the broth from getting too starchy.
- Olive oil: Just enough to coat the bottom of the pot and sauté the onions evenly.
- Onion: Dice it small so it softens quickly and blends into the broth.
- Garlic: Freshly minced gives the best flavor; avoid jarred if you can.
- Seasoning: Dried thyme, salt, and black pepper. Adjust the salt at the end depending on how salty your broth is.
- Worcestershire sauce: Kind of optional, but I HIGHLY recommend it.
- Vegetable broth: Low-sodium is best so you can control the seasoning. Chicken or beef broth also works.
How to Make Cabbage Roll Soup
Cabbage Roll Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 teaspoons dried thyme
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 pound lean ground beef
- ½ head cabbage chopped, about 6 cups
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 4 cups vegetable broth
- ¼ cup uncooked long-grain white rice rinsed and drained
Instructions
- In a heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and cook for 5–6 minutes until softened.
- Add the garlic, thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
- Add the chopped cabbage, crushed tomatoes, Worcestershire sauce, and vegetable broth. Bring to a boil and then stir in the uncooked rice.
- Reduce the heat to a simmer and cook uncovered for 30 minutes, stirring occasionally, until the rice and cabbage are tender and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Serving Ideas
FAQs
Store cooled soup in an airtight container for up to 4 days in the fridge. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much in storage.
Yes, cabbage roll soup freezes really well. Let it cool completely, then portion into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
