Cabbage Roll Soup Recipe

There’s just something about a warm, hearty bowl of cabbage roll soup that feels like a big, comforting hug. It has all the flavors of traditional cabbage rolls but with way less effort. You don’t need to worry about rolling or stuffing – just throw everything in the pot and let it cook! This recipe is especially perfect for chilly nights when you want something filling and flavorful. And with lean ground beef, tender cabbage, and just a touch of sweetness from brown sugar, every spoonful is packed with delicious, satisfying flavors.

Growing up, cabbage rolls were a staple in our house, especially during the colder months. But I distinctly remember how time-consuming they were to make. My mom would spend hours boiling cabbage leaves, mixing up the filling, and carefully rolling each one. It was always a big family event! This soup captures all the flavors of those homemade cabbage rolls but in a fraction of the time. When I first tried this shortcut version, it brought back so many memories – and now it’s become my own go-to recipe for quick, cozy comfort.

this RECIPE

A bit of background on cabbage roll soup

Cabbage rolls are a beloved dish in many Eastern European and Middle Eastern cultures, each with its unique twist. Traditionally, they’re made by wrapping a savory filling (often ground meat and rice) in tender cabbage leaves, then simmering the rolls in a tangy tomato-based sauce. While absolutely delicious, cabbage rolls can be a bit of a labor of love. Cabbage roll soup takes all those classic flavors – savory beef, sweet and sour tomato sauce, and tender cabbage – and transforms them into an easy, one-pot meal. It’s a hearty soup that feels just as nostalgic but with a much simpler preparation.

Let’s talk ingredients: the secret to that perfect balance

Each ingredient in this soup has a purpose, adding depth of flavor or texture. Here’s a breakdown of the key players and a few tips to get the best out of each one.

• Ground beef: This adds the rich, savory base to the soup. I recommend using lean ground beef, as it keeps the soup from getting too greasy. If you’re out of ground beef, ground turkey also works well.
• Green cabbage: The star of the show! Cabbage adds a gentle sweetness and becomes tender as it cooks. Look for a head that’s heavy and firm with crisp leaves. If you want a slightly different flavor, you can also use Napa cabbage.
• Onion and garlic: These aromatics give the soup depth and a savory, warming quality. Fresh garlic is key, but if you’re out, a pinch of garlic powder can do in a pinch.
• Carrots: They add a little extra sweetness and texture. You can use other root vegetables like parsnips if you’d like to mix it up.
• Tomato sauce and beef broth: These create the soup’s flavorful, tangy base. Using low-sodium broth helps you control the salt levels.
• White rice: This is what makes the soup filling and hearty. Short-grain rice gives a nice texture, but if you prefer brown rice, just give it a little more time to cook.
• Brown sugar: Just a touch balances out the acidity of the tomatoes. Feel free to adjust the amount based on your taste.

Essential kitchen gear: what you need (and what you can skip)

This cabbage roll soup doesn’t require anything fancy, but a few basics make it easier. Here’s what you’ll need:

• Dutch oven or large soup pot: A heavy-bottomed pot helps to distribute heat evenly, which is key when simmering the soup for a long period. I prefer a Dutch oven because it holds heat well and reduces the risk of sticking.
• Wooden spoon or spatula: A good sturdy spoon makes it easier to break up the ground beef and stir everything together.
• Sharp knife and cutting board: You’ll be chopping cabbage, carrots, and onions, so a sharp knife is a must to make the prep easier.
• Ladle: This one is optional, but having a ladle on hand makes serving the soup a lot simpler (especially if you’re serving a crowd).

If you don’t have a Dutch oven, any large pot will do. Just keep an eye on the soup to make sure it’s simmering gently and not scorching on the bottom.

Step-by-step: my foolproof method (and a few tips along the way)

Ready to dive in? Here’s how to make this cabbage roll soup from start to finish.

1. Brown the beef: Start by heating 2 teaspoons of vegetable oil in your pot over medium-high heat. Add the ground beef, seasoning with salt and pepper to taste, and cook until it’s nicely browned. Browning the beef adds tons of flavor to the soup, so don’t rush this step. If you’re using a leaner cut, you shouldn’t need to drain off any excess fat.
2. Add the aromatics: Next, toss in the diced onion and minced garlic. Cook for about 2-3 minutes, stirring occasionally, until the onions are softened and translucent. The garlic will become fragrant, filling your kitchen with that delicious aroma – that’s when you know it’s time to move on to the next step.
3. Add the veggies, broth, and seasonings: Stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar. Give everything a good stir to combine. The cabbage may seem like a lot at first, but it will cook down and become tender as it simmers.
4. Simmer until tender: Bring the soup to a gentle simmer. Once it’s bubbling, reduce the heat and let it cook for about 25 minutes, or until the rice is tender. Keep an eye on it and give it a stir every now and then to make sure nothing sticks to the bottom of the pot.
5. Finish with fresh parsley: Once the rice is cooked and everything is tender, fish out the bay leaf (it’s done its job!). Then sprinkle in the chopped parsley for a burst of color and freshness.

And that’s it! Your cabbage roll soup is ready to serve.

Mix it up! Fun variations and adaptations to try

There are so many ways to customize this cabbage roll soup, depending on what you’re in the mood for. Here are a few ideas:

• Make it vegetarian: Swap the ground beef for a plant-based meat substitute or add a can of kidney beans or lentils for extra protein. Use vegetable broth instead of beef broth.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat. You could also toss in some smoked paprika for a slightly smoky flavor.
• Try different grains: If you don’t have white rice, you can use brown rice (just cook a bit longer) or even quinoa. Barley would give the soup a lovely chewy texture as well.
• Low-carb option: If you’re watching carbs, leave out the rice and add extra veggies like diced zucchini or bell peppers for more bulk and color.
• Add herbs: Fresh thyme or bay leaves add a lovely depth. If you want even more herbal flavor, a bit of dried oregano or basil could be a nice touch.
• Seasonal variations: During the fall, try adding a cup of diced butternut squash or sweet potatoes to give the soup an earthy sweetness.

Serving and presentation tips for a cozy meal

When serving this cabbage roll soup, I like to ladle it into deep bowls and garnish with a bit of extra fresh parsley on top. You can serve it with a side of crusty bread or warm garlic rolls to soak up that delicious broth. For an extra sprinkle of freshness, add a little squeeze of lemon juice just before serving – it brightens up the flavors beautifully.

For a family dinner, I sometimes add a small side salad or a few slices of fresh cucumber on the side. It adds a nice crunch and balances the warmth of the soup.

Beverage pairings

A warm, hearty soup like this pairs beautifully with light, refreshing beverages. Here are a few ideas to complement the flavors:

• Iced tea: A simple, unsweetened iced tea works well, especially with a lemon slice to add a bit of tang.
• Sparkling water with lime: The crispness of sparkling water with a squeeze of lime or lemon cuts through the richness of the soup.
• Apple cider: If you’re enjoying this soup in the fall, a cold or warmed apple cider would be lovely. The natural sweetness of apple complements the savory flavors in the soup.
• Ginger ale: For a little sweetness and spice, ginger ale is a nice, easy choice that works with the soup’s hearty, comforting vibe.

Storing and reheating tips

This cabbage roll soup keeps wonderfully, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get better as they sit!

To reheat, just warm up the soup on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if the rice has absorbed too much liquid. This soup also freezes well; just cool it completely before transferring it to a freezer-safe container. It’ll keep in the freezer for up to 3 months.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you want to make a smaller batch, just halve the ingredients. When scaling up, keep in mind that you may need a larger pot, and give the soup a little extra time to come to a simmer if you’re doubling the recipe.

Frequently asked questions

1. Can I use brown rice instead of white rice? Absolutely! Brown rice works well, but it will take a bit longer to cook – about 10-15 extra minutes.

2. Can I make this in a slow cooker? Yes, just brown the beef, onion, and garlic first, then transfer everything to the slow cooker and cook on low for 4-6 hours.

3. How can I make this soup spicier? Try adding a pinch of red pepper flakes or a dash of hot sauce for some heat.

4. Can I freeze this soup? Yes, this soup freezes really well. Just let it cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.

5. Can I use a different type of meat? Definitely! Ground turkey or chicken would work if you’re looking for a lighter option.

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