Cabbage Roll Soup combines the warm, comforting flavors of classic cabbage rolls without the time-consuming rolling. Imagine cozying up with a steaming bowl filled with tender meat, wholesome vegetables, and savory rice all in a delightful broth. This soup captures everything you love about cabbage rolls but makes it easy and accessible for any weeknight meal. It’s bursting with flavor and offers generous servings, making it perfect for family dinners or meal prepping.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

I first stumbled upon cabbage roll soup during a chilly winter day. Looking for a dish that would warm my home and my heart, I quickly put it together and was instantly hooked. The aroma that filled my kitchen was extraordinary, and the satisfying combination of soft cabbage and hearty beef left everyone raving. It has quickly become a staple in my household, and I can’t wait for you to make it too!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 55 minutes, with minimal prep time, it’s perfect for busy weeknights.
Irresistible Flavor: Each spoonful brings a comforting mix of savory beef, tangy tomatoes, and fresh herbs.
Eye-Catching Appeal: The vibrant colors of carrots, cabbage, and herbs make this soup visually delightful.
Flexible Serving: Enjoy it as a heartwarming dinner, or pack leftovers for a tasty lunch!
Diet-Friendly Options: Easily adaptable for gluten-free diets without sacrificing flavor.

Ingredients You’ll Need

2 lbs ground beef: A hearty base that adds rich flavor; lean beef is recommended for a balanced dish.
1 teaspoon kosher salt: Enhances the overall taste; kosher salt is preferred for its ease of dispersing flavor.
½ teaspoon black pepper: Adds a kick of spice; feel free to adjust based on your personal preference.
1 tablespoon olive oil or avocado oil: Used for sautéing vegetables and preventing sticking—both oils work wonderfully.
2 cups yellow onion, diced (about 1 medium onion): This sweet vegetable forms a robust foundation for flavor.
1 cup carrots, sliced or diced: Their natural sweetness balances the savory elements while adding color and nutrition.
2 cloves garlic, minced: For a fragrant aroma and depth of flavor; fresh garlic is the best choice.
1 lb green cabbage, chopped (about 1 medium head of cabbage): Crucial for that classic cabbage flavor, plus it adds fiber.
30 oz diced tomatoes: Provides acidity and body to the soup; canned San Marzano tomatoes are ideal if you can find them.
8 oz tomato sauce: Enhances the overall tomato richness; low-sodium versions work well if you’re watching your salt intake.
6 cups gluten-free beef broth (or gluten-free chicken broth): Offers the soup a rich, meaty base; use homemade broth for the best flavor.
1 cup uncooked white rice: A filling ingredient that absorbs flavors; you can substitute with brown rice (use more water if so).
1 tablespoon gluten-free Worcestershire sauce: For a umami boost; check labels for gluten-free certification.
1 tablespoon fresh lemon juice: Brightens the entire dish; always opt for fresh lemon for the best taste.
1 tablespoon brown sugar: Balances the acidity of tomatoes; adjust based on your taste preferences.
2 teaspoons paprika: Adds smoky warmth to the flavor profile; sweet or smoked varieties can be used.
1 teaspoon dried oregano: This herb brings a lovely, earthy note typical in cabbage rolls.
½ cup fresh parsley, chopped: Adds a fresh finish and vibrant green color.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Brown Beef: Preheat a large Dutch oven over medium heat. Once heated, add 2 lbs ground beef, seasoning it with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook until brown, about 5-6 minutes, breaking up the meat as you go to ensure even cooking.

Sauté Vegetables: Add 1 tablespoon olive oil or avocado oil, followed by 2 cups diced yellow onion. Stir to combine, cooking for 3-4 minutes until softened and fragrant.

Add Carrots and Garlic: Mix in 1 cup sliced or diced carrots and 2 cloves minced garlic. Continue cooking for another 2-3 minutes, stirring frequently to ensure the garlic doesn’t burn and flavors combine harmoniously.

Incorporate Cabbage: Toss in 1 lb chopped green cabbage, cooking for a few minutes until it begins to soften and wilts down into the mixture.

Mix in Remaining Ingredients: Stir in 30 oz diced tomatoes, 8 oz tomato sauce, 6 cups gluten-free beef broth, and 1 cup uncooked white rice. Add 1 tablespoon gluten-free Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, 2 teaspoons paprika, and 1 teaspoon dried oregano. Mix well to combine everything beautifully.

Bring to a Boil: Allow the mixture to come to a gentle boil. Then, reduce the heat, cover, and let it simmer for 30 minutes. This allows the flavors to meld together and the rice to cook to a perfect tenderness.

Finish and Serve: Once the rice is tender, remove from the heat and stir in ½ cup chopped fresh parsley for a burst of color and flavor before serving. Enjoy the warmth and deliciousness of your cabbage roll soup!

Storing & Reheating

Let any leftover cabbage roll soup cool to room temperature. Store in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe bags or containers, which can last up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat until hot, adding a splash more broth or water if it’s thickened too much.

Chef’s Helpful Tips

Avoid overcooking the rice; it can become mushy. Keep an eye on it during the final simmer.
For a richer flavor, consider browning the beef longer to create a deeper color and taste.
If fresh herbs aren’t available, dried herbs can be used—just halve the amounts needed.
Feel free to sneak in other vegetables, such as bell peppers or zucchini, to customize it to your liking.

With hearty ingredients, comforting textures, and a taste that brings back childhood memories, Cabbage Roll Soup is a winner in every sense. It’s easy to make, flexible for adaptations, and simply delicious. So gather your ingredients and get ready to enjoy a bowl of this comforting favorite. You’ll be thanking yourself for this meal that effortlessly warms the soul.

Recipe FAQs

Can I use a different type of meat for this soup?

Yes! Ground turkey or chicken can be great alternatives to beef. They’ll impart a different flavor but will still work beautifully with the spices and other ingredients.

How can I make this soup vegetarian?

To create a vegetarian version, substitute the ground beef with a combination of lentils or mushrooms for texture. Replace the broth with vegetable broth, and you can skip the Worcestershire sauce or find a vegan version.

What should I serve with Cabbage Roll Soup?

This soup pairs perfectly with a slice of crusty bread or a green side salad. You can also serve it with some shredded cheese on top for an extra layer of comfort!

Can I make this dish in advance?

Absolutely! Cabbage roll soup tastes even better the next day as the flavors deepen. Just make sure to store it properly, and reheat when you’re ready to enjoy.

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Cabbage Roll Soup (All the Flavor, No Rolling)

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Author: Anna
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

Enjoy the comforting taste of Cabbage Roll Soup, featuring tender beef, fresh veggies, and flavorful spices. This easy recipe is perfect for a quick, hearty meal that feels like home.

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

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Instructions

Heat a large Dutch oven over medium heat.
Add the ground beef, kosher salt, and black pepper. Brown the beef for about 5-6 minutes, breaking it up with a spatula.
Incorporate the olive oil or avocado oil and diced onions into the beef, cooking for 3-4 minutes.
Introduce sliced carrots and minced garlic, and continue to cook for another 2-3 minutes, stirring often to prevent garlic from burning.
Add the chopped green cabbage and cook for a few minutes until the cabbage starts to soften.

Notes

For added flavor, consider stirring in fresh herbs before serving.
This soup can be made ahead and stored in the refrigerator for meals throughout the week.
Gluten-free options are available for the broth and Worcestershire sauce.