I love cabbage rolls. I really do. But rolling them, stuffing them, lining them up just right – that’s a weekend project, not a Tuesday night situation.
This soup gives me all the same cozy flavor without turning my kitchen into a two hour production. It’s hearty, tomatoey, a little tangy, and honestly way more practical for real life.
The first time I made it, I wasn’t expecting much. Now it’s one of those meals I fall back on when I want something filling that doesn’t require emotional energy.
Ingredients I Used for the Recipe
- 1 lb lean ground beef – this gives the soup that classic cabbage roll flavor and makes it nice and hearty.
- 1/2 lb ground sausage – adds richness and a little extra seasoning so the broth tastes deeper.
- Salt and freshly ground black pepper – basic, but essential for building flavor as we go.
- 1 large yellow onion, chopped – brings sweetness and helps everything smell amazing right away.
- 2 medium carrots, quartered and sliced – adds texture and a subtle natural sweetness.
- 5 cups chopped cabbage (packed) – the star of the show, softens as it cooks and soaks up all that broth.
- 4 cloves garlic, minced – because soup without garlic just feels wrong.
- 5 to 6 cups low-sodium beef broth – forms the base and lets you control how thick or soupy you want it.
- 2 (8 oz) cans tomato sauce – gives that smooth, classic cabbage roll taste.
- 1 (14.5 oz) can petite diced tomatoes – adds texture and a little brightness.
- 1 tablespoon Worcestershire sauce – this is the secret layer that makes it taste slow cooked.
- 1 1/2 teaspoons smoked paprika – brings warmth and a tiny hint of smokiness.
- 1 teaspoon dried oregano – adds that comforting, familiar savory note.
- 1/2 teaspoon dried thyme – just enough to round everything out.
- 1 bay leaf – subtle, but it ties the broth together while it simmers.
- 3/4 cup dry jasmine or long-grain white rice – makes the soup filling and gives it that true cabbage roll feel.
- Juice from 1/2 of a small lemon – wakes up all the flavors at the end.
- 2 tablespoons chopped fresh parsley – for freshness and color.
How to make Cabbage Roll Soup?
Step 1 – Brown the Meat
I start with a big pot over medium-high heat and add the ground beef and sausage together. Breaking it up as it cooks is important. You want small crumbles, not giant chunks.
Let it brown properly. Don’t rush this part. That browned flavor is what makes the soup taste like it cooked all day.
Step 2 – Add the Onion and Build the Base
Once the meat is cooked, I toss in the chopped onion. It only needs a couple minutes to soften and pick up those browned bits at the bottom.
This is where the kitchen starts smelling like you know what you’re doing, even if you’re just winging it.
Step 3 – Stir in Garlic, Carrots, and Cabbage
Next goes the garlic, carrots, and cabbage. It looks like way too much cabbage at first. Every time I think I overdid it.
But it cooks down fast, and after a few minutes it starts to soften and mingle with everything else.
Step 4 – Pour in the Broth and Tomatoes
Now I add the beef broth, tomato sauce, and diced tomatoes. This is when it officially becomes soup.
I give everything a good stir and scrape the bottom of the pot so all that flavor gets mixed in.
Step 5 – Season It So It Actually Tastes Like Something
In goes the Worcestershire sauce, paprika, oregano, thyme, and the bay leaf. This combination is what gives that classic stuffed cabbage flavor without needing to stuff anything.
At this point I bring it to a gentle simmer, not a boil. Boiling makes the rice weird later.
Step 6 – Add the Rice and Let It Simmer
I stir in the dry rice, cover the pot, and lower the heat. Then it just cooks quietly for about 25 minutes.
I check it once or twice, mostly because I can’t help myself. The rice absorbs flavor while it cooks, which makes the soup extra satisfying.
Step 7 – Finish with Brightness
Once the rice is tender, I remove the bay leaf and taste the soup. This is when I adjust salt and pepper.
A squeeze of lemon juice and a handful of parsley go in at the end. That little bit of acidity keeps the soup from feeling too heavy.
Why This Soup Ended Up in My Regular Rotation
I started making this as a shortcut meal. Now I make it because I actually crave it.
It’s one of those soups that tastes even better the next day, which means lunch is already handled. I’ve learned to make a big batch on purpose because the leftovers never go to waste.
It also freezes well, though I’ll be honest, I rarely plan ahead enough for that. Most of the time we just keep reheating it until the pot is empty.
Another reason I love it is that it feels like comfort food without being overly heavy. You get protein, vegetables, and enough rice to make it filling, but it doesn’t leave you feeling sluggish.
And unlike traditional cabbage rolls, there’s no careful wrapping, no worrying about them falling apart, and no baking dish to scrub.
Tips
- If you just cook it until it’s no longer pink, the soup will taste flat. Let it actually brown. That’s where the flavor lives.
- Huge chunks make the soup awkward to eat. I learned that the hard way once and spent dinner chasing cabbage around my bowl.
- Some days I want it thick like a stew. Other days I add an extra splash of broth to make it lighter. Both work.
- Rice loves to settle at the bottom if ignored. A quick stir once or twice keeps everything evenly cooked.
- I sometimes sprinkle in crushed red pepper flakes at the end. Not enough to make it spicy, just enough to wake it up.
Let It Sit Before Serving
Giving the soup about 10 minutes to rest thickens it slightly and lets the flavors settle. It somehow tastes more complete.
This cabbage roll soup is the kind of meal that feels like you tried really hard, even though you didn’t. It’s simple, filling, and forgiving, which is exactly what I want from something I cook on a regular basis.
And every time I make it, I’m reminded that sometimes the easier version of a classic is actually the one you end up loving more.
Cabbage Roll Soup Recipe
Description
This Cabbage Roll Soup recipe is packed with ground beef, pork, cabbage, and rice in a tangy tomato broth, it's the ultimate comfort meal! A cozy, one-pot meal that delivers all the rich, savory flavors of traditional cabbage rolls without the fuss of rolling or baking. Hearty enough to please any crowd, with plenty of leftovers for easy lunches.
ingredients
Instructions
-
Brown meat
Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and sausage, breaking it up into small pieces, until browned. -
Saute Veggies
Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes. -
Finish soup
Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice. -
Simmer
Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through. -
Taste and serve
Add additional beef broth if you'd like it soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley.Optional: top with crushed red pepper flakes
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 16gg25%
- Saturated Fat 6gg30%
- Trans Fat 1gg
- Cholesterol 59mgmg20%
- Sodium 543mgmg23%
- Potassium 743mgmg22%
- Total Carbohydrate 21gg8%
- Dietary Fiber 2gg8%
- Sugars 3gg
- Protein 20gg40%
- Calcium 54mg mg
- Iron 2mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make Ahead: This soup reheats great if you want to make the whole thing in advance.
- Freezing: Freeze for up to 3 months in airtight containers.
- Rice Tip: If using instant rice, add near the end and simmer only 5 minutes to avoid mushiness.
- Extra Flavor: Add a few dashes of crushed red pepper flakes on top for a little heat.
