I absolutely love the flavor of classic cabbage rolls, but I don’t always have the time for all the rolling and baking. That’s where this Cabbage Roll Soup comes in! I just finished a bowl, and it has all the comforting, savory, and slightly sweet notes of the original dish.

But it’s made in one pot with so much less effort. It’s my go-to recipe for a hearty, filling meal that tastes like it has been simmering for hours, even on a busy weeknight. This soup is a total game-changer.

Ingredients

Here are the ingredients you’ll need to make this simple and flavorful soup.

2 teaspoons olive oil – Just enough to get the beef browning without adding too much extra fat.
1 pound ground beef – I recommend using 90% lean ground beef; it has great flavor but won’t make the soup greasy.
1 onion, finely diced – A yellow onion provides a sweet, aromatic base that complements the other ingredients.
2 teaspoons minced garlic – Freshly minced garlic adds the best flavor, but jarred works in a pinch.
4 cups coarsely chopped green cabbage – Chopping it coarsely ensures it softens but still has a bit of texture after simmering.
2 carrots, peeled and sliced – These add a touch of natural sweetness and color to the soup.
4 cups beef broth – A quality beef broth creates a rich, savory foundation for the soup.
1 (8 ounce) can tomato sauce – This provides the classic tangy tomato flavor found in traditional cabbage rolls.
1/2 cup uncooked long-grain white rice – The rice cooks directly in the soup, absorbing the broth and helping to thicken it.
1 bay leaf – An essential aromatic that adds a subtle depth of flavor; just remember to remove it before serving.
3 tablespoons brown sugar – This might seem unusual, but it balances the acidity of the tomatoes and creates that signature sweet and savory taste.
2 tablespoons fresh parsley, chopped – For a final burst of fresh, herby flavor and a pop of color.
Salt and pepper to taste – To season the beef and the final soup, bringing all the flavors together.

Note: This recipe makes enough for about 6 generous servings.

Variations

One of the best things about this soup is how easy it is to customize. Here are a few ideas.

Protein Swap: You can easily substitute the ground beef with ground turkey, ground chicken, or even a plant-based crumble for a vegetarian version.
Add Some Spice: For a little bit of heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce along with the other seasonings.
Low-Sugar Option: If you prefer to reduce the sweetness, you can cut the brown sugar in half or omit it entirely.
Extra Veggies: Feel free to add other vegetables you have on hand, like diced bell peppers, celery, or even some mushrooms.
Tangy Finish: A splash of apple cider vinegar or lemon juice stirred in at the end can brighten up all the flavors.

Cooking Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large Pot or Dutch Oven: A heavy-bottomed pot is perfect for browning the meat and simmering all the ingredients together without scorching.
Cutting Board and Knife: You’ll need these for chopping the onion, cabbage, and carrots.
Spatula or Wooden Spoon: For breaking up the ground beef as it cooks and stirring the soup.
Ladle: For serving up hearty portions of the finished soup.

How to Make Cabbage Roll Soup Recipe?

This soup comes together quickly in one pot, making it an ideal choice for any night of the week.

Step 1: Brown the Beef and Aromatics

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season it with salt and pepper. Use a spatula to break the meat apart and cook until it is browned, which should take about 4-5 minutes. Add the finely diced onion and minced garlic to the pot and continue to cook for another 2-3 minutes, until the onion has softened and is fragrant.

Step 2: Combine All Ingredients

Next, add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar to the pot. Stir everything together to ensure it’s well combined. This is also a good time to taste the broth and add another pinch of salt and pepper if you think it needs it.

Step 3: Simmer to Perfection

Bring the soup to a lively simmer over medium-high heat. Once it begins to bubble, reduce the heat to low, and let it gently simmer for about 25-30 minutes. You’ll know it’s ready when the rice is tender and the cabbage has softened. Be careful not to overcook it, as the rice can become mushy.

Step 4: Garnish and Serve

Once the soup is done, remove the bay leaf and discard it. Give the soup one last stir, then ladle it into bowls. Sprinkle fresh, chopped parsley over the top for a burst of color and fresh flavor before serving.

Additional Tips for Making this Recipe Better

I’ve made this soup countless times, and I’ve learned a few things that take it from great to amazing.

I always take the time to properly brown the beef. Don’t rush this step! Getting a good sear on the meat adds a huge amount of deep, savory flavor to the final soup.
For an extra layer of flavor, I sometimes add a splash of Worcestershire sauce along with the beef broth. It adds a wonderful umami kick that complements the beef and tomato.
Don’t skip the brown sugar. I was skeptical at first, but it truly is the secret ingredient that balances the tomato’s acidity and gives the soup its authentic cabbage roll flavor.
If you find your soup is getting too thick as the rice cooks, feel free to add another splash of beef broth or water until it reaches your desired consistency.

How to Serve Cabbage Roll Soup Recipe?

This unstuffed cabbage roll soup is a complete meal in a bowl, but a simple side can make it even better. I love serving it with a thick slice of crusty bread or warm dinner rolls to soak up every last drop of the flavorful broth. For a bit of creamy contrast, a dollop of sour cream or plain Greek yogurt on top is delicious. You can also serve it alongside a simple green salad with a light vinaigrette to round out the meal.

Credit IG: nomnompaleo

Nutritional Information

Here is a general nutritional estimate for one serving of this soup.

Calories: 263
Protein: 19g
Carbohydrates: 24g
Fat: 9g

Make Ahead and Storage

This soup is fantastic for meal prepping and tastes even better the next day.

To Store: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. Note that the rice will continue to absorb liquid, so the leftovers will be thicker.

To Freeze: You can freeze this soup, but the texture of the rice can change upon reheating. For best results, freeze the soup without the rice. You can cook a fresh batch of rice to add when you reheat it. The soup will last in the freezer for up to 3 months.

To Reheat: Gently warm the soup in a saucepan over medium-low heat until heated through. If the soup has become too thick, you can stir in a splash of beef broth or water to thin it out. You can also reheat individual portions in the microwave.

Why You’ll Love This Recipe?

There are so many reasons this will become a new favorite in your home. Here are just a few.

It’s comfort food simplified. You get all the beloved, nostalgic flavors of traditional cabbage rolls without the time-consuming process of rolling and baking.
A one-pot wonder. Everything cooks together in a single pot, which means you get a delicious, home-cooked meal with minimal cleanup.
Hearty and satisfying. Packed with ground beef, rice, and plenty of vegetables, this soup is a complete and filling meal that will leave everyone satisfied.
Perfect for any night of the week. This recipe is quick enough for a busy weeknight dinner but special enough to serve to guests on the weekend.