Cabbage Roll Soup

This recipe is wonderfully simple, which is one of the reasons I love it so much. Just brown your ground beef with seasoning, toss in the veggies, broth, and tomato sauce, then simmer for 25 minutes. My whole family is crazy about it!

We often cook this in a trusty Dutch oven, but any soup pot with a lid will do just fine.

There’s nothing cozier on a cold evening than a steaming bowl of cabbage roll soup. This unstuffed take gives you all the hearty, tangy, and slightly sweet flavors of classic stuffed cabbage—think rich tomato sauce, savory beef, and tender cabbage—without the fuss of rolling up each cabbage leaf.

Below is a simple, one-pot method that’s perfect for those busy weeknights. You start by browning lean ground beef, then sauté onions and garlic, add chopped cabbage, carrots, rice, tomato sauce, and broth, and let it all simmer for about 25 minutes until everything’s tender and flavorful. It makes about 6 servings and only takes around 15 minutes to prep plus 30 minutes cooking. Whether you use a Dutch oven or a big soup pot, it comes together beautifully.

This cabbage roll soup is family-friendly, reheats like a dream, and freezes well, making it perfect for leftovers and quick dinners on busy nights. Keep reading for the full ingredient list, step-by-step instructions, handy tips, and easy ways to switch it up.

What Makes This Soup Special

What’s not to love about this cabbage roll soup? It’s cozy, comforting, and comes together quickly with minimal fuss—ideal for busy moms and hungry families. The recipe uses simple, easy-to-find ingredients like ground beef, cabbage, rice, tomato sauce, and broth. Best of all, all the cooking is done in just one pot, making clean-up a breeze. If you love one-pot dinners, you might also enjoy our One Pot Creamy Vegetable Soup.

The flavor and texture mirror traditional stuffed cabbage but save you so much time and effort. If you enjoy those classic stuffed-dinner flavors, try our Stuffed Peppers Soup for a similar, time-saving twist. Plus, this soup makes excellent leftovers and freezes well, so you can turn one batch into a few evening meals, which any busy household will appreciate.

Ingredients You’ll Need

• 2 tsp. vegetable oil
• 1 lb. lean ground beef
• salt and pepper
• 1 medium yellow onion diced finely
• 2 cloves garlic minced
• 4 cups chopped green cabbage
• 2 medium carrots quartered and sliced
• 4 cups low-sodium beef broth
• 3 8 oz. cans tomato sauce
• 1/2 cup white rice uncooked
• 1 bay leaf
• 3 tbsp. light brown sugar
• 2 tbsp. fresh chopped parsley

How to Make It

1. Heat 2 tsp vegetable oil in a Dutch oven or large soup pot over medium-high heat.

2. Add 1 lb lean ground beef, season with salt and pepper, and cook until nicely browned; drain excess fat if needed.

3. Add 1 medium diced yellow onion and 2 minced garlic cloves; cook 2–3 minutes until onions are soft and translucent.
4. Stir in 4 cups chopped green cabbage, 2 quartered and sliced carrots, three 8-oz cans tomato sauce, 4 cups low-sodium beef broth, 1/2 cup uncooked white rice, 1 bay leaf, and 3 tbsp brown sugar; mix well.
5. Bring the soup to a gentle simmer, cover, and cook about 25 minutes until the rice and vegetables are tender.
6. Remove the bay leaf.
7. Sprinkle 2 tbsp fresh chopped parsley on top before serving.

Tips for Best Results

• Make sure to brown the ground beef well; this brings out deep, rich flavor and helps cook off some grease. Drain the fat if needed.
• Use low-sodium beef broth. This way, you control how salty the soup gets—adjust seasoning after it’s cooked.
• Chop the cabbage into bite-sized pieces so it cooks evenly and softens nicely during the 25 to 30 minute simmer.
• If you prefer your rice a little firmer, try parboiled rice or add the uncooked rice later in the cooking process so it doesn’t get mushy.
• Always remove the bay leaf before serving—no one wants to accidentally bite into that!
• Consider making a double batch and freezing leftovers in single portions on a tray, then stacking them. This saves space and makes for super easy meals later.
• When reheating, warm the soup gently on low heat. If the soup thickens too much or the rice soaks up too much liquid, add a splash of broth or water to loosen it up.

Easy Swaps and Add-Ins

• Swap out the ground beef for ground turkey, chicken, or pork if you want a lighter or differently flavored version.
• To make this cabbage roll soup vegetarian, replace the meat with cooked lentils or canned beans and use vegetable broth instead of beef broth. Add extra seasoning to keep the flavors bright.
• Use cooked rice or cauliflower rice to speed things up. If using cooked rice, stir it in at the end to avoid it turning mushy.
• For a chunkier texture, swap the tomato sauce for a can of diced tomatoes—similar to the rustic feel of our Vegetable Beef Soup. A splash of Worcestershire sauce or a teaspoon of smoked paprika also adds extra depth of flavor.
• Try using savoy or napa cabbage for a milder, more delicate texture in your soup.

Storage and Make-Ahead Tips

Absolutely! This cabbage roll soup freezes beautifully. After cooking and cooling, spoon the soup into individual freezer bags. Lay them flat on a baking sheet to freeze quickly. Once frozen, stack the bags neatly in the freezer. When you’re ready to eat, thaw in the fridge overnight or reheat gently from frozen. These portions make easy, tasty lunches or weeknight dinners with zero fuss—pair a bowl with warm Zucchini Cheddar Cheese Herb Beer Bread for a cozy combo, or try Lemon Chicken Orzo Soup for another meal-prep-friendly option.

Answers to Common Questions

• Can I use pre-cooked rice? — Yes, you can! If you have cooked rice on hand, just add it in the last 5 minutes of cooking or stir it in after reheating to keep it from getting mushy.
• Can I freeze this soup? — Absolutely! This cabbage roll soup holds up really well in the freezer—similar to our Crock Pot Hamburger Potato Soup. Let it cool fully, portion into freezer-safe bags or containers, freeze flat, then stack. Defrost in the fridge overnight before warming or reheat slowly from frozen, adding a splash of broth if needed.
• How long will leftovers keep in the fridge? — Stored properly in an airtight container, this soup stays fresh for 3 to 4 days in the refrigerator.
• Will the cabbage get soggy when reheated or frozen? — The cabbage will soften more after freezing and reheating, but the flavors stay delicious. If you prefer crisper cabbage, add some fresh cabbage at the end of cooking or right before serving.
• Can I use instant or quick-cook rice? — Yes! Just add the instant rice towards the end of simmering and follow the package instructions so it doesn’t overcook.
• How do I adjust seasoning? — Since broth and tomato sauce vary in salt, it’s best to taste the soup at the end and add salt, pepper, or a pinch of sugar to balance flavors. Always remove the bay leaf before serving.