Save
Nothing hits the spot on a chilly fall day like a steaming pot of Cabbage Roll Soup. This hearty soup packs all the cozy flavors of classic stuffed cabbage rolls in an easy one-pot dinner that is both comforting and nourishing. Whether you are craving nostalgia or just need a hands-off dinner that warms the soul this recipe belongs in your weekly rotation.
Cabbage Roll Soup was my go-to after busy workdays when my family needed something filling fast. I first made it in the heart of winter and now it is the dinner everyone requests when they want pure comfort.
Ingredients
- Vegetable oil: Adds richness to the flavor base and helps brown the beef Choose a neutral oil without a strong taste
- Lean ground beef: Brings hearty protein and rich savory taste Look for fresh meat with bright red color for best flavor
- Salt and pepper: Elevates and balances all the flavors Use freshly ground pepper for more depth
- Yellow onion: Gives sweetness and body to the broth Choose firm onions with tight skins for best results
- Garlic: Boosts aroma and flavor Use fresh garlic cloves for a more robust profile
- Green cabbage: The star ingredient adds bulk sweetness and subtle earthiness Crisp heads with tightly packed leaves are ideal
- Carrots: Add natural sweetness color and extra nutrients Choose firm carrots with bright orange color
- Beef broth: Forms a rich savory soup base Opt for low-sodium broth to control salt
- Tomato sauce: Brings acidity and the classic cabbage roll tang Use good quality sauce with simple ingredients
- White rice: Helps thicken the soup and makes it filling Choose standard long grain for classic texture
- Bay leaf: Adds a layer of subtle flavor Remove before serving for the smoothest finish
- Light brown sugar: Rounds out the acidity with sweetness Aim for fresh moist brown sugar for easy blending
- Fresh parsley: Lifts the soup at the end with a pop of color and fresh flavor Choose bright green stems and leaves
Step-by-Step Instructions
- Brown the Beef
- Heat oil in a large soup pot or dutch oven over medium-high Heat. Add the ground beef and season with salt and pepper. Cook stirring and breaking into small pieces until the meat is browned and no pink remains
- Sauté Aromatics
- Mix in diced onion and minced garlic directly with the beef. Stir and cook for around three minutes until the onion is softened and the garlic becomes fragrant—this step builds the base flavor
- Add Vegetables and Broth
- Stir in the chopped cabbage sliced carrots tomato sauce beef broth uncooked rice bay leaf and light brown sugar. Make sure to stir well to combine every ingredient evenly and bring everything to a simmer
- Simmer the Soup
- Turn the heat down to low or medium-low so the soup is gently bubbling not boiling hard. Cover and cook for about twenty five minutes or until the rice is tender and the vegetables are soft and melding together
- Finish and Serve
- Fish out the bay leaf. Sprinkle the soup with lots of fresh chopped parsley and give it a good stir. Taste and check seasoning then ladle hearty bowls to serve hot
My favorite part has always been how the cabbage softens and almost melts right into the savory tomato broth—it is the ingredient that gives the soup its signature comfort. One of my coziest memories is serving this to everyone after a day of raking leaves the kitchen smelled incredible and the soup disappeared in minutes
Storage Tips
Store leftover soup in tightly covered containers in the refrigerator for up to four days. The flavors only deepen as it sits so leftovers are even more delicious. If you want to freeze let the soup cool completely then portion into freezer-safe containers leaving a little space for expansion and freeze up to three months. Thaw overnight in the fridge and reheat gently over low heat.
Ingredient Substitutions
Ground turkey or chicken will work beautifully in place of beef and lighten up the soup. If you want to go vegetarian swap in your favorite plant-based ground or double up on beans like cannellini or kidney. Brown rice may be substituted but it needs an extra five to ten minutes of simmering.
Serving Suggestions
Serve Cabbage Roll Soup with hearty bread or simple rolls for dunking. A dollop of sour cream on top adds creaminess. Sprinkle extra fresh parsley or even a bit of shredded cheddar if you want to make it even cozier.
Cultural and Historical Context
Cabbage rolls are a classic comfort food throughout Eastern Europe brought to the US by immigrants in the early 1900s. The traditional rolled version can be time-consuming so this soup captures the spirit and taste in a simplified format that busy cooks love.
FAQs about Recipes
- → Can I substitute the ground beef?
Yes, ground turkey or chicken may be used for a lighter option, or try plant-based meat alternatives to suit your preference.
- → Will brown rice work instead of white?
Absolutely. Brown rice adds a nutty flavor and extra fiber. Extend the simmering time to ensure the rice becomes tender.
- → Is it possible to make this dish vegetarian?
Simply omit the meat and use vegetable broth. Boost flavor with lentils or extra vegetables like bell peppers or mushrooms.
- → How do I store leftovers?
Cool completely, then refrigerate in a sealed container for up to 4 days. Reheat gently, adding a splash of broth if needed.
- → Can this be made ahead and frozen?
Yes, freeze the cooled soup in portions. Thaw overnight and reheat on the stovetop, stirring occasionally until hot throughout.