Pair this cabbage roll soup with my 5-ingredient milk and honey bread, smeared with homemade butter and a side of ramen noodle salad with mandarin oranges.
★ Why You'll Love this Recipe ★
All the flavor of cabbage rolls, without all the work! Enjoy a warm bowl of this hearty soup, made with your choice of ground beef, pork sausage, or lean ground turkey.
A One-pot Meal
Made using just one pot for simple prep and easy clean-up, even the rice cooks right in the soup.
This cabbage roll soup makes this a great go-to when you don't feel like juggling multiple burners on the stove, but do crave a warm, homemade meal.
Try Different Proteins
Choose your protein to pair with this veggie-rich soup. Pork sausage creates rich and spicy flavor, ground beef is tried and true, and ground turkey offers a lean yet hearty option. You can even blend all three if you'd like. Totally up to you.
What I love about this soup is the flavor of the cabbage. It so nicely blends into the soup and soaks up the other flavors in the broth making each bite enjoyable.
Make it a Meal
Make this soup a complete meal with simple sides.
Serve this soup with bakery-fresh bread, smeared with butter for extra richness, making this a complete meal — great for either dinner or lunch.
★ Ingredients You'll Need ★
Here's a look at the ingredients you'll need.
- Meat. Your choice of ground beef, ground turkey, or pork sausage (spicy or mild, again, your choice).
- Cabbage. Of course! I prefer larger chunks of cabbage in this soup for texture. To easily remove the cabbage stem, bang the whole cabbage head, stem-side down, on your clean counter or cutting board. This will break the stem free and you can just remove it with your hands. Then use this opening to wash it before chopping.
- Onion. Any color. I like white, it's mild.
- Carrots. Add vitamins and layer in to create that classic "soup" flavor.
- Diced tomatoes. Canned. For extra flavor, try fire-roasted.
- Tomato paste. This helps thicken the broth. I use the paste that comes in a tube so there's no waste.
- Broth. Beef broth, or use beef bouillon + water for convenience.
- Worcestershire sauce. This seasons the meat giving it a beefier taste.
- Rice. Plain white rice or brown rice can be used. However, if using brown rice, I recommend parboiling it first as it takes longer to cook than white rice.
- Spices: Bay leaves, salt, pepper, paprika, and Italian seasoning. Parsley can be used as a garnish.
- Cooking oil. Just for helping cook the veggies to prevent sticking to the pan.
That's it! Super simple.
This recipe is very similar to my vegetable beef soup which always gets rave reviews because it's so easy to make, yet has great flavor. The difference here is the use of cabbage and addition of rice (in place of potatoes). The broth is also a bit thicker thanks to the tomato paste.
★ How to Make this Recipe ★
Using a dutch oven, this recipe is made using just one pot.
Here's a look at the process:
- Prep vegetables and gather ingredients.
- Brown meat with onions.
- Add carrots, seasoning, and tomato paste.
- Deglaze pot with broth.
- Add broth ingredients, tomatoes, cabbage and rice.
- Bring to boil, then simmer. Garnish and serve.
Super simple!
★ Tips & FAQs ★
Yes. Brown and season the meat and sauté the veggies, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes. You can meal-prep this soup and actually this Cabbage Roll Soup tastes even better the next day as the flavors meld together.
Let soup cool and store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Store leftovers in an airtight container in the fridge for up to 5 days. Leftovers can also be frozen for up to 3 months.
Long-grain white rice or brown rice works well, but you can also use cauliflower rice for a low-carb alternative. If using pre-cooked rice, add it in the last 5-10 minutes of cooking.
Add red pepper flakes, a dash of hot sauce, or chopped jalapeños for some heat. Adjust the amount to your taste. You can also use spicy sausage instead of, or in addition to your other meat of choice.
To make this soup meat-free, omit the ground meat and use vegetable broth instead of beef broth. Add hearty veggies like mushrooms, lentils, or beans for extra protein and texture or use a plant-based meat substitute.
Try adding celery, zucchini, or bell peppers are excellent additions to boost nutrition and flavor. Add them during the sauté step for the best result. Spinach and/or kale can also be added in place of some of the cabbage.
★ More Beef Soup Recipes ★
Add some variety to your soup rotation!
Browse 35+ easy soup and stew recipes and Pin your favorites for later.
This easy Cabbage Roll Soup recipe was featured on South Your Mouth!
Cabbage Roll Soup
Equipment
Ingredients
Meat
- 2 tablespoon olive oil
- 2 lbs ground meat (turkey, beef, or sausage)
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 onion diced
- 1 tablespoon garlic paste
Soup
- ¾ cup carrots peeled and sliced
- 2 tablespoon tomato paste
- 5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 14.5 oz diced tomatoes or crushed tomatoes
- ¼ cup uncooked rice rinsed
- 1 head cabbage stem removed, chopped
- 2 bay leaves
Garnish
- fresh parsley chopped, optional
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Instructions
- Brown meat. Heat oil in a large 4-quart Dutch oven over medium heat.Add ground beef cook, breaking it up with a wooden spatula as it browns. Season with salt, pepper, paprika and Italian spices.
- Soften veggies. Add chopped onion and carrots to meat. Cook until the vegetables start to soften. Add garlic, cook for 1 minute.
- Add broth ingredients. Add tomato paste to the meat and veggies and cook until it begins to caramelize.Pour in ½ cup of broth to deglaze the pot, scraping up any brown bits from the bottom.Add Worcestershire sauce, diced tomatoes, rice, cabbage and bay leaves.Bring to a boil, then reduce to a simmer. Simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
- Garnish and serve. Remove and discard the bay leaves before serving. Garnish with parsley if desired.
Notes
- 5 cups is about 1 small cabbage head
- Rinse rice in cold water, using a strainer, to remove excess starch and prevent from getting gummy.
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