Cabbage roll soup is the ultimate comfort food—all the delicious flavors of traditional cabbage rolls in an easy, one-pot soup form! This hearty recipe combines tender cabbage, seasoned ground beef, rice, and a rich tomato-based broth that’s absolutely irresistible. Perfect for weeknight dinners or meal prep, this cabbage roll soup comes together in about an hour and feeds a crowd.
What I love most about this recipe is how forgiving and versatile it is. Unlike traditional cabbage rolls that require rolling each leaf individually (which can be time-consuming!), this soup version skips that step entirely while delivering all the same cozy, satisfying flavors. The cabbage becomes wonderfully tender, the beef is perfectly seasoned, and the broth is deeply flavorful. It’s the kind of meal that tastes even better the next day, making it ideal for leftovers.
I’ve been making variations of this soup for years, and I’m thrilled to share my favorite version with you. The secret to the best cabbage roll soup is building layers of flavor—sautéing the aromatics first, browning the meat properly, and letting everything simmer together until the flavors meld beautifully. This recipe also works wonderfully as a base for other proteins. If you’re looking for more hearty, comforting meals, check out my Best Meatball Recipe Without Breadcrumbs or my Best Kielbasa and Potatoes Recipe for other crowd-pleasing options.
This soup is naturally low-carb if you skip the rice, or you can make it extra hearty by adding more vegetables. I sometimes add diced bell peppers or extra tomatoes depending on what I have in my kitchen. The beauty of soup is its flexibility! For more vegetable-forward meals, you might enjoy my Best Broccoli and Cauliflower Stir Fry Recipe. And if you’re a soup lover, definitely try my Best French Onion Soup Recipe for another cozy classic.
Whether you’re cooking for your family midweek or preparing meals ahead, this cabbage roll soup will become a go-to favorite. It’s budget-friendly, uses simple pantry staples, and delivers restaurant-quality flavor from your own kitchen. Let me walk you through my tried-and-true method for making the absolute best version!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef (80/20 blend)
- 1 medium head green cabbage, chopped into bite-sized pieces (about 8 cups)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (white or brown)
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
- Add the minced garlic to the pot and cook for another 1 minute, stirring constantly, until the raw garlic smell disappears and it becomes fragrant.
- Increase the heat to medium-high and add the ground beef to the pot. Break it apart with a wooden spoon, stirring frequently, and cook for 6-8 minutes until the beef is completely browned and no pink remains. Drain excess fat if needed.
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and deepen in color. This step adds incredible depth to the soup’s flavor.
- Add the chopped cabbage to the pot in batches, stirring between additions to help it wilt slightly. It may seem like a lot, but the cabbage will reduce significantly as it cooks.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine all the liquid with the meat and vegetables.
- Add the oregano, basil, garlic powder, onion powder, paprika, and red pepper flakes if using. Stir thoroughly to distribute the seasonings evenly throughout the soup.
- Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. The cabbage should become very tender and the flavors will meld together beautifully.
- Stir in the cooked rice and apple cider vinegar. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or herbs to your preference.
- Simmer for another 5 minutes to allow the rice to heat through and the vinegar to incorporate, which adds a subtle brightness that balances the richness of the soup.
- Ladle into bowls and serve hot. Garnish with fresh parsley and a dollop of sour cream if desired. The soup is even better the next day as the flavors continue to develop!
Pro Tips
Rice Options: You can use any type of cooked rice—white, brown, jasmine, or even cauliflower rice for a lower-carb version. Some people prefer to cook the rice directly in the soup, but I find this makes it mushier. Pre-cooking gives you better texture control.
Beef Variations: Ground turkey, chicken, or a mix of ground beef and Italian sausage all work beautifully in this recipe. Adjust cooking time slightly if using poultry, as it cooks faster than beef.
Cabbage Prep: Don’t peel away outer leaves if they’re slightly discolored—just give your cabbage a good wash. The outer layers often have the best nutrients anyway. For easier chopping, cut the cabbage into quarters first, then slice.
Flavor Boosters: Add a pinch of sugar (1/2 teaspoon) if your tomatoes taste too acidic. A dash of Worcestershire sauce adds savory depth, while fresh lemon juice brightens the flavors at the end. Some families add a bay leaf during cooking for extra warmth.
Serving Suggestions: This soup is hearty enough to be a complete meal on its own, but it pairs wonderfully with crusty bread, garlic bread, or a simple green salad. A dollop of sour cream mixed with fresh dill is a classic Eastern European accompaniment.
Broth Selection: Use good-quality beef broth for the best results. Low-sodium versions give you more control over the final salt level. Homemade broth yields the most incredible flavor if you have time.
Garlic and Onion: Don’t skip the step of cooking these aromatics properly—this builds the flavor foundation for the entire soup. Fresh garlic is always preferable to jarred or powdered, though in a pinch the latter works.
Vegetable Additions: Bell peppers, diced carrots, or celery can be added with the cabbage for extra nutrition and texture. Some people enjoy adding diced potatoes for a heartier version, increasing cook time by 10-15 minutes.