Cabbage Roll Soup Recipe
If you’re searching for a delicious, fuss-free way to capture all the homey magic of stuffed cabbage rolls—without all the rolling and waiting—this Cabbage Roll Soup Recipe is about to become your new best friend. Every spoonful bursts with savory beef, tender cabbage, sweet carrots, and just the right touch of acidity, all nestled in a tomato-rich broth. It’s hearty, wholesome, and ridiculously easy to make, perfect for cozy nights or impressing friends with a dish that tastes like it simmered all day (even when it didn’t!).
Ingredients You’ll Need
One of the things I love most about this dish is the simplicity and intention behind each ingredient—there’s nothing extra, and each piece truly shines in the final flavor, texture, and color. Stock your kitchen with these essentials and you’ll be ready to whip up this comforting classic anytime a craving strikes.
- Ground beef (or ground turkey): Gives the soup its savory depth and makes it extra satisfying—swap for turkey for a lighter version.
- Olive oil: For sautéing the aromatics and lending a silky richness to the soup base.
- Yellow onion: Diced onion brings faint sweetness and forms a flavor foundation.
- Garlic cloves: Adding aromatic intensity—don’t skip these little flavor bombs!
- Green cabbage: Chopped fresh cabbage delivers true “cabbage roll” flavor and a lovely texture.
- Carrots: Their natural sweetness balances the tang of the tomatoes.
- Diced tomatoes (canned): Offers juicy texture and bright tomato flavor in every bite.
- Tomato sauce: Rounds out the broth and gives it that signature red color.
- Beef broth: Provides richness and savoriness; use low-sodium if you prefer to control salt levels.
- Uncooked white rice: Expands as it simmers, making the soup hearty and satisfying—use long-grain white rice for the best results.
- Dried oregano: Lends herby undertones reminiscent of authentic Eastern European seasoning.
- Paprika: Adds gentle warmth and color; smoked paprika is especially nice if you have it.
- Salt and black pepper: Season to taste and bring all the savory flavors together.
- Red wine vinegar (optional): Just a splash at the end lifts all those deep, savory elements—highly recommended for brightness!
- Fresh parsley: A vibrant finishing touch that makes every bowl pop.
How to Make Cabbage Roll Soup Recipe
Step 1: Brown the Meat
Grab your biggest pot or a Dutch oven and heat the olive oil over medium heat. Add the ground beef (or turkey), breaking it up with a spoon as it browns. This first step not only builds a rich, savory flavor base but also ensures your soup is hearty and satisfying. If there’s extra fat after browning, go ahead and drain it off for a lighter, clearer broth.
Step 2: Sauté Aromatics
Once your meat is browned, add the diced onion and minced garlic right into the pot. Sauté for 2 to 3 minutes until the onion is soft and fragrant and the garlic is releasing its magic aroma. This short sauté truly unlocks the signature flavors of the Cabbage Roll Soup Recipe.
Step 3: Add Vegetables
Stir in your chopped cabbage and sliced carrots. Sauté for around 5 minutes—this helps the cabbage start to soften and marry with the aromatic base. The carrots will add a gentle sweetness that really balances the acidity of the tomatoes added next.
Step 4: Build the Broth
Add the diced tomatoes, tomato sauce, and beef broth into the pot. These create a deeply flavored, tomato-rich broth that’s the heart and soul of the Cabbage Roll Soup Recipe. Stir in the uncooked rice and season with oregano, paprika, salt, and pepper. Bring everything to a lively boil.
Step 5: Simmer to Perfection
Reduce the heat and let the soup simmer, covered, for 25 to 30 minutes. During this time, the rice soaks up all the incredible flavors while the vegetables turn perfectly tender. If you love a pop of brightness, stir in a tablespoon of red wine vinegar at the end, then taste and adjust for salt and pepper.
How to Serve Cabbage Roll Soup Recipe
Garnishes
Once ladled into bowls, I love showering the Cabbage Roll Soup Recipe with a handful of fresh chopped parsley. Not only does it provide a beautiful pop of green, but it also brings a lovely, garden-fresh flavor that lifts the soup. A sprinkle of cracked black pepper or even a swirl of sour cream can also take things to another level.
Side Dishes
Serve your soup with rustic bread or a buttered baguette—ideal for dunking into the tomato-rich broth. For a lighter meal, pair with a crisp green salad. It also works beautifully with garlic toast or a platter of pickled veggies for that perfect Eastern European touch.
Creative Ways to Present
If you’re entertaining, serve the Cabbage Roll Soup Recipe in sturdy mugs or mini cocottes for a fun, cozy presentation. For a family-style meal, bring the whole pot to the table and let everyone help themselves! Add a side of herbed yogurt or lemon wedges so guests can customize their bowls.
Make Ahead and Storage
Storing Leftovers
This Cabbage Roll Soup Recipe is an absolute dream when it comes to leftovers. Let the soup cool to room temperature before transferring it into airtight containers. Stored in the fridge, it’ll keep beautifully for up to 4 days, making it perfect for grab-and-reheat lunches or quick dinners throughout the week.
Freezing
If you’d like to stock your freezer, you’re in luck! Just let the soup cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When you’re ready for a warm, comforting bowl, thaw overnight in the fridge or gently on the stove over low heat. Note: the rice will continue to absorb liquid as it freezes and thaws, so you may want to add a splash of broth when reheating.
Reheating
To reheat, simply warm the soup gently in a pot on the stovetop, stirring occasionally until it’s piping hot. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the soup’s thickened overnight, just add a little bit of water or extra broth to help it return to its original, soupy consistency.
FAQs
Can I make this Cabbage Roll Soup Recipe vegetarian?
Absolutely! Swap the ground beef for lentils or plant-based crumbles, use vegetable broth, and follow the rest of the recipe as written. You’ll still get all the rich flavors and hearty textures.
What type Soup
Long-grain white rice is preferred because it holds its shape and cooks evenly in the soup. If you want a lower-carb version, try cauliflower rice added during the last 5 minutes of simmering.
Can I use red cabbage instead of green?
You can, though the flavor will be a bit earthier and the soup’s color will shift. Green cabbage is traditional for both color and sweetness, but red works in a pinch!
How do I keep the rice from getting mushy when reheating?
Since the rice continues to soak up liquid, you can either cook the rice separately and add it to individual bowls, or simply add a splash of broth when reheating to loosen the soup’s texture.
Do I have to use red wine vinegar?
Nope, it’s optional! But I highly recommend that small splash at the end—it brightens up all the savory flavors and really takes the Cabbage Roll Soup Recipe to the next level.
Final Thoughts
Few things deliver comfort, flavor, and ease the way this Cabbage Roll Soup Recipe does. Whether you’re craving nostalgic flavors or just need a hearty meal that’s easy enough for weeknights, give this a try. I know your kitchen will be filled with warm, cozy aromas—and your family and friends will be asking for seconds. Enjoy every delicious spoonful!
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Cabbage Roll Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty soup recipe that captures all the flavors of traditional cabbage rolls in an easy-to-make soup form. This Cabbage Roll Soup is a one-pot wonder filled with ground beef, vegetables, and savory seasonings.
Ingredients
Ground Beef Mixture:
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
Soup Base:
- 3 cups green cabbage, chopped
- 2 carrots, peeled and sliced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- ½ cup uncooked white rice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon red wine vinegar (optional)
Garnish:
- Fresh parsley
Instructions
- Brown the Beef: In a large pot, cook ground beef in olive oil until browned. Drain excess fat if needed.
- Sauté Aromatics: Add onion and garlic, sauté until softened.
- Add Vegetables: Stir in cabbage and carrots, cook for 5 minutes.
- Cook Soup: Add tomatoes, tomato sauce, broth, rice, seasonings. Simmer for 25–30 minutes.
- Finish and Serve: Stir in vinegar, adjust seasoning, garnish with parsley, and serve hot.
Notes
- This soup freezes well—let it cool before freezing.
- For a low-carb version, skip rice or use cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1½ cups
- Calories: 290
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 50 mg
