If you’ve ever loved the cozy, comforting flavors of traditional stuffed cabbage rolls but wanted something quicker and easier to make, this Cabbage Roll Soup Recipe is exactly what your kitchen needs. It captures all the hearty goodness of the classic dish in a warm, flavorful soup that’s perfect for any night of the week. The tender cabbage, savory ground beef, and tangy tomato broth come together in a dance of textures and tastes that feels like a big, comforting hug in a bowl.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is key to making this soup truly shine. Each component plays an important role in building the rich taste, vibrant color, and satisfying texture that makes this dish so special.
- 1 pound ground beef: Provides a hearty, savory base that’s perfect for this soup.
- 1 tablespoon olive oil: Helps brown the beef and adds a subtle fruity aroma.
- 1 small onion, chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the soup with its characteristic savory punch.
- 4 cups chopped green cabbage: The star vegetable brings a gentle crunch that softens during cooking.
- 2 medium carrots, peeled and sliced: Offer a touch of natural sweetness and bright color.
- 1 (14.5-ounce) can diced tomatoes: Adds acidity and texture with its juicy bits.
- 1 (15-ounce) can tomato sauce: Deepens the tomato flavor for a rich broth.
- 4 cups beef broth: Builds the savory liquid base that ties everything together.
- 1/2 cup uncooked white rice: Thickens and adds substance to the soup with gentle chewiness.
- 1 tablespoon Worcestershire sauce: Introduces complex umami notes that enhance the overall flavor.
- 1 teaspoon paprika: Offers a mild smoky warmth and beautiful color.
- 1/2 teaspoon dried thyme: Adds an earthy, slightly minty herbiness.
- 1/2 teaspoon salt: Essential for seasoning and balancing flavors.
- 1/4 teaspoon black pepper: Provides a subtle spicy kick.
- 1 bay leaf: Imparts a gentle aromatic depth during simmering.
- Chopped fresh parsley (optional): A fresh, bright garnish that elevates presentation and flavor.
How to Make Cabbage Roll Soup Recipe
Step 1: Brown the Beef and Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Add the ground beef and cook until it’s nicely browned, breaking it into small pieces as it cooks. Once browned, you can drain any excess fat if you want a leaner soup. Then, add the chopped onion and minced garlic to the pot and cook together for 2 to 3 minutes, until the onion is softened and everything smells absolutely irresistible.
Step 2: Combine Vegetables and Liquids
Next, stir in the chopped cabbage and carrot slices, allowing their fresh flavors to infuse the beef mixture. Pour in the diced tomatoes with their juice, tomato sauce, and beef broth, which will create the luscious base of your soup. Add uncooked white rice to soak up all those delightful flavors and thicken the broth slightly.
Step 3: Season and Simmer
Add Worcestershire sauce, paprika, dried thyme, salt, black pepper, and the bay leaf. These seasonings bring a wonderful balance of earthiness, mild spice, and complexity. Bring the entire pot to a gentle boil, then reduce the heat so everything simmers slowly. Cover the pot and let it stew away for about 25 to 30 minutes, stirring now and then, until the rice is tender and the cabbage has softened to perfection.
Step 4: Final Touches
Once cooked, remove the bay leaf from the soup. Taste and adjust the seasoning if needed—sometimes a little extra salt or pepper can make all the difference. And if you like, sprinkle the soup with freshly chopped parsley for a bright flavor burst and inviting color before ladling it into bowls.
How to Serve Cabbage Roll Soup Recipe
Garnishes
A sprinkle of fresh parsley is a classic choice for that pop of green and fresh taste, but you can also try a dollop of sour cream or a handful of shredded mozzarella or cheddar cheese to add creamy richness. A few red pepper flakes work wonders if you want a little heat.
Side Dishes
This soup shines on its own but pairs beautifully with warm crusty bread or garlic toast to soak up every last drop. A simple green salad with vinaigrette adds a crisp contrast that complements the hearty, comforting flavors of the soup.
Creative Ways to Present
For a charming dinner, serve the soup in mini bread bowls or alongside a small plate of stuffed cabbage rolls to echo the inspiration behind this recipe. Adding a sprinkle of toasted pumpkin seeds on top adds unexpected texture and makes for a lovely garnish to impress guests.
Make Ahead and Storage
Storing Leftovers
Your Cabbage Roll Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors deepen over time, making leftovers just as delightful as when freshly made.
Freezing
This soup freezes extremely well and makes for an excellent meal prep option. Just make sure to cool it fully before transferring it to freezer-safe containers or bags. Freeze for up to three months, then thaw overnight in the fridge when you’re ready to enjoy.
Reheating
When reheating, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened after refrigeration, add a splash of broth or water to reach your preferred consistency.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works perfectly if you want a leaner option. Just keep an eye on the cooking time as leaner meats can cook a bit faster.
Is it possible to make this soup vegetarian?
Yes, by substituting the ground beef with hearty vegetables or plant-based protein like lentils and using vegetable broth instead of beef broth, you can enjoy a flavorful vegetarian version.
Can I use brown rice instead of white rice?
You can, but brown rice will take longer to cook and may require more liquid. It’s best to pre-cook the brown rice before adding it to the soup to ensure it reaches the right tenderness.
How spicy is this soup?
This Cabbage Roll Soup Recipe is mild by default, focusing on savory and tangy flavors with subtle warmth from paprika. You can always add chili flakes or hot sauce for some extra heat.
Can I prepare this soup in a slow cooker?
Definitely! Brown the beef and sauté aromatics first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours until the rice and cabbage are tender.
Final Thoughts
There’s something truly special about the warm hug of a well-made soup, and this Cabbage Roll Soup Recipe captures that feeling flawlessly. It’s simple to prepare, packed with wholesome ingredients, and bursting with familiar, comforting flavors that will quickly make it a favorite in your recipe rotation. So grab your pot, gather your ingredients, and dive into a bowl of this deliciousness—you’ll wonder how you ever lived without it!
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Cabbage Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-Inspired
- Diet: Gluten Free
Description
A comforting and hearty Eastern European-inspired Cabbage Roll Soup that captures all the flavors of traditional stuffed cabbage in a delicious one-pot meal. Packed with ground beef, fresh vegetables, and tender rice, this gluten-free soup is perfect for a cozy dinner or meal prep.
Ingredients
Meat and Aromatics
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
Vegetables and Tomatoes
- 4 cups chopped green cabbage
- 2 medium carrots, peeled and sliced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
Liquids and Seasonings
- 4 cups beef broth
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Garnish
- Chopped fresh parsley (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed to keep the soup from being greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the browned beef. Cook for 2–3 minutes until the onion is softened and fragrant, stirring frequently to prevent burning.
- Add Vegetables and Liquids: Stir in the chopped cabbage, sliced carrots, canned diced tomatoes with their juice, tomato sauce, and beef broth. Then add the uncooked white rice along with Worcestershire sauce, paprika, dried thyme, salt, black pepper, and the bay leaf. Mix everything thoroughly to combine flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking, until the rice is tender and the cabbage is soft.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed. Garnish with chopped fresh parsley, if desired, before serving hot.
Notes
- For a leaner version, substitute ground beef with ground turkey or ground chicken.
- Leftovers can be stored in the refrigerator for up to 4 days.
- This soup freezes well, making it excellent for meal prep and easy reheating.
