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Dorothy Thomas

Cabbage Roll Soup Recipe

A hearty, comforting soup that captures all the flavors of traditional stuffed cabbage rolls—without the fuss! This one-pot wonder features tender cabbage, ground beef, rice, and a rich tomato broth for a satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 48 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Comfort Food, Eastern European
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 450g 1 lb Ground beef (or turkey)
  • Medium 1 Onion, diced
  • Cloves 3 Garlic, minced
  • Medium head  1 Green cabbage, chopped
  • 14.5 oz can 1 Diced tomatoes
  • 15 oz can 1 Tomato sauce
  • 1L 4 cups Beef or vegetable broth
  • 100g ½ cup Uncooked long-grain white rice
  • 5g 1 tsp Paprika
  • 5g 1 tsp Dried thyme
  • 5g 1 tsp Salt (adjust to taste)
  • 2g ½ tsp Black pepper
  • 30ml 2 tbsp Worcestershire sauce
  • 5g 2 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Knife and cutting board

Method
 

  1. Brown the Beef: In a large pot over medium heat, cook the ground beef until no longer pink. Drain excess fat.
  2. Sauté Aromatics: Add diced onion and garlic; cook for 2–3 minutes until fragrant.
  3. Add Cabbage: Stir in chopped cabbage and cook for 5 minutes until slightly softened.
  4. Simmer: Pour in diced tomatoes, tomato sauce, broth, rice, paprika, thyme, salt, pepper, and Worcestershire sauce. Bring to a boil.
  5. Cook: Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
  6. Adjust Seasoning: Taste and add more salt/pepper if needed.
  7. Serve: Garnish with fresh parsley.

Notes

  • Vegetarian Option: Swap beef for lentils or plant-based crumbles.
  • Storage: Keeps in the fridge for 3–4 days or freeze for up to 3 months.
  • Rice Tip: For a firmer texture, add cooked rice at the end instead of simmering.