My grandpa always made the best stuffed cabbage rolls. Rolling them took forever, but the rich, sweet-and-sour aroma floating from the oven was pure magic. This Cabbage Roll Soup is all of that cozy flavor without any of the fussy rolling. It’s the perfect bowl of comfort.

Why You’ll Love Cabbage Roll Soup

• Zero Rolling: Get that classic taste without the tedious work of stuffing and rolling each cabbage leaf.
• Hearty and Filling: This soup is packed with ground beef, rice, and cabbage, making it a complete, satisfying meal.
• Simple Ingredients: It uses everyday pantry staples and is kind to your grocery budget.
• Flavor Deepens: It tastes even better the next day, which makes it perfect for meal prepping.
• One-Pot Wonder: Everything cooks right in one big pot, so cleanup is an absolute breeze.

What It Tastes Like

The aroma is savory and slightly sweet, like a warm tomato sauce simmering on the stove. The flavor is a beautiful balance of tangy tomato and sweet brown sugar, mixed with savory ground beef. The texture is thick and chunky, almost like a stew. The cabbage softens perfectly and adds a sweet earthiness, while the rice provides a satisfying, soft bite. It tastes exactly like a deconstructed, sweet-and-sour stuffed cabbage roll.

Ingredients You’ll Need

This soup relies on simple, humble ingredients that work together to create big flavor.

• Ground Beef: I like to use an 85/15 mix for flavor, but leaner ground beef works, too. You could also use ground turkey or a mix of beef and pork.
• Onion and Garlic: The backbone of any good soup. Finely chop the onion and mince the garlic.
• Cabbage: One large head of green cabbage is perfect. Cut it into thick, shred-like strips or small chunks. Don’t worry about perfection here.
• Canned Tomatoes: You’ll need crushed tomatoes for a thick base and tomato sauce for richness. Use a high-quality canned tomato. It really makes a difference in the final taste.
• Beef Broth: Opt for low-sodium broth, allowing you to control the salt content. This provides a rich, savory backdrop for the soup.
• Rice: I prefer long-grain white rice because it absorbs the broth beautifully. You can use brown rice, but it will take longer to cook.
• Sweetener and Acid: This is the key to the classic flavor! You’ll need brown sugar for sweetness and apple cider vinegar for that necessary tang. A little salt and pepper bring it all home.

Step-by-Step Instructions

Step 1: Brown the Meat and Aromatics

Grab a big pot or Dutch oven and set it over medium-high heat. Add the ground beef and break it up with a spoon. Cook the beef until it’s fully browned—this is important because browning creates flavor layers. Drain off any excess grease, unless you are using very lean meat. Add the chopped onion and cook for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for just 1 minute until it smells fragrant.

Step 2: Build the Soup Base

Now, it’s time to start the soup. Pour in the crushed tomatoes, tomato sauce, and beef broth. Give it a good stir, scraping up any browned bits on the bottom of the pot. Those little stuck-on bits are called fond, and they hold a ton of flavor you want in your soup. Add the brown sugar, apple cider vinegar, salt, and pepper. Stir well to combine all the beautiful flavors.

Step 3: Add the Cabbage and Simmer

Toss in all that shredded cabbage. It will look like a mountain in your pot at first, but don’t panic! It cooks down incredibly fast. Bring the soup up to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer for about 30 minutes. The reason you simmer it covered is so the cabbage can get nice and tender. You want it soft, but not mushy.

Step 4: Add the Rice and Finish Cooking

After 30 minutes, the cabbage should be soft, and the soup base will be rich and bubbly. Stir in the uncooked rice. You’re adding the rice later because if you add it too soon, it will overcook and turn mushy. Cover the pot again and let the soup simmer for another 15 to 20 minutes. The soup is done when the rice is cooked through and tender.

Step 5: Adjust and Serve

Give the soup a final taste. Does it need more sweetness? Add a pinch more brown sugar. Does it need more tang? Add another splash of apple cider vinegar. This final adjustment is the chef’s secret—taste as you go! Ladle the hot soup into bowls and serve right away with your favorite toppings.

Variations, Additions And Substitutions

If you want a smokier flavor, try adding a smoked paprika or a strip of bacon to cook with the beef. For a richer soup, stir in a dollop of sour cream or heavy cream just before serving. Use cauliflower rice or quinoa instead of regular rice for a different texture or to make the soup lower carb. You can easily swap the ground beef for ground turkey or Italian sausage.

Tools You’ll Need

A large, heavy-bottomed Dutch oven or a big soup pot is truly the best tool for this recipe. You need a pot that can hold at least 6 quarts because this is a big, chunky soup. You’ll also need a cutting board and a sharp chef’s knife for chopping the cabbage and onion. A wooden spoon or spatula is handy for stirring and scraping the bottom of the pot.

Tips for Success

• Don’t Rush the Sear: Make sure you truly brown the ground beef well before adding anything else. This creates a deep, savory flavor layer.
• Taste the Broth: Every canned tomato and broth is different, so tasting and adjusting the sweet/sour balance at the end is key.
• Watch the Rice: If you use brown rice, be prepared to simmer longer, possibly up to 45 minutes. Only use white rice for the 15 to 20 minute cook time.
• The Big Chop: Don’t worry about thin cabbage shreds. Larger, chunkier pieces stand up better to the long simmer and give you a more substantial bite.

What to Serve With Cabbage Roll Soup

Because this soup is already hearty and filling, you don’t need much on the side. The classic choice is a thick slice of crusty bread or a simple grilled cheese sandwich for dunking. A light green salad with a simple vinaigrette would be a nice fresh contrast to the soup’s richness. For drinks, try a simple iced tea or a bright, slightly acidic red wine. It’s the perfect cold-weather meal, so just make sure the bread is ready for soaking up that amazing broth!

Storage & Reheating

This soup is a dream for leftovers. The flavors marry even more overnight! Store the cooled soup in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, let it cool completely, then transfer it to freezer-safe bags or containers for up to 3 months. Note that the rice may become very soft upon thawing and reheating. Reheat the soup gently in a pot on the stove over medium-low heat, stirring occasionally. You might need to add a splash of water or broth to loosen it up.

Frequently Asked Questions

What kind of cabbage do you use for cabbage roll soup?

You should use green cabbage, which is the common, tightly-packed variety found in most stores. Its slightly tough leaves soften beautifully and absorb the tomato broth without becoming overly mushy.

Is cabbage roll soup healthy?

Yes, it is considered a healthy meal. It is packed with vegetables (cabbage), lean protein (beef), and fiber (rice and cabbage). It is also low in fat, depending on the ground beef you use.

Does cabbage need to be boiled before making soup?

No, the cabbage does not need to be boiled or blanched first. The cabbage will soften fully right in the soup broth as it simmers for about 30 minutes. This saves you an extra step and gives the soup more flavor.