Cabbage Roll Soup

Yumna Jawad

Published Sep 24, 2025

5 from 4 votes

This cabbage roll soup, made with green cabbage, lean ground beef, and rice, is simmered in a tomato-based vegetable broth and takes just 15 minutes to prep!

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Prep Time 15 minutes
Servings 6 servings
Comments
8

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Best cabbage roll soup.
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Cabbage Roll soup is so easy to make!

Cabbage roll soup is my go-to when I want all the flavors of stuffed cabbage rolls without spending hours in the kitchen. I love traditional cabbage rolls, but between blanching the leaves, making the filling, and rolling everything up, it’s a serious project. This cabbage roll soup version skips the extra steps and gives you the same combination of cabbage, beef, rice, and tomato broth all in one pot.

Happy Cooking!
– Yumna

Cabbage Roll Soup Ingredients

Ingredients for recipe: seasonings, ground beef, Worcestershire sauce, crushed tomatoes, cabbage, rice, garlic, onion, broth and oil.
  • Ground beef: Lean ground beef keeps the soup from being greasy, but ground turkey works too. Break it up well so it cooks evenly.
  • Cabbage: Chop into bite-sized pieces. Smaller cuts will soften faster and make the soup easier to eat.
  • Crushed tomatoes: A good-quality canned brand makes a big difference here. Fire-roasted tomatoes can be used too.
  • Rice: Use uncooked long-grain white rice. Rinse it first to keep the broth from getting too starchy.
  • Olive oil: Just enough to coat the bottom of the pot and sauté the onions evenly.
  • Onion: Dice it small so it softens quickly and blends into the broth.
  • Garlic: Freshly minced gives the best flavor; avoid jarred if you can.
  • Seasoning: Dried thyme, salt, and black pepper. Adjust the salt at the end depending on how salty your broth is.
  • Worcestershire sauce: Kind of optional, but I HIGHLY recommend it.
  • Vegetable broth: Low-sodium is best so you can control the seasoning. Chicken or beef broth also works.

How to Make Cabbage Roll Soup

Sautéed onion in a pot with garlic and seasonings added.
Step 1: Add the garlic, thyme, salt, and pepper to the softened onions and cook until the garlic is fragrant.
Browned ground beef in pot.
Step 2: Then add the ground beef, cook, breaking it up with a spoon, until browned and no longer pink.
Chopped cabbage, tomatoes, sauce and broth added to pot with ground beef.
Step 3: Toss in the chopped cabbage, crushed tomatoes, Worcestershire sauce, and vegetable broth. Bring to a boil.
After stirring with dry rice added.
Step 4: Stir in the uncooked rice, and leave uncovered.
Soup recipe after cooking.
Step 5: Cook, stirring occasionally, until the rice and cabbage are tender, and serve.
Cabbage roll soup recipe.

Cabbage Roll Soup Recipe

Author: Yumna Jawad
5 from 4 votes
This cabbage roll soup, made with green cabbage, lean ground beef, and rice, is simmered in a tomato-based vegetable broth and takes just 15 minutes to prep!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings6 servings
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Ingredients
 
 

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 teaspoons dried thyme
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 pound lean ground beef
  • ½ head cabbage chopped, about 6 cups
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 4 cups vegetable broth
  • ¼ cup uncooked long-grain white rice rinsed and drained

Instructions

  • In a heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and cook for 5–6 minutes until softened.
  • Add the garlic, thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
  • Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
  • Add the chopped cabbage, crushed tomatoes, Worcestershire sauce, and vegetable broth. Bring to a boil and then stir in the uncooked rice.
  • Reduce the heat to a simmer and cook uncovered for 30 minutes, stirring occasionally, until the rice and cabbage are tender and serve.

Equipment

Notes

Storage: Store cooled soup in an airtight container for up to 4 days in the fridge. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much in storage.
Please note that Metric conversions are estimates only.

Nutrition

Calories: 287kcal, Carbohydrates: 25g, Protein: 20g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 49mg, Sodium: 858mg, Potassium: 828mg, Fiber: 6g, Sugar: 10g, Vitamin A: 375IU, Vitamin C: 42mg, Calcium: 104mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Serving Ideas

FAQs

How do I store and reheat Cabbage Roll Soup?

Store cooled soup in an airtight container for up to 4 days in the fridge. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much in storage.

Can I freeze Cabbage Roll Soup

Yes, cabbage roll soup freezes really well. Let it cool completely, then portion into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Homemade cabbage roll soup made with ground beef, rice and cabbage in a tomato broth.

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5 from 4 votes

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Comments

  1. Cheryl says:

    I love this soup. My favorite meal growing up was my mom’s cabbage rolls and this soup did not disappoint! I tweaked the broth a little, to make it reminiscent of my childhood sauce, by adding 1/4 cup vinegar and 1/4 cup brown sugar. Thank you for making cabbage rolls simpler to make!

    Reply
    1. Yumna J. says:

      I loved reading this! I’m so happy you found an easy way to recreate one of your most treasured meals. I’ll have to try it with vinegar and brown sugar!

      Reply
  2. Clara says:

    I made this tonight with fresh cabbage from my garden. Another delicious recipe from one of my favorite cooks! 😋

    Reply
    1. Yumna J. says:

      Aww, thanks so much! So happy you liked it!!

      Reply
  3. Betty Jones says:

    Yummy! Perfect for our first dark and drizzly day of the Fall season. I can’t wait to share this recipe with friends and family. I think next time I’ll make it with some ground lamb.

    Reply
    1. Yumna J. says:

      Amazing!! Aww, so glad you love it! Ground lamb sounds so good. I hope you enjoy that version too! Thank you, Betty!!

      Reply
  4. Betsy Forrest says:

    This is the 2nd recipe of yours I’ve tried. You have knocked it out of the park again! Absolutely delicious. Eating this feels like self care

    Reply
    1. Yumna J. says:

      Aww, thank you so much! I’m so happy you loved it!!

      Reply