There’s something incredibly cozy and comforting about a warm bowl of stuffed cabbage flavors swirling together in a soup form. This Cabbage Roll Soup Recipe captures all that goodness without the fuss of rolling cabbage leaves – it’s like a hearty hug on a chilly day, perfect for family dinners or meal prepping.

The image shows a close-up of a ladle filled with a thick stew inside a white pot. The stew has a red-orange broth and contains visible pieces of ground meat, chopped cabbage leaves, orange carrot slices, and diced red tomatoes. Fresh green chopped herbs are sprinkled on top, adding bright green spots throughout the stew. The ladle is lifting a generous scoop, showing layered textures of meat, vegetables, and broth. The cooking pot sits on a white marbled surface with a teal cloth partially visible. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup Recipe
Top Tip
How to Serve Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this soup—after a long day, it was just what I needed. The hearty beef, tender cabbage, and those bright notes of tomato and lemon juice come together in a way that feels both familiar and fresh. It’s straightforward but somehow feels fancy enough to impress guests, and it freezes beautifully for busy weeks.

All-in-one comfort: This recipe packs the flavors of classic cabbage rolls into a simple, quick-to-make soup that you can get on the table faster.
Flexible and forgiving: You can easily adjust the veggies or swap rice for another grain, making it your own without risk.
Perfect for batch cooking: It reheats beautifully, keeping that rich flavor intact even after a few days or freezing.
Balanced and wholesome: With lean beef, fresh veggies, and herbs, it’s satisfying without feeling heavy or greasy.

Ingredients & Why They Work

When you glance at this ingredient list, you might think it’s a lot, but each item plays a role in creating that delicious, layered flavor we all crave in a cabbage roll soup. Fresh cabbage and carrots add texture and a slight sweetness, while the garlic and herbs provide aroma and warmth. The beef broth and tomatoes create a cozy base that ties everything together.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh lean ground beef, a large bright yellow onion cut in half, two large fresh orange carrots, a pile of vibrant green chopped cabbage, three peeled garlic cloves, a small white bowl filled with rich red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl holding light brown packed brown sugar, a small white bowl with dark Worcestershire sauce, a small white bowl of reddish paprika powder, a small white bowl of mixed dried oregano and thyme herbs, two fresh green bay leaves, a small heap of dry long-grain white rice, a small white bowl of fresh pale yellow lemon juice, and a small pile of bright green chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Helps brown the beef and gently cook the veggies without overpowering flavors.
Lean ground beef: Keeps the soup hearty and filling without excess fat.
Yellow onion: Adds sweetness and depth when sautéed, building your flavor foundation.
Carrots: Provide a subtle natural sweetness and lovely color contrast.
Chopped cabbage: The star of the dish, it softens in the soup but still holds some bite.
Garlic: For that unmistakable warmth and scent that elevates almost any savory dish.
Low-sodium beef broth: Controls salt levels while enriching the soup base with umami.
Tomato sauce and diced tomatoes: Make the soup tangy and vibrant, echoing the saucy aspect of cabbage rolls.
Light brown sugar: Balances acidity and adds a mild caramel note without sweetness overload.
Worcestershire sauce: Boosts savory umami flavors with a hint of tang.
Dried paprika: Gives a subtle smoky depth that warms the palate.
Dried oregano and thyme: Classic herbs that bring freshness and earthiness.
Bay leaves: Infuse gentle complexity during simmering.
Long-grain white rice: Absorbs flavors and adds body, filling you up nicely.
Fresh lemon juice: Added at the end to brighten and lift the whole soup.
Fresh parsley: Final fresh herb note that adds color and mild peppery freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I enjoy most about this cabbage roll soup recipe is how easy it is to tweak. Sometimes I toss in bell peppers or swap in ground turkey for a lighter twist. You can make it spicier, milder, or vegetarian simply by switching out a few ingredients. Don't be afraid to make this soup truly yours.

Variation: I once swapped ground beef for plant-based crumbles and added a bit of smoked paprika for a rich, smoky flavor that my family actually loved!
Grain swap: Instead of rice, try barley or quinoa for a nutty twist and extra texture.
Veggie boost: Feel free to add celery or diced potatoes if you want more heartiness.

Step-by-Step: How I Make Cabbage Roll Soup Recipe

The image shows a white bowl filled with a thick vegetable soup placed on a dark blue plate. The soup has several layers of chunky vegetables and ground meat in a rich reddish broth. Visible layers inside the soup include green chunks of cabbage and celery, orange carrot pieces, small red tomato bits, and finely chopped parsley sprinkled on top. The texture looks hearty and dense with varied sizes of vegetable pieces. A silver spoon rests on the blue plate beside the bowl. The scene also includes white bread in the background on a white marbled surface with some fresh green herbs nearby, and a dark green cloth napkin under the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef Just Right

I heat a tablespoon of olive oil in my large pot over medium-high heat, then add the lean ground beef seasoned with salt and pepper. This is where flavor starts to build, so I make sure to break up the meat well and let it brown evenly. After it’s nicely caramelized, I transfer it to a paper towel-lined plate but keep about two tablespoons of that flavorful fat in the pot — it’s gold for the next step.

Step 2: Sauté the Veggies

Into the same pot, I add the chopped onion and carrots, cooking for about two minutes until they start to soften and get aromatic. Then the cabbage and minced garlic go in, cooking for about three more minutes—this helps the cabbage start breaking down and blend beautifully in the soup.

Step 3: Build the Soup Base

Now the magic happens — I pour in beef broth, tomato sauce, and diced tomatoes, along with brown sugar, Worcestershire sauce, paprika, oregano, thyme, and the bay leaves. I stir in the browned beef and season with salt and pepper. Bringing this mixture to a gentle boil preps the flavors for the final simmer.

Step 4: Simmer and Add the Rice

Once boiling, I add the rice, cover the pot, and reduce the heat to low, letting it simmer gently for about 25 minutes until the rice is tender. Stirring occasionally keeps the rice from sticking and allows the flavors to marry perfectly. The soup thickens nicely during this phase.

Step 5: Brighten and Finish

After simmering, I often add a little more beef broth if I want it soupier, remembering it will thicken as it rests. The final touch is stirring in fresh lemon juice and chopped parsley — this really wakes up and brightens the whole dish just before serving.

Top Tip

I’ve learned a few things through repeated batches that really uplift this cabbage roll soup recipe—these little points will make your cooking process smoother and tastier.

Rendering fat: Don’t discard all the fat from the beef; keeping 2 tablespoons adds important flavor for sautéing your vegetables.
Proper browning: Take your time browning the beef in batches if needed, so you get rich caramelized bits rather than steaming it.
Rice timing: Add the rice only after the soup simmers to avoid mushiness and to keep its texture just right.
Fresh finish: Never skip the lemon juice and parsley at the end—it brings a fresh contrast to the deep, meaty flavors.

How to Serve Cabbage Roll Soup Recipe

Garnishes

I often sprinkle extra chopped parsley on top, sometimes add a dollop of sour cream or plain Greek yogurt for creaminess, and in colder months, a little shredded sharp cheddar is a hit. A crusty piece of bread or garlic toast fits perfectly alongside for soaking up all that lovely broth.

Side Dishes

I usually keep it simple with a fresh green salad or roasted root vegetables. For a heartier meal, buttery mashed potatoes or even corn muffins complement this soup beautifully.

Creative Ways to Present

For holiday dinners, I like serving this soup in bread bowls or even inside hollowed-out mini pumpkins for a fun fall presentation. Topping with a sprinkle of crispy fried onions adds texture and a little crunch that surprises guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to four days. When it sits, the soup thickens up, which I personally love because it almost turns into a stew — just add a splash of broth or water when reheating to loosen it back up.

Freezing

I like to freeze green portions only after the parsley is added fresh before serving. Freeze the soup cooled in portioned containers, leaving some room at the top for expansion. When thawed, it reheats wonderfully without losing taste or texture.

Reheating

To reheat, warm gently on the stove or in the microwave, stirring occasionally. If the soup looks too thick, stir in a little broth or water to bring back that perfect balance.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Swap the beef broth for vegetable broth and use plant-based ground meat or extra mushrooms for texture. Add some beans for protein to keep it filling.

How do I prevent the rice from getting mushy?

Add the rice only after the soup has reached a boil and reduce to a simmer. Cover the pot and avoid stirring too often to prevent the rice from breaking down too much. Cooking it about 25 minutes usually gives a tender but not mushy texture.

Can I use ground pork or turkey instead of beef?

Yes, both ground pork and turkey work well here. Just note turkey can be leaner and may dry out, so you may want to add a bit of olive oil or broth as it cooks. Ground pork adds a slightly sweeter, richer flavor.

Is this soup freezer-friendly?

Definitely! Let the soup cool completely and freeze in airtight containers or heavy-duty freezer bags. Thaw overnight in the fridge and reheat gently. The rice might absorb more liquid when frozen, so you may need to add broth when reheating.

Final Thoughts

This Cabbage Roll Soup Recipe has become one of those dishes I make whenever I want to feel cozy and cared for — and I hope it gives you that same comforting hug. It’s approachable, flexible, and truly satisfying. Give it a try, and soon you’ll have a favorite go-to that feels like a warm kitchen conversation with me, right in your own home.