Cabbage Roll Soup is the warm embrace of comfort food, capturing all the loved flavors of traditional cabbage rolls without the labor-intensive rolling process. Packed with hearty ingredients, this soup combines tender ground beef, vibrant vegetables, and wholesome rice in a savory broth. Each spoonful warms you from the inside out, making it a perfect dish for chilly nights or family gatherings. It’s remarkable how all of these elements come together to create a meal that’s both filling and comforting. Whether you’re gathered around the table with loved ones or simply treating yourself to a cozy night in, Cabbage Roll Soup is bound to delight your senses.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

I first stumbled upon this gem during a particularly cold winter and found myself craving something warm and hearty. The beauty of this soup lies in its simplicity—it’s both easy to prepare and budget-friendly. It’s perfect for meal prep or to serve a crowd, allowing you to feed a family or have delicious leftovers throughout the week. Trust me when I say, once you try this Cabbage Roll Soup, it will become a staple in your recipe repertoire. Let’s get cooking and bring a little warmth to your kitchen!

Why You’ll Love This Recipe

Simple & Quick: In just over an hour, you’ll have a delicious meal that requires minimal prep.
Irresistible Flavor: The unique combination of savory beef, zesty tomatoes, and fresh cabbage creates a rich and satisfying taste.
Eye-Catching Appeal: The vibrant colors of the vegetables make the soup as beautiful as it is tasty.
Flexible Serving: Perfect on its own, with crusty bread, or topped with fresh parsley for added flair.
Diet-Friendly Options: Adapt it to your dietary needs—use gluten-free broth and worcestershire sauce for a gluten-friendly delight.

Ingredients You’ll Need

2 lbs ground beef: This is the hearty backbone of the soup. You can substitute with ground turkey or chicken for a lighter option.
1 teaspoon kosher salt: Essential for seasoning the beef and brings out the flavors in the soup.
½ teaspoon black pepper: Adds a gentle warmth and enhances the overall taste.
1 tablespoon olive oil or avocado oil: Used for sautéing the onions and adds healthy fats.
2 cups yellow onion – diced (about 1 medium onion): Provides sweetness and depth; white onions can be used as a substitute.
1 cup carrots – sliced or diced: Adds natural sweetness and texture. You can use frozen carrots in a pinch.
2 cloves garlic – minced: Fresh garlic brings a fragrant aroma to the soup. Use garlic powder if fresh is unavailable, but fresh is best!
1 lb green cabbage – chopped (about 1 medium head of cabbage): The star of the show, lending that distinctive cabbage roll flavor; savoy cabbage works too.
30 oz diced tomatoes: Provides acidity and richness. Feel free to use fire-roasted tomatoes for a smoky flavor.
8 oz tomato sauce: Adds a thick consistency; substitute with passata if necessary.
6 cups gluten-free beef broth – or gluten-free chicken broth: The flavorful base; vegetable broth works for a vegetarian version.
1 cup uncooked white rice: This absorbs the broth and adds bulk to the soup; brown rice can be used but will require longer cooking.
1 tablespoon gluten-free worcestershire sauce: For deep umami flavor; consider using soy sauce or tamari for a gluten-free alternative.
1 tablespoon fresh lemon juice: Brightens the flavor and balances the richness of the broth.
1 tablespoon brown sugar: Enhances the natural sweetness of the ingredients; honey is a great alternative.
2 teaspoons paprika: Offers a warm, smoky flavor; feel free to use smoked paprika for more depth.
1 teaspoon dried oregano: Adds Mediterranean flair; basil can be a nice substitute.
½ cup fresh parsley – chopped: Fresh herbs provide a burst of color and flavor. You can also use cilantro for a different twist.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Brown the Beef: Preheat a large Dutch oven over medium heat. Once hot, add 2 lbs ground beef, seasoning it with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for about 5-6 minutes until the beef is browned, making sure to break it up with a spatula as it cooks.

Sauté the Aromatics: Add 1 tablespoon olive oil or avocado oil along with 2 cups diced yellow onion. Stir to combine and cook for 3-4 minutes until the onions are translucent.

Add Vegetables: Toss in 1 cup sliced or diced carrots and 2 cloves minced garlic. Stir frequently, cooking for an additional 2-3 minutes to prevent the garlic from burning and to allow the flavors to meld.

Incorporate the Cabbage: Stir in 1 lb chopped green cabbage and cook for a few minutes until it begins to soften. This adds volume and a delightful texture to the soup.

Combine Ingredients: Now, mix in 30 oz diced tomatoes, 8 oz tomato sauce, 6 cups gluten-free beef broth, 1 cup uncooked white rice, 1 tablespoon gluten-free worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, 2 teaspoons paprika, and 1 teaspoon dried oregano. Stir everything together until it’s well-combined.

Bring to a Boil: Increase the heat to bring the soup to a gentle boil. Once bubbling, cover the pot and reduce the heat to a simmer.

Simmer Away: Let the soup simmer for about 30 minutes, or until the rice is tender. The kitchen will be filled with an irresistible aroma as it cooks.

Garnish & Serve: Before serving, top the soup with ½ cup chopped fresh parsley. This adds a pop of color and flavor that beautifully complements the hearty soup.

Storing & Reheating

To keep leftovers fresh, store the soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the fridge. Reheat on the stovetop over medium heat until warmed through, or microwave in short intervals. Just keep in mind that the rice may absorb more broth, so adding a splash of water or broth can refresh its consistency.

Chef’s Helpful Tips

Avoid overcooking the beef; it should be browned but not dry.
When chopping the vegetables, aim for uniform sizes to ensure even cooking.
For extra flavor, add a bay leaf during simmering and remove it before serving.
If you want to make it a bit spicier, consider adding red pepper flakes to the mix.
Make a day ahead for even richer flavors; it’s a perfect make-ahead option!

Cabbage Roll Soup is not just a meal; it’s an invitation to gather around the table and savor good moments with loved ones. The way the flavors intertwine in this hearty dish is genuinely magical, making every bowl feel like a warm hug. Don’t hesitate to experiment with ingredients or let your creativity shine—after all, cooking is about making delicious memories.

Recipe FAQs

Can I use a different type of meat?

Absolutely! Ground turkey or chicken can be great alternatives for a leaner option, while pork adds a different flavor profile. You can also go completely meatless and use lentils or mushrooms for added texture.

How can I make this recipe vegetarian?

To turn Cabbage Roll Soup into a vegetarian dish, replace the beef with plant-based ground meat or skip the meat entirely. Use vegetable broth instead of beef broth and perhaps add some beans, like kidney or black beans, for protein.

What if I don’t have brown sugar?

If you’re out of brown sugar, you can easily substitute it with granulated sugar. The soup may lack a slightly deeper flavor, but it will still be delicious. A bit of honey or maple syrup can also do the trick if you’re looking for a more natural sweetener.

How can I spice things up?

For those who enjoy a little heat, sprinkle in some red pepper flakes or a dash of hot sauce before serving. Adjusting the seasoning allows every bite to be tailored to your taste buds!