Enjoy a bowl of this hearty and comforting Cabbage Roll Soup! Made with vegetables, beef rice and so many amazing flavors, this soup is sure to be a hit!
This Cabbage Roll Soup is bold and flavorful. It’s such a hearty soup and anybody who loves cabbage rolls will fall in love with this recipe.
It’s so easy to make and comes together in just over an hour. My family loves traditional Cabbage Rolls, but they’re always so much work.
That’s another reason to make this soup recipe for dinner or lunch, it is so much easier than the rolls, but has all the delicious flavor you crave in less time and work!
It’s like deconstructed rolls all whipped up into a soup. Anytime this soup makes it on our menu, everyone gets excited. Everything just works so well together.
Soup is our ultimate comfort food and this Cabbage Roll Soup is one that is great all year round, especially during these cooler winter months.
If you are looking for a new soup recipe, then this one is it. Once you have made it, I can guarantee you that it will be on your regular menu rotation.
Some of our other favorite soup recipes we have on our site include: Hot and Sour Soup, Chicken Pot Pie Soup and Beer Cheese Soup.
WHY THIS RECIPE WORKS:
- Comes together with simple ingredients in about an hour.
- So much easier to make than regular rolls.
- A family favorite recipe!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Lean ground beef
Sweet onion
Carrots
Kosher salt
Black pepper
Cloves garlic
Chopped green cabbage
Beef stock
Tomato sauce
Petite diced tomatoes
Long grain white rice
Light brown sugar
Bay leaf
Smoked paprika
Fresh chopped parsley for garnish, optional
HOW TO MAKE CABBAGE ROLL SOUP, STEP BY STEP:
- Place a large stockpot or dutch oven over medium-high heat. Add the ground beef and break it up into crumbles, occasionally stirring until there is no pink left, 8-10 minutes.
- Add the onion, carrots, salt, and pepper, stir together and cook until veggies are softened, 8-10 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
- Add the cabbage, beef stock, tomato sauce, diced tomatoes, rice, brown sugar, bay leaf, and paprika to the pot. Stir everything together.
- Bring to a simmer, and simmer for 20-25 minutes until the rice is cooked. Stir every few minutes to make sure nothing sticks to the bottom of the pot.
- Serve immediately with fresh chopped parsley on top if desired.
CAN I MAKE THIS AHEAD?
As the soup cooks, it will thicken. This is a soup best eaten right away, the longer it sits the more liquid the rice will absorb.
If you want to make this ahead, you can cook the rice separately. Make the soup as written, do not add the rice to the pot. Simmer for 25 minutes still. To serve, add rice to your serving bowl, then ladle the soup on top to serve.
DO I HAVE TO USE RICE?
No, this soup would be fine without rice, but it won’t thicken up as much. If you don’t want to use white rice, you can use brown rice, quinoa, cauliflower rice, or something else to help add to the soup.
But do keep in mind that this recipe cooking time was written for white rice.
CAN I MAKE THIS SPICY?
To add a spicy kick, add a can of Rotel in place of the diced tomatoes. You can also add a diced jalapeno or two to step 2.
HOW TO STORE:
Make sure the soup has cooled and leftovers are good in the refrigerator in an airtight container where they will keep for 3 days, or you can freeze in a freezer-safe container for up to 3 months.
To defrost, remove to the refrigerator overnight until it has thawed.
To reheat if there is still rice in it, add water or more beef stock to loosen it up. Heat on the stovetop (stir constantly so it doesn’t stick) or microwave until warmed through.
TIPS AND TRICKS:
- If you like a kick of spice, see my tips above on how to make this spicy.
- Use 1-2 tablespoons of the brown sugar to your taste. You can add 1 tablespoon, taste, and add another if desired. We prefer two tablespoons, it gives a nice sweetness to the soup, but it is not overpowering.
- This can be frozen, see my tips above.
- You can double this recipe easily, just make sure your pot is big enough for everything.
- If you want an extra bite of crunch, save some of the cabbage to add on top. You can also use tortilla chips.
- If changing out the rice, the cooking time may change.
- You can make this ahead of time, but check out my tips above first.
Want that hearty, filling, flavorful soup that warms you up from the inside out? Then you have to try this easy Cabbage Roll Soup, you will fall in love.
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If you’ve tried this CABBAGE ROLL SOUP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cabbage Roll Soup
Ingredients
- 1 pound lean ground beef
- 1 small sweet onion small diced
- 3 medium carrots peeled and small diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 4 cups chopped green cabbage
- 32 ounces beef stock
- 24 ounce 3 8 ounce cans tomato sauce
- 14.5 ounce can petite diced tomatoes undrained
- ½ cup long grain white rice
- 2 tablespoons light brown sugar packed
- 1 bay leaf
- 1 teaspoon smoked paprika
- Fresh chopped parsley for garnish optional
Instructions
- Place a large stockpot or dutch oven over medium-high heat. Add the ground beef and break it up into crumbles, occasionally stirring until there is no pink left, 8-10 minutes.
- Add the onion, carrots, salt, and pepper, stir together and cook until veggies are softened, 8-10 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant.
- Add the cabbage, beef stock, tomato sauce, diced tomatoes, rice, brown sugar, bay leaf, and paprika to the pot. Stir everything together.
- Bring to a simmer, and simmer for 20-25 minutes until the rice is cooked. Stir every few minutes to make sure nothing sticks to the bottom of the pot.
- Serve immediately with fresh chopped parsley on top if desired.
Notes
- If you like a kick of spice, see my tips above on how to make this spicy.
- Use 1-2 tablespoons of the brown sugar to your taste. You can add 1 tablespoon, taste, and add another if desired. We prefer two tablespoons, it gives a nice sweetness to the soup, but it is not overpowering.
- This can be frozen, see my tips above.
- You can double this recipe easily, just make sure your pot is big enough for everything.
- If you want an extra bite of crunch, save some of the cabbage to add on top. You can also use tortilla chips.
- If changing out the rice, the cooking time may change.
- You can make this ahead of time, but check out my tips above first.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Iiari
Made this using veggie crumbles as a meat substitute and it was delicious, the texture and taste are wonderful. We added this to our list of keepers. We found half a head of cabbage worked for the recipe and made a slaw with the other half. Thanks!