Cabbage Roll Soup Recipe: Easy Comforting One Pot Meal

There’s something deeply cozy about sweet cabbage simmering in a rich tomato broth with savory ground beef. Cabbage Roll Soup gives you all those comforting flavorswithout the fussy wrapping and rolling. It’s a warm hug in a bowl, ready in under an hour.

I started making this back in 2019 when I needed quick, nourishing meals that still felt like home. The trick is letting the cabbage soften just enough to soak up the broth without turning mushyabout 20 minutes does it. After years of testing shortcuts and swaps in real kitchens, this version became my go-to for busy nights when I wanted something hearty but didn’t want to babysit stuffed rolls in the oven.

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Why You’ll Love This Easy One-Pot Wonder

All the nostalgic comfort of traditional stuffed cabbage rolls, but without the tedious wrapping or baking time. You get the same sweet-and-savory tomato broth, tender beef, and soft cabbagejust in a fraction of the time.

• Ready in 40 minutes: Perfect for busy weeknights when you need something hearty but don’t have hours to spend.
• One pot cleanup: Everything simmers together in a single soup pot, so you’re not juggling multiple pans.
• Freezer-friendly: Makes great leftovers and reheats beautifully for packed lunches or quick dinners later in the week.
• Beginner-proof: Simple ingredients, straightforward steps, and very forgiving if you’re learning your way around the kitchen.

Key Ingredients You’ll Need

Everything in this recipe is pantry- and fridge-friendly. You probably have most of it on hand already, which makes this a fantastic last-minute dinner option.

• Lean ground beef: Provides hearty protein and rich flavor. You can swap for ground turkey or chicken if you prefer.
• Green cabbage: The star of the showchopped into bite-sized pieces so it softens perfectly in the broth.
• White rice: Adds body and soaks up all that delicious tomato broth as it cooks.
• Tomato sauce: Creates the base of the soup along with beef broth, giving you that signature sweet-tangy flavor.
• Light brown sugar: Balances the acidity of the tomatoes and adds a gentle sweetness that makes the whole pot sing.

How to Make It Step by Step

This comes together quickly, so have all your ingredients prepped and ready before you start. The process is simple: brown, sauté, simmer, and serve.

Step	What to Do	Time
1	Heat vegetable oil in a large soup pot over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned.	5 min
2	Stir in diced onion and minced garlic; sauté until onions are tender and fragrant.	3 min
3	Add chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar. Mix well.	2 min
4	Bring to a simmer and cook for 25 minutes, or until rice is tender and cabbage is soft.	25 min
5	Remove bay leaf, garnish with fresh chopped parsley, and serve hot.	1 min

Pro Tip: Stir occasionally during the simmer to prevent the rice from sticking to the bottom of the pot.

Simple Swaps and Variations

One of my favorite things about cabbage roll soup is how flexible it is. You can tweak ingredients based on what’s in your fridge or your family’s preferences, and it still turns out delicious.

Ingredient	Easy Swap
Lean ground beef	Ground turkey, chicken, or plant-based crumbles
White rice	Brown rice (add 10 minutes to cook time) or cauliflower rice (add in last 5 minutes)
Tomato sauce	Crushed tomatoes or diced tomatoes (drain slightly if using diced)
Beef broth	Chicken or vegetable broth
Green cabbage	Savoy cabbage or Napa cabbage (cooks a bit faster)

Note: If you use brown rice, check the texture around the 30-minute mark to avoid overcooking the cabbage.

How to Serve and Store

Serve this warm with crusty bread or buttered rolls for dipping. It’s also wonderful topped with a dollop of sour cream or a sprinkle of extra fresh parsley for brightness.

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. The rice will absorb more liquid as it sits, so you may want to add a splash of broth or water when reheating. You can also freeze portions in freezer-safe containers for up to 3 monthsjust thaw overnight in the fridge and reheat gently on the stovetop.

Pro Tip: If you know you’ll be freezing leftovers, slightly undercook the rice during the initial simmer so it doesn’t turn mushy when reheated.

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How I Finally Perfected My Cabbage Roll Soup

I spent months tweaking this cabbage roll soup recipe, adjusting the spice levels and cooking times until it felt just right. My early versions were either too bland or overcooked, but I kept notes each time. Now it’s exactly what I wanted: nourishing, balanced, and simple enough for busy weeknights.

FAQs ( Cabbage Roll Soup )

You’ll love how this cabbage roll soup turns outtender cabbage, rich tomato broth, and savory beef that fills your kitchen with the best kind of slow-simmered comfort. It takes about 40 minutes start to finish, but tastes like you’ve been cooking all day.

A trick I learned from my aunt’s kitchen: add a splash of apple cider vinegar right before serving for a little brightness. You can also stir in leftover cooked pasta instead of rice, or top bowls with a dollop of sour cream and fresh dill. Leftovers actually get better the next dayjust add a bit of broth when reheating so the rice stays nice and tender.

Did you grow up with stuffed cabbage rolls at your grandma’s table? This soup brings back all those cozy memories without the fuss. Snap a photo when you make it and tag meI’d love to see your bowl! Save this one for a chilly night when you need something warm, easy, and deeply satisfying.