About this recipe
This Stuffed Cabbage Roll Soup gives you the same cozy flavor as classic cabbage rolls without the rolling, layering, or extra work. Ground beef, tender cabbage, tomatoes, rice, garlic, and herbs simmer together into a hearty one-pot soup that is easy enough for weeknights and comforting enough for leftovers.
Ingredients
Soup base
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 large carrot (diced)
- 1 small green cabbage (about 6 cups chopped)
Tomatoes, rice, and broth
- 1 can crushed tomatoes (28 oz can)
- 1 can diced tomatoes (14.5 oz can, with juices)
- 5 cups beef broth (low sodium if possible)
- 1/2 cup uncooked long grain white rice
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Seasoning and finish
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 whole bay leaf
- 2 tbsp fresh parsley (chopped, optional)
- 1 tbsp lemon juice (optional, to brighten)
Equipment
Large Pot
Dutch Oven
Cutting Board
Wooden Spoon
Instructions
- 1
Brown the beef
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned.
- 2
Add the aromatics
Add the onion, garlic, and carrot. Cook for 3 to 4 minutes, stirring often, until the onion softens and the garlic smells fragrant.
- 3
Stir in the cabbage
Add the chopped cabbage and cook for 4 to 5 minutes, stirring often, until it starts to soften and cook down.
- 4
Simmer the soup
Stir in the crushed tomatoes, diced tomatoes, beef broth, rice, tomato paste, Worcestershire sauce, paprika, Italian seasoning, salt, pepper, and bay leaf. Bring to a simmer, then cook for 25 to 30 minutes, stirring occasionally, until the rice is tender.
- 5
Finish and serve
Remove the bay leaf. Stir in parsley and lemon juice if using, then taste and adjust the seasoning. Serve warm in bowls.
Tips
- Do not overcook the rice: Check the soup near the end of cooking so the rice stays tender instead of mushy.
- Add more broth if needed: The rice will keep absorbing liquid as the soup sits, so add extra broth when reheating leftovers.
- Chop cabbage evenly: Smaller cabbage pieces cook faster and make the soup easier to eat.
Substitutions
- Use another protein: Ground turkey, ground chicken, or plant-based crumbles can work instead of ground beef.
- Use cauliflower rice: For a lower-carb version, skip the regular rice and stir in cauliflower rice during the last 5 minutes of cooking.
- Make it extra hearty: Add white beans, diced potatoes, or extra rice if you want a thicker, more filling soup.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer: Freeze the soup for up to 3 months. For the best texture, freeze it before the rice gets too soft or use cauliflower rice instead. Reheating: Reheat gently on the stovetop or in the microwave. Add extra broth if the soup has thickened.
Nutrition
- Serving Size
- Calories
- 325
- Protein
- 24g
- Carbohydrates
- 31g
- Fat
- 12g
- Fiber
- 6g
- Sugar
- 11g
- Sodium
- 760mg
FAQ
Can I make stuffed cabbage roll soup ahead of time?
Yes. It keeps well for several days, though the rice will absorb more broth as it sits.
Can I use cauliflower rice instead of regular rice?
Yes. Add cauliflower rice near the end of cooking so it does not get too soft.
Can I freeze stuffed cabbage roll soup?
Yes. It freezes well, but rice can soften after thawing. Add fresh cooked rice after reheating if you prefer a better texture.
Recipe Card
Stuffed Cabbage Roll Soup
A cozy one-pot soup with ground beef, cabbage, tomatoes, rice, garlic, and herbs inspired by classic stuffed cabbage rolls.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Category
- Soup Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Soup base
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 large carrot (diced)
- 1 small green cabbage (about 6 cups chopped)
Tomatoes, rice, and broth
- 1 can crushed tomatoes (28 oz can)
- 1 can diced tomatoes (14.5 oz can, with juices)
- 5 cups beef broth (low sodium if possible)
- 1/2 cup uncooked long grain white rice
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
Seasoning and finish
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1 whole bay leaf
- 2 tbsp fresh parsley (chopped, optional)
- 1 tbsp lemon juice (optional, to brighten)
Instructions
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it cooks, until browned.
- Add the aromatics: Add the onion, garlic, and carrot. Cook for 3 to 4 minutes, stirring often, until the onion softens and the garlic smells fragrant.
- Stir in the cabbage: Add the chopped cabbage and cook for 4 to 5 minutes, stirring often, until it starts to soften and cook down.
- Simmer the soup: Stir in the crushed tomatoes, diced tomatoes, beef broth, rice, tomato paste, Worcestershire sauce, paprika, Italian seasoning, salt, pepper, and bay leaf. Bring to a simmer, then cook for 25 to 30 minutes, stirring occasionally, until the rice is tender.
- Finish and serve: Remove the bay leaf. Stir in parsley and lemon juice if using, then taste and adjust the seasoning. Serve warm in bowls.
