Cabbage Roll Soup

5 from 1 vote

This Cabbage Roll Soup is hearty, flavorful, and easy! Juicy ground beef, tender cabbage, and rice simmered in a rich tomato broth for the ultimate cozy meal. Perfect for a weeknight dinner or meal prep!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 324kcal

Author: Nora from Savory Nothings

Ingredients

2 teaspoons olive oil
1 pound lean ground beef
½ pound ground pork
salt and cracked black pepper to taste
1 large yellow onion finely diced (about 1.5 cups)
3 cloves garlic minced (about 2 teaspoons)
1 teaspoon ground paprika
½ teaspoon dried thyme
4 cups coarsely chopped green cabbage about 15-oz
2 medium-large carrots peeled, quartered, and sliced (about 1.5 cups)
1 tablespoon Worcestershire sauce
4 cups beef broth
3 (8-oz) cans tomato sauce
1 (14.5 oz) can fire-roasted diced tomatoes
1 tablespoon brown sugar more or less to taste (depends largely on your canned tomato products!)
1 bay leaf
½ cup uncooked long grain rice
2 tablespoons chopped parsley optional for seasoning
1 teaspoon lemon juice optional for seasoning

Instructions

Brown meat:
Heat olive oil in a large pot over medium-high heat. Add the ground beef and pork, season with salt and pepper, and cook undisturbed for 2 minutes before breaking up. Cook until browned, about 5 minutes.
2 teaspoons olive oil, 1 pound lean ground beef, ½ pound ground pork, salt and cracked black pepper
Add aromatic vegetables:
Reduce heat to medium. Add onions and cook 7-8 minutes until very softened. Stir in garlic, ground paprika and dried thyme and cook 30 seconds until fragrant.
1 large yellow onion, 3 cloves garlic, 1 teaspoon ground paprika, ½ teaspoon dried thyme
Assemble soup:
Stir in cabbage, carrots, Worcestershire sauce, beef broth, tomato sauce, fire-roasted tomatoes, brown sugar and bay leaf.
4 cups coarsely chopped green cabbage, 2 medium-large carrots, 1 tablespoon Worcestershire sauce, 4 cups beef broth, 3 (8-oz) cans tomato sauce, 1 (14.5 oz) can fire-roasted diced tomatoes, 1 tablespoon brown sugar, 1 bay leaf
Add rice and simmer:
Bring to a simmer, stir in uncooked rice and cook for 25 minutes until cabbage and rice are tender.
½ cup uncooked long grain rice
Finish and serve:
Remove bay leaf. Taste and add salt and pepper as needed. Add chopped parsley and lemon juice, if using. Serve immediately.
2 tablespoons chopped parsley, 1 teaspoon lemon juice

Notes

Best tips for success: Cook onions for 10 minutes for depth. Season meat while browning. Simmer gently to soften cabbage without overcooking rice. Let rest for 5 minutes to thicken. Serve with parsley, Parmesan, and crusty bread.

Ingredients I like to use: Beef and pork for richness; 85/15 beef works best alone. Green cabbage softens well. Fire-roasted tomatoes add depth; use smoked paprika if substituting. Long-grain rice holds its shape better than short-grain. Brown sugar balances acidity. Bay leaf enhances flavor.

How I store & reheat: Refrigerate in a shallow container and use within 1 day. Reheat on the stove with broth until steaming (165°F). Avoid microwaving for even heating.

Freeze it? Freeze without rice, or it gets mushy. Cook as directed, omit rice (reduce broth to 2.5 cups; add more if needed during cooking), cool, and freeze for up to 3 months. Reheat and stir in freshly cooked rice before serving.

Nutrition