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Ultimate Cabbage Roll Soup Recipe: Comforting One-Pot Dinner

This cabbage roll soup captures all the comforting flavors of traditional stuffed cabbage rolls in an easy one-pot version. Featuring savory ground beef, tender cabbage, and aromatic rice simmered in a rich tomato broth, it's perfect for quick weeknight dinners and can be made with various protein options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb lean ground beef (or plant-based ground for vegetarian option)
  • 1 medium head green cabbage, chopped (about 6-8 cups)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 cup uncooked long-grain white rice
  • 28 oz can crushed tomatoes
  • 4 cups beef or vegetable broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional garnish)
  • Sour cream or Greek yogurt (optional garnish)
  • Grated Parmesan cheese (optional garnish)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain excess fat if needed.
  2. Add diced onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, broth, bay leaves, oregano, paprika, salt, and pepper. Bring to a simmer.
  4. Stir in chopped cabbage and uncooked rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and cabbage is tender.
  5. Remove bay leaves. Taste and adjust seasoning. Let soup rest for 5 minutes before serving.
  6. Ladle into bowls and garnish with fresh parsley, sour cream, or Parmesan cheese if desired.

Notes

Don't overcook - cook just until rice is tender to prevent mushiness. Cabbage should be soft but still have some texture. Soup tastes even better the next day - store in refrigerator for up to 4 days or freeze for 3 months.