If you enjoy the cozy flavors of classic cabbage rolls but not the rolling and baking, this Easy Cabbage Roll Soup delivers the same comfort in a simpler, one-pot format. It’s rich, tomato-forward, gently spiced, and built for weeknights when you want something filling without extra prep.

This version leans into balance: tender cabbage, savory minced beef, rice that absorbs flavor as it cooks, and a broth that tastes like it simmered all day. Small technique tweaks and ingredient adjustments make it original, flexible, and reliable.

Recipe Card: Easy Cabbage Roll Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes
Servings: 6–8
Difficulty: Easy
Cuisine Style: Comfort food, one-pot soup

Ingredients

• 1 tablespoon olive oil
• 1¼ lb lean ground beef
• Fine sea salt and black pepper, to taste
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced into small half-moons
• 5 cups green cabbage, roughly chopped
• 4½ cups beef broth, plus extra if needed
• 1 can (28 oz) crushed tomatoes
• 1½ cups cherry tomatoes, halved
• ½ cup long-grain white rice OR 1 cup brown rice
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons sweet paprika
• 1 teaspoon dried oregano
• 2 teaspoons fresh thyme leaves
• ½–1 teaspoon ground cayenne pepper, optional
• 2 bay leaves
• Juice of ½ lemon
• ⅓ cup fresh parsley, finely chopped

Why This Soup Works So Well

Cabbage roll soup succeeds because it layers familiar flavors in a forgiving format. Instead of stuffing and baking, everything cooks together, allowing the broth to absorb seasoning from the meat, vegetables, and herbs.

Cooking the rice directly in the pot thickens the soup naturally. The starch released during simmering gives the broth body without cream or flour.

Ingredient Choices That Make a Difference

Cabbage is the backbone of the dish and holds its shape even after simmering. Green cabbage works best because it softens without dissolving.

Ground beef brings richness and depth. Choosing a lean cut keeps the soup hearty without excess grease.

Tomatoes appear in two forms for complexity. Crushed tomatoes create a cohesive base, while cherry tomatoes add sweetness and texture.

Rice determines the final character of the soup. White rice cooks faster and yields a lighter broth, while brown rice adds chew and a nutty note.

Herbs and spices balance warmth and brightness. Paprika and oregano ground the soup, thyme adds freshness, and lemon juice lifts everything at the end.

Step-by-Step Cooking Method

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground beef, season lightly, and cook until browned, breaking it into small pieces.

Transfer the beef to a bowl and set it aside. Leave a thin layer of fat in the pot to build flavor.

Add the onion and carrots to the pot and cook for about three minutes. Stir frequently until the onion turns translucent and fragrant.

Add the garlic and cook for 30 seconds. Keep it moving to prevent browning.

Stir in the chopped cabbage and cook for two minutes. This step helps soften the cabbage before adding liquid.

Return the cooked beef to the pot. Add crushed tomatoes, cherry tomatoes, paprika, oregano, thyme, cayenne if using, bay leaves, brown sugar, and Worcestershire sauce.

Pour in the beef broth and stir well. Bring the mixture to a gentle boil.

Add ½ cup white rice or 1 cup brown rice, stirring to distribute evenly. Reduce heat to low, cover, and simmer.

Cook for 25–30 minutes for white rice or 35–45 minutes for brown rice. Stir occasionally and add extra broth if the soup thickens too much.

Remove bay leaves once the rice is tender. Stir in lemon juice and chopped parsley just before serving.

Texture, Thickness, and Adjustments

This soup naturally thickens as it rests. If you prefer a brothier consistency, add warm broth when reheating.

For a thicker, stew-like texture, let the soup sit uncovered for five minutes before serving. The rice will continue absorbing liquid.

Cut cabbage into larger chunks if you want more bite. Smaller pieces melt into the broth and create a smoother texture.

Make-Ahead, Storage, and Reheating Tips

Cabbage roll soup tastes even better the next day. The flavors deepen as the ingredients meld.

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of broth or water.

For freezing, cool completely before transferring to freezer-safe containers. Freeze for up to three months for best quality.

If freezing, slightly undercook the rice so it doesn’t become overly soft when reheated.

Nutrition Notes and Benefits

Cabbage is low in calories and high in fiber. It supports digestion and helps make the soup filling without heaviness.

Tomatoes provide natural acidity and antioxidants. Cooking them enhances their flavor and makes the soup more satisfying.

This soup delivers protein, vegetables, and carbohydrates in one bowl. It works well as a complete meal without sides.

Serving Suggestions

Serve this soup hot with crusty bread or flatbread for dipping. A simple green salad pairs well if you want something fresh alongside.

For added richness, drizzle a small amount of olive oil over each bowl. Fresh herbs on top add aroma and color.

Frequently Asked Questions

Can I make this soup without rice?
Yes, omit the rice and reduce the broth slightly. You can add diced potatoes or cauliflower for body instead.

How spicy is this soup?
With ½ teaspoon cayenne, the heat is mild. Increase gradually if you prefer a bolder kick.

Does the cabbage become mushy?
No, green cabbage holds its texture well. Cutting it too small can make it softer than intended.

Can I cook this in a slow cooker?
Yes, brown the beef first, then add everything except rice and herbs. Add rice in the last hour and herbs at the end.

What’s the best pot to use?
A Dutch oven or heavy soup pot works best. Even heat distribution prevents scorching and ensures even cooking.

This Easy Cabbage Roll Soup captures the comfort of a traditional favorite while fitting effortlessly into modern cooking routines. It’s practical, deeply flavored, and designed to become a repeat meal you can rely on.

Easy Cabbage Roll Soup (One-Pot, Hearty & Comforting)

This easy cabbage roll soup delivers all the classic flavors of cabbage rolls—savory ground beef, tender cabbage, and a rich tomato broth—without the rolling and baking. It’s a cozy one-pot dinner with rice cooked right in the soup for a thick, satisfying texture, finished with fresh lemon and parsley for brightness. Perfect for meal prep, freezer-friendly, and customizable for spice level and rice choice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Soup

Cuisine: Europian

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1.25 lb lean ground beef
• sea salt to taste
• black pepper to taste
• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots chopped or sliced
• 5 cups green cabbage coarsely chopped (about 1/2 head)
• 4.5 cups beef broth plus more as needed
• 28 oz crushed tomatoes canned
• 14 oz cherry tomatoes halved (or 1 can, drained)
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp paprika
• 1 tsp dried oregano
• 2 tsp fresh thyme leaves
• 0.5 tsp ground cayenne pepper optional, adjust to taste
• 2 bay leaves
• 0.5 cup long-grain white rice use this OR 1 cup brown rice (not both)
• 0.5 lemon juiced
• 0.33 cup fresh parsley chopped

Rice Options

• 1 cup brown rice alternative to white rice; increase simmer time and add broth as needed

Method

 

Build the Base

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks (about 4–5 minutes).
3. Transfer beef to a bowl and set aside, leaving a little fat/oil in the pot.
4. Add onion and carrots to the pot and cook for 2–3 minutes until the onion starts to soften.
5. Stir in garlic and cook for 30 seconds, just until fragrant.
6. Add cabbage and cook for 1–2 minutes, stirring to lightly wilt it.

Simmer the Soup

1. Return the browned beef to the pot.
2. Add crushed tomatoes, cherry tomatoes, paprika, oregano, thyme, cayenne (if using), bay leaves, brown sugar, and Worcestershire sauce. Stir well.
3. Pour in beef broth and bring to a gentle boil.
4. Stir in 1/2 cup long-grain white rice OR 1 cup brown rice (not both).
5. Reduce heat to low, cover, and simmer until the rice is tender: 25–35 minutes for white rice, or 35–45 minutes for brown rice. Add extra broth if it thickens too much.

Finish and Serve

1. Remove bay leaves and discard.
2. Stir in lemon juice and chopped parsley.
3. Taste and adjust salt, pepper, and cayenne as needed. Serve hot.

Notes

• Rice choice: Use 1/2 cup long-grain white rice for a faster cook time, or 1 cup brown rice for a heartier texture; brown rice may need extra broth and a longer simmer.
• Thickness: This soup naturally thickens as it sits because the rice absorbs liquid; add a splash of broth when reheating for a brothier consistency.
• Heat level: Cayenne is optional—start with 1/2 tsp for mild heat and increase to taste.
• Tomato option: If using canned cherry tomatoes, drain them before adding for better control of liquid.