This easy Cabbage Roll Soup has all the rich, comforting flavor and classic ingredients of traditional stuffed cabbage rolls (rice! ground beef! tender cabbage!) and none of the hassle of making them. Hello, cozy dinner!
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Why You’ll Love This Stuffed Cabbage Roll Soup Recipe
- Cabbage Rolls, Unstuffed and Easier. This easy cabbage roll soup takes its inspiration from classic Cabbage Rolls. You’ll find the same ingredients—ground beef, rice, cabbage, a savory tomato broth—reimagined as a hearty soup. Think of it as unstuffed cabbage roll soup: you get the cabbage roll flavor, for way less fuss! (For another “unstuffed” recipe, check out this top-rated Stuffed Pepper Casserole.)
- Complete Meal in One Pot. This hearty cabbage roll soup, simply made in one pot, will fill you up. Not all soups eat like a meal, but this is definitely one you don’t need to round out with any sides. (Although if you do want to pair it with something else, I share some ideas below!)
- Cabbage: An Under-Rated Superstar. When it comes to a minimalist ingredient with max potential, cabbage is a poster child. It can stay fresh in the refrigerator for up to 6 weeks, it’s inexpensive, and it’s super versatile. Humble cabbage has a chance to shine here, becoming delightfully tender and flavorful in the broth.
5 Star Review
“This is one of my all-time favorite soups! I have made it at least five times.”
— Kaitlyn —
How to Make Cabbage Roll Soup
The Ingredients
- Ground Beef. Thanks to its affordability, hamburger meat is an excellent ingredient for preparing budget-friendly and easy Ground Beef Dinner Ideas, like Ground Beef and Potatoes, Crock Pot Hamburger Soup, and Ground Beef Taco Skillet.
- Carrots + Parsnips. Two delicious root vegetables that help build flavor and add nutritional value to the soup. (I also love this combo in Crockpot Beef Stew and Beef Barley Soup.)
- Green Cabbage. You’ll have about half a head of cabbage leftover. Use it to make Sauteed Cabbage, Winter Slaw, or Cabbage Stir Fry.
- Beef Broth + Tomato Sauce. The two main liquids for our soup. Both help build the soup’s rich flavor.
- Brown Rice. Following classic cabbage roll ingredients, I made this a cabbage roll soup with rice. Brown rice helps make it more filling.
- Herbs. Bay leaves, thyme, and oregano bring scrumptious flavor to the soup as it simmers. Fresh parsley would be another nice addition.
- Worcestershire Sauce. While Worcestershire sauce is typically gluten free, some brands may contain gluten-containing ingredients or may be manufactured in facilities that are not certified gluten free. If you are particularly sensitive to gluten, I recommend checking the ingredient label.
- Sherry Vinegar. For a touch of brightness and acidity. It rounds the soup and makes it taste complete.
- Maple Syrup. A touch of sweetness to balance the acidity of the tomatoes and sherry vinegar.
The Directions
- Brown the Beef. Season the beef with salt and pepper and cook until browned.
- Cook the Veggies. Add the carrots, parsnips, and onions, then stir in the garlic.
- Build the Broth. Add the broth, tomato sauce, rice, herbs, maple syrup, Worcestershire, and red pepper flakes.
- Add Cabbage. Let the mixture boil, then reduce to a simmer. Stir in the cabbage.
- Simmer. Continue to simmer, stirring occasionally. Remove the soup from the heat, and stir in the vinegar. ENJOY!
Recipe Variations
- Use White Rice. You can swap white rice for brown rice in this recipe. Add the cabbage at the same time as the beef broth in Step 3. Let the entire pot simmer for 25 to 30 minutes only (vs. the 45 minutes total needed for brown rice; white rice cooks more quickly).
- Try Another Meat. You could also make this into a cabbage roll soup with ground turkey, lamb, pork, or chicken. For another twist, try cabbage roll soup with sausage. You could also use a 50/50 blend of beef and pork. For a meat-free version of this recipe that uses white beans instead of beef, check out this simple Cabbage Soup recipe.
- Skip the Parsnips. If you can’t find parsnips, you could try swapping in additional carrots or even a different root veggie, like sweet potato or white potato.
- Make It Low Carb. For a low-carb unstuffed cabbage roll soup, you can experiment with replacing brown rice with cauliflower rice: omit the rice from the recipe, reduce the amount of beef broth to 3 cups, and stir in 1 1/2 to 2 cups cauliflower rice towards the end of the soup’s cooking time to warm the cauliflower rice through.
Storage Tips
- To Store. Refrigerate soup in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat. You may also microwave if desired.
- To Freeze. You can freeze stuffed cabbage roll soup. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop all the vegetables up to 1 day in advance, and store them in the refrigerator.
What to Serve with Stuffed Cabbage Soup
- Salad. A hearty salad like Shaved Brussels Sprouts Salad or Winter Salad are fantastic with this comfort food soup!
- Bread. Soak up the tomato-y broth with Crock Pot Bread, Rosemary Olive Oil Bread, or Homemade Dinner Rolls.
- Sandwiches. This soup is plenty filling so you probably wouldn’t want a big meaty sandwich on the side, but an Air Fryer Grilled Cheese would be perfection!
Recipe Tips and Tricks
- Cut the Vegetables in Evenly Sized Pieces. This is always a key tip for soup recipes! It ensures that all of the vegetables are softened so you don’t get crunchy bits of onions or carrots in your soup.
- Make Sure the Cabbage Is Cut to Spoon Size. For easy eating, you don’t want large slices or chunks of cabbage—each piece should fit in a spoon. You don’t want to have to use a knife to cut your soup in the bowl!
- A Note on Adapting It. I have not played around with preparing this recipe as a crockpot cabbage roll soup or instant pot recipe. I’m sure tweaks could be made to adapt the recipe, however. If you choose to experiment, I would love to hear the results. Check out this Instant Pot Chicken and Rice and this Crockpot Chicken and Rice Soup for ideas on cook times.
Cabbage Roll Soup
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes
Servings: 10 cups
Video
Skip the rolling with this easy stuffed cabbage roll soup recipe! Cozy and comforting, with hearty ground beef, rice and a rich tomato broth.
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Ingredients
- 1 pound lean ground beef (or try with ground turkey or ground pork sausage)
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 4 medium carrots peeled and cut into 1/4 to 1/2-inch dice
- 2 medium parsnips peeled and cut into 1/4 to 1/2-inch dice
- 1 medium yellow onion diced
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium beef broth
- 24 ounces tomato sauce
- ½ cup uncooked long-grain brown rice* (see recipe notes below)
- 2 bay leaves
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce (check your label to ensure it's a gluten-free brand)
- 4 springs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried oregano leaves
- Pinch crushed red pepper
- 5 cups green cabbage chopped (about half of a small head)
- 1 tablespoon sherry vinegar or 1/2 tablespoon red wine vinegar
Instructions
- Heat a Dutch oven or similar large soup pot over medium-high. Add the beef, salt, and pepper. With a wooden spoon or sturdy plastic spoon or spatula, break apart the meat into pieces.
- Once the meat is broken up, add the carrots, parsnips, and onions. Continue cooking, stirring occasionally, until the meat is browned and the vegetables begin to soften. Add the garlic and cook for 1 additional minute, until very fragrant.
- Add the beef broth, tomato sauce, rice, bay leaves, maple syrup, Worcestershire, thyme, oregano, and red pepper flakes.
- Bring to a boil. Then, reduce the heat to simmer for 20 minutes. Add the cabbage.
- Continue simmering until the cabbage and rice are tender, about 25 to 35 minutes more. Check and stir periodically.
- Remove the pot from the heat. Fish out and discard the bay leaves and thyme stems. Stir in the vinegar. Cover and let the soup rest for 5 to 10 minutes to allow the flavors to marry and the soup to thicken a bit further, then taste and adjust the seasoning as desired. Enjoy hot.
Notes
- *SUBSTITUTION TIP: To use white rice instead of brown: add the cabbage at the same time as the beef broth in Step 3. Let the entire pot simmer for 25 to 30 minutes only (vs. the 45 minutes total needed for brown rice; white rice cooks more quickly).
- TO STORE: Refrigerate soup in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftover soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 10)Calories: 175kcalCarbohydrates: 24gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 28mgPotassium: 870mgFiber: 5gSugar: 8gVitamin A: 4431IUVitamin C: 26mgCalcium: 62mgIron: 3mg
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Not a fan of parsnips. What may I substitute? Find parsnips very bitter
Hi Joyce! I think you could swap in additional carrots or even a different root veggie like sweet potato or white potato. I hope you enjoy the recipe if you try it!
Absolutely wonderful and full of flavor! Bought 2 heads of cabbage and only needed one, but next time I go to the store I will buy the rest of the ingredients to make a second pot!!
I’m so happy that you enjoyed it, Sharon! Thank you for sharing this kind review!
Unable to get parsnips so used extra carrots. Very tasty and healthy. Also made broccoli cornbread to go with. Yummy!
I’m so happy that you enjoyed it, Vicki! Thank you for sharing this kind review!
This soup is delicious. I am eating a bowl for lunch right now and it’s just as good now as when I made it first on Sunday. It came together so easily, and I love the addition of parsnip. I had some in my fridge, so that was good timing. I look forward to making this again. Thanks Erin!
I’m so happy that you enjoyed it, Elizabeth! Thank you for sharing this kind review!
Yummy! This brings back so many memories (I have some Ukrainian in my background and live in a community with many people of Ukrainian descent!). This tasted JUST like a deconstructed version of what I remember eating. I haven’t make real rolls in years because they are so much work. Lol. Thank you again!
I’m so happy that you enjoyed it, Jenn! Thank you for sharing this kind review!
I am not a fan no of maple syrup. Is there a substitution or what does the syrup add to the recipe?
Hi Carol! The maple syrup helps to balance the acidity of the tomatoes. I haven’t made the soup without it, but you could experiment with omitting it if you prefer. I hope you enjoy the recipe if you try it!
Planning on making cabbage rolls and found your recipe.Tasty, healthy meal for my family, enjoyed by all for dinner tonight. Keeper recipe Thank you!
So pleased to hear it Lois, thank you!
It’s a winner with my husband and I. My kids are a little more fussy, the oldest liked it but not the youngest.
I’m so happy that you enjoyed it, Pamela! Thank you for sharing this kind review!
This was so easy, delicious, and comforting. I used ground turkey and it worked perfectly. I especially love the addition of the parsnips. I’ll definitely be making this again, thank you!
I’m so happy that you enjoyed it, Rachel! Thank you for sharing this kind review!
I make a similar unstuffed cabbage roll soup. One trick I have is to always cook a pound of ground beef five minutes in a covered pot that has a drain in the microwave. I got my first at Pampered Chef and my second some where else, really cheap. It is easy to drain the fat and then use a serrated edge food chopper to easily break up the beef. After I add the cabbage, beef, beef, and seasonings, I pour a can of sauerkraut on it and then a large can of crushed tomatoes. I have made this in the crockpot, instant pot, and on the stove. People that don’t eat sauerkraut are amazed at this dish. I learned this from a family member that had lost his arm in WWII. He made the best meatloaf as well. I hope you will try this and not be disappointed. I love your site!
Thanks for sharing your adaptation, Jo Anne! I hope you enjoy this version if you try it!
Easy, really tasty and cozy for winter!
I’m so happy that you enjoyed it, Annie! Thank you for sharing this kind review!
Thank you for the wonderful selection of gluten free recipes but if I may point out Worcester sauce in Europe is not Gluten free as it uses Malt vinegar in the ingredients. and a GF version is not available currently. I substituted GF soy-sauce and the result was delicious.
Thanks for sharing this information, Marguerite! I’m happy you enjoyed the recipe!
This recipe is amazing! I came across your blog last night while looking for cabbage recipes. The only changes I made was, make my own tomatoe sauce from my garden tomatoes. I also didn’t add carrots or parsnips since my family is not a fan of them. I did add a bit roasted beef base to beef stock. Also, I had instant rice, so I added it to the last 5 minutes of cooking. I have to tell you, this is soooo good! I also have to thank you, I needed to triple this recipe and I was getting ready to calculate it out, and whoohoo!!! I didn’t have to, you have it so we can change the recipe size! I will be following you and I already have told my entire family about your blog this morning. Thank you again!
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this recipe and I’m making it again today, doubling the recipe as last time I loved it so much, I gave most of it away. I added Hungarian paprika to the meat and vegetables as they cooked, as that’s how I was taught to make cabbage rolls. Big hunk of homemade bread to go with it. ❤
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent flavors. A hearty soup without the heavy calories.
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
This is one of my all-time favorite soups! I have made it at least five times. I always add more carrots and leave out the parsnips and the bay leaves. Thank you for the wonderful recipe!
Hi Kaitlyn! So glad you enjoyed the recipe! Thank you for this kind review!
This sounds incredible! I love stuffed cabbage, so I’ll have to give it a try sometime soon!
Hope you enjoy it Dalya!
Hi Erin,
Do you think this soup could be made in a crock pot? If so what alterations would you recommend?
Hi Jahrens! I have not played around with preparing this recipe as a crockpot cabbage roll soup. I’m sure tweaks could be made to adapt the recipe, however. If you choose to experiment, I would love to hear the results. Check out this recipe for some ideas on cooktimes. https://www.wellplated.com/crock-pot-chicken-and-rice-soup/
I halved the recipe since there’s just the two of us. I made this with no substitutions and used Sherry wine vinegar. Oh my, was it good. I suspect it will be even better at noon today with a crusty hunk of bread. Another keeper from this week’s meal plan!
Hi Roverta! So glad you enjoyed the recipe! Thank you for this kind review!
I made this soup tonight. Unfortunately the rice is not cooking! Its been on the stove for 2 hours and the rice is still hard. I am boiling soup now.
Hi Karlene! I’m sorry to hear you had trouble with the recipe. Brown rice should never take more than 50 minutes to cook. This is per the instructions on the packaging so I am not sure why you are having problems with it. It’s really hard for me to know without being in the kitchen with you.
I love Romanian Sarmale and while this isn’t that; it’s so delish!!!! Substituted a sweet potato for parsnips but otherwise everything else was perfect. Paired perfectly with a Bulgarian red wine. Bravo!!!
That’s great to hear, thank you Kristi!
Delicious!! I used celery instead of parsnips, used V8 juice instead of tomato sauce and added a can of diced tomatoes. I also used a bag of coleslaw instead of cabbage as that is what I had on hand and wanted to use up. I also used a lb. of italian sausage instead of the ground beef. I browned the meat and vegetables together to soften them, threw everything in the crockpot and cooked on high for 3 hours and low for 3 hours. Absolutely delicious soup – my family loved it!!
Glad your recipe worked for you, Kathy!
Easy and delicious! Adding it to my soup rotation. I even messed up (skipped the simmer for 20 min before adding the cabbage so let it sit longer after the cabbage was added) and it still turned out great!
So glad it still turned out for you, Jamie! Thank you!
This was really delicious and comfort food. I like how thick it is & I used sweet potatoes in place of parsnips–only because I had some I needed to use up. I also used a large can of crushed tomatoes and maybe more cabbage than recipe calls for–I wanted it to be thick and not soup-ish. :) I sprinkled some parmesan on individual servings and served with chunks of sour dough for dipping. Thank you for another delicious/nutritious/simple dinner.
So glad to hear it worked well for you, Cydnee! Thank you!