Name: Cabbage Roll Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 lb lean ground beef; 1 medium yellow onion (diced finely); 1 cup baby carrots (chopped); 1 tbsp garlic paste; 1 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 1 tsp Italian seasoning; 1/2 head cabbage (cored and chopped into 1 inch pieces (about 5-6 cups)); 5 cups beef broth; 14 oz can petite diced tomatoes; 16 oz can tomato sauce; 2 tbsp ketchup; 2 bay leaf; 1/2 cup uncooked long grain white rice; Parsley (chopped for garnish)

close up overhead shot of a spoonful of Cabbage Roll Soup hovered over a bowl of Cabbage Roll Soup

Enjoy a simple and easy cabbage roll soup recipe with this recipe full of tomato flavor, rice, and the goodness of cabbage.

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Prep Time20

Cook Time1

Total Time1 20

Servings

Table of Contents

CABBAGE ROLL SOUP INGREDIENTS
HOW TO MAKE THIS CABBAGE ROLL SOUP RECIPE
STORAGE
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Cabbage roll soup is one of those classic comfort foods that are perfect as the cooler days come along. All you need to do is grab a Dutch Oven, a little preparation and let the ingredients cook gently to create a delicious and filling homemade soup full of flavors.

If you are a cabbage rolls fan, there’s more you can do with the idea. For starters, there the make-ahead cabbage rolls that are perfect for any occasion, or you could go one step further and try stuffed cabbage roll casserole with a rich tomato sauce.

cabbage roll soup in a bowl with a spoon about to take a bite and with text overlay

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CABBAGE ROLL SOUP INGREDIENTS

cabbage roll soup raw ingredients on a white surface and labeled

You will need:

1-pound lean ground beef
1 medium yellow onion, diced finely
1 cup baby carrots, chopped
1 tbsp garlic paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
½ head cabbage, cored and chopped into 1-inch pieces (about 5-6 cups)
5 cups beef broth
14 ounce can petite diced tomatoes
16 ounce can tomato sauce
2 tablespoons ketchup
2 bay leaf
½ cup uncooked long-grain white rice
Parsley, chopped for garnish

SUBSTITUTIONS AND ADDITIONS

BEEF: You want to use at least 80% lean beef to make sure there isn’t too much fat to drain as you make the dish. If you want to cut out this step, try to get 92% lean beef instead. Or if you fancy something different entirely, swap the beef for ground turkey.

RICE: If you don’t want to use white rice, swap this for brown rice. You do need to adjust the cooking time for this as it cooks slower. Add about 20 minutes to the total cook time to ensure it is well cooked.

HERBS: Fresh herbs are always best but if you can’t get them, then use 2-3 times more dried to get the same amount of flavor.

HOW TO MAKE THIS CABBAGE ROLL SOUP RECIPE

STEP ONE: In the Dutch Oven, add the ground beef and cook over medium heat until the meat is no longer pink. Drain grease then add the beef back into the pan with onions, carrots and garlic paste. Cook for 5-7 minutes until the onions are soft.

PRO TIP: You can also make this into a crockpot cabbage roll soup easily. Brown the beef in a pan then move it to the crockpot and continue the process. You will need to cook for 6-7 hours for a standard crockpot to make sure the rice is tender, and you may need to add more broth during cooking.

STEP TWO: Add the Worcestershire sauce, salt and pepper, garlic powder, onion powder, paprika and Italian seasonings then stir together.

STEP THREE: Add the cabbage and cook for 2-3 minutes, stirring frequently. Add the beef broth, tomatoes, sauce and ketchup, bay leaves and rice then stir to mix. Bring to the boil then reduce the heat, cover, and simmer for 30 minutes. Don’t uncover during this time to make sure the rice cooks.

cabbage roll soup in a dutch oven being prepared with raw ingredients

STEP FOUR: After 30 minutes, check how done the rice is then if needed, cook for 5 minutes more to make sure it is soft.

side by side images of cabbage roll soup in a dutch oven being prepared

STEP FIVE: Remove the bay leaves, garnish with fresh parsley, and serve while hot.

STORAGE

IN THE FREEZER: you can freeze cabbage roll soup for up to 3 months. When the soup is cooled, add it to an airtight container, making sure there’s around ¾ of an inch at the top in case the soup expands as it freezes. Thaw overnight and reheat to serve.

close up of cabbage roll soup in a ladle

Unstuffed cabbage roll soup is a classic fall comfort food. It is packed full of flavor and also goodness to give you a boost as the seasons change. This is an easy and almost lazy cabbage roll soup recipe that you can make in a Dutch oven or even grab the crockpot to make in larger batches to freeze.

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Cabbage Roll Soup

5 from 5 votes

Enjoy a simple and easy cabbage roll soup recipe with this recipe full of tomato flavor, rice, and the goodness of cabbage.

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

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Ingredients

1 lb lean ground beef
1 medium yellow onion diced finely
1 cup baby carrots chopped
1 tbsp garlic paste
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
1/2 head cabbage cored and chopped into 1 inch pieces (about 5-6 cups)
5 cups beef broth
14 oz can petite diced tomatoes
16 oz can tomato sauce
2 tbsp ketchup
2 bay leaf
1/2 cup uncooked long grain white rice
Parsley chopped for garnish

Instructions

In a Dutch Oven add the ground beef and cook over medium heat. Cook until meat is no longer pink. Drain grease. Add beef back to pan along with onions, carrots, and garlic paste. Cook until onions are soft, about 5-7 minutes.
Add Worcestershire sauce, salt, ground black pepper, garlic powder, onion powder, paprika, and Italian seasonings. Stir to combine.
Add cabbage to pot and let cook for 2-3 minutes, stirring often. Add beef broth, petite diced tomatoes, tomato sauce, ketchup, 2 bay leaves, and rice to the pot. Stir well to combine. Bring to a boil. Reduce heat, cover and let simmer for 30 minutes. Don't uncover the pot while cooking as the rice needs to cook through
At the 30 minute mark remove the lid and check the doneness of the rice. Cook covered for an additional 5 minutes if the rice still needs to cook and soften.
Remove the bay leaves and discard. Garnish with fresh chopped parsley and serve hot.

Notes

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Cabbage Roll Soup