Cabbage roll soup takes all the comforting flavors of traditional stuffed cabbage—tender cabbage, seasoned ground beef, rice, and a tangy tomato broth—and turns them into a one-pot meal that’s easier and faster than rolling individual leaves. It’s a hearty, warming soup that delivers the same satisfaction with far less fuss, making it a perfect weeknight dinner.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) ground beef (85% lean)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 small head green cabbage (about 2 lb / 900 g), cored and chopped into 1-inch pieces
- 1 (15 oz / 425 g) can diced tomatoes, with juices
- 1 (8 oz / 227 g) can tomato sauce
- 6 cups (1.4 L) beef broth (low-sodium preferred)
- 1 cup (200 g) long-grain white rice, uncooked
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried dill (or 1 tbsp fresh dill, chopped)
- Salt and freshly ground black pepper, to taste
- Optional garnish: fresh parsley or dill, sour cream
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Season with a pinch of salt and pepper. If there’s excess fat, drain it off, leaving about a tablespoon in the pot.
- Add the diced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage, diced tomatoes with their juices, tomato sauce, beef broth, bay leaf, smoked paprika, and dried dill. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the cabbage is tender.
- Stir in the uncooked rice. Cover and continue to simmer for 15–20 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a splash of broth or water to reach your desired consistency.
- Ladle into bowls and garnish with fresh dill or parsley and a dollop of sour cream if desired. Serve hot.
Tips
- Rice cooking time: The rice will absorb a lot of broth as it cooks. If you prefer a soupier result, cook the rice separately and add it to each bowl when serving. This also prevents the rice from becoming mushy when reheating leftovers.
- Substitutions: You can use ground turkey or pork instead of beef—just ensure it reaches the safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. For a lower-carb version, omit the rice and add more cabbage or vegetables.
- Tomato balance: If your canned tomatoes are very acidic, add a teaspoon of sugar or a splash of balsamic vinegar to balance the flavor.
- Common mistake: Don’t add salt too early—canned broth and tomatoes are often salty. Taste before seasoning at the end.
Serving Suggestions
This soup is a meal in itself, but it pairs beautifully with crusty bread or garlic toast for dipping into the savory broth. A simple green salad with a lemon vinaigrette adds brightness, and a side of pickled vegetables or olives complements the Eastern European flavors. For a heartier meal, serve with a slice of rye bread and butter.
Variations
- Vegetarian: Swap the ground beef for 1½ cups (255 g) cooked lentils or a plant-based ground meat substitute. Use vegetable broth instead of beef broth. If using a meat substitute, add it after the rice is cooked to avoid it breaking apart.
- Spicy: Add ½ teaspoon red pepper flakes or a chopped jalapeño with the garlic for a kick.
- Smoky: Add 4 oz (115 g) diced smoked sausage or bacon along with the beef for a deeper, smokier flavor.
- Herbed: Stir in 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh thyme in the last 5 minutes of cooking.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3–4 days in the refrigerator. The rice will continue to absorb liquid, so you may need to add broth or water when reheating. Reheat individual portions in the microwave or in a saucepan on the stove over medium heat until bubbling, ensuring it reaches 165°F (74°C) for safe reheating. To freeze, omit the rice or cook it separately—the soup base freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix instead of a whole cabbage? Yes, that’s a great shortcut. Use about 6 cups (540 g) of coleslaw mix and add it in step 3. It will cook down just as well.
Why is my soup too thick? The rice absorbs a lot of broth as it sits. If it becomes too thick, simply add more broth or water when reheating. You can also cook the rice separately and add it per bowl to control the consistency.
Can I make this in a slow cooker? Absolutely. Brown the beef and onions first, then add everything except the rice to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the rice and cook on high for 20–30 minutes more, until the rice is tender.
Is this soup gluten-free? Yes, as long as you use gluten-free broth and ensure your tomato sauce and diced tomatoes are gluten-free (most are). Check labels to be safe.
Can I use brown rice instead of white? Yes, but brown rice takes longer to cook. Add it in step 3 with the other ingredients and simmer for about 40 minutes, or until tender. You may need extra broth.
What if I don’t have dill? Dill is a classic flavor with cabbage, but you can substitute 1 teaspoon of caraway seeds or just omit it. The soup will still be delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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