You know those dishes that feel like a hug in a bowl? Cabbage roll soup is one of them. It takes the cozy, slow-cooked charm of traditional cabbage rolls, the kind your grandma might have made on a Sunday, and turns it into a weeknight-friendly pot of goodness. No tedious wrapping, no baking marathons, just rich tomato broth, tender cabbage, and all the flavor you expect… without the backache from leaning over the counter too long.
I first stumbled into this “lazy” version after a snowstorm locked me indoors, and I didn’t have the patience for actual cabbage rolls. What came out of the pot was hearty enough to keep me warm for days and simple enough that I made it again the next week, by request. That’s the thing about this soup: once you’ve had it, it quietly demands a spot in your dinner rotation.
Whether you’re cooking for a family, meal-prepping for the week, or just in need of something warm and grounding, this cabbage roll soup has you covered. And the best part? You can adjust it to suit your diet, pantry, or even your mood. More on that in a bit. But first, let’s talk about what makes this humble soup such a keeper.
Table of contents
What is Cabbage Roll Soup?
At its core, cabbage roll soup is exactly what it sounds like: all the key elements of stuffed cabbage rolls, savory meat, tender cabbage, rice, and a tangy tomato base deconstructed and simmered together in one comforting pot. It’s often nicknamed “unstuffed” or “lazy” cabbage roll soup because it delivers the same flavor as the classic dish without the meticulous rolling and baking that can eat up an afternoon.
The traditional cabbage roll, with roots in Eastern European and Middle Eastern cooking, is a labor of love. In countries like Poland, Ukraine, and Romania, families pass down their versions, each with subtle twists in seasoning or technique. The soup version keeps that heritage alive but strips away the fuss, making it accessible to busy home cooks who still want something deeply satisfying.
Think of it as the middle ground between a hearty stew and a vegetable soup, filling enough for a main course but still light enough that you don’t need a nap afterward. And because it’s made in one pot, cleanup is blissfully easy.
What is the difference between cabbage roll soup and cabbage soup?
While both feature cabbage as a main ingredient, cabbage roll soup includes rice, ground meat, and a tomato-rich broth to mimic the filling of traditional cabbage rolls. Cabbage soup, on the other hand, often skips the rice and meat, making it lighter and more vegetable-focused.
Why You’ll Love This Recipe
There’s no shortage of soup recipes out there, but cabbage roll soup earns its place in the rotation for a few simple reasons.
1. All the Comfort, None of the Fuss
Traditional cabbage rolls require blanching leaves, mixing fillings, and rolling each bundle by hand — beautiful, yes, but time-consuming. This soup sidesteps all that without sacrificing the deep, homey flavors you crave.
2. Versatile and Forgiving
Got ground turkey instead of beef? Want to make it vegetarian with lentils or mushrooms? No problem. This recipe is designed to adapt, whether you’re cleaning out the fridge or catering to dietary needs.
3. Balanced and Satisfying
Between the protein, vegetables, and rice, this is a full meal in a single bowl. It’s hearty enough for a cold winter night, yet light enough to enjoy year-round — especially with a crisp salad or a warm slice of bread on the side.
4. Make-Ahead Friendly
This soup tastes better the next day, as the flavors have time to meld. It freezes well, too, meaning you can stock your freezer with comfort food ready to reheat whenever you need it.
Is cabbage roll soup healthy?
Yes, especially if you use lean meat, low-sodium broth, and fresh vegetables. It’s naturally high in protein and fiber, and you can easily make it lighter by swapping rice for cauliflower rice or reducing added sugar.
Essential Ingredients for Authentic Flavor
Cabbage roll soup gets its signature taste from a simple but carefully balanced lineup of pantry staples and fresh produce. Here’s what you’ll need and why each one matters.
- Lean Ground Beef (90% lean recommended) – Brings hearty, savory richness. You can swap for ground turkey, chicken, or even plant-based crumbles without losing the core flavor profile.
- Green Cabbage – The star of the show. It softens into tender ribbons, soaking up the tomato broth while adding a gentle sweetness.
- Onion & Garlic – Your aromatic base. They create depth and roundness from the very first sizzle in the pot.
- Carrots – Offer subtle sweetness and a pop of color that balances the acidity of the tomatoes.
- Tomato Sauce or Diced Tomatoes with Juices – Delivers the tangy, slightly sweet tomato backbone that ties the soup together.
- Low-Sodium Beef Broth – Adds body and richness to the broth. Vegetarian? Go for vegetable broth instead.
- Long Grain White Rice – Gives the soup its comforting heft. Brown rice works too, but you’ll need to simmer longer.
- Bay Leaf – Infuses the broth with a subtle, herbal note during cooking.
- Brown Sugar – Just a touch to balance the tomato acidity without making the soup sweet.
- Seasonings (Worcestershire sauce, paprika, dried thyme) – Layer in warmth, smokiness, and umami.
Pro Tip: Fresh parsley at the end isn’t just for looks; it adds a bright, fresh lift that balances the richness.
Can I use purple cabbage instead of green?
Technically, yes, but keep in mind that purple cabbage will bleed color into the broth, turning it a deep reddish-purple. It won’t affect taste much, but it may look less traditional.
Step-by-Step Cooking Instructions
Making cabbage roll soup is as easy as layering flavors in one pot. Here’s how to get that rich, home-cooked taste without spending half a day in the kitchen.
1. Brown the Meat
Heat 2 teaspoons of olive or vegetable oil in a large pot or Dutch oven over medium-high heat. Add 1 pound of lean ground beef, season lightly with salt and pepper, and cook for 4–5 minutes, breaking it apart as it browns.
Pro Tip: Don’t rush this step; that golden crust on the meat means flavor. Drain excess fat if you prefer a lighter broth.
2. Build the Flavor Base
Add 1 medium diced onion and 2–3 teaspoons of minced garlic. Sauté for 2–3 minutes until the onion softens and the garlic smells irresistible. This step sets the tone for the entire soup.
3. Add the Veggies
Stir in 4 cups of coarsely chopped green cabbage and 2 medium sliced carrots. Let them cook for about 3 minutes, just until the cabbage starts to wilt but still holds some bite.
4. Broth, Tomatoes, and Rice
Pour in 4 cups of low-sodium beef broth, then add 3 cans (8 ounces each) of tomato sauce or diced tomatoes with their juices. Stir in ½ cup of uncooked long grain white rice, 1 bay leaf, 3 tablespoons of brown sugar, and any optional seasonings, Worcestershire sauce, paprika, and thyme. Taste the broth now and adjust salt and pepper if needed.
5. Simmer and Soften
Bring the pot to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 25–30 minutes. The rice should be tender, the cabbage soft, and the broth rich. Note: Keeping the pot uncovered prevents the rice from over-softening and turning mushy.
6. Finish and Serve
Remove and discard the bay leaf. Garnish with fresh chopped parsley just before ladling into bowls. Serve hot, ideally with crusty bread for dunking.
Can I make cabbage roll soup in a slow cooker?
Absolutely. Brown the meat and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Flavor Variations and Dietary Swaps
One of the best things about cabbage roll soup is how forgiving it is — you can make small tweaks and end up with a completely different personality in the bowl.
Protein Twists
- Ground Turkey or Chicken: Lighter but still satisfying.
- Pork & Beef Blend: Adds richness and a hint of sweetness.
- Plant-Based Proteins: Lentils, tempeh, or crumbled tofu for a hearty vegan version.
Grain Alternatives
- Brown Rice: Higher fiber and a nutty taste — just add about 20 more minutes to the cooking time.
- Quinoa: Protein-packed and cooks in the same time as white rice.
- Cauliflower Rice: For a low-carb option, stir it in during the last 5 minutes of cooking.
Flavor Boosts
- Smoky Kick: Add a dash of smoked paprika or a bit of bacon for depth.
- Heat Lovers: A pinch of cayenne or red pepper flakes perks things up.
- Extra Veggies: Celery, diced potatoes, bell peppers, or even zucchini work beautifully.
Cooking Method Tweaks
- Slow Cooker: Let it simmer all day for deeply melded flavors.
- Pressure Cooker: From browning to finished soup in about 15 minutes under pressure.
How can I make cabbage roll soup vegetarian or vegan?
Use vegetable broth, swap the ground meat for lentils, mushrooms, or plant-based crumbles, and skip Worcestershire sauce or use a vegan version.
How to Store, Freeze, and Reheat
Proper storage ensures your cabbage roll soup tastes just as good the next day or even months later.
Refrigerating
- Cool the soup slightly before storing.
- Transfer to airtight containers and refrigerate within 2 hours of cooking.
- Keeps fresh for up to 4 days.
Freezing
- Let the soup cool completely (no longer than 2 hours at room temp).
- Portion into freezer-safe containers or heavy-duty freezer bags.
- Label with the date; best used within 3 months for peak flavor.
Reheating
- From fridge: Warm on the stove over medium-low heat, stirring occasionally.
- From freezer: Thaw overnight in the fridge or reheat gently from frozen, adding a splash of broth or water if it has thickened.
- Microwave option: Heat in short bursts, stirring in between to avoid hot spots.
Quick Answer for Searchers:
Cabbage roll soup can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat on the stove, in the microwave, or directly from frozen with added broth if needed.
Does cabbage roll soup taste better the next day?
Yes, as it sits, the flavors meld and deepen, making day-two servings even more delicious.
FAQs
What ingredients are traditionally used in cabbage roll soup?
Typically, lean ground beef, green cabbage, onion, garlic, carrots, rice, tomato sauce or diced tomatoes, beef broth, bay leaf, brown sugar, and seasonings like paprika and thyme. Variations may include pork, bacon, or different herbs depending on family tradition.
Can I make cabbage roll soup with a thinner broth?
Yes, simply add more broth or water after the rice has cooked. This will loosen the texture without diluting too much flavor.
How should I store leftover cabbage roll soup, and how long does it last?
Cool the soup, transfer to airtight containers, and refrigerate within 2 hours. It will keep for up to 4 days in the fridge.
Is cabbage roll soup freezer-friendly, and what’s the best way to freeze it?
Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.
Do I need to cover the cabbage roll soup while simmering?
No simmer uncovered to keep the rice from over-softening and to allow the broth to reduce slightly, which concentrates flavor.
More soup recipes
Hearty Cabbage Roll Soup
Ingredients
Equipment
Method
- Brown the beef: Heat oil in a Dutch oven over medium-high heat. Add ground beef, season lightly with salt and pepper, and cook 4–5 minutes, breaking it apart until browned. Drain excess fat if desired.
- Sauté aromatics: Add diced onion and minced garlic. Cook 2–3 minutes until the onion softens and garlic is fragrant.
- Soften vegetables: Stir in chopped cabbage and sliced carrots. Cook about 3 minutes until the cabbage begins to wilt.
- Add liquids & rice: Pour in beef broth and tomato sauce (or diced tomatoes with juices). Stir in rice, bay leaf, brown sugar, Worcestershire, paprika, and thyme. Taste and adjust salt and pepper.
- Simmer: Bring to a gentle boil, reduce to medium-low, and simmer uncovered for 25–30 minutes, until rice is tender and cabbage is soft.
- Finish & serve: Remove bay leaf. Garnish with chopped parsley and ladle into warm bowls. Serve with crusty bread if desired.
Notes
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