Cabbage Roll Soup Recipe: Cozy Comfort In A Bowl

You crave cabbage rolls, but your patience taps out the second you think about all that rolling, stuffing, and baking, right? Same. That’s why this cabbage roll soup recipe stays on repeat in my kitchen. You get all the flavor, none of the drama, and only one pot to wash. Not bad for a “lazy” version of a classic. 🙂

FYI, this soup tastes even better the next day, so you score both an easy dinner and top-tier leftovers. Let’s walk through it like two friends hanging out in the kitchen.

Why Cabbage Roll Soup Just Works

This soup basically cheats the cabbage roll system. You throw everything into a pot and let it simmer into cozy perfection.

So why does this cabbage roll soup recipe hit so hard?

• You capture all the classic flavors of stuffed cabbage rolls.
• You skip the annoying rolling and layering.
• You enjoy a one-pot meal that still feels special.
• You customize it for beef, turkey, or vegetarian preferences.

Ever crave something warm and hearty but refuse to babysit the oven for an hour? This soup steps in like, “Relax, I got you.”

Ingredients For The Best Cabbage Roll Soup

You probably own half of these ingredients already, which makes this cabbage roll soup recipe even more likeable.

Core ingredients

Use these as your base:

• Ground meat: 1 lb ground beef or turkey
• Olive oil: 1–2 tbsp
• Onion: 1 medium, chopped
• Garlic: 3–4 cloves, minced
• Carrots: 2 medium, sliced or diced
• Cabbage: 1 small head, chopped (about 6–7 cups)
• Rice: ½–¾ cup uncooked white rice (or cooked leftover rice)
• Tomato sauce: 1 can (15 oz)
• Diced tomatoes: 1 can (14.5 oz), with juices
• Beef or chicken broth: 6 cups
• Salt and pepper: to taste

Flavor boosters

You turn “good” cabbage roll soup into seriously amazing soup with a few extras:

• Smoked paprika: 1 tsp for that subtle smoky vibe
• Dried oregano: 1 tsp
• Dried thyme: ½ tsp
• Bay leaf: 1
• Brown sugar: 1–2 tsp (balances the acidity)
• Red pepper flakes: a pinch, if you like a little heat
• Fresh parsley: chopped, for serving

You adjust the seasoning and sweetness depending on how tangy you like your cabbage roll soup. Prefer it more savory and less sweet? Just skip the sugar and add a splash of Worcestershire sauce instead.

Step-By-Step: How To Make Cabbage Roll Soup

This cabbage roll soup recipe stays pretty straightforward, even if you feel slightly chaotic in the kitchen.

Brown the meat

You start with flavor at the bottom of the pot.

1. Heat olive oil in a large soup pot over medium-high heat.
2. Add the ground beef or turkey and break it up with a spoon.
3. Cook until the meat browns and no pink remains.
4. Season lightly with salt and pepper as it cooks.

You build flavor right here, so don’t rush this part. Ever notice how properly browned meat just makes everything taste better?

Add aromatics and veggies

Now you layer the good stuff.

1. Add chopped onion and cook for 3–4 minutes until it softens.
2. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Add carrots and cook another 2–3 minutes.

You already smell cozy weeknight dinner energy at this point, which always feels promising.

Add cabbage, tomatoes, and broth

This step turns your meat and veggies into actual soup.

1. Stir in the chopped cabbage and toss it with everything in the pot.
2. Pour in the tomato sauce and diced tomatoes with their juices.
3. Add the broth, smoked paprika, oregano, thyme, bay leaf, brown sugar, and red pepper flakes (if using).
4. Stir everything together and bring it to a gentle boil.

The pot looks very full at first, but the cabbage softens and shrinks as it cooks. Kind of like magic, but, you know, science.

Add rice and simmer

Rice turns this cabbage roll soup recipe from “just soup” into a legit meal.

1. Stir in the rice.
2. Lower the heat and let the soup simmer for about 25–30 minutes.
3. Stir occasionally so the rice doesn’t stick to the bottom.

Check the rice near the 20-minute mark. Want your soup thicker and heartier? Let it simmer longer and reduce a bit. Prefer it more brothy? Add a little extra stock or water.

Taste and finish

You always finish with flavor checks.

• Remove the bay leaf.
• Taste and adjust with salt, pepper, and maybe another pinch of sugar or a splash of Worcestershire.
• Serve hot with fresh parsley on top and some crusty bread on the side if you feel fancy.

At this point, you probably stand over the pot with a spoon “just tasting it” five times. No judgment here.

Variations: Make This Cabbage Roll Soup Your Own

The best part of this cabbage roll soup recipe? You tweak it to match your mood, your diet, or just whatever sits in your fridge.

Protein swaps

You change the vibe just by switching the meat.

• Use ground turkey for a lighter version.
• Use lean ground beef for that classic cabbage roll flavor.
• Use ground pork for a richer, slightly sweeter taste.
• Go meatless and add more beans or lentils instead.

Ever stare into your freezer and think, “I guess I’ll just cook whatever’s here”? This soup plays nice with that.

Grain and low-carb options

You control the carbs based on what you want.

• Use white rice for that classic cabbage roll feel.
• Use brown rice, but cook it longer or pre-cook it.
• Use cauliflower rice and add it in the last 5–10 minutes for a lower-carb twist.
• Skip rice altogether and add more veggies for a lighter bowl.

This flexibility keeps the recipe in your regular rotation, not just a “once a year when I feel motivated” meal.

Tips For The Best Cabbage Roll Soup

You turn a good cabbage roll soup recipe into your signature comfort dish with a few simple habits.

• Brown the meat well. You build deeper flavor right from the start.
• Chop the cabbage evenly. Smaller, uniform pieces cook evenly and feel better in each spoonful.
• Watch the rice. It keeps absorbing liquid as the soup sits, so you add extra broth when you reheat.
• Make it ahead. The flavors improve after a night in the fridge.
• Freeze leftovers. Cool completely, then freeze in portions for easy lunches.

Ever have one of those days when future-you thanks past-you for stocking the freezer? This soup sets that up perfectly. IMO, this recipe makes one of the best freezer-friendly comfort meals you can stash.

Serving Ideas

You already know you can eat this straight from the bowl and feel happy, but you can dress it up a bit too.

Try it with:

• Crusty bread or garlic toast
• A sprinkle of Parmesan or shredded cheese on top
• A spoonful of sour cream for extra creaminess
• A simple green salad on the side to balance the richness

You turn a humble cabbage roll soup recipe into a full-on dinner without any complicated sides. That’s the kind of energy busy nights need. :/

Final Thoughts: The Lazy Cabbage Roll You’ll Actually Cook

This cabbage roll soup recipe gives you everything you love about stuffed cabbage rolls: the cozy tomato broth, the tender cabbage, the hearty meat-and-rice combo. You just skip all the rolling, stacking, and fuss, and you trade it for one pot and a short simmer.

Next time you crave something warm, nostalgic, and ridiculously satisfying, pull out a pot, chop some cabbage, and make this soup. Your kitchen smells amazing, your bowl fills with comfort, and your future self scores leftovers that taste even better the next day.

Ready to grab a head of cabbage and make this your new go-to cozy night dinner?

Cabbage Roll Soup Recipe: Cozy Comfort In A Bowl

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

320

kcal

Total time

50

minutes

This cabbage roll soup brings all the cozy, hearty flavors of classic stuffed cabbage rolls into a simple one-pot meal. No rolling required—just layers of tender cabbage, ground beef, rice, and a rich tomato broth. Perfect for busy weeknights and even better the next day.

Ingredients

• 1 lb ground beef (or ground turkey for a lighter option)

• 2 tbsp olive oil

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 2 medium carrots, sliced or diced

• 1 small head green cabbage, chopped (about 6–7 cups)

• ¾ cup uncooked white rice (or 1½ cups cooked rice)

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes, with juices

• 6 cups beef or chicken broth

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp dried thyme

• 1 bay leaf

• 1–2 tsp brown sugar (optional, for sweetness)

• Pinch of red pepper flakes (optional, for heat)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

• Heat olive oil in a large soup pot over medium-high heat.
• Add ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Season lightly with salt and pepper.
• Stir in chopped onion and cook for 3–4 minutes until softened.
• Add garlic and cook for 30 seconds until fragrant.
• Toss in carrots and cook for 2–3 minutes.
• Stir in chopped cabbage and cook for a few minutes until it starts to wilt.
• Pour in tomato sauce, diced tomatoes (with juices), and broth.
• Add smoked paprika, oregano, thyme, bay leaf, brown sugar, and red pepper flakes (if using). Stir well.
• Stir in uncooked rice, bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until rice is tender and cabbage is soft.
• Remove bay leaf. Taste and adjust seasoning with salt, pepper, or a splash of Worcestershire sauce if desired.
• Garnish with fresh parsley before serving.

Notes

• Serving Suggestions:
  Serve hot with crusty bread or a sprinkle of Parmesan. Leftovers taste even better the next day and freeze well for quick meals later.
• Nutrition (per serving):
  Calories: 320 kcal | Protein: 22g | Carbs: 28g | Fat: 14g | Fiber: 5g | Sugar: 8g
• Notes:
  For a vegetarian version, swap ground beef with lentils or beans and use vegetable broth.
  Use cauliflower rice for a lower-carb option—add in the last 5–10 minutes of cooking.
  Soup thickens as it sits; add extra broth or water when reheating.