There’s something so comforting about a pot of hearty, flavorful soup simmering on the stove — especially one that captures the cozy essence of classic cabbage rolls. This Cabbage Roll Soup with Rice Recipe brings all that goodness into a bowl, mixing tender cabbage, savory beef, and a tomato-rich broth with fluffy rice for a warming meal that’s surprisingly easy to pull together.
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Why You'll Love This Recipe
This recipe feels like a big warm hug on a chilly day. It’s one of those dishes I turn to when I want something wholesome without spending hours in the kitchen. The flavors develop beautifully as it simmers, reminding me of those old-fashioned cabbage rolls, but without all the fuss of rolling each leaf.
- Simple One-Pot Meal: Everything cooks together, making clean-up a breeze and flavors beautifully melded.
- Hearty & Filling: The combination of rice, beef, and cabbage makes it a satisfying meal that'll keep you full for hours.
- Customizable: You can easily tweak the seasoning or swap ingredients based on what you have on hand.
- Family Friendly: Even picky eaters love this soup, especially when it’s paired with a little crusty bread.
Ingredients & Why They Work
Each ingredient in this Cabbage Roll Soup with Rice Recipe plays its role to create a comforting, balanced flavor profile. When you shop, choose fresh cabbage and good quality ground beef for the best result — these little things really elevate the dish.
- Olive oil: Helps brown the beef and soften the vegetables without overpowering flavors.
- Lean ground beef: Adds hearty, meaty richness and protein to the soup.
- Yellow onion: Brings sweetness and depth when sautéed.
- Carrots: Add natural sweetness and texture.
- Cabbage: The star of the show, offering earthiness and bulk, just like in traditional cabbage rolls.
- Garlic: Gives the soup an aromatic, savory boost.
- Beef broth: Forms the savory base that ties everything together.
- Tomato sauce and diced tomatoes: Provide acidity and rich tomato flavor that complement the cabbage beautifully.
- Brown sugar: Balances acidity with a subtle sweetness (I use less than the original recipe; it’s just right).
- Worcestershire sauce: Deepens umami flavors and adds complexity.
- Dried herbs (paprika, oregano, thyme): Give a warm, cozy seasoning that's reminiscent of classic cabbage roll flavor.
- Bay leaves: Infuse subtle aromatic notes during simmering.
- Long-grain white rice: Softens and soaks up the broth, making the soup extra satisfying.
- Lemon juice: Added at the end to brighten the flavors and add a fresh finish.
- Fresh parsley: Adds a pop of color and fresh herbaceous flavor.
Make It Your Way
I like to tweak this soup based on the season or my pantry. For example, adding a pinch of red pepper flakes gives it a gentle kick, which I love on cold evenings. Feel free to make this recipe truly yours by experimenting a bit!
- Vegetarian Version: I’ve swapped the beef for cooked lentils and used vegetable broth — it’s surprisingly satisfying and a nice change.
- Swap rice for quinoa: For a protein boost and nuttier texture, quinoa works beautifully here.
- Seasonal veggies: Sometimes I throw in diced celery or bell peppers for extra crunch and flavor.
- Spice it up: Adding a dash of smoked paprika or cayenne can give the soup a smoky heat that wakes up your taste buds.
Step-by-Step: How I Make Cabbage Roll Soup with Rice Recipe
Step 1: Brown the Beef Just Right
Heat the olive oil in a large pot over medium-high heat. Add the ground beef, sprinkle with salt and pepper, and cook it until it’s nicely browned — breaking it up as it cooks. This step builds the foundation for the soup’s rich flavor. Once browned, transfer the beef to a paper-towel-lined plate but be sure to keep about two tablespoons of that flavorful beef fat in the pot.
Step 2: Sauté the Veggies
In the same pot, add your onions and carrots first. Sauté them for about two minutes until they soften and begin to sweeten. Then toss in the chopped cabbage and minced garlic; cook for another three minutes. This quick sauté helps the cabbage soften a bit before simmering, making the texture just right.
Step 3: Build the Soup Base and Simmer
Pour in the beef broth, tomato sauce, and diced tomatoes, then stir in the brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot. Taste and add salt and pepper as needed. Bring everything to a gentle boil.
Step 4: Add Rice and Let It Cook
Once it’s boiling, stir in the dry rice, cover the pot, lower the heat, and let it simmer gently for about 25 minutes. Stir occasionally so the rice doesn’t stick and cooks evenly. The rice will soak up all those amazing flavors and add heartiness to the soup.
Step 5: Final Touches That Make a Difference
If the soup thickens too much as it rests — which it often does — add a little more broth or water to get your preferred consistency. Stir in lemon juice and fresh parsley right before serving. That splash of lemon juice brightens everything up and wakes your palate after all that rich comfort.
Top Tip
From my experience, a few simple tricks make a huge difference when you make this Cabbage Roll Soup with Rice Recipe. Getting the beef browned just right and not rushing the simmering stage elevates the flavors from good to unforgettable.
- Don’t Skip Browning: The rich, caramelized bits from the beef fat add depth — keep a couple tablespoons and don’t drain it all.
- Patience with Rice: Let it simmer covered so the rice cooks tender and absorbs flavor nicely without sticking.
- Season Gradually: I taste after adding broth and tomatoes, then adjust salt, pepper, and herbs for balanced flavor.
- Brighten at the End: Lemon juice might sound odd, but it livens up the whole pot and complements the tomato and cabbage beautifully.
How to Serve Cabbage Roll Soup with Rice Recipe
Garnishes
I love a sprinkle of freshly chopped parsley on top for color and a fresh note. Sometimes, a dollop of sour cream or plain Greek yogurt adds a creamy contrast that cuts through the rich broth perfectly — kind of like a mini upgrade that feels special.
Side Dishes
Crusty bread or soft dinner rolls are my go-to sides, perfect for dipping and soaking up every last drop. A simple green salad or roasted vegetables also complement the soup nicely if you want a lighter side.
Creative Ways to Present
For family dinners, I sometimes ladle this soup into colorful bowls and top with extra parsley and a lemon wedge on the side so everyone can add a squeeze. For guests, serving it in bread bowls always feels fun and cozy — plus it helps keep the soup warm longer!
Make Ahead and Storage
Storing Leftovers
I like to store any leftover cabbage roll soup in airtight containers in the fridge for up to four days. The flavors actually deepen overnight — it tastes even better the next day, which makes great lunches or easy dinners!
Freezing
This soup freezes beautifully, so I often double the batch and store portions in freezer-safe containers or bags. When you’re ready to enjoy it, thaw overnight in the fridge for best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after reheating, just add a splash of broth or water to loosen it up. The balance of flavors holds really well even after reheating.
Frequently Asked Questions:
Yes! You can substitute brown rice, but keep in mind it will take longer to cook — about 40 to 45 minutes. You might want to precook it slightly or add extra broth to ensure it softens properly.
Absolutely! Replace the ground beef with hearty lentils or plant-based crumbles, and use vegetable broth instead of beef broth. The rest of the seasonings work just as well, and you’ll still get that lovely cabbage roll flavor.
Yes, you can! Brown the beef and sauté the veggies first, then add everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the rice about 30 to 45 minutes before serving so it doesn’t overcook.
To avoid mushy rice, add the rice later in the cooking process once all the other ingredients are well simmered. Also, avoid over-stirring the soup while rice is cooking and keep the heat at a gentle simmer rather than a rolling boil.
Final Thoughts
This Cabbage Roll Soup with Rice Recipe is one of those dishes I keep coming back to for its ease, flavor, and heartiness. It’s perfect for busy weeknights when you want comfort food that feels homemade without too much fuss, and I promise it will become a staple in your rotation too. So grab your pot, simmer some magic, and enjoy every cozy, flavorful spoonful!
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Cabbage Roll Soup with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
Hearty and comforting Cabbage Roll Soup combines lean ground beef, cabbage, aromatic vegetables, and tender rice in a flavorful tomato broth. Inspired by classic cabbage rolls, this soup is perfect for a cozy meal packed with delicious, savory taste and wholesome ingredients.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 ½ lbs lean ground beef
Vegetables
- 1 large yellow onion, chopped (1 ¾ cups)
- 2 large carrots, chopped (1 ¼ cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Sauces
- 4 cups low-sodium beef broth, then more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 tablespoon Worcestershire sauce
Seasonings
- Salt and freshly ground black pepper
- 1 tablespoon packed light brown sugar
- 1 ½ teaspoon dried paprika
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh
- ¾ teaspoon dried thyme or 2 ½ teaspoon chopped fresh
- 2 bay leaves
Grains and Fresh Herb
- ¾ cup dry long-grain white rice
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh parsley
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook while stirring and breaking up the meat occasionally until browned. Transfer the beef to a paper towel-lined plate, reserving 2 tablespoon of the rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add the chopped cabbage and minced garlic, continuing to sauté for 3 more minutes to soften the vegetables.
- Add Liquids and Seasonings: Pour in the low-sodium beef broth, tomato sauce, and diced tomatoes. Stir in the brown sugar, Worcestershire sauce, dried paprika, oregano, thyme, and bay leaves. Return the cooked ground beef to the pot and mix well.
- Simmer with Rice: Season the soup with additional salt and pepper to taste, bring to a light boil, then stir in the dry rice. Cover the pot, reduce the heat to low, and simmer gently for about 25 minutes, stirring occasionally until the rice is cooked through.
- Finish and Serve: If the soup thickens too much, stir in extra beef broth to reach desired consistency. Remove bay leaves, then stir in fresh lemon juice and chopped parsley. Serve the soup warm for a comforting meal.
Notes
- Use 1 tablespoon brown sugar to keep a balanced sweetness, as 2 tablespoon can be too sweet.
- Adjust beef broth quantity to thin the soup or make it thicker like a stew.
- Ground turkey or chicken can substitute for beef for a lighter version.
- Fresh herbs brighten the flavor—add parsley just before serving.
- Make sure to rinse the rice before adding to avoid excess starch.
- For gluten-free, confirm Worcestershire sauce is gluten-free or substitute with tamari sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg

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