Name: Cabbage Roll Soup with Rice Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 1/2 lbs lean ground beef; 1 large yellow onion, chopped (1 3/4 cups); 2 large carrots, chopped (1 1/4 cups); 5 cups packed chopped cabbage (16 - 19 oz); 3 cloves garlic, minced; 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 Tbsp Worcestershire sauce; Salt and freshly ground black pepper; 1 Tbsp packed light brown sugar; 1 1/2 tsp dried paprika; 1 tsp dried oregano or 1 Tbsp chopped fresh; 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh; 2 bay leaves; 3/4 cup dry long-grain white rice; 1 Tbsp fresh lemon juice; 1/3 cup chopped fresh parsley

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.

The image shows a close-up of a ladle full of a thick stew held over a white pot filled with the same stew. The stew has several layers: a chunky red-orange tomato base with pieces of ground meat, bright orange carrot slices, soft pale green cabbage pieces, and small diced tomatoes. The stew is topped with fresh chopped green herbs, scattered evenly across the surface. The textures range from smooth and saucy to slightly chunky with visible vegetable and meat bits. The pot sits on a white marbled surface with a soft blue cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup with Rice Recipe
Top Tip
How to Serve Cabbage Roll Soup with Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup with Rice Recipe

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.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw lean ground beef, two whole brown eggs with clean shells, a large yellow onion cut in half showing its layers, two bright orange whole carrots, a pile of fresh chopped green cabbage leaves, three peeled garlic cloves, a small white bowl filled with rich dark red tomato sauce, a small white bowl of petite diced fresh red tomatoes, a small white bowl of light brown packed sugar, a small white bowl with reddish-brown Worcestershire sauce, a small white bowl of dried paprika powder, a small white bowl with dried oregano, a small white bowl with dried thyme, two fresh green bay leaves, a small white bowl of dry long-grain white rice, a small white bowl of fresh lemon juice, and a small pile of chopped fresh green parsley all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white bowl filled with chunky vegetable soup sits on a dark teal plate on a white marbled surface. The soup has three main layers: a bright red tomato broth base with bits of cooked ground meat, mixed with pieces of pale green cabbage, bright orange carrot chunks, and green celery, all topped with scattered fresh dark green parsley leaves. Around the bowl, there are pieces of torn bread and a spoon rests on the teal plate. In the background, another bowl of soup is slightly visible. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use brown rice instead of white rice in this soup?

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.

Is there a vegetarian version of this cabbage roll soup?

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.

Can I make this soup in a slow cooker?

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.

How do I prevent the rice from getting mushy in the soup?

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!