One-Pot Cabbage Roll Soup

I grew up thinking cabbage rolls were these fancy, complicated things that took hours to make. My mom would spend half the day rolling individual cabbage leaves around filling, and I’d watch her curse under her breath every time one fell apart in the pot.

Turns out, you can get all those same flavors—the beef, the cabbage, the tomato-y goodness—in a soup that takes about 45 minutes. No rolling required. This cabbage roll soup has everything I loved about the original, minus the part where you want to throw a cabbage leaf across the kitchen. Just brown some beef, toss everything in a pot, and let it simmer. It’s the kind of dinner that makes you look like you tried way harder than you actually did.

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What Kind of Beef Should I Use?

Ground beef is the star of this cabbage roll soup, and you have some flexibility with what you choose. I typically go for 80/20 ground beef because it has enough fat to keep the soup flavorful without being too greasy. If you prefer a leaner option, 90/10 will work just fine, though you might want to add a tiny bit more olive oil when browning it. Some people like using ground turkey or chicken as a lighter alternative, and that works too, but you’ll get a different flavor profile than traditional cabbage rolls. Just make sure to brown your meat well before adding the other ingredients – those caramelized bits add a lot of depth to the soup.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground beef: Ground turkey, chicken, or pork work great here. You can even use Italian sausage with the casings removed for extra flavor. If going with a leaner meat like turkey, you might want to add an extra teaspoon of oil.
• White rice: Brown rice is a solid substitute, but you’ll need to add it earlier in the cooking process since it takes longer to cook – about 40-45 minutes total. Cauliflower rice works too if you’re looking for a lower-carb option, just add it in the last 10 minutes.
• Green cabbage: Savoy cabbage or Napa cabbage both work well. Red cabbage is fine too, though it will change the color of your soup a bit.
• Beef broth: Chicken or vegetable broth can step in if that’s what you have. The flavor will be a little lighter, but it’ll still taste good.
• Brown sugar: White sugar, honey, or maple syrup all work to balance the acidity of the tomatoes. Start with 2 tablespoons and adjust to taste.
• Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon instead. Fresh dill is also a nice alternative that pairs well with cabbage.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cabbage roll soup is adding the rice too early or using too much liquid, which can turn your rice into mush – keep an eye on it during the last 10 minutes of cooking and add a splash more broth if it gets too thick.

Another common error is not browning the beef properly, so make sure your pot is hot enough and avoid crowding the meat, which causes it to steam instead of getting that nice caramelized flavor.

Don’t skip the brown sugar, as it balances out the acidity from the tomato sauce and mimics the sweet-savory taste of traditional cabbage rolls, and if your soup tastes too acidic at the end, just add another tablespoon of brown sugar to fix it.

Finally, remember to fish out that bay leaf before serving – biting into one is never fun, and it’s easier to spot and remove when the soup is still hot.

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What to Serve With Cabbage Roll Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty bread or dinner rolls to soak up all that flavorful broth. A dollop of sour cream on top adds a nice tangy contrast to the sweetness from the brown sugar, and it makes the soup feel extra comforting. If you want to round out the meal, a simple cucumber and tomato salad with a light vinaigrette cuts through the richness of the soup nicely. For a more traditional Eastern European approach, try serving it with some rye bread or pumpernickel on the side.

Storage Instructions

Store: This soup actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or leftovers throughout the week.

Freeze: Cabbage roll soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just keep in mind the rice might get a bit softer after freezing, but the flavor stays great.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes. If the soup seems too thick after storing, just add a splash of broth or water to thin it out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 80-95 g
• Fat: 45-55 g
• Carbohydrates: 175-200 g

Ingredients

• 3 tsp olive oil
• salt
• pepper
• 1 lb ground beef (I prefer 80/20 for better flavor and moisture)
• 1 onion (chopped into 1/2-inch pieces)
• 3 tsp garlic
• 4 cups green cabbage (chopped into 1-inch squares)
• 2 carrots (sliced into 1/4-inch rounds)
• 4 cups beef broth (I use Swanson beef broth)
• 24 oz tomato sauce (I like Hunt’s for a consistent base)
• 1/2 cup rice
• 1 bay leaf
• 3 tbsp brown sugar
• 2 tbsp parsley
• 1/2 tsp smoked paprika

Step 1: Brown the Ground Beef and Build the Aromatic Base

• 3 tsp olive oil
• 1 lb ground beef
• salt
• pepper
• 1 onion, chopped into 1/2-inch pieces
• 3 tsp garlic

Heat the olive oil in a large pot over medium-high heat until shimmering, about 1-2 minutes.

Add the ground beef and break it apart with a wooden spoon as it cooks, stirring occasionally until it’s browned and no longer pink, about 4-5 minutes.

Season with a pinch of salt and pepper as it cooks.

Once the beef is browned, add the chopped onion and garlic, stirring constantly for 2-3 minutes until the onion becomes translucent and fragrant—this builds flavor by allowing the aromatics to cook in the rendered beef fat.

Step 2: Add Vegetables and Liquid, Then Simmer Until Rice Is Tender

• browned beef mixture from Step 1
• 4 cups green cabbage, chopped into 1-inch squares
• 2 carrots, sliced into 1/4-inch rounds
• 4 cups beef broth
• 24 oz tomato sauce
• 1/2 cup rice
• 1 bay leaf
• 3 tbsp brown sugar
• 1/2 tsp smoked paprika
• salt
• pepper

Add the chopped cabbage and sliced carrots to the pot, stirring well to combine with the meat mixture.

Pour in the beef broth and tomato sauce, then add the rice, bay leaf, brown sugar, and smoked paprika.

Season with a pinch of salt and pepper to taste.

Bring the soup to a gentle simmer over medium heat, then reduce heat to medium-low and let it simmer uncovered for about 25 minutes, stirring occasionally.

The soup is ready when the rice is tender and the vegetables are softened.

I like to give it a stir every 7-8 minutes to prevent the rice from sticking to the bottom and to help the flavors distribute evenly throughout the soup.

Step 3: Finish and Serve

• 2 tbsp parsley

Remove the bay leaf from the pot and discard it.

Stir in the fresh parsley just before serving to brighten the flavors without losing its vibrant color from heat.

Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Ladle into bowls and serve hot.

I find that letting the soup sit for a few minutes before serving allows the flavors to meld together nicely.

One-Pot Cabbage Roll Soup

Delicious One-Pot Cabbage Roll Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 1600 kcal

Ingredients

  

• 3 tsp olive oil
• salt
• pepper
• 1 lb ground beef (I prefer 80/20 for better flavor and moisture)
• 1 onion (chopped into 1/2-inch pieces)
• 3 tsp garlic
• 4 cups green cabbage (chopped into 1-inch squares)
• 2 carrots (sliced into 1/4-inch rounds)
• 4 cups beef broth (I use Swanson beef broth)
• 24 oz tomato sauce (I like Hunt's for a consistent base)
• 1/2 cup rice
• 1 bay leaf
• 3 tbsp brown sugar
• 2 tbsp parsley
• 1/2 tsp smoked paprika

Instructions

 

• Heat the olive oil in a large pot over medium-high heat until shimmering, about 1-2 minutes. Add the ground beef and break it apart with a wooden spoon as it cooks, stirring occasionally until it's browned and no longer pink, about 4-5 minutes. Season with a pinch of salt and pepper as it cooks. Once the beef is browned, add the chopped onion and garlic, stirring constantly for 2-3 minutes until the onion becomes translucent and fragrant—this builds flavor by allowing the aromatics to cook in the rendered beef fat.
• Add the chopped cabbage and sliced carrots to the pot, stirring well to combine with the meat mixture. Pour in the beef broth and tomato sauce, then add the rice, bay leaf, brown sugar, and smoked paprika. Season with a pinch of salt and pepper to taste. Bring the soup to a gentle simmer over medium heat, then reduce heat to medium-low and let it simmer uncovered for about 25 minutes, stirring occasionally. The soup is ready when the rice is tender and the vegetables are softened. I like to give it a stir every 7-8 minutes to prevent the rice from sticking to the bottom and to help the flavors distribute evenly throughout the soup.
• Remove the bay leaf from the pot and discard it. Stir in the fresh parsley just before serving to brighten the flavors without losing its vibrant color from heat. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls and serve hot. I find that letting the soup sit for a few minutes before serving allows the flavors to meld together nicely.