This cozy and oh-so-satisfying Cabbage Roll Soup is a comforting twist on traditional baked cabbage rolls. Made with ground beef, pork, green cabbage, and rice, all simmered in a flavorful tomato broth, it delivers the same delicious flavors in a fraction of the time.
Loving this quick and easy stuffed cabbage soup? Check out my traditional stuffed cabbage rolls or family-friendly cabbage roll casserole next!
About This Recipe
If you love cabbage rolls (or maybe you just really like cabbage) but don’t love all the work, then you’ll love this super simple cabbage roll soup. I love cabbage rolls, but making them is a time-intensive pain in my busy schedule. Luckily, this soup has all the same flavors and tastes even more delicious than the real deal. It’s ready in less than an hour and is made with super simple ingredients, most of which you probably have already. Yay!
- Yield: This soup will feed approximately 8 people, depending on appetite.
- Difficulty: Super easy! Everything cooks in one pot!
- Is it Freezer-Friendly? Yes. Leftovers can be frozen for up to 3 months.
Table of contents
Top Tips for Flavorful Soup
- Use a mix of meats for a deeper flavor. Combining ground beef and ground sausage (or pork) adds richness and seasoning. You can even opt for ground turkey or chicken with a bit of bacon for flavor.
- Add a splash of white vinegar (1-2 teaspoons) or fresh lemon juice (1 tablespoon) for brightness and to balance the flavors. On the other hand, add 1-2 teaspoons of Worcestershire sauce, soy sauce, or coconut aminos for a richer, more complex broth.
- Make it in the Crock Pot. Brown the ground beef, sausage, and onions in a large skillet first, then add them to a large Crock Pot with the rest of the ingredients. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.
Recipe Ingredients
All of the ingredients for this cabbage roll soup recipe are shown in the picture below, with special notes regarding substitutions in the bulleted list to assist you.
- Ground Beef: While you can use 80/20 beef, lean ground beef (85% or 90%) works best for a balanced texture and taste. Possible substitutions include ground turkey or ground chicken.
- Ground Sausage: Traditional cabbage rolls are made with ground pork sausage. For more flavor, try this dish with ground Italian sausage (spicy or mild).
- Canned Diced Tomatoes: Feel free to use fresh chopped tomatoes, cherry or grape tomatoes (for sweetness), or fire-roasted tomatoes (for smokiness).
- Green Cabbage: Substitute with red cabbage or kale. See notes about red cabbage below.
- Long-Grain White Rice: The rice naturally thickens the soup as it cooks. The best alternatives are brown rice or hulled barley for a chewier texture.
How to Use Red Cabbage in Cabbage Roll Soup
Red cabbage can definitely be substituted for green cabbage. Before making the swap, remember that the broth may take on a purple or reddish hue; that red cabbage has a slightly firmer texture and an earthier, somewhat sweeter flavor. For the best results:
- Chop it into 2-inch pieces, just like green cabbage.
- Simmer for 5-10 minutes longer than you would with green cabbage.
- Add 1-2 teaspoons of vinegar (apple cider or red wine vinegar) to help preserve its color and enhance the flavor.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this Cabbage Roll Soup Recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Easy Cabbage Roll Soup Recipe (Stuffed Cabbage Soup)
Equipment
- Lodge 7.5 Quart Enameled Cast Iron Dutch Oven My all-time favorite multi-purpose pot.
Ingredients
- 1 pound lean ground beef
- 1 pound ground sausage
- 1 tablespoon olive oil
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 1 teaspoon salt - plus more to taste
- 1 teaspoon black pepper - plus more to taste
- ½ head green cabbage - (about 6 cups once chopped), cut into 2-inch pieces
- 8 cups low-sodium chicken broth - plus more as needed
- 1 (15-ounce) can diced tomatoes
- 1 cup long-grain white rice - rinsed
- 8 ounces tomato sauce
- 2 bay leaves
- grated Parmesan and fresh parsley - to garnish
Instructions
- Brown the meat: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and sausage, breaking it apart with a wooden spoon.
- Cook for 8-10 minutes until browned and fully cooked. Drain excess grease and transfer the cooked meat to a separate bowl. Set aside.
- Soften the aromatics: In the same pot set over medium heat, add 1 tablespoon of olive oil. Add diced onion and cook for 5 minutes until soft and translucent.
- Stir in the minced garlic, salt, and black pepper, cooking for 30 seconds until fragrant.
- Add the cabbage: Add the chopped cabbage to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage softens.
- Combine the soup base: Pour the chicken broth, diced tomatoes (with juices), tomato sauce, and bay leaves into the pot. Increase heat to high and bring the soup to a boil.
- Add the rice: Once boiling, stir in the long-grain rice. Reduce the heat to low, cover with a lid, and let the soup simmer for 15-20 minutes until the rice is tender.
- Season and Serve: Once the rice is fully cooked, remove and discard the bay leaves. Taste and adjust the seasoning with extra salt and pepper, if needed. Ladle the soup into bowls and serve hot with optional garnishes such as fresh parsley, grated Parmesan, or a drizzle of Worcestershire sauce for extra flavor.
Jessica’s Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months (let thaw overnight in the fridge before reheating).
- Reheating: Warm on the stovetop over medium heat or microwave in 1-minute increments, stirring in between. Add additional chicken broth, as needed, to thin the broth.
- Add a splash of white vinegar (1-2 teaspoons) or fresh lemon juice (1 tablespoon) for brightness and to balance the flavors.
- On the other hand, add 1-2 teaspoons of Worcestershire sauce, soy sauce, or coconut aminos for a richer, more complex broth.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Last Updated | 0 Comments