The first time I made Cabbage Roll Soup, I remember standing in my kitchen with the scent of simmering tomatoes, garlic, and beef filling the air, instantly reminding me of the cabbage rolls my grandmother used to make. Except this time, instead of spending hours rolling each cabbage leaf perfectly, I had everything bubbling away in one big comforting pot. When I lifted the lid and that sweet cabbage aroma hit me, I felt this nostalgic warmth wash over me. The broth was rich, the vegetables tender, and the flavors tasted like they’d been cooking all day even though it came together so easily. It felt like discovering a shortcut to one of my favorite childhood dishes—a cozy, hearty soup that delivers all the comfort without the work.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the satisfying, nostalgic flavors of traditional cabbage rolls but in a much easier, one-pot soup that’s hearty, comforting, and perfect for chilly days or whenever you want something homemade and soul-warming without spending hours in the kitchen.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 1 cup uncooked white rice
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: fresh parsley for garnish
I’ve made this recipe with both green and Savoy cabbage, and both work beautifully, but green cabbage holds its structure just a bit better in the long simmer. If you want a deeper flavor, you can swap half the beef broth for chicken broth or vegetable broth. Rice choice does matter—long-grain white rice cooks evenly and absorbs just enough broth without getting mushy, but if all you have is brown rice, you can use it and simply simmer longer. Worcestershire sauce might seem optional, but trust me, it adds a depth of savory flavor that really rounds out the soup.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Small bowl (optional, for tasting)
A Dutch oven is my favorite pot for this because it distributes heat evenly and helps develop that layered flavor as everything simmers together. A sturdy wooden spoon is ideal for breaking up the beef and stirring the soup without scratching the pot. A ladle is helpful not only for serving but for tasting as the soup cooks—I taste multiple times to adjust seasoning because cabbage absorbs flavor quickly. A cutting board and sharp knife make prepping the veggies easier, especially the cabbage, which can be a little unwieldy if your knife isn’t sharp enough.
Step-by-Step Instructions
When I begin making Cabbage Roll Soup, the first thing I do is brown the ground beef in my Dutch oven over medium heat. As the beef cooks, I break it apart with my spoon until there are no large chunks left. This step is important because small crumbles of beef distribute flavor more evenly throughout the soup. Once the beef is browned, I drain any excess grease to keep the broth from becoming oily. Then I add the diced onion and garlic, letting them cook with the beef until the onions soften and everything smells fragrant and savory.
Next, I stir in the chopped cabbage, and this is where the magic starts to happen. The moment the cabbage hits the warm pot, it begins to wilt slightly and releases a hint of sweetness. I’ve learned not to chop the cabbage too finely—larger pieces hold up better during the simmer and give that authentic cabbage roll texture. After the cabbage has softened a bit, I add the diced tomatoes, tomato sauce, Worcestershire sauce, paprika, thyme, salt, and pepper. When all those ingredients mingle, the pot starts to look and smell like the inside of a family kitchen on a Sunday afternoon.
Once the tomatoes and seasonings are mixed in, I pour in the beef broth and bring the mixture to a gentle boil. This is when I add the rice, making sure to stir well so it doesn’t clump together. I’ve tried adding the rice at the beginning and at the end, and trust me, adding it once the broth starts boiling works best—it cooks evenly and absorbs the flavors beautifully. When everything is combined, I lower the heat to let the soup simmer. This is my favorite part because the whole kitchen fills with the comforting aroma of tomatoes, herbs, and hearty broth.
As the soup simmers, the rice softens, the cabbage becomes tender, and the broth thickens slightly as the rice releases starch. I give it an occasional stir and taste along the way, adjusting seasoning if needed. If the soup becomes too thick, I add a bit more broth or water. When it’s done, the soup has this satisfying, cozy consistency that feels like a warm hug in a bowl. A sprinkle of fresh parsley adds a pop of color and freshness that brightens every spoonful.(See the next page below to continue…)