Cabbage Roll Soup recipe is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This unstuffed cabbage soup is one of the BEST soup recipes that we have ever made and very easy to make!
With lots of chopped vegetables, broth, tomato sauce, ground beef and rice, this hearty soup is a total winner. We like to serve this soup with our easy and delicious 30-minute dinner rolls.
Cabbage Roll Soup
This recipe is pretty simple, which is just one of the reasons I love it so much. You simply season and brown your ground beef, add veggies, broth and tomato sauce, then let sit for 25 minutes. My whole family loves this soup!
We really like making this recipe in our amazing dutch oven, but you can totally use your soup pot instead. Any pot with a lid will work!
How to make Cabbage Roll Soup?
Ingredients you will need:
- lean ground beef
- vegetable oil
- onion
- garlic
- green cabbage
- carrots
- low-sodium beef broth
- tomato sauce
- white rice
- bay leaf
- brown sugar
- parsley
To make this delicious unstuffed cabbage soup, you’ll need to start with lean ground beef. You can use regular ground beef, but we like that the lean keeps out a lot of the grease. You put a nice golden brown on the beef and then add in the rest of the ingredients to the pot.
I like to make a double batch of this soup so we have leftovers to eat. We always have sporting events and this is such an easy dinner to heat up on those busy nights knowing everyone will love it.
Can you Freeze Cabbage Roll Soup?
Yes!! If you have leftovers, this soup freezes perfectly. We place the cooked and cooled soup into individual portion freezer bags and place them on a tray or cookie sheet to freeze. Once the soup is frozen, stack the bags in the freezer. Take a bag out to thaw when ready for use. These make easy and delicious lunches.
What Is A Dutch Oven?
A Dutch Oven is very similar to your usual large pot, except with one big difference. That is, it’s usually made out of cast iron. Also, it is much heavier and thicker and the lid fits very tightly on top. Here is the classic red one we like to use.
To cut and dice your vegetables, I always suggest getting a Ninja Food Chopper Express Chop. (Just $18.99 on Amazon.) This things makes chopping one hundred times easier! It’s such a time saver.
Cabbage Roll Soup Video
Cabbage Roll Soup
Ingredients
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- salt and pepper
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 4 cups chopped green cabbage
- 2 medium carrots quartered and sliced
- 4 cups low-sodium beef broth
- 3 8 oz. cans tomato sauce
- 1/2 cup white rice uncooked
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
- Season ground beef with salt and pepper as desired and cook until browned.
- Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
- Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
- Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
- Take out the bay leaf and sprinkle with chopped parsley.
Last Step:
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455 comments on “Cabbage Roll Soup”
Very nice recipe. The only thing I changed is I left out the bay leaf because I don’t like the flavor and just added some oregano for those who don’t mind this recipe is spot on and delicious!
Thanks Cindy!
Can you substitute red cabbage for this?
Hi Anne. Yes! Red cabbage makes a great substitute in this soup.
This recipe was a hit with everybody. The only thing I change was to substitute a 14.5 oz can of diced tomatoes for one 8 oz can of tomato sauce. My husband loves tomatoes. It was fantastic!
Thanks Teresa!
I cook my ground beef in around 12oz of water with onions, garlic powder, onion powder, lawrey season salt, and pepper till browned (gives meat more flavor) drain off fat and water add remaining ingredients, I add more low salt stock, two boxes. taste and tweak as needed. I used egg noodles that were left over, my son likes the noodles. I never add any starch like rice only when I have as a leftover or cook separate, add as needed.
This soup is delicious
Thank you for sharing the recipe
Thanks Robin!
delicious!
Thanks S!
Would a 29 oz can of tomato sauce be too much? It’s a little over 1/2 cup more than the recipe calls for
Hi Sandy. Yes, a 29 oz can would work fine too.
This soup is absolutely delicious. I have had many ask for the recipe. Great for a cold winter night. And very filling!
Thank you Kathy!
We did the soup in the crockpot. It was fantastic. We used ground turkey and brown rice.
Thank you Julie!
Delicious!
Thanks Karen!
Made this soup a few times .. we love it. I switch hamb with sweet italian sausage once in a while too. Its delicious.
We have made this many times and now people from work request it. Husband doesn’t even like cabbage and loves this
Thanks Gwen!
Can I use a crockpot for this?
Hi Margaret. Yes, just cook you ground beef first and then add the ingredients to the crock pot and cook on low for 6 hours.
This is the 2nd or 3rd time for this recipe, and it’s always a hit. I double the meat so it’s more hearty, double the carrotts for natural flavor sweetness and add 2 parsnips and some spinach. I used barley instead of rice, but will precook the barley as it takes longer than 30 minutes and can cause the vegetables to get overcooked if I wait for the barley to get soft enough. A great recipe, even as it’s written.
Thanks Dan!
Soup tastes great but my cabbage did not get as soft as i would like it what did i do wrong?
Thanks Brittany! I don’t think you did anything wrong. If you would like the cabbage softer you may want to cook for a little longer (5-10 minutes) without the rice and then add the rice and cook for about 25 minutes.
i love cabbage soup and the other recipes you sent. only thing i dont like is if u have to press stay or leave. sometimes i cant catch it fast enough
Do you drain the ground beef?
Hi Dawn. If you use lean ground beef, there isn’t much need to drain but if the grease is excessive you may want to do so.
One of my favorites! Great recipe!
Thank you Jenni!
Can I use instant rice in this recipe??
Hi Jackie. Yes you can use a minute style rice. I wouldn’t add it with all the ingredients at first but would add in the last 10 minutes of cooking.
I did. Put it in about a hour before I served it
Delicious! A recipe I come back to every so often!
Thank you Jess!