This post may contain affiliate links. Please read our disclosure policy.
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.
Featured Comment
The soup is amazing! I have made it several times and each time it is like a warm hug in my belly!
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
Add as Google Trusted SourceCabbage 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
More Soup Recipes you will love:
We know you will love this Cabbage Roll Soup! Head over to Pinterest to find even more delicious recipes to try.
Easy and delicious. I added a little white vinegar for the sweet and sour aspect in the “stuffed cabbage rolls”. I grew up eating.
Thank you Lynn!
This soup is very addicting. So good.
Thanks Michele!
So good. I used turkey sausage and added some Worcestershire sauce. Didn’t have any baynleave so skipped that. I added half the amount of brown sugar and it was slightly too sweet for me. Next time I’ll use 1 T only. We loved it.
Thank you Kirstin!
I have a major aversion to bay leaf. Should I skip it or substitute something else?
Hi Pamela. I think you’d be ok just to omit the bay leaf and still have a great soup.
Hi, this was very delicious but once it sat overnight, ir got very thick and was more like a stew, but it was still amazing! Maybe it needs more broth and less rice? I did not have beef broth on hand and I use d chicken broth and it was excellent!
I added a little hot sauce to it. Very good, will make again.
Thanks Magi!
I LOVE this soup thank you Jill for the recipe I usually make a casserole. I was raised on Polish food and this is my favorite along with Pierogis. I didn’t use the carrots, brown sugar, bay leaf or parsley, and I add shredded cheese to the top of the soup once in a bowl and added a swirl of tomato sauce and made some garlic cheese bread and it was AMAZING!! Very easy not time consuming like making actual stuffed cabbage rolls. I love your recipes and think it’s so awesome you cook with your 3 sons.
Sounds delicious Melissa! Thank you so much!
This was a good soup but not great. I needed at least 3 cups more of water/broth and maybe i had the heat too high but i was trying to cook the carrots thru. Maybe parboil them first. Also could maybe use some potatoes. I also added more garlic powder for flavor.
Made this last night and it is sooo good! I sprinkled some crushed red pepper in and skipped the sugar. Will definitely be making this again!
Thanks Shari!
Easy recipe which is great when you haven’t eaten great flavor!
Thanks Dawn!