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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.
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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
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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.
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We loved this and will def make again!
Thanks A!
My soup came out great! I will be making it again. Thank you for the recipe.! I did add more rice, and a little more broth.
Thanks Julie!
This is one over those make and make again. It’s a great fall soup that my husband loves! My daughter dreams about!
Thanks Barbara! Glad they love it!
Absolutely love this soup! I make it every fall and winter. It’s my favorite cabbage soup and everyone loves it even my littles.
Thanks you Lisa! So glad you love it!
Why would you need the excess oil?
When you have oil coming off of the ground beef?
Hi Patsy. You could omit the oil but if use lean ground beef you usually won’t get much oil from it.
Hi, can I prepare this up until simmering, and then freeze it for a slow cooker meal? I’m not sure how that would affect the veggies in the recipe.
Hi Alia. This soup freezes very well. Some readers freeze with or without the rice. Your idea to do it as a slow cooker meal should work fine as well and I think your vegetables will be fine.
What about draining the ground beef? The way the recipe reads you brown in the oil and leave it. I brown mine separately and add it, to avoid all the grease. Great soup!
Thanks Bill! Yes, draining is a good idea but depending on the fat content of the beef it may not be necessary. We recommend a lean ground beef so a 90/10 ratio wouldn’t necessarily need to be drained compared to an 80/20. Either way will work depending on the beef you get and your preferences.
Very good. The best combination I’ve tried.
Thanks Dorothy!
The best! Ingredients all mix well with each Added a bit of green pepper and was perfect!
Thank you Jane!
I made this soup yesterday. It came out absolutely delicious. My husband even went back to get an extra bowl of this soup. Will definitely make this again.
Thank you Petrice!