Cabbage Roll Soup is that comforting bowl of deliciousness that satisfies cravings without the fuss of rolling cabbage leaves. Picture this: fragrant beef mingling with tender cabbage, hearty rice, and vibrant tomatoes, all simmered together in a savory broth. It’s a warm hug on chilly days and a fantastic way to get a taste of a classic dish with none of the rolling involved. This recipe bursts with flavor, making it perfect for cozy dinners or a simple weeknight meal. Plus, it’s so easy to whip up, you’ll wonder why you ever considered making traditional cabbage rolls.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

I first stumbled upon this gem during a winter dinner party when I wanted something hearty yet straightforward. The instant success had my friends asking for seconds, and even now, this soup is a staple in my kitchen whenever I need a crowd-pleaser. One pot does all the work, and in under an hour, you’re ready to serve up comforting bowls filled with love. So, grab your ingredients, and let’s get cooking—your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and under an hour of cooking, you’ll have a satisfying meal in no time!
Irresistible Flavor: Enjoy a delightful medley of beef, veggies, and spices that fills your kitchen with amazing aromas.
Eye-Catching Appeal: The vivid colors of greens and reds make this dish not only delicious but visually inviting.
Flexible Serving: Perfect for family dinners, meal prep, or a cozy night in with a bowl and buttered bread.
Diet-Friendly Options: Easily adaptable for gluten-free diets, ensuring everyone can indulge.

Ingredients You’ll Need

2 lbs ground beef: Provides a rich, meaty flavor and heartiness. You can substitute with ground turkey or chicken if you prefer.
1 teaspoon kosher salt: Essential for enhancing the flavors of the dish. Feel free to use fine sea salt if that’s what you have.
½ teaspoon black pepper: Adds a nice warmth to the overall taste—all room temperature for even cooking.
1 tablespoon olive oil or avocado oil: Used for sautéing the vegetables, it adds a subtle flavor. You can replace this with canola oil if desired.
2 cups yellow onion – diced (about 1 medium onion): Brings sweetness and depth to the soup. Sweet or white onions can also work well.
1 cup carrots – sliced or diced: Adds sweetness and a pop of color; baby carrots can be a quick substitute if you’re in a pinch.
2 cloves garlic – minced: Infuses the soup with aromatic flavor; fresh garlic is best, but garlic powder can be a quick fix.
1 lb green cabbage – chopped (about 1 medium head of cabbage): The star of the dish, providing texture and nutrition. Napa cabbage can be a softer alternative.
30 oz diced tomatoes: Adds acidity and moisture; consider using fire-roasted tomatoes for an extra depth of flavor.
8 oz tomato sauce: Helps to create a rich broth; you can opt for homemade tomato sauce to control the ingredients.
6 cups gluten-free beef broth: This keeps the soup gluten-free while providing essential flavor. Chicken broth can also work, or use vegetable broth for a vegetarian version.
1 cup uncooked white rice: Gives body and heartiness to the soup. For a low-carb option, consider replacing it with cauliflower rice.
1 tablespoon gluten-free Worcestershire sauce: Adds umami; check for gluten-free labeling if concerned.
1 tablespoon fresh lemon juice: Brightens the dish and balances flavors; fresh is preferable, but bottled can work in a pinch.
1 tablespoon brown sugar: Balances the acidity of tomatoes; white sugar can substitute, though it may alter the flavor slightly.
2 teaspoons paprika: Contributes a smoky note—sweet or smoked paprika can both add different effects.
1 teaspoon dried oregano: A classic herb for a warm, earthy taste. Italian seasoning can be a great substitute if you prefer a herb blend.
½ cup fresh parsley – chopped: Finishing touch that brightens the bowl before serving.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Preheat your pot: Start by heating a large Dutch oven over medium heat. When it’s nice and hot, add 2 lbs ground beef seasoned with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Brown the beef: Cook for about 5-6 minutes until the meat is browned, breaking it up with a spatula into nice, small pieces as it cooks. This is where the magic of flavor begins, so don’t rush!

Sauté the veggies: Pour in 1 tablespoon olive oil or avocado oil along with 2 cups diced yellow onion. Stir for around 3-4 minutes until the onions are translucent and slightly caramelized. This adds depth to the broth.

Add carrots and garlic: Toss in 1 cup sliced or diced carrots and 2 cloves minced garlic, cooking for an additional 2-3 minutes. Stir frequently to prevent the garlic from burning; we want it fragrant, not bitter!

Mix in the cabbage: Add 1 lb chopped green cabbage. Stir it through the vegetable mixture and cook for a few minutes until it starts to soften. You’ll notice the vibrant colors begin to shine.

Combine all ingredients: Pour in 30 oz diced tomatoes, 8 oz tomato sauce, and 6 cups gluten-free beef broth. Next, add in 1 cup uncooked white rice, 1 tablespoon gluten-free Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, 2 teaspoons paprika, and 1 teaspoon dried oregano. Stir all the components together until everything is well combined.

Bring to a boil: Increase the heat to high and bring the soup to a full boil. Then, reduce the heat and cover with a lid, letting it simmer.

Cook the soup: Allow the soup to simmer for around 30 minutes, or until the rice is tender and the soup is bubbling gently—stir occasionally to prevent sticking.

Serve with parsley: Just before serving, sprinkle in ½ cup chopped fresh parsley to brighten up the flavors. Ladle into bowls, and you’re ready to enjoy this filling meal!

Storing & Reheating

For optimal freshness, keep any leftovers at room temperature for about 2 hours. After that, transfer them to an airtight container and refrigerate for up to 4 days. If you’d like to freeze the soup, use freezer-safe containers, and it can last for up to 3 months. When ready to enjoy again, reheat on the stovetop over medium heat for about 10-15 minutes, stirring occasionally until warmed through. The texture might change slightly, but a splash of broth or water will refresh it beautifully.

Chef’s Helpful Tips

To avoid a greasy soup, drain excess fat from the browned beef before adding other ingredients.
Ensure your rice is uncooked; this will help it absorb the flavors and thicken the soup adequately.
If you prefer a vegetarian option, substitute beef with lentils or beans, adding them in the same timing as the rice.
Adjust the acidity with more lemon juice or sugar depending on personal taste preference.
This soup can be made ahead of time and stored in the fridge—flavors deepen, making it even better the next day!

Cabbage Roll Soup is a wonderful dish to share with family and friends. Its hearty flavors and comforting nature make it a great choice for everyone. This cozy soup encourages creativity; feel free to experiment with the spices or add in seasonal vegetables you have on hand. Whether it’s a chilly day or a gathering with loved ones, this recipe will surely be a favorite on your table. Enjoy every warm, flavorful spoonful!

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! Cabbage Roll Soup can be made up to three days in advance. Just store it in an airtight container in the fridge. The flavors will deepen, making it even more delicious when it’s time to serve!

What do I serve with Cabbage Roll Soup?

This delicious soup pairs wonderfully with crusty bread for dipping or a light salad for a balanced meal. Try serving it with a simple green salad dressed with olive oil and vinegar for a refreshing contrast to the rich flavors.

Can I freeze Cabbage Roll Soup?

Yes! This soup freezes surprisingly well. Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be stored for up to three months. Just reheat it on the stovetop when you’re ready to indulge again!

What can I use instead of ground beef?

If you want to lighten the dish, ground turkey or chicken is a great alternative. Alternatively, beans or lentils can provide a hearty, plant-based option that still delivers on flavor and texture.

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Cabbage Roll Soup (All the Flavor, No Rolling)

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Author: Peter
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This Cabbage Roll Soup is a hearty, delightful meal that combines the tasty flavors of ground beef, tender cabbage, and savory herbs. Perfect for a quick dinner or comfort food, it’s an easy and satisfying dish everyone will love!

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

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Instructions

Preheat a large dutch oven over medium heat. Add the ground beef and season with kosher salt and black pepper.
Cook the beef for about 5-6 minutes until browned, breaking it up with a spatula as it cooks.
Add olive oil or avocado oil and diced yellow onion to the pot, stirring to combine. Cook for 3-4 minutes.
Incorporate sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring to avoid burning the garlic.
Add chopped green cabbage and cook for a few minutes until it softens.

Notes

Feel free to substitute ground turkey or chicken for a leaner option.
This soup can be stored in the fridge for up to 4 days, making it great for meal prep.
For added flavor, top the soup with fresh parsley before serving.