Cabbage Roll Soup is what I make when I want all the cozy flavors of cabbage rolls but absolutely do not feel like rolling anything. You know those nights when you are hungry, it is chilly, and the sink already has dishes in it? That is exactly when this soup saves me. It is hearty, tomatoey, and packed with tender cabbage and beefy goodness. Plus it makes your kitchen smell like you have been cooking all day, even if you really have not.
Why Youll Love This Cabbage Roll Soup
I grew up loving cabbage rolls, but I also grew up watching how long they take. Boil the cabbage, peel the leaves, fill them, roll them, bake them, wait forever. This soup gives you that same sweet cabbage and tangy tomato vibe, but in a way that is actually doable on a weeknight.
Here is why it keeps ending up on my dinner rotation:
- One pot comfort that feels like a full meal.
- Budget friendly ingredients, nothing fancy or hard to find.
- It tastes even better the next day, so leftovers are a win.
- Easy to adjust for picky eaters and whatever you have in the fridge.
If you love cabbage recipes in general, you might also like corned beef and cabbage for another cozy, classic dinner.
I made this for my family and everybody went back for seconds, even my kid who claims to hate cabbage. It tasted like cabbage rolls without the work.
How To Make Cabbage Roll Soup
This is the part where you get to relax, because the soup does most of the work. I keep the ingredient list simple, but the flavor still feels big. The main trick is letting the cabbage simmer until it turns soft and slightly sweet.
What you will need
- 1 pound ground beef (or ground turkey if that is your thing)
- 1 onion, chopped
- 2 to 3 cloves garlic, minced
- 4 cups chopped green cabbage (about half a small head)
- 2 carrots, diced (optional but I love the sweetness)
- 1 can diced tomatoes
- 1 small can tomato sauce
- 4 to 5 cups beef broth (or chicken broth)
- 1 to 2 tablespoons tomato paste (optional for deeper flavor)
- 1 teaspoon paprika
- Salt and pepper
- 1 to 2 tablespoons brown sugar (optional, but it balances the tomatoes)
- Cooked rice to serve, or add it straight into the pot
Step by step directions
1) In a big soup pot, cook the ground beef over medium heat until browned. If there is a lot of grease, spoon some out, but leave a little for flavor.
2) Add onion and cook for about 3 to 4 minutes, until it softens. Stir in garlic and cook for 30 seconds, just until it smells good.
3) Add the carrots and cabbage. It will look like a mountain of cabbage at first. Do not panic. It cooks down fast.
4) Pour in the diced tomatoes, tomato sauce, broth, and tomato paste if you are using it. Add paprika, salt, pepper, and a little brown sugar if you like that classic cabbage roll sweetness.
5) Bring it to a gentle boil, then lower the heat and simmer for 25 to 35 minutes, until the cabbage is tender.
6) Taste and adjust. Sometimes I add another pinch of salt or a splash more broth if it thickened up.
About the rice: you can stir in cooked rice at the end, or keep rice on the side and scoop the soup over it. I like rice on the side because it keeps leftovers from getting too thick. If you are craving a similar vibe but in a set it and forget it style, check out slow cooker unstuffed cabbage rolls.
Little tip from my own trial and error: if your cabbage is extra firm, cut it into thinner strips. It gets tender faster and feels more like the filling of a real cabbage roll.
Can you Freeze Cabbage Roll Soup?
Yes, you absolutely can freeze it, and it is one of the reasons I love making a big pot. Cabbage Roll Soup freezes better than you might think, because the broth and tomatoes protect the cabbage from getting too weird.
Here is the only catch: rice can get soft and soak up broth after freezing. So if you are planning to freeze the soup, I recommend freezing it without the rice and adding fresh cooked rice when you reheat.
How I freeze it:
Let the soup cool, then ladle it into freezer containers or freezer bags. Leave a little space at the top because it expands. Label it with the date, and freeze up to 3 months for best flavor. Thaw overnight in the fridge or reheat from frozen on the stove over low heat with a splash of broth.
If you are in a soup mood and want another freezer friendly option, this chicken enchilada soup is also great to stash away for busy nights.
Make It Your Own
This soup is super forgiving, which is perfect because real life cooking is not always a perfectly planned event. Here are a few easy ways to tweak it without messing it up.
Easy swaps and upgrades
Meat: Ground turkey, ground chicken, or even sausage works. If you use sausage, go easy on the salt at first.
Low carb: Skip the rice and add cauliflower rice at the end for a lighter bowl.
More veggies: Add celery, bell pepper, or zucchini. This soup is basically a cozy vegetable drawer cleanout.
Spice: A pinch of red pepper flakes wakes everything up if you like heat.
Extra tang: A tiny splash of apple cider vinegar at the end makes the tomato flavor pop.
And if you are a cabbage fan like me, you should try these crispy air fryer cabbage wedges sometime. They are snacky in the best way.
Storage Tips
This is the kind of soup that makes you feel smug the next day because lunch is already handled. Cabbage Roll Soup holds up really well in the fridge, and the flavor gets even better after it sits overnight.
Fridge: Store in an airtight container for up to 4 days.
Reheating: Warm on the stove over medium low heat or microwave in short bursts, stirring in between. If it got thick, add a splash of broth or water.
Rice tip: If you store it with rice mixed in, expect it to thicken a lot by day two. Still delicious, just more stew like. I usually keep rice separate and add it bowl by bowl.
Common Questions
Do I have to use beef broth?
Nope. Chicken broth works fine. I have even used vegetable broth in a pinch and it was still tasty.
What kind of cabbage is best?
Plain green cabbage is perfect. It gets tender and slightly sweet. Savoy cabbage also works if you want a softer texture.
Can I make Cabbage Roll Soup in a slow cooker?
Yes. Brown the meat and onion first, then add everything except the rice. Cook on low for about 6 to 7 hours, then stir in cooked rice at the end.
How do I keep the cabbage from getting mushy?
Do not over simmer it. Once the cabbage is tender, you are done. If you like a little bite, start checking it around 20 minutes.
Is this soup supposed to be sweet?
Slightly, yes, in that classic cabbage roll way. But it is optional. If you do not like sweetness, skip the brown sugar completely.
A Cozy Bowl Worth Repeating
If you want comfort food that does not demand a ton of effort, Cabbage Roll Soup is the move. It is filling, simple, and it gives you that nostalgic cabbage roll flavor without the rolling. For more inspiration, I like comparing little twists from recipes like Cabbage Roll Soup – Dinner at the Zoo and Easy Cabbage Roll Soup | Downshiftology. Make a pot this week, stash some for later, and do not be surprised if it becomes one of your regular cozy dinners.
Cabbage Roll Soup
Ingredients
Main Ingredients
- 1 pound ground beef (or ground turkey) Can substitute with ground turkey or chicken.
- 1 cup onion, chopped
- 2-3 cloves garlic, minced
- 4 cups green cabbage, chopped About half a small head.
- 2 pieces carrots, diced (optional) Adds sweetness.
- 1 can diced tomatoes
- 1 small can tomato sauce
- 4-5 cups beef broth (or chicken broth) Can use chicken broth as an alternative.
- 1-2 tablespoons tomato paste (optional) For deeper flavor.
- 1 teaspoon paprika
- to taste Salt and pepper
- 1-2 tablespoons brown sugar (optional) Balances the tomatoes.
- to serve cooked rice Can add straight into the pot or serve separately.
Instructions
Cooking
- In a big soup pot, cook the ground beef over medium heat until browned. If there is a lot of grease, spoon some out, but leave a little for flavor.
- Add onion and cook for about 3 to 4 minutes, until it softens. Stir in garlic and cook for 30 seconds, just until fragrant.
- Add the carrots and cabbage. It will initially look like a mountain of cabbage, but it cooks down quickly. Don’t panic.
- Pour in the diced tomatoes, tomato sauce, broth, and tomato paste if using. Add paprika, salt, pepper, and brown sugar if desired.
- Bring to a gentle boil, then lower the heat and simmer for 25 to 35 minutes, until the cabbage is tender.
- Taste and adjust seasoning. Add more salt or broth if it thickens too much.
