Cabbage Roll Soup (All the Flavor, No Rolling) is the cozy dish that brings all of the best elements of the classic cabbage rolls without needing to spend time rolling each one! With creamy tomatoes, tender meat, and hearty cabbage all mingling together in a rich broth, this soup is a bowl of comfort that hits all the right notes. Plus, the added ease of throwing everything into a pot makes it perfect for busy weekdays or relaxed weekends when you crave something hearty without the fuss. Once you’ve tasted this delightful concoction, you’ll find yourself coming back to it time and again!

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 remember the first time I made cabbage rolls, meticulously rolling each leaf and stuffing it just right. But what a time-consuming task! Enter Cabbage Roll Soup, which delivers a satisfying blend of flavors in a fraction of the time. Imagine a gathering with friends,family, or just yourself on a chilly evening, and you can easily whip this dish up in about an hour! It’s budget-friendly, hearty, and incredibly simple—I’ve had so many requests for it that it’s become a staple in my home. Deliciously comforting, this dish is not only a crowd-pleaser, but it will also warm your heart.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, including prep time.
Irresistible Flavor: A delightful medley of savory beef, tart tomatoes, and hearty veggies.
Eye-Catching Appeal: Vibrant color and texture make it a stunning centerpiece.
Flexible Serving: Perfect for lunch, dinner, or even as leftovers.
Diet-Friendly Options: Easily adaptable for gluten-free diets due to its wholesome ingredients.

Ingredients You’ll Need

2 lbs ground beef: A rich choice for flavor. Use lean beef for a lighter version.
1 teaspoon kosher salt: Enhances all flavors; table salt can be used if necessary but is saltier.
½ teaspoon black pepper: For a subtle heat; adjust to taste.
1 tablespoon olive oil or avocado oil: To sauté the vegetables; avocado oil offers a slightly higher smoke point.
2 cups yellow onion – diced (about 1 medium onion): Adds sweetness and depth; sweet onions can also be used.
1 cup carrots – sliced or diced: Provides a touch of natural sweetness; frozen carrots are an option.
2 cloves garlic – minced: Packed with flavor; fresh garlic is best, but garlic powder can work in a pinch.
1 lb green cabbage – chopped (about 1 medium head of cabbage): The star of the show, packed with nutrients; savoy cabbage offers a twist for a softer texture.
30 oz diced tomatoes: A flavorful base; you can use fire-roasted tomatoes for extra flavor.
8 oz tomato sauce: Smoothens the texture; substitute with crushed tomatoes if needed.
6 cups gluten-free beef broth – or gluten-free chicken broth: Creates the soup base; homemade broth can elevate the flavor.
1 cup uncooked white rice: Act as a filler; substitute with brown rice if you prefer, but cooking time will vary.
1 tablespoon gluten-free worcestershire sauce: Adds umami depth; soy sauce can be used instead.
1 tablespoon fresh lemon juice: Brightens the flavors; vinegar can be a substitute in a pinch.
1 tablespoon brown sugar: Balances acidity; maple syrup is a sweeter alternative.
2 teaspoons paprika: A smoky, sweet element; smoked paprika adds another layer of flavor.
1 teaspoon dried oregano: Offers an earthy note; consider Italian seasoning as a blend.
½ cup fresh parsley – chopped: For bright freshness; substitute with basil or cilantro depending on your flavor preference.

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

Brown the Beef: Preheat a large Dutch oven over medium heat. Once it’s heated up, add 2 lbs ground beef along with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for about 5-6 minutes until the beef is well-browned. Be sure to break up the meat with a spatula as it cooks, ensuring an even browning.

Sauté the Onions: Add 1 tablespoon olive oil or avocado oil to the pot, followed by 2 cups of diced yellow onion. Stir everything together and let it cook for 3-4 minutes until the onions become translucent and fragrant.

Add Carrots and Garlic: Stir in 1 cup of sliced or diced carrots along with 2 cloves of minced garlic. Continue to sauté for about 2-3 minutes, stirring frequently to prevent the garlic from burning and to develop its rich flavors.

Incorporate the Cabbage: Toss in the chopped 1 lb green cabbage and stir. Cook for a few additional minutes until the cabbage begins to soften and turn bright green.

Mix in Tomatoes and Broth: Now it’s time to add the 30 oz of diced tomatoes, 8 oz of tomato sauce, and 6 cups of gluten-free beef or chicken broth. Stir everything together for a balanced blend of textures.

Stir in Rice and Seasonings: Add 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 everything well—this is where the magic happens!

Bring to a Boil: Turn up the heat and bring the soup to a boil. Once boiling, cover the pot with a lid and reduce the heat to let it simmer.

Simmer for Perfection: Allow the soup to simmer for about 30 minutes. You want the rice to become tender and all flavors to meld nicely together.

Garnish and Serve: As you finish, sprinkle ½ cup of chopped fresh parsley over the top before serving. This adds a beautiful touch of color and freshness.

Storing & Reheating

To store your Cabbage Roll Soup, allow it to cool to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 4-5 days. If you’d like to freeze it, use a freezer-safe container and store it for up to 3 months. To reheat, simply bring it to a gentle simmer on the stove or microwave until warmed through. Note that rice may absorb some liquid upon cooling, so feel free to add a splash of broth to refresh the texture.

Chef’s Helpful Tips

Ensure your ground beef is cooked until fully browned to enhance flavor—don’t rush this step!
Resist the urge to skip on the fresh parsley; it adds that needed punch of freshness at the end.
If using brown rice instead of white rice, be aware that it will require a longer cooking time.
If you find the soup too thick after storing, adding a bit more broth or water can balance it out.
Make this dish ahead of time! It gets better as it sits, making it perfect for meal prep or leftovers.

The Cabbage Roll Soup is a flavorful adventure that’s not only quick and easy but also packs a ton of comforting goodness into each bowl. With its affordable ingredients and simple preparation, there’s no reason not to let this recipe take center stage in your kitchen. As you enjoy this dish, consider experimenting: switch up your veggies, play with spices, or even add a kick of heat with some peppers. Whatever you do, I hope you relish each hearty bite!

Recipe FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are great substitutes for a lighter version of this soup. Just make sure to adjust the cooking time slightly, as they may cook quicker than beef.

What can I do with leftovers?

Leftovers can be a delight! Simply store them in an airtight container in the fridge for up to five days. You can reheat it on the stove; just add a splash of broth if it thickens.

Can I make this soup vegetarian?

You can definitely create a vegetarian version by omitting the meat and using vegetable broth instead. You can also add more beans (like kidney or black beans) for protein and richness.

What can I use instead of rice?

If you want to keep this dish low-carb, consider substituting rice with cauliflower rice or quinoa. Keep in mind that these alternatives may change the cook time slightly, so adjust accordingly!

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Cabbage Roll Soup (All the Flavor, No Rolling)

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Author: Anna
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 brings all the comforting flavors of classic cabbage rolls in a simple soup form. It’s hearty, satisfying, and perfect for a quick family dinner with ingredients like ground beef, cabbage, and rice cooked to perfection.

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, seasoning it with kosher salt and black pepper.
Cook the beef until browned, about 5-6 minutes, breaking it up with a spatula as it cooks.
Pour in the olive oil, then add the diced yellow onion. Stir and cook for 3-4 minutes.
Incorporate the sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring frequently to avoid burning the garlic.
Add the chopped green cabbage and cook for a few minutes until it begins to soften.

Notes

This soup can be made ahead and stored in the refrigerator for up to 3 days.
For a spicier version, add red pepper flakes according to taste.
Feel free to customize the vegetables based on your preference.