Cabbage Roll Soup
A cozy and comforting soup combining classic cabbage roll flavors into a quick, hearty dish perfect for weeknight dinners.
I’ve been making this cabbage roll soup since chilly evenings called for something simple, saucy, and satisfying. It hits the same cozy notes as stuffed cabbage but comes together faster — one pot, pantry-friendly ingredients, and a bowl that warms you from the inside out. If you like comforting, no-fuss soups, you might also enjoy this cozy cabbage soup recipe that leans into big, familiar flavors.
Why you’ll love this dish
This soup blends the classic flavors of cabbage rolls — ground beef, tomato, and cabbage — into a lighter, slurpable form. It’s ideal for weeknight dinners when you want something nourishing without a lot of hands-on time. Other perks:
- Budget-friendly: inexpensive staples make a generous pot.
- Kid-friendly: familiar meat-and-tomato flavors please picky eaters.
- Flexible: easy to adapt for vegetarians, add grains, or boost spice.
How this recipe comes together
Before you dive in, here’s the short version so you know what to expect:
- Brown the beef with onion and garlic to build savory depth.
- Add cabbage, tomatoes, broth, and seasonings.
- Simmer until the cabbage is tender and the flavors marry.
- Finish with a taste adjustment and serve with a creamy or crusty accompaniment.
This framing helps you pace the work: most of the time is hands-off simmering.
What you’ll need
- 1 head of cabbage, chopped (about 6–8 cups shredded)
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
Substitution notes: use ground turkey or plant-based crumbles for a lighter or vegetarian option (use vegetable broth). If you prefer a richer tomato profile, swap a small can of tomato sauce for the paste plus a splash of water.
Step-by-step instructions
- Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, breaking the meat up, until the beef is browned and the onion is soft (about 6–8 minutes). Drain any excess fat.
- Stir in the chopped cabbage, diced tomatoes, beef broth, tomato paste, and paprika. Season with salt and pepper. Mix until the tomato paste is dissolved and everything is evenly combined.
- Bring the pot to a boil, then reduce the heat to low. Cover and simmer gently for 30 minutes, or until the cabbage is tender and the flavors have melded.
- Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes taste too bright.
- Ladle into bowls and finish with a spoonful of sour cream or a drizzle of good olive oil. Serve with crusty bread or buttered rolls.
01Ingredients
Soup Ingredients
02Method
- Preparation
- Cooking
- Serving
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0 OF 5 DONE03Recipe notes
- 01Refrigerate leftovers in an airtight container for 3–4 days. For freezing, portion and freeze up to 3 months. Add a splash of broth or water when reheating if the soup has thickened.
How did it turn out?
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Best ways to enjoy it
Serve this soup hot with a dollop of sour cream to add creaminess and cool the acid from the tomatoes. Crusty bread or buttered rolls are perfect for dipping. For a brighter finish, scatter chopped fresh parsley or dill on top. If you want a more garlicky take, try variations inspired by the garlicky version that amps up the aromatics.
Storage and reheating tips
Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently over low-medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened.
Food safety: Don’t leave the soup out at room temperature more than 2 hours. Reheat to 165°F (74°C) before serving.
Creative twists
- Vegetarian: swap beef for lentils or sautéed mushrooms and use vegetable broth.
- Rice-stuffed vibe: add 1 cup cooked rice to the pot in the last 5 minutes.
- Smoky: use smoked paprika or add a few slices of smoked sausage.
- Eastern European spin: finish with a little sauerkraut and caraway seeds for authentic tang.
- Low-carb: keep as written and skip bread — add more leafy greens like spinach near the end.
Common questions
How long does this take from start to finish?
A: About 45–55 minutes total: 10–15 minutes prep, 30 minutes simmering, plus a few minutes to finish.
Can I add rice directly to cook in the soup?
A: You can, but timing matters. Uncooked rice will absorb liquid and swell; add 3/4 cup uncooked rice with 1–1/2 cups extra broth and simmer until tender (about 20 minutes). Or add 1–2 cups pre-cooked rice at the end for convenience.
Is this freezer-friendly?
A: Yes. Cool the soup quickly, portion into airtight containers, and freeze up to 3 months. Thaw in the fridge before reheating.
Can I make this in a slow cooker?
A: Yes. Brown the beef and onion first, then transfer everything to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Conclusion
For a recipe similar in spirit and flavor ideas, check this detailed take on Cabbage Roll Soup from Dinner at the Zoo, which offers helpful photos and variations. Looking for more? Try my Success | Cinnamon desserts, Cinnamon roll cake, Fun baking recipes.
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