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    Home | Recipes | Main Dishes

    Cabbage Roll Soup Recipe

    Dated: October 15, 2019 Last Modified: August 29, 2021 by Sarah Mock 5 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Cabbage roll soup is a winter comfort food with all the same flavors as your favorite stuffed cabbage rolls but in a bowl! 

    Ready in less than 45 minutes but by making this soup recipe in a slow cooker early in the day will make your house smell amazing when you come home for a family

    Cabbage roll soup is the ingredients of cabbage rolls, ground beef, rice, cabbage, tomatoes, tomato sauce, vegetables and seasonings in a soup. Think of it as a deconstructed cabbage roll with more delicious tomato sauce and in a soup bowl.

    This recipe is similar to my stuffed pepper soup in that, you get all your favorite flavors of the stuffed cabbage rolls but without the work and mess of stuffing them. 

    Jump to:
    • 🥰 Why this recipe works
    • 🥫 Ingredients:
    • 🥘 How to make cabbage roll soup:
    • ♨️ Crock-pot instructions
    • 🧊 Freezer instructions
    • 🔥 Reheating instrucitons
    • 📝 Frequently asked questions, answers and tips:
    • 🍲 More Soup Recipes
    • Cabbage Roll Soup Recipe
    • 👩🏻‍🍳 Sarah Mock
    • Comments

    🥰 Why this recipe works

    • Warm and comforting this fall soup has layers of flavors that are delicious together in your bowl.
    • A family favorite in my house this soup is very nostalgic for my dad.
    • Perfect for easy heat up meals for busy week night dinners.
    • Inexpensive and readily available ingredients make this a low cost and delicious, filling winter soup.
    chopped onions pepper and carrot on a cutting board with text overlay labeling the ingredients

    🥫 Ingredients:

    • ground beef - I use 80/20 but use 90/10 for a lower fat option
    • garlic - minced. If you have garlic confit or roasted garlic, that would be delicious in this recipe.
    • tomato paste
    • carrot - shredded. see below why there is a carrot in this soup
    • cabbage - medium head, chopped (core removed)
    • diced tomatoes - store-bought can or use your own canned diced tomatoes
    • Tomato vegetable juice - Think V-8 or something similar.
    • long-grain rice - uncooked 
    • bay leaf - dried

    Scroll down to the recipe at the bottom for quantities.

    finished cabbage roll soup in a purple pot

    🥘 How to make cabbage roll soup:

    1. Heat a large pot over medium-high heat and brown the ground beef. browned ground beef in a lilac enamel pot
    2. Carefully remove all but a few tablespoons of the rendered beef fat from the pan. sauted onions and peppers for cabbage roll sou
    3. Add the onions and green peppers to the pot and saute the vegetables.
    4. Add the grated garlic and stir, cooking 30 seconds until the garlic becomes fragrant. 
    5. Add the browned beef, tomato paste, and the spices to the meat and vegetable mixture and stir to the pot and stir to combine. cabbage roll soup being covered to cook for 25 minutes
    6. Add the remaining ingredients to the pot.
    7. Bring to a boil and drop to a simmer, cover and cook until rice is tender.
    8. Remove bay leaf and discard.
    9. Season with salt and pepper to taste. 

    ♨️ Crock-pot instructions

    1. Heat a large pot over medium-high heat and brown the ground beef.
    2. Remove the browned beef and add it to your large slow cooker.
    3. Carefully remove all but a few tablespoons of the rendered beef fat from the pan.
    4. Add the onions and green peppers to the pot and saute the vegetables.
    5. Add the grated garlic and stir, cooking 30 seconds until the garlic becomes fragrant. 
    6. Transfer the cooked vegetables too your large crock-pot add the rest of the soup ingredients WITH THE EXCEPTION OF THE RICE.
    7. Cover and cook on low 6-8 hours or on high 3-4 hours.
    8. Add the rice to the soup, stirring to combine and cook an additional 20 minutes to cook the rice. 

    🧊 Freezer instructions

    Cabbage roll soup can easily be frozen and reheats beautifully. Just be sure to cool it completely and store in a freezer-safe container. Make a double batch of soup, cool completely, and portion it out into freezer-safe containers for a quick and delicious meal any day of the week.

    🔥 Reheating instrucitons

    This recipe makes a LOT and makes delicious leftovers for taking to work or school later in the week. I would recommend adding a splash of tomato juice, beef stock or water to the soup before reheating the soup in the microwave on the stovetop. The rice will continue to absorb the liquids in the soup and to get more of a soup consistency, extra liquids will need to be added. 

    📝 Frequently asked questions, answers and tips:

    Can you freeze cabbage soup?

    Cabbage roll soup can easily be frozen and reheats beautifully. Just be sure to cool it completely and store in a freezer-safe container. Make a double batch of soup, cool completely, and portion it out into freezer-safe containers for a quick and delicious meal any day of the week.

    How do you reheat cabbage roll soup?

    This recipe makes a LOT and makes delicious leftovers for taking to work or school later in the week. I would recommend adding a splash of tomato juice, beef stock or water to the soup before reheating the soup in the microwave on the stovetop. The rice will continue to absorb the liquids in the soup and to get more of a soup consistency, extra liquids will need to be added. 

    Why don't you use olive oil to sauté the vegetables?

    I omit the olive oil because there is so much flavor in the rendered beef fat. By cooking down the beef first in a hot pan and then sautéing the vegetables in the beef drippings you are reducing the amount of oil in the recipe while using the amazing flavors the beef already has to offer the dish. 

    Do I have to use ground beef in this recipe? 

    This recipe calls for ground beef but you can also substitute in ground pork, ground sausage or even ground turkey. Make sure whatever blend or combination you use, the total measurement will be a pound and a half. 

    Why is there a carrot in this recipe?

    I add a bit of carrot to my recipes that have a lot of tomatoes as the main ingredient. For some people, tomatoes can be very acidic and hard to digest. The carrot will help neutralize the acid and make the dish more enjoyable. I use a Microplane grater to finely grate the carrots and my kids have no idea they are eating carrots! My halupki recipe and bolognese also have my secret grated carrot trick.

    Can cabbage roll soup be made in a crockpot?

    This soup is ready in less than 45 minutes but I understand that not everyone has 45 minutes to make dinner when the family is hungry NOW. Making this soup recipe in a slow cooker early in the day will make your house smell amazing when you come home for a family supper.

    🍲 More Soup Recipes

    • Lasagna Soup - This comforting soup is ready in 30 minutes and has all the classic lasagna flavors you love without turning on the oven.
    • Autumn squash soup recipe (Panera copycat) - delicious, creamy, and full of fall flavors.
    • Corn chowder recipe - comes together fast enough for a busy school night but tastes like you spent hours in the kitchen.
    • Creamy tomato soup recipe - garden-fresh tomatoes, onions, garlic, chicken stock, and then garnished with fresh basil and a drizzle of heavy cream. 

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Cabbage Roll Soup Recipe square image

    Cabbage Roll Soup Recipe

    Sarah Mock
    Cabbage roll soup is a winter comfort food with all the same flavors of your favorite stuffed cabbage rolls, but in a bowl! 
    5 from 10 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Soup
    Cuisine American
    Servings 12 cups
    Calories 209 kcal

    Ingredients
      

    • 1 ½ lb ground beef
    • 1 Onion
    • ½ green pepper (diced)
    • 2 cloves garlic (minced)
    • 2 tablespoons tomato paste
    • 1 teaspoon paprika
    • 1 teaspoon thyme
    • ¼ cup carrot (shredded)
    • 1 medium head cabbage chopped (core removed)
    • ¾ cup long grain rice (uncooked)
    • 1 28 ounce diced tomatoes (can)
    • 4 cups beef broth
    • 1 ½ cups V8 (or other vegetable juice)
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaf
    • Salt and pepper

    Instructions
     

    • Heat a large pot over medium high heat and brown the ground beef, breaking up the meat with a wooden spoon until it is no longer pink.
    • Transfer the cooked ground beef to a clean plate.
    • Carefully remove all but a few tablespoons of the rendered beef fat from the pan.
    • Add the onions and green peppers to the pot and saute the vegetables until they start to take on a bit of color. 4-5 minutes.
    • Add the grated garlic and stir, cooking 30 seconds until the garlic becomes fragrant. 
    • Add the browned beef back to the pot and stir to combine.
    • Add the tomato paste and the spices to the meat and vegetable mixture and stir to warm through. This will 'wake up' the spices and tomato paste bringing them to full flavor.
    • Add the cabbage, carrots, diced tomatoes (with juice), beef broth, vegetable juice, rice, bay leaf and Worcestershire sauce to the pot.
    • Bring to a boil and drop to a simmer, cover and cook for 25 minutes or until rice is tender.
    • Remove bay leaf and discard.
    • Season with salt and pepper to taste.

    Notes

    How to make cabbage roll soup in a crock-pot:
    1. Heat a large pot over medium high heat and brown the ground beef.
    2. Remove the browned beef and add it to your large slow cooker.
    3. Carefully remove all but a few tablespoons of the rendered beef fat from the pan.
    4. Add the onions and green peppers to the pot and saute the vegetables.
    5. Add the grated garlic and stir, cooking 30 seconds until the garlic becomes fragrant. 
    6. Transfer the cooked vegetables too your large crock-pot add the rest of the soup ingredients WITH THE EXCEPTION OF THE RICE.
    7. Cover and cook on low 6-8 hours or on high 3-4 hours.
    8. Add the rice to the soup, stirring to combine and cook an additional 20 minutes to cook the rice. 

    Nutrition

    Serving: 1Calories: 209kcalCarbohydrates: 11gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 50mgSodium: 557mgFiber: 2gSugar: 5g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

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    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Comments

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      Recipe Rating




    1. Sarah

      October 15, 2019 at 1:32 pm

      SAME! I love a warm soup on a cool crisp fall night.

    2. Sarah

      October 15, 2019 at 1:32 pm

      I hope fall has arrived at your house. This is the perfect fall comfort food.

    3. Shadi Hasanzadenemati

      October 15, 2019 at 1:26 pm

      I'm making this for the weekend, I bet everyone is going to devour it!

    4. Jessica Formicola

      October 15, 2019 at 1:22 pm

      This is my kind of comfort food! I can't wait to try it out this week! This recipe looks amazing.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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