Easy Cabbage Roll Soup Recipe – One Pot Dinner Solution
Easy Cabbage Roll Soup Recipe – All the Flavor Without the Work
Craving the comforting flavors of traditional stuffed cabbage rolls but short on time? This cabbage roll soup delivers all the savory goodness in an easy one-pot recipe that comes together in under an hour. With tender cabbage, perfectly seasoned ground beef, and tomato-rich broth, it’s the ultimate comfort food that warms you from the inside out. Whether you make it in your Dutch oven for a quick weeknight dinner or let it simmer all day in the crock pot, this soup is guaranteed to become a family favorite.
Ingredients
For the Soup Base:
- 1 lb lean ground beef (or ground turkey for lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups shredded green cabbage
- 1 cup uncooked long-grain white rice
- 2 cans (14.5 oz each) diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Step-by-Step Instructions
Dutch Oven Method (Stovetop)
- Brown the Meat: In a large Dutch oven, brown the ground beef over medium-high heat until cooked through. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Build the Soup: Stir in shredded cabbage, rice, diced tomatoes, broth, tomato paste, and all seasonings. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and cabbage is soft.
- Serve: Ladle into bowls and garnish with fresh parsley.
Crock Pot Method (Slow Cooker)
- Brown Meat: In a skillet, brown ground beef and onions. Drain excess fat.
- Combine Ingredients: Transfer meat mixture to crock pot. Add all remaining ingredients except parsley.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Adjust Seasoning: Taste and adjust salt and pepper before serving.
Expert Tips for Perfect Cabbage Roll Soup
- Vegetarian Version: Replace ground beef with 2 cups of cooked brown lentils and use vegetable broth
- Rice Tip: If using instant rice, add during the last 15 minutes of cooking
- Cabbage Texture: For crisp-tender cabbage, add it during the last 20 minutes of cooking
- Make Ahead: Soup tastes even better the next day as flavors meld together
- Freezing: Freeze in airtight containers for up to 3 months
Frequently Asked Questions
Can I make cabbage roll soup without rice?
Yes! Simply omit the rice and add extra cabbage or vegetables like carrots and celery.
How long does cabbage roll soup last in the refrigerator?
Store in an airtight container for 3-4 days. Reheat gently on the stovetop.
Can I use different types of cabbage?
Absolutely! Savoy cabbage or napa cabbage work beautifully and offer slightly different textures.
Is this soup gluten-free?
Yes, as long as you use gluten-free beef broth and check your tomato products for additives.
This hearty cabbage roll soup brings the classic comfort of stuffed cabbage to your table with minimal effort. With options for both meat lovers and vegetarians, plus flexible cooking methods, it’s the perfect solution for busy weeknights or cozy weekend meals. Serve with crusty bread for the ultimate comforting experience!
Easy Cabbage Roll Soup Recipe – All the Flavor Without the Work
Ingredients
Method
- Brown the Meat: In a large Dutch oven, brown the ground beef over medium-high heat until cooked through. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Build the Soup: Stir in shredded cabbage, rice, diced tomatoes, broth, tomato paste, and all seasonings. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and cabbage is soft.
- Serve: Ladle into bowls and garnish with fresh parsley.
