Oh, friends, let me tell you about my latest kitchen love affair—this soul-warming Cabbage Roll Soup that’s been on constant rotation in my house! As a busy mom of two, I’m always chasing that magic combo of hearty comfort and easy prep, and this soup delivers both in spades. It’s like someone took all the cozy flavors of traditional cabbage rolls—the tender meat, sweet carrots, tangy tomato broth—and turned them into the easiest weeknight dinner you’ll ever make. The first time I whipped up this pot of goodness, my kids actually asked for seconds (miracles do happen!). Now it’s our go-to when we need a hug in a bowl that doesn’t keep me chained to the stove all evening.
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Roll Soup
This unstuffed cabbage roll soup is everything you adore about the classic dish—without all the rolling and fussing! Here’s why it’s become my family’s favorite:
Hearty and Satisfying
All the cozy flavors of traditional cabbage rolls – tender beef, sweet tomatoes, and that wonderful cabbage – but you get to skip the tedious stuffing step. It’s like deconstructed comfort food in a bowl!
Simple Ingredients
Just pantry staples and fresh veggies you probably already have. No fancy techniques – just brown the meat, dump in the good stuff, and let the pot work its magic. Perfect for hectic weeknights when you need something nourishing fast.
Cabbage Roll Soup Ingredients
You’ll be shocked how simple this ingredient list is! I love that everything comes together with basic staples I usually have on hand. Here’s what you’ll need to make this cozy pot of goodness:
- 1 pound lean ground beef – My grandma always swore by 85/15 for the perfect balance of flavor without too much grease (though ground turkey or pork sausage work great too!)
- 4 medium carrots – Peeled and cut into 1/4 to 1/2-inch dice (trust me, this size cooks perfectly)
- 2 medium parsnips – Peeled and diced same as the carrots – their sweet earthiness is magical here
- 1 yellow onion – Diced small so it melts into the broth
- 3 garlic cloves – Minced (because what’s soup without garlic?)
- 4 cups beef broth – Low-sodium lets you control the salt
- 24oz tomato sauce – The rich base of our “unstuffed roll” flavor
- 1/2 cup brown rice – Uncooked – it soaks up all that glorious broth
- 5 cups green cabbage – Chopped – about half a small head
- Seasoning squad: bay leaves, maple syrup (yes, really!), Worcestershire (check labels for GF), fresh thyme, oregano, red pepper flakes, and a splash of sherry vinegar at the end for brightness
See? Nothing fancy – just honest ingredients that transform into something greater than the sum of their parts!
How to Make Cabbage Roll Soup
Okay, let’s get cooking! This soup comes together in one pot (hello, easy cleanup!) and fills your kitchen with the most incredible aroma. I’ll walk you through each step – it’s foolproof, I promise!
Browning the Meat
First, grab your favorite heavy pot (I use my trusty Dutch oven) and heat it over medium-high. Toss in the beef with that salt and pepper, and break it up with your spoon like you’re playing a game of “find the biggest chunk” – we want nice, even crumbles here. Once the meat loses its pinkness (about 5 minutes), add those diced carrots, parsnips, and onions. This is when the magic starts – the veggies will pick up all those beefy browned bits from the bottom of the pot! Stir occasionally until the veggies just begin to soften (about 3 more minutes), then toss in the garlic. Oh my, that fragrance! Let it cook just 60 seconds – any longer and garlic turns bitter.
Simmering to Perfection
Now the fun part – dump in everything else except the cabbage and vinegar. Beef broth, tomato sauce, rice, bay leaves, maple syrup (sounds weird but balances the tomatoes perfectly), Worcestershire, and all those herbs and spices. Give it a good stir, then bring it to a lively boil. Once bubbling, reduce the heat to a gentle simmer – you want occasional bubbles breaking the surface. Set your timer for 20 minutes – this lets the rice start cooking and flavors begin mingling.
After that first simmer, stir in your chopped cabbage – it’ll look like a mountain at first but wilts down beautifully. Now let everything simmer uncovered another 25-35 minutes. You’ll know it’s done when the rice is tender (no hard center when you bite a grain) and the cabbage is silky but still has some texture. Fish out those bay leaves and thyme stems (they’ve done their job!), then stir in the vinegar – this little splash wakes up all the flavors! Let it sit off heat for 5-10 minutes – this resting time lets the broth thicken slightly and flavors deepen even more.
Tips for the Best Cabbage Roll Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” good! First, if you’re swapping brown rice for white, reduce the final simmer time by about 10 minutes – white rice cooks faster. That splash of vinegar at the end? Don’t skip it! I’ve used everything from sherry to apple cider vinegar – each adds its own bright note. And here’s my secret: the soup tastes even better the next day as flavors meld, so leftovers are a bonus! If it thickens too much in the fridge, just stir in a splash of broth when reheating.
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Hearty Cabbage Roll Soup Recipe Your Family Will Devour
A hearty and comforting soup that captures the flavors of traditional cabbage rolls in an easy-to-make soup form.
- Total Time: 70 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound lean ground beef (or try with ground turkey or ground pork sausage)
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 4 medium carrots peeled and cut into 1/4 to 1/2-inch dice
- 2 medium parsnips peeled and cut into 1/4 to 1/2-inch dice
- 1 medium yellow onion diced
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium beef broth
- 24 ounces tomato sauce
- ½ cup uncooked long-grain brown rice* (see recipe notes below)
- 2 bay leaves
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce (check your label to ensure it’s a gluten-free brand)
- 4 springs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried oregano leaves
- Pinch crushed red pepper
- 5 cups green cabbage chopped (about half of a small head)
- 1 tablespoon sherry vinegar or 1/2 tablespoon red wine vinegar
Instructions
- Heat a Dutch oven or similar large soup pot over medium-high. Add the beef, salt, and pepper. With a wooden spoon or sturdy plastic spoon or spatula, break apart the meat into pieces.
- Once the meat is broken up, add the carrots, parsnips, and onions. Continue cooking, stirring occasionally, until the meat is browned and the vegetables begin to soften. Add the garlic and cook for 1 additional minute, until very fragrant.
- Add the beef broth, tomato sauce, rice, bay leaves, maple syrup, Worcestershire, thyme, oregano, and red pepper flakes.
- Bring to a boil. Then, reduce the heat to simmer for 20 minutes. Add the cabbage.
- Continue simmering until the cabbage and rice are tender, about 25 to 35 minutes more. Check and stir periodically.
- Remove the pot from the heat. Fish out and discard the bay leaves and thyme stems. Stir in the vinegar. Cover and let the soup rest for 5 to 10 minutes to allow the flavors to marry and the soup to thicken a bit further, then taste and adjust the seasoning as desired. Enjoy hot.
Notes
- For a gluten-free option, ensure Worcestershire sauce is gluten-free.
- Substitute brown rice with white rice if preferred, adjusting cooking time accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
Variations of Cabbage Roll Soup
One of my favorite things about this recipe is how easily it adapts to whatever’s in your fridge! Swap the ground beef for turkey or pork sausage if that’s what you’ve got – each gives its own delicious twist. Feeling adventurous? Try adding a pinch of smoked paprika or caraway seeds for extra depth. Vegetarian friends, you’re not left out – mushrooms or lentils make a fantastic meat substitute here. And if you’re like me and love a little heat, extra red pepper flakes will make your taste buds sing!
Serving and Storing Cabbage Roll Soup
Oh, you’re gonna love this part—serving this soup is half the fun! I always scoop generous portions into our favorite big bowls and serve it with thick slices of crusty bread for dunking (my kids call it “soup lollipops”). Leftovers? Even better! Just pop them in an airtight container—they’ll keep beautifully in the fridge for up to 3 days. The rice soaks up more broth over time, so add a splash of water when reheating if you like it soupier. Trust me, it tastes even more amazing on day two!
Cabbage Roll Soup Nutrition
Now, I’m no nutritionist, but here’s the scoop on what’s in this comforting bowl! Keep in mind these numbers can vary based on your exact ingredients (especially if you tweak the meat or rice). Per generous serving, you’re looking at about 280 calories, with 18g protein to keep you full, 5g fiber from all those wonderful veggies, and just 8g sugar – mostly from the natural sweetness of carrots and tomatoes. It’s got 10g fat (4g saturated), 30g carbs, and 450mg sodium – but remember, you control the salt by using low-sodium broth!
Frequently Asked Questions
Can I freeze this cabbage roll soup?
Absolutely! This soup freezes beautifully for up to 3 months. Just cool it completely first, then transfer to freezer-safe containers (leave some space for expansion). When ready to eat, thaw overnight in the fridge and reheat gently on the stove—the rice will be extra soft, but still delicious!
Is this unstuffed cabbage roll soup gluten-free?
It sure can be! The trick is using gluten-free Worcestershire sauce (regular brands often contain malt vinegar from barley). Also double-check that your beef broth is GF—most are, but some cheaper brands add wheat. With those swaps, you’ve got a cozy gluten-free meal!
Why add maple syrup to cabbage soup?
I know it sounds odd, but trust me—that tablespoon of maple syrup works magic! It balances the acidity from the tomatoes and gives that same subtle sweetness traditional stuffed cabbage gets from slow-cooked onions. You won’t taste “maple”—just perfectly rounded flavors.
Can I use white rice instead of brown?
You bet! White rice cooks faster, so reduce the final simmer time to about 15-20 minutes after adding the cabbage. The texture will be slightly different (less chewy), but still wonderful. Just watch it closely—white rice can go from perfect to mushy quickly!
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