Love cabbage rolls but hate the work it takes to make them? Check out this Cabbage Roll Soup, which delivers the classic flavors of cabbage rolls in a simple, one-pot recipe. With tender cabbage, ground beef, rice, and a rich tomato base, it’s a hearty and satisfying meal perfect for any evening. This easy dish is a great alternative to traditional cabbage rolls, and it’s so good! It freezes like a dream, too!
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This meaty Cabbage Roll Soup is one of my family’s favorites, and whenever I make a big batch, it’s gone in no time. My Oma used to make this recipe – she was famous for her cabbage rolls but this soup was just as tasty and when we smelled it cooking, we all knew what goodness would be served!
History
Cabbage rolls have been a staple for centuries, dating back to at least the 15th or 16th century. They likely originated in Eastern Europe, with variations found in countries like Poland (gołąbki), Ukraine (holubtsi), and Hungary (töltött káposzta). These rolls typically consist of cabbage leaves wrapped around a filling of ground meat, rice, and spices, simmered in a tomato-based or broth sauce.
The exact origin of cabbage roll soup is unclear, but it likely appeared in home kitchens in the mid-20th century, around the 1950s or 1960s. This period marked a rise in practical, one-pot meals that catered to busy families. The soup retained the essential flavors of traditional cabbage rolls while simplifying the process by deconstructing the dish into a hearty, comforting soup.
Ingredients
- Lean ground beef
- Yellow onion – Finely diced.
- Garlic – Minced.
- Tomato paste
- Paprika
- Dried thyme
- Bay leaf
- Cabbage – Chopped.
- Can diced tomatoes – Undrained.
- Cider vinegar
- Maggi Sauce – Optional.
- Beef broth – Use low or no-sodium added.
- Long grain rice – Uncooked.
- Sea salt
- Ground pepper
- Parsley – Optional garnish.
How To Make Meaty Cabbage Roll Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating a large soup pot or Dutch oven over medium heat. Add the ground beef, onion, and garlic. Cook, breaking the meat into crumbles, until the beef is browned and the onions are soft. Drain any excess fat. I love using a wooden spoon here to break up the beef evenly—it makes the cooking so much easier.
Stir in the tomato paste, paprika, thyme, and bay leaf. Cook for about 1 minute to let the flavors bloom. Then add the cabbage and cook for another 3 minutes, just until it starts to soften. A large heatproof spoon works nicely for stirring so the cabbage doesn’t get crushed.
Add the beef broth, diced tomatoes with their juices, uncooked rice, vinegar, Maggi Sauce if you’re using it, and season with salt and pepper. Stir to combine everything well.
Bring the soup to a boil over high heat, stirring occasionally. Then reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes. Stir now and then to keep the rice from sticking to the bottom.
Check that the rice is tender and the cabbage is fully cooked. Remove the bay leaf and taste the soup, adjusting the salt and pepper if needed.
Ladle the soup into bowls, add some chopped parsley on top for a pop of color, and serve immediately. A ladle with a long handle makes serving so much easier and keeps things neat.
Chef Jenn’s Tips
- Use a heavy-bottomed pot for even heat distribution and to prevent sticking.
- Replace Maggi Sauce with 1 tablespoon Worcestershire sauce if preferred.
- For a vegetarian version, use plant-based crumbles and swap beef broth for vegetable broth.
- Don’t skip the vinegar—it enhances the flavor and balances the richness of the dish.
Make It A Meal
This soup is hearty on its own but pairs well with crusty bread or a fresh green salad. For added richness, top with a dollop of sour cream or grated Parmesan.
Storage
This soup is great for meal prep and keeps well. Refrigerate leftovers in an airtight container for up to four days; the flavors improve over time. To freeze, let the soup cool completely and transfer it to freezer-safe containers. It will keep for up to three months. Reheat on the stovetop or in the microwave, adding a bit of water or broth if it becomes too thick.
Meaty Cabbage Roll Soup
Ingredients
- 1 pound lean ground beef
- 1 cup yellow onion finely diced
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 2 teaspoons paprika
- 1/2 tablespoon dried thyme
- 1 bay leaf
- 4 cups cabbage chopped
- 14.5 ounces can diced tomatoes undrained
- 2 tablespoons cider vinegar
- 1 teaspoon maggi sauce optional
- 6 cups beef broth use low or no-sodium added
- 1/2 cup long grain rice uncooked
- 1/2 tablespoon sea salt
- 1/2 teaspoon ground pepper
- parsley optional garnish
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add ground beef, onion, and garlic. Cook, breaking the meat into crumbles, until the beef is browned and the onion is softened. Drain excess fat.
- Stir in tomato paste, paprika, thyme, and the bay leaf. Cook for about 1 minute, then add the cabbage and cook for another 3 minutes, letting it start to soften.
- Mix in the beef broth, diced tomatoes (with their juices), uncooked rice, vinegar, Maggi Sauce (if using), salt, and pepper. Stir to combine.
- Bring the soup to a boil over high heat, stirring occasionally. Reduce the heat to medium-low, cover the pot, and let it simmer for 20–25 minutes. Stir occasionally to prevent sticking.
- Ensure the rice is tender and the cabbage is fully cooked. Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls, garnish with parsley if desired, and serve immediately.
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed pot for even heat distribution and to prevent sticking.
- Replace Maggi Sauce with 1 tablespoon Worcestershire sauce if preferred.
- For a vegetarian version, use plant-based crumbles and swap beef broth for vegetable broth.
- Don’t skip the vinegar—it enhances the flavor and balances the richness of the dish.