Cabbage Roll Soup

Tired of bland weeknights and laundry-list recipes that take forever? This Cabbage Roll Soup is your fast, cozy solution all the classic flavors of stuffed cabbage rolled into a simple, spoonable bowl that’s ready in about 30–40 minutes. I first made this on a rainy Tuesday when I wanted the nostalgia of my grandmother’s cabbage rolls but didn’t have the patience for wrapping. One pot, minimal cleanup, and that same tangy tomato-beef comfort made it a family favorite overnight.

It’s lean-protein friendly, full of fiber from the cabbage and rice, and packs a vitamin C punch. Each serving is roughly 350–420 calories depending on meat choice, balanced with protein, complex carbs, and a touch of healthy fat a great weeknight dinner or lunch-for-work option.

If you’re new to soup-making or looking for a reliable, everyday recipe, this is an easy Cabbage Roll Soup that delivers consistent flavor without fuss. For more comforting soup inspiration that’s just as beginner-friendly, check out these easy orzo soup recipes they pair beautifully with crusty bread and quick salads.

WHY THIS RECIPE WORKS

• Flavor balance: Browned meat adds savory depth while tomatoes and paprika give bright, warming notes just like classic cabbage rolls.
• Texture contrast: Tender cabbage with slightly chewy rice creates a satisfying, hearty bite.
• Simplicity: One-pot method means fewer dishes and predictable timing great for beginner cooks.
• Reliable ingredients: Pantry staples (rice, canned tomatoes, broth) make it an easy throw-together meal.
• Scalable: Double or triple for meal prep, or freeze portions for quick future dinners.

Ingredients

Step-by-step directions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until soft.
   • Tip: Stir frequently and lower heat if garlic browns too fast burned garlic tastes bitter.
2. Add ground beef or turkey, cooking until fully browned.
   • Tip: Break meat into small pieces for even cooking and better texture; drain excess fat if desired.
3. Stir in chopped cabbage, diced tomatoes, broth, and rice.
   • Tip: If you prefer firmer cabbage, add half now and the rest later in the simmer.
4. Season with paprika, salt, and pepper.
   • Tip: Add a pinch of sugar (1/2 tsp) if your tomatoes taste very acidic.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes or until rice is cooked and cabbage is tender.
   • Tip: Stir occasionally to prevent rice from sticking to the bottom; add extra broth (1/2 cup) if it thickens too much.
6. Serve hot, garnished with fresh parsley.
   • Tip: Let soup rest 5–10 minutes after cooking flavors meld and the soup stays warmer for serving.

Pro tip: For a creamier version, stir in 1/2 cup sour cream or Greek yogurt to individual bowls.

COMMON MISTAKES TO AVOID

• Mistake: Rice is undercooked while cabbage is mushy.
  • Fix: Use long-grain white rice for the recipe timing. If using brown rice, par-cook or increase simmer time by 20–25 minutes and add more broth.
• Mistake: Soup tastes flat or one-note.
  • Fix: Don’t skip browning the meat the fond (browned bits) adds depth. Finish with a splash of lemon juice or vinegar to brighten flavors.
• Mistake: Broth becomes too thin or too salty.
  • Fix: Start with low-sodium broth and adjust salt at the end. Thicken by simmering uncovered a few minutes or add more rice/quinoa.
• Mistake: Cabbage pieces are uneven and cook inconsistently.
  • Fix: Chop cabbage into uniform pieces (about 1-inch strips); add large pieces earlier if you like more texture.
• Mistake: Soup sticks/burns to bottom.
  • Fix: Use a wide, heavy-bottomed pot and stir occasionally; reduce heat once it reaches a gentle simmer.

Nutrition per serving (approximate)

• Calories: 380 (using ground turkey; ~420 with 80/20 beef)
• Protein: 28–32 g
• Carbohydrates: 35–40 g
• Fat: 12–18 g
• Fiber: 4–6 g

Health benefits: Cabbage is high in vitamin C and K, provides fiber for digestion, and the lean protein keeps you satisfied. Swapping brown rice or quinoa increases fiber and micronutrients.

5 VARIATIONS & CUSTOMIZATIONS

1. Health-friendly swap
   • Use ground turkey, chicken, or a plant-based crumbled mix. Replace white rice with quinoa or brown rice for extra fiber.
2. Flavor twist: Mediterranean
   • Add a teaspoon of dried oregano, replace parsley with fresh basil, and stir in a tablespoon of tomato paste while sautéing for a deeper tomato base.
3. Flavor twist: Smoky & spicy
   • Use smoked paprika, a pinch of cayenne, and a diced smoked sausage or chorizo for a smoky kick.
4. Vegan/Vegetarian
   • Use vegetable broth and plant-based crumbles or lentils. Add a splash of soy sauce or miso for umami depth.
5. Equipment alternatives
   • Slow cooker: Brown meat and onions, then add everything to slow cooker and cook on low 4–6 hours.
   • Instant Pot/pressure cooker: Sauté onions and meat on “Sauté,” then pressure cook for 10 minutes using quick release. Add delicate cabbage if you prefer it less soft.
   • Oven: Transfer to a Dutch oven and bake at 350°F for 30–40 minutes, stirring halfway.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Cool to room temperature, transfer to airtight containers, and refrigerate up to 4 days.
• Freezer tips: Freeze in individual portions in freezer-safe containers or zip-top bags for up to 3 months. Leave a little headroom rice expands slightly.
• Best reheating method: Thaw overnight in fridge if frozen. Reheat gently on the stovetop over medium-low, stirring and adding a splash of broth if too thick. Microwave on medium power in 1-minute intervals, stirring between.

Serving suggestions and pairings

• Side dishes: Crusty bread, garlic toast, or buttered egg noodles. A crisp green salad or roasted root vegetables are great complements.
• Condiments: Dollop of sour cream or Greek yogurt, extra parsley, or a squeeze of lemon for brightness.
• Occasions: Perfect for a weeknight dinner, batch-cooking for meal prep lunches, or an easy winter comfort meal. Scales well for potlucks and casual family gatherings.

NUTRITION INFORMATION (detailed estimate per serving)

• Calories: 380–420
• Protein: 28–32 g
• Fat: 12–18 g
• Carbs: 35–40 g
• Fiber: 4–6 g
  Brief health note: This recipe provides a balance of macronutrients and plenty of micronutrients from cabbage and tomatoes. For lower sodium, choose low-sodium broth and omit added salt until the end.

FAQ

1. Can I make Cabbage Roll Soup ahead of time?
   • Yes. It tastes even better the next day after flavors have melded. Store in the fridge up to 4 days or freeze for longer storage.
2. Why is my Cabbage Roll Soup dry?
   • If rice absorbs too much liquid or you simmer too long, the soup can become thick. Add more broth or water and reheat gently, stirring until it reaches desired consistency.
3. Can Cabbage Roll Soup be frozen?
   • Absolutely. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
4. Can I use pre-shredded cabbage?
   • Yes — pre-shredded saves time. Be mindful of cook time: shredded cabbage will soften faster than chopped, so add it later in the simmer.
5. Is it okay to substitute rice with cauliflower rice for low-carb?
   • You can, but cauliflower rice cooks very quickly. Add it in the last 5–7 minutes to avoid it turning mushy. Texture will be different but still tasty.

CONCLUSION

This Cabbage Roll Soup is an easy, dependable weeknight hero all the cozy flavor of traditional cabbage rolls with far less effort. It’s a great recipe for beginners and experienced cooks alike, scales easily for meal prep, and freezes beautifully. If you loved this, save the recipe, leave a comment (what swap did you try?), and share it with a friend who needs dinner inspiration.

Cabbage Roll Soup

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A comforting soup blend of classic stuffed cabbage flavors in a quick and easy one-pot meal.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 1 head of green cabbage, chopped (about 6–8 cups chopped)
• 1 pound ground beef or turkey
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 can (15 oz) diced tomatoes
• 1 cup uncooked long-grain white rice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt & pepper to taste
• Fresh parsley, for garnish (1–2 tablespoons chopped)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until soft.
2. Add ground beef or turkey, cooking until fully browned.
3. Stir in chopped cabbage, diced tomatoes, broth, and rice.
4. Season with paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes or until rice is cooked and cabbage is tender.
6. Serve hot, garnished with fresh parsley.

Notes

For a creamier version, stir in ½ cup sour cream or Greek yogurt to individual bowls.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low-calorie