Easy Cabbage Roll Soup Recipe (Unstuffed Cabbage Rolls)

This cabbage roll soup is a hearty, one-pot meal that delivers all the flavors of traditional stuffed cabbage rolls in an easy, unstuffed version ready in under an hour. Packed with tender cabbage, savory ground beef, rice, and a tangy tomato broth, it’s the ultimate cozy fall and winter comfort food.

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There’s just something about a big bowl of cabbage roll soup that feels like a hug on a cold day. It’s cozy, hearty, and full of all the flavors you love from traditional cabbage rolls — but without the hours of rolling and baking. This version is quick enough for a weeknight but still has that homemade comfort that makes you want to slow down and savor it.

A Little Backstory (Why We Love It)

Cabbage rolls are beloved across Eastern Europe (you’ll see variations of gołąbki, holubtsi, sarma, and more). They’re traditionally beef or pork, rice, and cabbage baked in a sweet-tangy tomato sauce—slow, cozy, and celebratory. This unstuffed cabbage soup keeps that same heritage flavor but trades hours of rolling for one pot on the stove. You get tender cabbage, savory beef, and that signature sweet-sour tomato broth—in under an hour.

Why You’ll Love This Cabbage Roll Soup

• All the flavor, none of the fuss. No rolling leaves — everything simmers together in one pot.

• Perfect for fall and winter. It’s the kind of soup you’ll crave when the weather turns crisp.

• Customizable. Use ground beef, pork, turkey, or even sausage. Swap rice for barley, brown rice, or cauliflower rice.

• Great for meal prep. This soup tastes even better the next day, and it freezes beautifully.

Ingredients You’ll Need

Here’s what goes into this unstuffed cabbage roll soup (and some swaps to make it your own):

• Ground beef – I like lean (90/10), but you can do half beef, half pork for a richer flavor.

• Onion & garlic – the aromatic base.

• Green cabbage – chopped into bite-sized pieces so it softens but doesn’t disintegrate.

• Carrots & bell pepper – for sweetness and color.

• Tomatoes – a mix of crushed tomatoes, tom

• ato sauce, and paste for depth.

• Beef broth – go low-sodium so you can control the seasoning.

• Worcestershire sauce – adds umami.

• Brown sugar – balances the acidity of the tomatoes and mimics the sweet-sour vibe of traditional cabbage rolls.

• Rice – long-grain white rice works best, but brown rice or cauliflower rice can be swapped (see tips below).

• Spices – smoked paprika, oregano, salt, and pepper.

How to Make Cabbage Roll Soup

Stovetop Version

1. Brown the beef and onion. Heat olive oil in a Dutch oven. Cook beef and onion until the meat is browned. Stir in garlic.

2. Add the veggies. Toss in cabbage, carrots, and bell pepper. Let it cook a few minutes until the cabbage wilts.

3. Build the broth. Stir in crushed tomatoes, tomato sauce, broth, tomato paste, Worcestershire, brown sugar, and spices. Simmer for 15 minutes.

4. Add the rice. Stir in uncooked rice, cover, and cook until tender (about 20 minutes).

5. Finish with brightness. A squeeze of lemon juice or splash of vinegar at the end takes this soup over the top.

Slow Cooker Version

Brown the beef and onion first, then transfer everything except the rice into your slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Stir in rice for the last 30 minutes.

Instant Pot Version

Use the sauté setting to brown the beef and onion. Add everything except the rice, then cook on High Pressure for 10 minutes. Quick release, stir in rice, then cook another 4 minutes under pressure.

• Add a pinch of red pepper flakes if you like heat.

• For a Polish-style twist, stir in fresh dill or a spoonful of sauerkraut.

• Don’t skip the brown sugar — it’s the secret to balancing the tomato base.

• Soup too thick? Stir in extra broth. Too thin? Let it simmer uncovered for a few minutes.

Serving Suggestions

This is a full meal in a bowl, but it pairs perfectly with:

• Crusty bread or soft dinner rolls

• A light green salad for balance

• A dollop of sour cream on top (just like traditional cabbage rolls)

Storage & Freezing

• Fridge: Store in a sealed container for 3–4 days. The flavor deepens as it rests.

• Freezer: Cool, then freeze in airtight containers up to 3 months. Add a splash of broth when reheating if it thickens.

Variations

• Protein swaps: Try ground turkey, chicken, or Italian sausage.

• Grain swaps: Use barley, quinoa, or cauliflower rice.

• Flavor boosters: Add smoked sausage or bacon for depth, or a spoonful of hot sauce for spice.

FAQs About Cabbage Roll Soup

Can you freeze cabbage roll soup?
Yes! Freeze cooled soup in containers or freezer bags for up to 3 months. Reheat gently with a splash of broth.

How long does cabbage roll soup last in the fridge?
About 3–4 days. It tastes even better the next day as the flavors meld.

Can I make cabbage roll soup in a slow cooker?
Yes — brown the beef and onion, then cook on Low 6–7 hours (or High 3–4 hours). Stir in rice during the last 30 minutes.

Can I make this in an Instant Pot?
Definitely. Pressure cook everything except the rice for 10 minutes (quick release), then add rice and cook another 4 minutes (quick release).

Why is my rice mushy?
You probably used short-grain rice or cooked it too long. Stick with long-grain white rice, and cook just until tender.

What variations can I try?
Swap proteins, use different grains, or add spices like dill, paprika, or red pepper flakes. Even sauerkraut works for tang.

What do I serve with cabbage roll soup?
Crusty bread, sour cream, and a sprinkle of fresh herbs are classics. A simple salad rounds it out.

You May Also Like

Make sure you check out my other cozy soup recipes like:

• Stuffed Pepper Soup
• Italian Wedding Soup
• Roasted Red Pepper and Tomato Soup

Easy Cabbage Roll Soup Recipe (Hearty Unstuffed Cabbage Rolls in a Bowl)

This cabbage roll soup is an easy one-pot dinner packed with tender cabbage, ground beef, rice, and a tangy tomato broth—everything you love about classic stuffed cabbage rolls, unstuffed and ready in under an hour. A cozy, make-ahead-friendly cabbage roll soup recipe perfect for fall and winter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Dinner, Main Course, Soup

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb lean ground beef or use half beef, half pork for richer flavor
• 1 medium onion diced
• 3 cloves garlic minced
• 1 medium green cabbage chopped into bite-sized pieces (about 8 cups)
• 2 large carrots peeled and diced
• 1 green bell pepper diced
• 1 28-oz can crushed tomatoes
• 1 15-oz can tomato sauce
• 6 cups beef broth
• 1/4 cup tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp light brown sugar balances tomato acidity — key in authentic cabbage roll flavor
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 3/4 cup uncooked long-grain white rice *see notes

Method

 

Stovetop Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add ground beef and onion, cooking until beef is browned and onion is softened (about 5 minutes). Stir in garlic and cook 1 minute more.
2. Add chopped cabbage, carrots, and bell pepper to the pot. Stir and cook for 3–4 minutes until cabbage begins to wilt slightly. This helps it soak up flavor later.
3. Stir in crushed tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, oregano, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
4. Stir in uncooked rice. Cover and cook for another 18–20 minutes, or until the rice is tender and the cabbage is soft but not mushy. Stir occasionally to prevent sticking.
5. Taste and adjust seasoning if needed. For a flavor pop, stir in a splash of lemon juice or vinegar just before serving. Ladle into bowls and top with fresh herbs and a dollop of sour cream, if desired.

Slow Cooker Instructions

1. Brown beef and onions in a skillet. Add garlic and cook briefly.
2. Transfer to a slow cooker along with all ingredients except rice. Cook on Low for 6–7 hours or High for 3–4 hours.
3. Stir in rice during the last 30 minutes of cooking so it stays tender but not mushy.

Instant Pot Instructions

1. Use the Sauté function to brown beef and onions. Stir in garlic.
2. Add all ingredients except rice. Lock lid, set to High Pressure for 10 minutes. Quick release.
3. Add rice, then pressure cook for 4 minutes more. Quick release, stir, and serve.

Video

Notes

• Rice choices: For best texture in cabbage roll soup, use long-grain white rice. Brown rice works but add 15–20 extra minutes; or cook it separately and stir in before serving.
• Flavor balance: Classic cabbage rolls are sweet-tangy—don’t skip the small amount of brown sugar, and finish with lemon juice or vinegar to brighten the tomato base.
• Slow cooker: Brown beef/onion first, add remaining ingredients except rice, cook Low 6–7 hrs (High 3–4). Stir in rice for last 30 mins.
• Instant Pot: Sauté beef/onion, add everything except rice, Pressure Cook High 10 mins, add rice, High 4 mins.
• Make-ahead & storage: Soup thickens as it rests; add a splash of broth when reheating. Refrigerate 3–4 days; freeze up to 3 months in airtight containers.
• Low-carb option: Swap rice for 2 cups cauliflower rice; stir in during last 5 minutes.
• Variations: Try half beef/half pork, Italian sausage, or add dill, paprika, or a pinch of red pepper flakes. For extra tang, stir in a little sauerkraut.
• Troubleshooting:
  • Too thick? Add broth or water and simmer 1–2 minutes.
  • Too thin? Simmer uncovered to reduce.
  • Rice too soft? Use long-grain white next time, add rice later, or cook it separately.
• Serving ideas: Top bowls with sour cream and fresh dill/parsley; serve with crusty bread or dinner rolls.

This easy cabbage roll soup recipe is one of those dishes that makes you excited for leftovers. It’s hearty, simple to make, freezer-friendly, and flexible enough to fit your mood or pantry. Whether you go classic with ground beef and rice or get creative with your own twists, it’s the kind of soup that warms you from the inside out.

This post was all about Cabbage Roll Soup!

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