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cabbage roll 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

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.