Cabbage Roll Soup

Name: Cabbage Roll Soup with Ground Beef
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1.5 lbs ground beef; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp dried oregano; 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 (14.5 oz) cans fire-roasted diced tomatoes; 1 medium head green cabbage, chopped; 2 tbsp red wine vinegar; 2 tbsp Worcestershire sauce; 8 cups beef stock; 2 cups minute rice

Cabbage Roll Soup is a hearty one-pot meal that delivers all the savory, tangy flavors of traditional cabbage rolls—ground beef, tomatoes, cabbage, and rice—without the labor of rolling and baking.

🌍American 🏷️Cabbage roll soup 🏷️Soup 🏷️Ground beef 🏷️Cabbage Comfort food

🏷️

🏷️One-pot meal

-0:00

oldscoolkevmoonTikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

2 tbsp olive oil
1.5 lbs ground beef
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp dried oregano
1 medium yellow onion, diced
2 medium carrots, sliced
2 (14.5 oz) cans fire-roasted diced tomatoes
1 medium head green cabbage, chopped
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
8 cups beef stock
2 cups minute rice

13 Ingredients

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Instructions

1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart.
2
Cook the beef until browned, then season with kosher salt, black pepper, and dried oregano.
3
Add the diced onion and sliced carrots to the pot. Sauté for 3-4 minutes until they begin to soften.
4
Stir in the two cans of fire-roasted diced tomatoes.
5
Add the chopped cabbage and stir to combine with the other ingredients.
6
Season the mixture with a few dashes of red wine vinegar and Worcestershire sauce, then stir well.
7
Pour in the beef stock to cover all the ingredients and bring the soup to a simmer.
8
Once simmering, stir in the minute rice.
9
Allow the soup to return to a simmer and cook for about 5 minutes, or until the rice is tender. Serve hot.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly over medium-high heat and drain excess fat before adding vegetables to prevent a greasy broth.
Chop the cabbage into bite-sized pieces rather than thin ribbons so it holds its shape during the 20-minute simmer.
Add the red wine vinegar in the final 2 minutes of cooking to preserve its bright acidity and prevent it from cooking off.
Stir in uncooked rice directly into the simmering broth; it will absorb liquid and thicken the soup naturally without requiring a separate step.

Substitutions

Fire-roasted diced tomatoes → crushed San Marzano tomatoes (slightly less char, same body)
Red wine vinegar → apple cider vinegar or white vinegar (adjust to taste; cider vinegar is slightly sweeter)
Dried oregano → 1 tbsp fresh oregano or 1 tsp dried Italian seasoning (add fresh herbs in last minute)
Green cabbage → napa cabbage or savoy cabbage (napa is more delicate; reduce simmer time by 3–5 minutes)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, thinning with broth or water if needed.