Cabbage Roll Soup

Name: Cabbage Roll Soup (One-Pot)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1.5 lbs ground beef; salt, to taste; black pepper, to taste; cayenne pepper, to taste; 1 medium onion, diced; 1 tbsp garlic, minced; 1 (8 oz) can tomato sauce; 2 carrots, sliced; 1 whole head of cabbage, chopped; 1 tbsp brown sugar; 3/4 cup uncooked rice; 2 bay leaves; 4 cups beef stock; 1 tbsp fresh parsley, chopped, for garnish

Cabbage Roll Soup combines ground beef, fresh cabbage, carrots, and rice in a savory tomato-beef broth for a complete one-pot meal. It captures the comfort of traditional cabbage rolls without the rolling step, making it faster and equally satisfying.

🌍American 🏷️Cabbage roll soup 🏷️Soup 🏷️Ground beef 🏷️Cabbage Rice

🏷️

🏷️Comfort food

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TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 tbsp olive oil
1.5 lbs ground beef
salt, to taste
black pepper, to taste
cayenne pepper, to taste
1 medium onion, diced
1 tbsp garlic, minced
1 (8 oz) can tomato sauce
2 carrots, sliced
1 whole head of cabbage, chopped
1 tbsp brown sugar
3/4 cup uncooked rice
2 bay leaves
4 cups beef stock
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
In a large pot or Dutch oven over medium-high heat, add olive oil.
2
Add the ground beef and begin to brown it, breaking it apart with a spoon.
3
As the beef cooks, season it with salt, black pepper, and cayenne pepper.
4
Once the beef is mostly browned, do not drain the fat. Add the diced onion and minced garlic, and cook until softened.
5
Stir in the tomato sauce and sliced carrots.
6
Add the chopped cabbage, brown sugar, uncooked rice, and bay leaves to the pot.
7
Stir everything together until combined. The cabbage will begin to wilt.
8
Pour in the beef stock and add more salt if needed. Stir to combine.
9
Bring the soup to a simmer, then reduce the heat to low, cover, and let it stew for 30-45 minutes, or until the rice is cooked and the vegetables are tender.
10
Remove the bay leaves before serving. Ladle into bowls and garnish with fresh parsley, if desired.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly and break it into small pieces—this releases fat for flavor and ensures even distribution throughout the soup.
Add the rice in the final 20–25 minutes of cooking so it doesn't become mushy and absorbs the broth flavor without overcooking.
Chop the cabbage into bite-sized pieces rather than leaving large chunks—it cooks faster and distributes more evenly in each spoonful.
Taste and adjust seasonings after the rice is done; the flavors intensify as the soup cools, so season conservatively first.

Substitutions

Ground beef → ground pork or ground turkey (use the same quantity; turkey may need an extra pinch of salt for depth)
Tomato sauce → marinara sauce or canned diced tomatoes plus tomato paste (results in a slightly sweeter, chunkier broth)
Carrots → diced celery or bell peppers (adds different aromatics but maintains the vegetable structure)
Long-grain white rice → brown rice or wild rice (increases cook time by 5–10 minutes)

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding water or broth if the soup has thickened.

Common Questions

Can I make cabbage roll soup ahead of time?

Yes. Prepare through cooking, cool completely, and refrigerate up to 4 days. Reheat on the stovetop over medium heat, adding water if the broth has reduced too much.

How do I know when the rice is done?

The rice should be tender and fully cooked, typically 15–20 minutes after adding it to the simmering broth. Taste a grain to confirm doneness.

Can I substitute the ground beef?

Ground pork, ground turkey, or Italian sausage work well. Ground lamb also pairs nicely with the cabbage and tomato flavors.

What if I don't have tomato sauce?

Use one 14.5 oz can of diced tomatoes plus 2 tbsp tomato paste, or substitute with marinara sauce for a slightly sweeter version.

Is this recipe freezer-friendly?

Yes. Cool completely, transfer to freezer containers, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.