Easy Cabbage Roll Soup Recipe (Stuffed Cabbage Soup)

A bowl of Cabbage Roll Soup served hot, with a deep reddish broth surrounding softened cabbage, crumbled ground meat, and fluffy rice. The dish is garnished with freshly grated parmesan cheese and chopped parsley, adding color and texture. A spoon rests inside, ready for eating.

5 from 1 vote

Easy Cabbage Roll Soup Recipe (Stuffed Cabbage Soup)

This cozy and oh-so-satisfying Cabbage Roll Soup is a comforting twist on traditional baked cabbage rolls. Made with ground beef, pork, green cabbage, and rice, all simmered in a flavorful tomato broth, it delivers the same delicious flavors in a fraction of the time.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Soup

Cuisine: American

Keyword: Cabbage Roll Soup Recipe, Easy Cabbage Roll Soup, Ground Beef and Cabbage Soup, Stuffed Cabbage Soup

Servings: servings

Author: Jessica Randhawa

Equipment

Lodge 7.5 Quart Enameled Cast Iron Dutch Oven My all-time favorite multi-purpose pot.

Ingredients

1 pound lean ground beef
1 pound ground sausage
1 tablespoon olive oil
1 yellow onion diced
3 cloves garlic minced
1 teaspoon salt plus more to taste
1 teaspoon black pepper plus more to taste
½ head green cabbage (about 6 cups once chopped), cut into 2-inch pieces
8 cups low-sodium chicken broth plus more as needed
1 (15-ounce) can diced tomatoes
1 cup long-grain white rice rinsed
8 ounces tomato sauce
2 bay leaves
grated Parmesan and fresh parsley to garnish

US Customary - Metric

Instructions

Brown the meat: Heat a large pot or Dutch oven over medium-high heat. Add ground beef and sausage, breaking it apart with a wooden spoon.
Cook for 8-10 minutes until browned and fully cooked. Drain excess grease and transfer the cooked meat to a separate bowl. Set aside.
Soften the aromatics: In the same pot set over medium heat, add 1 tablespoon of olive oil. Add diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic, salt, and black pepper, cooking for 30 seconds until fragrant.
Add the cabbage: Add the chopped cabbage to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the cabbage softens.
Combine the soup base: Pour the chicken broth, diced tomatoes (with juices), tomato sauce, and bay leaves into the pot. Increase heat to high and bring the soup to a boil.
Add the rice: Once boiling, stir in the long-grain rice. Reduce the heat to low, cover with a lid, and let the soup simmer for 15-20 minutes until the rice is tender.
Season and Serve: Once the rice is fully cooked, remove and discard the bay leaves. Taste and adjust the seasoning with extra salt and pepper, if needed. Ladle the soup into bowls and serve hot with optional garnishes such as fresh parsley, grated Parmesan, or a drizzle of Worcestershire sauce for extra flavor.

Notes

Storage and Reheating:

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months (let thaw overnight in the fridge before reheating).
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute increments, stirring in between. Add additional chicken broth, as needed, to thin the broth.

Flavor additions:

Add a splash of white vinegar (1-2 teaspoons) or fresh lemon juice (1 tablespoon) for brightness and to balance the flavors.
On the other hand, add 1-2 teaspoons of Worcestershire sauce, soy sauce, or coconut aminos for a richer, more complex broth.

If you use red cabbage: Simmer for 5-10 minutes longer than you would with green cabbage and add 1-2 teaspoons of vinegar (apple cider or red wine vinegar) to help preserve its color and enhance the flavor.

Slow Cooker: Brown the ground beef, sausage, and onions in a large skillet first, then add them to a large Crock Pot with the rest of the ingredients. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

Nutrition