Easy Cabbage Roll Soup with Ground Beef and Rice

This easy cabbage roll soup has everything you love about traditional stuffed cabbage rolls without the work of filling and rolling individual cabbage leaves. Ground beef, tender cabbage, carrots, tomatoes, and rice simmer together in a rich, savory broth for a hearty one-pot dinner the whole family can enjoy!

If you want a warm, filling meal that uses simple and affordable ingredients, this cabbage soup with ground beef is a great recipe to keep on hand. It is especially comforting during fall and winter, but it is easy enough to make whenever you have a head of cabbage waiting in the refrigerator. 😁

Unlike thin vegetable cabbage soups, this version is substantial enough to serve as the main course. The ground beef gives plenty of savory flavor, while the rice absorbs some of the tomato-rich broth and gives the soup a satisfying, almost stew-like texture.

What Is Cabbage Roll Soup?

Cabbage roll soup is an easier, deconstructed version of stuffed cabbage rolls. Traditional cabbage rolls are made by wrapping cabbage leaves around a seasoned filling of meat and rice, then slowly cooking them in tomato sauce. They are delicious, but preparing and rolling all those cabbage leaves takes time.

This unstuffed cabbage roll soup puts the same basic ingredients into one pot. You simply brown the beef, add the vegetables, tomatoes, broth, and rice, and let everything simmer until tender. You get the delicious flavors of cabbage rolls with far less preparation and only one pot to wash.

Why You Will Love This Ground Beef Cabbage Soup

• It is a complete one-pot meal. Meat, vegetables, and rice cook together in the same pot.
• It uses affordable ingredients. Cabbage, carrots, rice, and ground beef can feed a family without requiring specialty ingredients.
• The soup is hearty, not watery. Tomato paste, rice, and a carefully measured amount of broth give it a rich consistency.
• It is easy to customize. You can use ground turkey or pork, change the rice, or adjust the thickness to suit your family.
• The leftovers are delicious. The flavors become even richer after the soup rests overnight.
• It freezes well. This is a helpful recipe for stocking the freezer with easy meals.

Ingredients for Cabbage Roll Soup

Ground beef

Ground beef makes this cabbage soup hearty enough to serve as dinner. I prefer an 85/15 or 90/10 ground beef because it provides good flavor without leaving the soup excessively greasy. Drain the pot after browning if your beef releases a lot of fat.

Green cabbage

Regular green cabbage is sturdy enough to simmer without immediately falling apart. One small head should provide approximately seven packed cups once the core is removed and the leaves are chopped.

Rice

Uncooked long-grain white rice cooks directly in the broth and naturally thickens the soup. Avoid instant rice because it can become overly soft before the cabbage and carrots finish cooking.

Crushed tomatoes and tomato paste

Crushed tomatoes create a smooth tomato broth, while tomato paste adds concentrated flavor and body. Briefly cooking the tomato paste before adding the liquid removes its raw taste and brings out its natural sweetness.

Beef broth

Beef broth complements the ground beef and creates a deeper flavor than water. Start with the amount listed rather than adding extra broth. The cabbage will release moisture as it cooks.

Vegetables

Onion, carrots, cabbage, and garlic create the flavorful base of this easy cabbage soup. Cut the carrots into thin, even slices so they become tender at the same time as the rice.

Seasonings

Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper add warmth without overpowering the cabbage. Worcestershire sauce provides a savory depth that makes the broth taste as though it simmered much longer.

Honey and lemon juice

These are optional finishing ingredients. A small amount of honey can soften the sharpness of acidic tomatoes without making the soup sweet. Lemon juice can brighten a finished soup that tastes a little flat. Taste first, then decide whether your pot needs either one.

How to Make Cabbage Roll Soup

1. Brown the ground beef

Place a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion begins to soften, breaking the meat into small crumbles as it cooks.

Drain away excess grease if needed, but leave a small amount behind for flavor.

2. Build the flavor

Add the sliced carrots and minced garlic. Cook for about two minutes, stirring frequently so the garlic does not burn.

Stir in the tomato paste and seasonings. Let them cook for one minute before adding the liquid. This quick step helps deepen the tomato flavor and allows the seasonings to mesh in the warm pot.

3. Add the broth and vegetables

Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir well, scraping the bottom of the pot to loosen any browned bits.

Add the chopped cabbage and uncooked rice. The cabbage may look like too much at first and may sit above the broth. Do not add more liquid yet. It will quickly wilt and release moisture as it cooks.

4. Simmer until tender

Bring the soup to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 25 to 30 minutes, stirring occasionally to prevent the rice from settling and sticking to the bottom.

The soup is ready when the cabbage and carrots are tender and the rice is fully cooked.

5. Taste and finish

Taste the broth before serving. Add a little more salt if necessary. If the tomatoes taste particularly acidic, stir in the honey. If the flavor seems heavy or flat, add the lemon juice.

Allow the finished soup to stand uncovered for 5 to 10 minutes. The rice will absorb a little more broth, giving the soup a hearty texture.

How to Keep Cabbage Soup from Becoming Watery

Cabbage contains a surprising amount of moisture, so adding too much broth at the beginning can result in a thin soup. This recipe starts with five cups of broth, along with the liquid in the crushed tomatoes. That is enough to cook the rice while leaving room for the moisture released by the cabbage.

For the best consistency:

• Measure the broth rather than pouring it in by eye.
• Use uncooked long-grain rice, which absorbs broth as it cooks.
• Do not add extra liquid just because the raw cabbage initially sits above the broth.
• Let the soup rest for several minutes before serving.
• Simmer it uncovered for an additional 5 to 10 minutes if you prefer an even thicker result.

Keep in mind that the soup will continue to thicken in the refrigerator. You may need to add a little broth when reheating leftovers.

Helpful Recipe Tips

Cut the cabbage into spoon-size pieces. Long cabbage strips can be awkward to eat in a soup. Aim for roughly one-inch pieces.

Do not rush the browning step. Browning the beef and briefly cooking the tomato paste creates much more flavor than simply boiling all the ingredients together.

Stir during simmering. Rice tends to settle at the bottom of the pot. An occasional stir prevents sticking and helps it cook evenly.

Check your broth before adding salt. Regular beef broth can be quite salty. If you use low-sodium broth, you may need to increase the final seasoning.

Use a large pot. Raw cabbage takes up a lot of room before it wilts. A six-quart Dutch oven or soup pot gives you enough space to stir comfortably.

Easy Variations

Ground turkey cabbage soup

Replace the ground beef with an equal amount of ground turkey. Because turkey is leaner and milder, cook it in one tablespoon of olive oil and consider adding a little extra Worcestershire sauce.

Cabbage soup without rice

Leave out the rice for a lighter ground beef and cabbage soup. Begin with only four cups of broth, then add more after the cabbage cooks if necessary.

Extra vegetable cabbage soup

Add one or two diced celery stalks with the carrots. Bell pepper, zucchini, or drained green beans can also be added, although these ingredients make the soup less like traditional cabbage rolls.

Spicy cabbage roll soup

Add crushed red pepper flakes or a small amount of cayenne with the other seasonings. You can also replace part of the ground beef with mild or hot Italian sausage.

Slow-cooker cabbage roll soup

Brown the ground beef and onion in a skillet, drain if needed, and transfer them to the slow cooker. Add the carrots, garlic, tomato paste, seasonings, crushed tomatoes, broth, Worcestershire sauce, and cabbage.

Cook on low for 6 to 7 hours or high for 3 to 4 hours. For the best texture, stir in 1 1/2 cups of separately cooked rice during the final 15 minutes. Cooking rice in the slow cooker for the entire time can make it mushy and may cause it to absorb too much broth.

What to Serve with Cabbage Roll Soup

Because this soup already contains beef, rice, and vegetables, it can stand alone as a complete meal. A warm slice of homemade bread is especially good for soaking up the tomato broth.

Try serving it with my soft buttery dinner rolls or a slice of homemade white bread. A simple green salad or roasted vegetables would also make an easy side dish.

If your family enjoys comforting cabbage recipes, you may also like this sauerkraut and smoked sausage skillet.

How to Store and Reheat Leftovers

Allow the soup to cool, then transfer it to an airtight container. Store it in the refrigerator for up to four days.

Reheat individual portions in the microwave or warm the soup in a covered saucepan over medium-low heat. Because the rice keeps absorbing liquid during storage, stir in a little beef broth or water until the soup reaches your preferred consistency.

Can You Freeze Cabbage Roll Soup?

Yes, cabbage roll soup can be frozen for up to three months. Cool the soup completely, then divide it into freezer-safe containers, leaving room at the top for expansion.

Thaw it overnight in the refrigerator before reheating. The rice will be somewhat softer after freezing. If you are preparing the soup specifically as a freezer meal, you can omit the rice, freeze the soup base, and add freshly cooked rice when you reheat it.

Frequently Asked Questions

Can I use red cabbage in cabbage soup?

Green cabbage is the best choice for this recipe. Red cabbage will soften, but it can change the broth to a purple-red color and has a slightly different flavor.

Can I use cooked rice instead of uncooked rice?

Yes. Stir about 1 1/2 cups of cooked rice into the soup during the final five minutes, adding more broth only if needed.

Why is my cabbage still tough?

The cabbage pieces may be too large, or the soup may need more simmering time. Continue cooking it at a gentle simmer until the thickest pieces are tender. Older cabbage can sometimes take longer to soften.

Can I prepare cabbage roll soup ahead of time?

Yes. For the best make-ahead texture, prepare the soup without rice and refrigerate it. Add cooked rice when reheating. This prevents the rice from absorbing too much broth overnight.

Is cabbage roll soup gluten-free?

The basic ingredients are naturally gluten-free, but beef broth and Worcestershire sauce can vary by brand. Check both labels if you need the finished soup to be strictly gluten-free.

So I decided there is nothing better than to enjoy food and drink and to find satisfaction in work. Then I realized that these pleasures are from the hand of God. For who can eat or enjoy anything apart from him? -Ecclesiastes 2:24-25 NLT

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