Easy Cabbage Roll Soup has all your favorite ingredients found in a traditional cabbage roll, with the comforting sensation of a warm winter soup! Savory beef and pork, fresh cut veggies, tender rice, and tangy sauces and seasonings all simmered to perfection in warm beef broth take this dish to the next level.
Cabbage Roll Soup
Take this light lunch and turn it into a cozy dinner by going from stuffed cabbage roll to Cabbage Roll Soup! All the flavors and fresh ingredients you’d normally use are added to a savory beef broth and simmered until all the flavored are married together.
Cabbage can be hit or miss when it comes to taste preference but we’re convinced it’s all in how you make it. On its own, like any fresh veggie, it can come off a bit bland.
However, with the right blend of seasonings and flavors like tangy ketchup and worcestershire, smokey paprika, fresh garlic and onion, and savory beef broth, this Unstuffed Cabbage Roll Soup is full of flavor!
How to Make Cabbage Roll Soup
A classic dish served in a unique way!
- Heat a large soup pot or dutch oven over medium heat. Add the ground beef and ground pork and cook until browned. Remove the meat from the pan and drain all but 1 to 2 tablespoons of grease. Set the meat aside.
- Now to the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften.
- Add the cabbage and minced garlic and cook for an additional 3 to 4 minutes until fragrant. Pour in the low sodium beef broth, tomato sauce, diced tomatoes, ketchup, white rice, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste and add the meat back to the pan. Stir to combine.
- Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes.
- Serve while warm and enjoy!
Tips and Variations for Unstuffed Cabbage Roll Soup
- When it comes to the salt and pepper, we start with 1 teaspoon of salt and ¼ teaspoon of pepper but you can always add more and adjust the amounts.
- Feel free to use all beef or all pork. We love to use a combination of the two, but you can easily use one or the other.
- Add red pepper flakes or a drizzle of sriracha when serving for a touch of spice.
- You can also use ground turkey in place of the ground beef or pork.
- This soup is completely customizable. Serve it with V8 juice in place of tomato sauce, add some sauerkraut with the cabbage, toss in your favorite beans, meatballs, or even some crispy thick cut bacon.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Freezing: Cabbage Roll Soup freezes really well! Transfer the cooled soup into freezer bags and lay flat to freeze. The soup will stay fresh in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat on the stove or in the microwave until warmed through. You can add more beef broth if the soup seems like it has absorbed too much liquid.
Can this recipe be made in a slow cooker?
Yep! You’ll want to brown the meat in a skillet like above, then combine all the ingredients into your slow cooker. Cover and cook on low for 6 to 8 hours or until the cabbage and rice are tender.
Can you make this soup without rice?
Yes, you can make unstuffed cabbage roll soup without rice. Just leave out the rice and add extra tomatoes or a little more cabbage.
Or simply omit the rice and leave the other ingredients as-is. There may be extra broth when the soup finishes cooking since there isn't rice to soak it up.
More Savory Soup Recipes
- Sausage and Sauerkraut Soup
- Vegetable Beef Soup
- Potato Corn Chowder
- Broccoli Cheddar Soup
- Potato Corn Soup
- Beef Stew with Tomato Sauce
- Italian Wedding Soup
- 7 Can Soup with Chicken
Recipe Card with Ingredient Amounts and Instructions
- ½ pound lean ground beef
- ½ pound ground pork
- 1 large white onion, diced
- 2 large carrots, chopped
- 2 garlic cloves, minced
- 5 cups green cabbage, roughly chopped
- 4 to 5 cups beef broth, low-sodium
- 24 ounces tomato sauce, three (8 ounce cans)
- 15 ounces fire roasted tomatoes, 1 can diced and undrained
- ¾ cup long grain white rice
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoon(s) smoked paprika
- Salt and pepper, to taste
- Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, and cook until browned. Remove the meat from the pan, and drain all but 1 to 2 tablespoons of grease.½ pound lean ground beef½ pound ground pork
- To the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften. Add the cabbage and garlic, and cook for an additional 3 to 4 minutes.1 large white onion2 large carrots2 garlic cloves5 cups green cabbage
- Pour in the beef broth, tomato sauce, diced tomatoes, ketchup, rice, Worcestershire sauce, and paprika. Season with salt and pepper to taste (we start with 1 teaspoon of salt and ¼ teaspoon of pepper), and add the meat back to the pan.24 ounces tomato sauce15 ounces fire roasted tomatoes¾ cup long grain white rice½ cup ketchup1 tablespoon Worcestershire sauce2 teaspoon(s) smoked paprikaSalt and pepper4 to 5 cups beef broth
- Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes. Add additional broth if desired to bring the soup to the desired consistency.
- Serve warm. See post for tips, FAQs, and storage options.