This post may contain affiliate links. Please read our disclosure policy.
This easy Cabbage Roll Soup has everything you love about classic stuffed cabbage rolls without all the rolling and wrapping. Ground beef, tender cabbage and rice simmer in a rich tomato broth with grated apple, apple cider vinegar and brown sugar for that signature sweet and tangy flavor.
My grandfather’s stuffed cabbage rolls inspired this recipe, but this is the version I make when I want all that cozy comfort without the extra work. It’s hearty enough for dinner, easy to make in one pot and perfect for freezing.
Table of Contents
- Kellie’s Note A Pot of Nostalgia
- Why You’ll Love This Cabbage Roll Soup
- Ingredients for Cabbage Roll Soup
- What Kind of Cabbage Is Best for Cabbage Roll Soup?
- How to Make Cabbage Roll Soup
- Tips for the Best Cabbage Roll Soup
- Cabbage Roll Soup Variations
- Slow Cooker Cabbage Roll Soup
- How to Store, Freeze and Reheat Cabbage Roll Soup
- What to Serve With Cabbage Roll Soup
- More Cozy Soup and Cabbage Recipes
- The Best Stuffed Cabbage Soup Recipe
- Cabbage Roll Soup FAQs
Made the stuffed cabbage soup and it was delicious. My husband really likes it and he is picky. Asked me to make it again!
– Jessie
Kellie’s Note
A Pot of Nostalgia
Stuffed Cabbage Rolls were part of my DNA when I was growing up. It was a family affair filled with cooking, more cooking, rolling, more cooking and then ending up with enough food to feed a small army.
My craving for Cabbage Rolls never went away but without a huge family to feed I wanted the same flavor without all the work. This Cabbage Roll Soup is my favorite dinner to make for a cozy dinner at home and is perfect for busy weekdays or leisurely weekends. This recipe makes enough for a family dinner with plenty of leftovers to stock the freezer for soup season.
Cabbage Roll Soup is basically a deconstructed version of stuffed cabbage rolls. Instead of wrapping a beef and rice filling inside individual cabbage leaves, everything cooks together in one pot with tomatoes and broth.
You may also see it called Stuffed Cabbage Soup or Unstuffed Cabbage Soup. My version is inspired by my grandfather’s stuffed cabbage rolls, with a sweet and tangy tomato broth flavored with grated apple, apple cider vinegar and just enough brown sugar to balance the tomatoes.
You’d be making a mistake if you didn’t add this to your monthly rotation.
Why You’ll Love This Cabbage Roll Soup
- All the stuffed cabbage flavor, less work. No boiling cabbage leaves, filling or rolling required.
- One-pot comfort food. Beef, cabbage, rice and tomato broth cook together in one hearty meal.
- Sweet, tangy and savory. Apple, apple cider vinegar and brown sugar give the broth that classic stuffed cabbage flavor.
- Perfect for meal prep. This recipe makes a generous batch and the leftovers reheat beautifully.
- Freezer friendly. Freeze individual portions for an easy dinner or lunch later.
Ingredients for Cabbage Roll Soup
- Ground Beef – I use a lean ground beef to keep this recipe on the healthier side. You can use your favorite ground beef, ground turkey or ground chicken with great results.
- Onion – Yellow Onions add a sweetness to the sauce. I like to use a sweet onion for extra caramelization.
- Butter – Salted butter adds richness to the soup. If you prefer, you can substitute with olive oil.
- Cabbage – Cabbage cooks down a ton so we use a whole head of cabbage with the core removed. You should have about 5 cups of chopped cabbage. If you don’t feel like chopping a cabbage, you can use coleslaw mix.
- Tomatoes – A combination of diced tomatoes and crushed tomatoes add tanginess and heartiness.
- Brown Sugar – Light brown sugar balances the tartness of the tomatoes and adds a hint of sweetness. You can increase the depth of flavor with dark brown sugar as a substitute.
- Apple – My secret weapon, grated apple is always a win with my Stuffed Cabbage Rolls so I included it in this recipe, as well.
- Rice – Uncooked white rice soaks up the soup and increases the heartiness. You can substitute with brown rice, if you prefer.
- Worcestershire Sauce – Add extra meaty flavor with a splash of Worcestershire sauce. You can substitute with soy sauce or coconut aminos if that’s what you have in your pantry.
- Beef Stock – Rich beef stock makes this soup extra hearty. You can substitute with beef broth or lighten things up with chicken stock or chicken broth.
- seasonings – Simply season with kosher salt and black pepper.
For the full ingredient list and instructions, see the recipe card below.
What Kind of Cabbage Is Best for Cabbage Roll Soup?
Green cabbage is my favorite choice for Cabbage Roll Soup. Remove the tough core and roughly chop the leaves before adding them to the pot. It may look like a lot at first, but cabbage cooks down considerably as it softens.
For a shortcut, you can also use bagged shredded cabbage or coleslaw mix.
How to Make Cabbage Roll Soup
- Brown the beef. Heat the olive oil in a large Dutch oven or stockpot. Brown the ground beef until no longer pink, breaking it apart as it cooks. Transfer to a bowl and drain all but about 2 tablespoons of fat.
- Cook the onion and garlic. Add the onion and cook until softened. Stir in the garlic and cook for another minute.
- Cook the cabbage. Stir in the butter and cabbage. Cook until the cabbage begins to soften, then return the beef to the pot.
- Simmer. Add the diced tomatoes, crushed tomatoes, apple cider vinegar, brown sugar, grated apple, rice, Worcestershire sauce and beef stock. Bring to a boil, reduce the heat and simmer until the rice is tender.
- Finish. Add additional stock if the rice has absorbed too much liquid. Season with salt and pepper and serve with sour cream, if desired.
If you have extra cabbage you should definitely try this Easy Polish Haluski (Fried Noodles and Cabbage).
Tips for the Best Cabbage Roll Soup
- Brown the beef well. Letting the beef develop some color adds more flavor to the finished soup.
- Give the cabbage time to cook down. Sautéing it before adding the broth improves both the flavor and texture.
- Watch the rice. Once the rice is tender, the soup is ready. Overcooking can make the rice too soft.
- Add broth as needed. Rice continues to soak up liquid while the soup sits, so add a splash of beef stock if it becomes thicker than you like.
- Cook the rice separately for meal prep. If you plan to keep the soup for several days, cook the rice separately and add it to individual bowls to keep it from soaking up the broth.
- Balance the broth. The finished soup should taste savory with just enough sweetness and tang from the apple, brown sugar and vinegar.
Cabbage Roll Soup Variations
- Ground Turkey or Chicken – Swap the beef for ground turkey or chicken for a lighter version.
- Ground Pork or Sausage – Use ground pork or sausage for a richer, more savory flavor.
- No Rice – Leave out the rice for a brothier, lower-carb version.
- Brown Rice – Substitute brown rice, but allow additional cooking time and add more stock as needed.
- Extra Vegetables – Add chopped carrots or celery along with the onion.
- Less Sweet – Reduce the brown sugar slightly if you prefer a more savory tomato broth.
Slow Cooker Cabbage Roll Soup
You can also make Cabbage Roll Soup in the slow cooker.
- Brown the ground beef and drain any excess fat.
- Sauté the onion and cabbage as directed.
- Transfer the beef, onion and cabbage to the slow cooker.
- Add the remaining ingredients and stir to combine.
- Cook on LOW for 6 hours or HIGH for 4 hours without the rice.
- Stir cooked rice into the soup just before serving.
How to Store, Freeze and Reheat Cabbage Roll Soup
- Refrigerator: Let the soup cool, then store it in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze cooled Cabbage Roll Soup in airtight freezer-safe containers for up to 3 months. Individual portions are great for easy lunches and dinners.
- Reheating: Warm the soup in a saucepan over medium-low heat until heated through, or reheat individual portions in the microwave. Add a splash of beef stock or broth if the rice has absorbed too much liquid.
- Make Ahead: You can prepare the soup up to 3 days before serving. For the best texture when meal prepping, consider cooking the rice separately and adding it to each bowl when serving.
For batch freezing soups, stews, stocks and broths, we love using silicone Souper Cubes for mess free meal prep.
What to Serve With Cabbage Roll Soup
This Cabbage Roll Soup is hearty enough to be a meal all on its own, but a little bread for dipping is never a bad idea.
- Cheddar Pear Grilled Cheese for an epic twist on the soup and sandwich
- An unfussy salad like this Wedge Salad is quick and easy
- Sometimes we like this warm loaf of bread for dipping
- Homemade Garlic Bread
- Everything Sourdough Crackers
More Cozy Soup and Cabbage Recipes
- Slow Cooker Loaded Baked Potato Soup
- Turkey Chili Recipe
- Easy Broccoli Cheddar Soup Recipe
- Our favorite Creamy Tuscan Chicken Tortellini Soup
- The BEST Vegetable Soup recipe ever….no kidding
- THIS Creamy Chicken Soup with artichokes is amazeballs
- Ready in 20 minutes….Italian Sausage Soup. Sooo good!
Looking for MORE easy dinner recipes, follow us on Instagram!
The Best Stuffed Cabbage Soup Recipe
Equipment
- measuring cup
- measuring spoon
- chef's knife
- cutting board
Ingredients
- 1 tbsp olive oil
- 2 lbs lean ground beef
- 1 cup diced onion
- 1 garlic clove, minced
- 3 tbsp butter
- 5 cups chopped cabbage, , approximately one head of cabbage, core removed
- 14.5 ounces diced tomatoes
- 28 ounces crushed tomatoes
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup grated apple
- 1 cup uncooked rice
- 1 tbsp Worcestershire sauce
- 32 ounces beef stock
- salt and pepper, to taste
- sour cream, for serving, optional
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
- Transfer the beef to a bowl with a slotted spoon. Drain all but about 2 tablespoons of fat from the pot.
- Add the onion and cook for 2–3 minutes or until softened. Stir in the garlic and cook for 1 minute.
- Add the butter and cabbage. Cook for 10–12 minutes, stirring occasionally, until the cabbage begins to soften. Return the beef to the pot.
- Stir in the diced tomatoes, crushed tomatoes, apple cider vinegar, brown sugar, grated apple, rice, Worcestershire sauce and beef stock. Bring to a boil, then reduce the heat to low.
- Simmer for about 20 minutes or until the rice is tender. Add additional stock if the soup becomes too thick.
- Season with salt and pepper. Serve with sour cream, if desired.
Video
Notes
- Make Ahead: Prepare the soup up to 3 days in advance and refrigerate it in an airtight container.
- Freezing: Cool completely and freeze in an airtight freezer-safe container for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave. Add additional beef stock or broth if the rice has absorbed too much liquid.
- Rice Tip: For firmer rice in leftovers, cook the rice separately and add it to individual servings.
- Brown Rice: Brown rice can be substituted, but it will require additional cooking time and may need extra broth.
- Meat Substitutions: Ground turkey, chicken, pork or sausage can be substituted for the beef.
- Slow Cooker: Brown the beef and sauté the onion and cabbage before transferring everything to the slow cooker. Cook on LOW for 6 hours or HIGH for 4 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cabbage Roll Soup FAQs
Is Cabbage Roll Soup the same as Stuffed Cabbage Soup?
Yes. Cabbage Roll Soup, Stuffed Cabbage Soup and Unstuffed Cabbage Soup are all names commonly used for a deconstructed version of stuffed cabbage rolls. Instead of wrapping the meat and rice inside cabbage leaves, everything cooks together in one pot.
Should I cook the rice before adding it?
You do not need to cook the rice first for this recipe. The uncooked rice cooks right in the broth. If you are making the soup ahead or want firmer rice in the leftovers, cook it separately and add it to each bowl before serving.
Can I use brown rice?
Yes. Brown rice can be substituted for white rice, but it will need additional cooking time. Add more beef stock if the soup becomes too thick before the rice is tender.
Why did my Cabbage Roll Soup get so thick?
The rice continues absorbing broth as the soup cooks and sits. Stir in additional beef stock or broth until it reaches the consistency you like.
Can I make Cabbage Roll Soup ahead of time?
Yes. Make the soup up to 3 days in advance and refrigerate it in an airtight container. Add a little additional broth when reheating if needed.
Can you freeze Cabbage Roll Soup?
Yes. Cool the soup completely and freeze it in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat Cabbage Roll Soup?
Warm it gently on the stovetop over medium-low heat or microwave individual portions until heated through. Add a splash of broth if the soup has thickened.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey or chicken can be substituted for the ground beef. The flavor will be slightly lighter, but both work well in this soup.
Can I make Cabbage Roll Soup without rice?
Yes. Leave the rice out for a brothier, lower-carb soup. Because the rice normally absorbs some of the liquid, the finished soup will have a thinner consistency.
Can I double the recipe?
This recipe already makes a large batch, so use a very large stockpot if you plan to double it. You can also divide the recipe between two pots to make stirring easier.
How do I know when Cabbage Roll Soup is done?
The soup is ready when the cabbage is tender and the rice is cooked through. Once the rice is tender, avoid simmering the soup much longer so the rice does not become overly soft.
What do you serve with Cabbage Roll Soup?
Crusty bread, garlic bread, grilled cheese and a simple green salad all pair well with it. A spoonful of sour cream is also delicious on top.
Tried this tonight and we loved it. I do agree to precook the rice or let the pot simmer much longer to finish cooking the cabbage too. Loved the flavors!
Made it in my ninja, pushing beef aside to start on the onions since I started with ground round…no excess tallow.
thank you so much for your comment! I’m so happy you liked it. I never thought to try it in the Ninja!
would love to have this e=mailed to me
Sending now! You can also subscribe to the email list.
I made this recipe a few months ago when I, for some strange reason had a craving for stuffed cabbage-eventhough I had never tried it before. Ever since then I make this recipe all the time! I have changed the portions somewhat but I’m not going to say how because the original recipe, this recipe right here was my starting reference and it’s absolutely perfect. (My changes are little things like I don’t add rice because I love the broth, or I add more ground beef sometimes than the recipe calls for, sometimes I cut the brown sugar in half if I want it a bit more savory)
But if you are looking at this recipe and not sure if you should make it….trust me, JUST MAKE IT! I literally crave it regularly! One of the best recipes on the internet so far! I think I even commented once already after I made it the first time but it’s so good it deserves another! Chefs kiss!
This is one of the best recipes I have ever made. Without changing a thing. My only suggestion is for people to cook the rice separately and mix it in to each bowl with soup on top. If the soup does not get eaten in the first night, the rice dissolves into the broth. It was still good and thicker but I love the tangyness and when the rice dissolves into the broth you lose some of that. But spectacular recipe. I make it all the time. I’m making it right now for dinner tomorrow.
I’m thrilled you liked it! Thank you so much for your comment!
Made the stuffed cabbage soup and it was delicious. My husband really likes it and he is picky. Asked me to make it again
Thank you so much for your comment! I’m so happy you enjoyed it.
Fantastic recipe! Thank you for sharing. Decided to use monk fruit in place of brown sugar and did add some carrots and celery to make a cross between stuffed cabbage and cabbage soup. My family loved it, and this will be a go to for us down the line.
Love your additions! Thank you so much for your comment, I’m so happy you enjoyed it!
Very tasty and quick to make. We prefer all sausage rather than half beef, half sausage. Freezes very well and that’s good because this recipe makes a lot. We use an eight quart stock pot. We looked for some time before finding this jewel. Thank you, for the recipe
Thank you so much!
Based on my grandmother’s stuffed cabbage I opted to use ground pork instead of ground beef. Also added 1 tsp of dried dill. Worked out great! So much easier than making stuffed cabbage!
Sounds delish! Thank you for your comment!
PLEASE ADJUST RECIPE TO INCLUDE WHEN(!!!) TO ADD COOKED MEAT BACK INTO RECIPE ! THANK YOU
It’s in the recipe card after the cabbage cooks down.