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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!
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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.
Just answered my own question I swear I re read the recipe 4x and never saw that one line!!!RETURN BEEF TO POT….sorry!
No worries! I hope you enjoy!
When do you put the beef back into the pot?
You got it. 🙂
So so good, everyone was going back for 2nds and 3rds. And to keep the carbs a bit down, I did not add rice. It was perfect without it. This is definitely a keeper!
We do not use rice every time. So glad you liked it!
Delicious and hearty soup everyone loves it
Thank you so much for your comment! I’m happy you loved it!
A friend raved about this recipe. Can’t wait to try it!
Have you made it with brown rice? Maybe just let it simmer longer or add brown rice that’s cooked separately? Thanks!
I have made it with brown rice and you can substitute it as the recipe is written just with brown rice.
In the YT video, I did not see you put the 1/4 cup of grated Apple. Did I miss it? or is this optional? What does Apple do for the recipe? Thank you
You didn’t miss it…you can just stir it in with the tomatoes.
Excellent cabbage soup! I love stuffed cabbage, but who has time to roll individual rolls! ? All the taste, with 1/2 the work.
My only comment is in #6 of recipe directions you left out “add cooked ground beef with all of the other ingredients.”
I’m so glad you enjoyed it! Thank you so much for your comment and have a great day!
This soup is delish! I cut in half and proportions worked well. Definitely going on soup rotation. Next time will serve with dollop of sour cream and really good rye.
Love the addition of rye with lots of butter for dipping!!!
Of this soup is as good as your recipe for cabbage rolls, it’s gotta be awesome!!!!
This was very good. I’ve never had stuffed cabbage before – and this was my first attempt in making it. My husband, who normally won’t eat cabbage liked it. I didn’t see the 1/3 c meat mix measurement until I read it thru – so glad that was included. And I found the calculator so I could make 1/2 of recipe – just the two of us. My cabbage did not have any veins to trim so I could stuff them right away. The decreased recipe instruction said to use 15 oz of crushed tomatoes – which is all I had left from another recipe. But it didn’t seem it would be enough so I added a can of Rotel tomatoes. I used 3 loose T of brown sugar. The sauces was delicious!!! I have another 1 1/2 meals left – will freeze.
I love that leftovers freeze so well. Thank you for your tips!