Cabbage Roll Soup
When life gets busy but I’m craving something hearty and nostalgic, this Cabbage Roll Soup is my go-to recipe. It’s a genius way to enjoy all the comforting flavors of traditional cabbage rolls without the time and effort of rolling and baking. Whether you’re a longtime fan of cabbage rolls like me or just looking for a simple, satisfying soup, this recipe is guaranteed to hit the spot. Trust me, your family will thank you for making it!

I love this soup, and when I make a big potful of it, the kids devour it. It’s full of rich, homey flavors and with plenty of protein and carbs, it’s a complete meal in a bowl. It’s hard to mess up this recipe, and if you’ve ever made cabbage rolls from scratch, you’ll appreciate how much easier this soup is to make!
Sometimes, I make a double batch of this and freeze portions of it. It freezes like a dream!

Ingredients
- Lean ground beef – Or use 80/20 and drain it well after browning.
- Yellow onion – I use yellow (brown) cooking onions, but white will also work.
- Garlic – Minced. Please use fresh garlic, not jarlic!
- Tomato paste – Pop any unused tomato paste into the freezer for the next recipe.
- Paprika – Did you know paprika goes flavorless really quickly? Fresh spices make all the difference!
- Dried thyme
- Bay leaf
- Cabbage – You can get a bag of shredded cabbage if you’d prefer.
- Can diced tomatoes – Undrained. For extra flavor, use fire-roasted tomatoes.
- Cider vinegar – Or any vinegar to add a touch of acidity.
- Maggi Sauce – Optional. This is an umami flavor bomb. You’ll find it in your grocery store near the soups and boullions.
- Beef broth – Use low or no-sodium added.
- Long grain rice – Uncooked.
- Sea salt
- Ground pepper
- Parsley – Optional garnish.

How To Make Cabbage Roll Soup
- Heat a large soup pot or Dutch oven over medium heat and add the ground beef, diced onion, and minced garlic. Brown the beef, breaking it up with a spoon, until fully cooked and the onion is softened. Drain any excess grease.
- Add the tomato paste, paprika, thyme and bay leaf and cook for 1 minute, then stir in the chopped cabbage and cook for about 3 minutes until it begins to soften.
- Mix in the beef broth, diced tomatoes (with their juices), uncooked rice, vinegar, Maggi Sauce (if using), salt, and pepper. Stir to combine
- Increase the heat to high and bring the mixture to a boil while stirring occasionally to ensure the ingredients are well mixed, then reduce the heat to medium-low, cover the pot, and let the soup simmer for 20-25 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Ensure the rice is fully cooked and the cabbage is tender. Remove the bay leaf before serving, then season with salt and pepper and ladle into bowls. Garnish with chopped parsley and dig in!
Step-By-Step Process





Chef Jenn’s Tips
- Use a heavy-bottomed pot for even cooking and to prevent the soup from burning on the bottom.
- You can substitute 1 tablespoon of Worcestershire sauce if you don’t like Maggi Sauce. Maggi Sauce is an umami flavor bomb and a little goes a long way!
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Don’t skip the vinegar—it adds brightness and balances the rich flavors of the beef and tomatoes.
- Make sure to taste the soup before serving and adjust the seasoning with additional salt or pepper if needed.
Recommended
Make It A Meal
Cabbage roll soup is hearty enough to serve as a complete meal, but you can pair it with a side of crusty bread or a fresh green salad for a more rounded dinner. For a comforting touch, consider serving it with a dollop of sour cream or a sprinkle of Parmesan cheese on top.

Storage
This soup stores well and is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, making it even more delicious the next day. To freeze, allow the soup to cool completely and portion it into freezer-safe containers. Freeze for up to three months. Reheat on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much.

Cabbage Roll Soup
Ingredients
- 1 pound lean ground beef
- 1 cup yellow onion finely diced
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 2 teaspoons paprika
- ½ tablespoon dried thyme
- 1 bay leaf
- 4 cups cabbage chopped
- 14.5 ounces can diced tomatoes undrained
- 2 tablespoons cider vinegar
- 1 teaspoon maggi sauce optional
- 6 cups beef broth use low or no-sodium added
- ½ cup long grain rice uncooked
- ½ tablespoon sea salt
- ½ teaspoon ground pepper
- parsley optional garnish
Instructions
- Heat a large soup pot or Dutch oven over medium head and add the ground beef, diced onion, and minced garlic. Brown the beef, breaking it up with a spoon, until fully cooked and the onion is softened. Drain any excess grease.
- Add the tomato paste, paprika, thyme and bay leaf and cook for 1 minute, then stir in the chopped cabbage and cook for about 3 minutes until it begins to soften.
- Mix in the beef broth, diced tomatoes (with their juices), uncooked rice, vinegar, Maggi Sauce (if using), salt, and pepper. Stir to combine
- Increase the heat to high and bring the mixture to a boil while stirring occasionally to ensure the ingredients are well mixed, then reduce the heat to medium-low, cover the pot, and let the soup simmer for 20-25 minutes. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Ensure the rice is fully cooked and the cabbage is tender. Remove the bay leaf before serving, then season with salt and pepper and ladle into bowls. Garnish with chopped parsley and dig in!
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed pot for even cooking and to prevent the soup from burning on the bottom.
- You can substitute 1 tablespoon of Worcestershire sauce if you don’t like Maggi Sauce. Maggi Sauce is an umami flavor bomb and a little goes a long way!
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- Don’t skip the vinegar—it adds brightness and balances the rich flavors of the beef and tomatoes.
- Make sure to taste the soup before serving and adjust the seasoning with additional salt or pepper if needed.