Cabbage Roll Soup

This cabbage roll soup has all the flavors of stuffed cabbage rolls in an easy one-pot meal. The hearty, cozy dinner is perfect with biscuits or crusty bread!

My great grandmother’s stuffed cabbage recipe has always been a family-favorite; and while I cherish her recipe, this soup brings those same comforting flavors to the table in a much quicker way. With tender cabbage, ground beef, smoky bacon, rice, and a rich tomato broth, every bowl will warm you from the inside out.

Before You Get Started

Here are a few tips that will set you up for success before you begin cooking:

• Use a firm head of cabbage, chopped into chunks so it doesn’t turn mushy. Green cabbage is traditional, but you can also use savoy or napa cabbage.
• I use ground hamburger here, but my grandmother always stuffed her cabbage rolls with a mix of ground beef, ground veal, and ground pork. You can use a similar blend of ground meat in this recipe, or try sausage, ground turkey, or just ground pork.
• I typically use leftover cooked white rice from a previous meal, but you can cook your own rice on the stovetop to use here or purchase microwaveable packets of par-boiled rice. I like Uncle Ben’s Ready Rice, which includes about 2 cups per packet.
• Brown sugar balances the acidity of the tomatoes and adds depth of flavor; don’t skip this important ingredient.
• Always taste and adjust salt and pepper at the end, since broth, bacon, and canned tomatoes already add sodium.

** Tip: for extra nutrition, stir in a handful or two of fresh baby spinach just before serving. It will wilt almost instantly.

Step-by-Step: How to Make Cabbage Roll Soup

This simple stovetop soup comes together in about one hour, and the leftovers make a delicious lunch or dinner later in the week. It’s truly the best ever cabbage roll soup!

Step 1: Cook the Bacon and Brown the Meat

Start by crisping up the bacon until golden. Set it aside, but don’t throw away the drippings. That’s pure flavor. Add ground beef to the pot and break it up as it cooks until it’s no longer pink.

** Tip: Don’t overcrowd the pot when browning meat. A good sear adds more depth than steaming it.

Step 2: Sauté the Onion, Garlic and Tomato Paste

Toss in the onion and cook until it’s softened, then add the garlic. Stir in the tomato paste and let it cook for another minute or so. This step caramelizes the paste and gives the broth a richer flavor.

Step 3: Add Cabbage, Broth, Tomatoes, and Seasoning

Stir in the chopped cabbage, beef broth, tomato sauce, diced tomatoes, brown sugar, and a bay leaf. The pot will look full, but the cabbage cooks down quickly.

** Tip: Add the cabbage in two batches if it won’t all fit at once. It will shrink after a few minutes of simmering.

Step 4: Simmer

Bring the pot to a gentle boil, then reduce the heat and let it simmer. In about 15 to 20 minutes, the cabbage should be tender but not falling apart.

Step 5: Add Rice

Stir in the cooked rice at the end. Taste the soup and add more salt, pepper, or even a splash of vinegar if you’d like more tang.

** Tip: If the soup thickens too much, just add a little extra broth or water to loosen it up.

Step 6: Garnish and Serve

Ladle the soup into bowls and top each one with crispy bacon, fresh parsley, or even a dollop of sour cream.

Serving Suggestions

This hearty cabbage roll soup is a meal on its own, but you can also serve it with Aunt Bee’s 3-ingredient biscuit recipe, sweet cornbread or honey cornbread, homemade garlic bread; spoon bread; a crisp house salad with candied pecans; or fried apples.

Variations and Customizations

• Different Protein: Swap the beef for ground turkey, pork, sausage, or even lentils for a vegetarian version.
• Low-Carb Option: Skip the rice or substitute with cauliflower rice.
• Vegetarian Version: Omit the bacon and beef. Use vegetable broth, extra veggies (like carrots), and beans for protein and fiber.
• Spicy Twist: Add a pinch of crushed red pepper flakes.
• Different Grains: Substitute rice with cooked barley, quinoa, or farro for a different flavor and texture.
• Casserole Style: Turn the classic flavors of stuffed cabbage rolls into a cabbage roll casserole.

Preparation and Storage Tips

• Make Ahead: If you’re planning to make this soup in advance, prepare as instructed but do not add the rice. Let the soup cool, cover, and refrigerate for 3-4 days or freeze for up to 3 months. When you’re ready to serve the soup, warm the broth over a low flame, stir in the rice, and simmer (covered) for 5-10 minutes.
• How to Store: Leftover soup will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. 
• How to Reheat: Warm individual portions in a microwave-safe bowl in the microwave for 1-2 minutes, or warm larger servings in a covered saucepan on the stovetop over low heat.

Frequently Asked Questions

• Why is my rice mushy? Rice continues to soak up liquid as it sits. Try cooking it separately and stirring it in right before serving.
• How do I keep the cabbage from getting soggy? Cut it into bigger chunks and simmer only until tender. Overcooking makes it fall apart.
• Can I make this low-carb? Yes, just skip the rice or use cauliflower rice.
• What type of cabbage works best? Green cabbage holds up best, but savoy cabbage is also a good choice. Avoid pre-shredded since it cooks down too quickly.
• Does this soup reheat well? Absolutely. The flavor deepens overnight, but you may need to thin it with a splash of broth or water before reheating.