Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 teaspoons olive oil; 1 pound 90% lean ground beef; ½ pound ground pork; 1 medium onion, finely diced; 2 carrots, peeled, quartered lengthwise, and thinly sliced; 3 cloves garlic, minced; ¼ teaspoon paprika; ⅛ teaspoon cayenne pepper; 1 tablespoon Worcestershire sauce; 4 cups beef broth, plus more as needed; 3 (8-ounce) cans tomato sauce; 3 tablespoons packed brown sugar; 4 cups coarsely chopped green cabbage; ½ cup uncooked parboiled long-grain rice; 1 bay leaf; Salt and black pepper, to taste; 2 tablespoons chopped fresh parsley

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Overhead view of cabbage roll soup with tender folded cabbage leaves in a Mauviel copper and brass pot.

Cabbage roll soup is a hearty stovetop dinner made with ground beef and pork, green cabbage, carrots and rice in a savory, lightly sweet tomato broth. This one-pot version makes about eight servings with 15 minutes of prep and 45 minutes of cooking-one hour total. You get the familiar cabbage-roll combination without filling or rolling individual leaves.

Use uncooked parboiled long-grain rice for the stovetop method. It simmers right in the broth with the cabbage; the slow-cooker adaptation below keeps the rice separate until the end. Those two methods have different timelines, so choose your route before you start chopping.

This is the sort of substantial soup that can be supper on its own. Put bread on the table for the tomato broth, and dinner is covered. For more bowls to work into your dinner rotation, browse my cozy soup recipes.

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Ingredients for cabbage roll soup arranged in white bowls with beef broth and fresh vegetables.

Ingredients You'll Need

Olive oil: for browning.
Ground beef: 90% lean, broken into small pieces.
Ground pork: mixed with the beef.
Onion: finely diced.
Carrots: peeled, quartered lengthwise, then thinly sliced.
Garlic: minced.
Paprika: regular paprika for the base recipe.
Cayenne pepper: a small amount of heat.
Worcestershire sauce: for savory depth.
Beef broth: keep extra handy for thinning.
Tomato sauce: plain sauce forms the tomato base.
Brown sugar: packed, with a less-sweet option below.
Green cabbage: coarsely chopped into bite-size pieces; discard the core.
Parboiled long-grain rice: uncooked for the stovetop method.
Bay leaf: remove before serving.
Salt: to taste.
Black pepper: to taste.
Fresh parsley: chopped and added at the finish.

Ingredient Notes & Substitutions

The meat, rice and sweetness can be adjusted using these supplied variations. Keep the rice method matched to the kind of rice you choose.

Replace the pork with an additional ½ pound of ground beef, or use 1½ pounds of ground turkey in place of both meats.
Use smoked paprika instead of regular paprika for a smoky flavor. Omit the cayenne for less heat.
For a less sweet soup, start with 1 tablespoon brown sugar and add more after tasting.
To use cooked rice, omit the uncooked rice and stir in approximately 1½ cups cooked rice at the end. Brown rice is best cooked separately.

Close view of tender cabbage leaves, ground beef and pork, rice and carrots in tomato broth.

Tools That Make It Easier

Mauviel copper and brass soup pot with a lid
Chef's knife
Cutting board
Vegetable peeler
Measuring cups and spoons
Silicone or wooden cooking utensil
Spoon for removing excess grease
Ladle
Shallow airtight storage containers (for leftovers)
White Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker (slow-cooker option only)
Saucepan with lid (for separate rice or reheating; microwave is an alternative for reheating)

How to Make Cabbage Roll Soup

Brown the meat and aromatics first, then simmer the cabbage and parboiled rice in the tomato broth. The rice, cabbage and carrots should all be tender before the parsley goes in.

1. Prep the vegetables

Cut the cabbage into bite-size pieces and discard the tough core; finely dice the onion, quarter and thinly slice the peeled carrots, mince the garlic and chop the parsley. Measure the remaining ingredients before heating the pot.

Prepared cabbage, onion, quarter-sliced carrots, garlic and parsley for cabbage roll soup.

2. Brown the meat and soften the aromatics

Heat the olive oil in a large Dutch oven over medium-high heat; add the beef, pork and a light seasoning of salt and pepper, cook 7-9 minutes while breaking up the meat, then spoon off excess grease. Stir in the onion and carrots for 4-5 minutes until the onion begins to soften, then add garlic, paprika and cayenne for about 30 seconds.

3. Build the broth and simmer

Pour in beef broth and scrape up the browned bits, then stir in tomato sauce, Worcestershire sauce and brown sugar. Add cabbage, uncooked parboiled rice and bay leaf; bring to a gentle boil, reduce to a steady simmer and cook partially covered for 25-30 minutes, stirring occasionally, until rice and vegetables are tender; add broth if needed.

Cabbage roll soup with wilted cabbage leaves and a bay leaf in a Mauviel copper and brass pot.

4. Finish and serve

Discard the bay leaf, taste and adjust the salt and pepper. Stir in the parsley just before ladling into bowls.

Making It in the Beautiful Multi-Cooker

Use the white Drew Barrymore Beautiful 10-in-1 Electric Multi-Cooker's Sear/Sauté and Slow Cook functions for this adaptation. The manufacturer lists these functions for the Beautiful 10-in-1 model; the cooking times below are recipe estimates, so check tenderness before finishing. They are separate from the one-hour stovetop timing.

Select Sear/Sauté and add the olive oil. With the lid off, brown the beef and pork for approximately 7-9 minutes, breaking them apart with a silicone or wooden utensil. Remove excess grease.
Add the onion and carrots and cook for 4-5 minutes. Stir in the garlic, paprika, and cayenne for the final 30 seconds.
Stir in the broth, scraping the bottom of the insert. Add the tomato sauce, Worcestershire sauce, brown sugar, cabbage, bay leaf, and a light seasoning of salt and pepper. Reserve the rice and parsley.
Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage and carrots are tender. These are estimated recipe timings; check tenderness before finishing.
About 30 minutes before serving, cook the ½ cup parboiled rice separately according to its package directions.
Remove the bay leaf and stir the cooked rice and parsley into the hot soup. Adjust the seasonings and add broth as needed.

A Few Mistakes to Avoid

Leaving the core in: Cut away the tough cabbage core so the pieces in the bowl can soften evenly.
Adding all rice types the same way: The stovetop directions are written for uncooked parboiled long-grain rice. Cook brown rice separately; use the supplied cooked-rice amount for that variation.
Letting the pot become too thick: Stir occasionally during the simmer and add broth when needed. Keep that extra broth for reheating, too.

Keeping Leftovers Fresh

Refrigerate the soup in shallow, airtight containers within 2 hours and use it within 3-4 days. Reheat individual portions in the microwave, or warm the soup in a saucepan over medium-low heat, stirring occasionally. Add broth as needed: the rice keeps absorbing liquid during storage.

Can You Freeze Cabbage Roll Soup?

Yes-freeze cooled soup in airtight containers for up to 3 months, leaving room for expansion. For firmer rice after reheating, freeze the soup without rice and add freshly cooked rice when serving. Thaw overnight in the refrigerator, then reheat until hot throughout.

What to Serve with Cabbage Roll Soup

Bread and a crisp salad round out this hearty soup. Southern Buttermilk Cornbread brings crisp edges, Homemade Yeast Rolls are good for the broth, and Italian Side Salad adds crunch and a tangy vinaigrette. Buttered rye toast is another supplied pairing; offer sour cream for individual bowls if you like.

Southern Buttermilk Cornbread

Homemade Yeast Rolls

Italian Side Salad

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Recipe

Cabbage Roll Soup

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Cabbage roll soup brings beef, pork, tender cabbage and rice together in a rich tomato broth. Get the comfort of stuffed cabbage without rolling a single leaf.

Author: Jennifer
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: About 8 servings 1x
Category: Soup
Method: Stovetop

Ingredients

Units Scale

2 teaspoons olive oil
1 pound 90% lean ground beef
½ pound ground pork
1 medium onion, finely diced
2 carrots, peeled, quartered lengthwise, and thinly sliced
3 cloves garlic, minced
¼ teaspoon paprika
⅛ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
4 cups beef broth, plus more as needed
3 (8-ounce) cans tomato sauce
3 tablespoons packed brown sugar
4 cups coarsely chopped green cabbage
½ cup uncooked parboiled long-grain rice
1 bay leaf
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley

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Instructions

Cut the cabbage into bite-size pieces, discarding the tough core. Prepare the onion, carrots, garlic, and parsley.
Measure the remaining ingredients before beginning.
Place a large Dutch oven over medium-high heat and add the olive oil. Add the beef, pork, and a light seasoning of salt and pepper. Cook for 7-9 minutes, breaking the meat into small pieces, until browned. Spoon off excess grease.
Stir in the onion and carrots. Cook for 4-5 minutes, stirring occasionally, until the onion begins to soften.
Add the garlic, paprika, and cayenne. Stir for about 30 seconds.
Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Stir in the tomato sauce, Worcestershire sauce, and brown sugar.
Add the cabbage, rice, and bay leaf. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
Partially cover and cook for 25-30 minutes, stirring occasionally, until the rice, cabbage, and carrots are tender. Add a little extra broth if the soup becomes thicker than desired.
Discard the bay leaf. Taste the soup and adjust the salt and pepper.
Stir in the parsley just before ladling into bowls.

Notes

Substitutions
Replace the pork with an additional ½ pound of ground beef, or use 1½ pounds of ground turkey in place of both meats. Use smoked paprika instead of regular paprika for a smoky flavor. Omit the cayenne for less heat. For a less sweet soup, start with 1 tablespoon brown sugar and add more after tasting. To use cooked rice, omit the uncooked rice and stir in approximately 1½ cups cooked rice at the end. Brown rice is best cooked separately.

Serving Suggestions and Pairings
Serve with crusty bread, cornbread, or buttered rye toast. Pair with a green salad dressed with a simple vinaigrette. Add a spoonful of sour cream to individual bowls if desired.

Storage and Reheating
Refrigerate in shallow, airtight containers within 2 hours of cooking. Use within 3-4 days. Reheat individual portions in the microwave or warm in a saucepan over medium-low heat, stirring occasionally. Add broth as needed because the rice absorbs liquid during storage.

Freezing
Freeze cooled soup in airtight containers for up to 3 months, leaving space for expansion. For firmer rice after reheating, freeze the soup without rice and add freshly cooked rice when serving. Thaw overnight in the refrigerator, then reheat until hot throughout.

Slow Cooker Option: Drew Barrymore's Beautiful 10-in-1 Electric Multi-Cooker
Use Sear/Sauté and Slow Cook. These estimated timings are separate from the one-hour stovetop total.
1. Select Sear/Sauté and add the olive oil. With the lid off, brown the beef and pork for approximately 7-9 minutes, breaking them apart with a silicone or wooden utensil. Remove excess grease.
2. Add the onion and carrots and cook for 4-5 minutes. Stir in the garlic, paprika, and cayenne for the final 30 seconds.
3. Stir in the broth, scraping the bottom of the insert. Add the tomato sauce, Worcestershire sauce, brown sugar, cabbage, bay leaf, and a light seasoning of salt and pepper. Reserve the rice and parsley.
4. Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage and carrots are tender. These are estimated recipe timings; check tenderness before finishing.
5. About 30 minutes before serving, cook the ½ cup parboiled rice separately according to its package directions.
6. Remove the bay leaf and stir the cooked rice and parsley into the hot soup. Adjust the seasonings and add broth as needed.

Cabbage Roll Soup

Ingredients You'll Need

Ingredient Notes & Substitutions

Tools That Make It Easier