This recipe is something I’ve been enjoying a lot in the winter time as of late. It’s a slow-Sunday-dinner sort of meal. It’s got all the flavors of a cabbage roll, but in soup form. It’s got cabbage, rice, and a sweet and sour tomato broth that’s going to make your kitchen smell awesome. It’s a one-pot meal. No cabbage leaves to blanch, no rolling up. It’s a meal that I’ve been relying on in the early part of 2024 and I’m going to tweak it up a bit for 2025. It’s a hearty, comforting, gentle meal.
Why this cabbage roll soup is so great
The flavors of stuffed cabbage, but none of the work. No rolling up. No baking for hours. It’s great for feeding a crowd. It’s got a lot. It reheats well. It’s better the next day. It’s balanced. Rich beef. Sweet cabbage. Some vinegar. Brown sugar. The broth has that sweet and sour flavor that you know. It’s a meal in a bowl. You need some bread with it.
Ingredients
Use a firm, heavy green cabbage. It’s got tightly packed leaves. It should feel crisp and fresh at the cut end. Savoy is a milder and more tender option, but it will cook up faster and it can get mushy if you’re not careful. For the meat, I like to use lean ground beef. But traditionally, it’s a mix of beef and pork. Rich. Or ground turkey for a lighter meal. But you’ll need to add more oil. It can be dry. Make sure to drain off the excess fat after you brown it up. That way, you’ve got a nice, clean, bright broth. I’m going to use onion and garlic. Medium onion. Fine chop. It’ll melt into the soup. Warm garlic. Canned tomatoes. Good for body. Tomato paste. For a bit of color. For a bit of flavor. I like crushed tomatoes for a smoother broth. Diced for more texture. Long grain white rice. It’s going to cook in the soup. It’s going to thicken it up a bit. Brown rice is fine, but it’s going to take a lot longer to cook. Apple cider vinegar. Brown sugar. For that sweet and sour flavor. You can use lemon juice instead of vinegar, if you don’t have it. Use good quality beef stock. It’s the flavor of everything. Paprika. Black pepper. Bay leaf. Fresh dill or parsley. For some bright, green flavor at the end.
Making the soup
I like to use a large, heavy-based pan for this. It holds the heat well. It’s not going to burn the bottom. Medium heat. Warm up some oil. Add the onion. Let it cook slow. Soften it up. It smells sweet and mellow. Edges start to get translucent. Add the beef. Crumble it in. Let it cook. Let it sizzle. Use a wooden spoon. Break it up. You want to hear that moisture cook off. The crackle. It goes from pink to a light golden brown. I like to get a bit of a brown on it. For more flavor. Take your time. Once it’s done. Spoon off the excess fat. Add garlic. Tomato paste. Stir it in for a bit. You want the paste to turn brick red. It smells rich. A bit caramel-y. Now pour in the tomatoes. Stock. Scrape up any brown bits on the bottom. It’s going to dissolve into the liquid. For flavor. Add the cabbage. It seems like a lot. A mountain of pale green cabbage above the rim. But it’s going to melt down fast as it cooks. Add the rice. Seasonings. Vinegar. Sugar. Gently simmer everything. Lazy bubbling on the surface. Not a hard boil. Or else, your cabbage is going to get limp. Your rice is going to break up. As it’s simmering, you’re going to notice the smell change. It’s going to start going from raw green to sweet, tangy, savory. Rice is going to start to swell. Soften. Cabbage is going to get silky. Translucent. Broth is going to thicken up a bit. Taste it. Adjust. Maybe a pinch of salt. Or some vinegar. Or more sugar. Find that balance.
How do you know it’s ready?
Check the cabbage first. It should be soft. Slightly translucent. You should be able to easily press it with a spoon. Fold it. But not mushy. Rice should be tender all the way through. No chalky hard center when you bite into a grain. Broth should be thickened up. Rich red. Spoonable soup. Last test. Smell and taste. It should smell sweet. Tangy. Meaty. Flavor should be balanced. Sharp. Sweet. If it’s flat, maybe add some salt. Vinegar. Make sure beef is cooked through. No pink.
Tips for the best result
Make sure beef is browned. Those golden bits are a big source of flavor.
Chop cabbage into bite-sized pieces. Easy to eat with a spoon.
Gentle simmer. No hard boil. Or else, rice is going to get mushy. Cabbage is going to get limp.
Add vinegar. Sugar. Gradually. Taste as you go.
Stir occasionally. Scrape the bottom. Make sure rice isn’t sticking.
Let soup rest for a few minutes off the heat before serving. Flavors are going to settle.
Troubleshooting
Too thick. Rice absorbed liquid. Stir in a splash of hot stock or water. Loosen it up. Too thin. Too much liquid. Or not enough rice. Simmer uncovered for a bit longer. Bland. Needs seasoning. Add salt. Or a splash of vinegar. Or a pinch of paprika. Mushy rice. Too hard boil. Or rice was added too soon. Keep it low. Too sour. Add a bit more brown sugar. Just a pinch at a time.
Ideas for serving
I like cabbage roll soup in wide bowls. Spoonful of sour cream on top. Some fresh dill sprinkled over. Thick slice of rye bread or crusty bread is the perfect accompaniment. If you’re having a lighter meal, you could serve it with a simple green salad with lemon dressing. Or some grated cheese. Or hot sauce. Or a drizzle of olive oil. It’s great to take to a friend. Easy to transport. Lidded pot.
Variations
For a more traditional flavor, you can use a mix of ground pork and beef. Or add some smoked paprika. For a subtle campfire flavor. Or stir in some sauerkraut at the end. For a tangy fermented flavor. I started adding diced carrots with the onion in winter 2024. It adds a nice, mellow sweetness. It complements the tomato. Or you could substitute some of the rice with cauliflower rice. Or finely chopped mushrooms. For a lighter dish. Or use lentils and vegetable stock instead of beef. For a vegetarian pot. I love a pinch of caraway seeds. For a Central European flavor. It’s so irresistible.
Storage. Make ahead
Cabbage roll soup stores well. Cool it quickly. Within 2 hours of cooking. Store in airtight containers in the fridge. For up to 4 days. Rice is going to continue to absorb liquid as it sits. So the soup is going to get thicker. You can loosen it up with a splash of stock or water when you reheat it. Gently reheat on the stove until steaming hot all the way through. If you’re reheating in the microwave, make sure to stir halfway through. No cold spots. Only reheat the portion that you’re going to eat. Don’t reheat more than once. You can freeze the soup for up to 3 months. Let it cool completely. Ladle into freezer-safe containers. Leave some space for expansion. Thaw overnight in the fridge before reheating. Rice can contain bacteria if left out too long. So keep it cold or piping hot. Not lukewarm.
FAQs
Can I make cabbage roll soup in a slow cooker?
Yes. Brown the beef first. Then cook on low for 7-8 hours. Add rice in the last hour.
Do I need to cook the rice separately?
No. Rice cooks in the soup. It thickens the broth. Just watch the liquid.
Can I use red cabbage?
Yes. But broth is going to be a deep, dusky color. Flavor is going to be a bit earthier.
Can I freeze it?
Yes. Rice texture is going to be slightly softer. But flavor is going to be good.
Can I use cauliflower rice?
Yes. Stir it in the last 10 minutes. It cooks much faster than regular rice.
What does it taste like?
Savory. A bit sweet. Gently tangy. It’s like a traditional stuffed cabbage roll. But in soup form.
Can I use brown rice?
Yes. But it’s going to take longer to cook. So add more stock. Simmer until it softens.
Note from my kitchen
I’ll admit. My first cabbage roll soup was overcooked. I let the rice simmer too long. It was more like porridge when I went back to it. No worries. It just takes a gentle heat. A bit of attention. Taste at the end. Adjust sweet and sour to your liking. If your cabbage roll soup turns out well, please rate and leave a comment below.
Cabbage Roll Soup: Winter Warmth of Stuffed Cabbage in a One-Pot Meal
Description
This cabbage roll soup brings together ground beef, shredded cabbage, rice and a sweet-sour tomato broth in one pot. It takes 15 minutes to prepare and 45 minutes to cook, serves 6, and delivers all the comforting flavour of stuffed cabbage without any rolling.
For the cabbage roll soup
Instructions
-
Making the cabbage roll soup
- Heat the olive oil in a large pot over medium heat, add the onion, and cook for 5 minutes, stirring often, until soft and translucent.
- Add the ground beef and cook for 8 minutes, breaking it up with a spoon, until no pink remains and it is lightly browned; spoon off any excess fat.
- Stir in the garlic and tomato paste, and cook for 2 minutes until the paste darkens.
- Pour in the crushed tomatoes and beef stock, scraping the base of the pot to release any browned bits.
- Add the cabbage, rice, vinegar, brown sugar, paprika, bay leaf, salt and pepper, and bring to a boil over high heat.
- Reduce the heat to low, cover partly, and simmer for 30 minutes, stirring every 10 minutes, until the cabbage and rice are tender.
- Remove the bay leaf, taste, and adjust the salt, vinegar or sugar; rest off the heat for 5 minutes.
- Ladle into bowls and top each with 1 tbsp sour cream and a scatter of dill.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 5g25%
- Trans Fat 0.5g
- Cholesterol 60mg20%
- Sodium 780mg33%
- Potassium 780mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 24g48%
- Vitamin A 60 mcg
- Calcium 100 mg
- Iron 3.2 mg
- Vitamin D 0.1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cook the beef until no pink remains; ground beef is safe at an internal temperature of 71°C (160°F).
- Keep the soup at a gentle simmer, since a hard boil makes the rice mushy and the cabbage limp.
- Cool leftovers within 2 hours, refrigerate in airtight containers for up to 4 days, and reheat until steaming hot throughout. Freeze for up to 3 months.
- The soup thickens as it stands; loosen with 100 ml of stock or water when reheating.
