Go Back
–+ servings
Cabbage roll soup recipe.
Print Recipe
5 from 12 votes

Best Cabbage Roll Soup

This cabbage roll soup is always a weeknight dinner favorite! It's hearty, comforting, and incredibly delicious with warm, cozy flavors. Watch the video below to see how I make this in my kitchen!
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Cabbage Roll Soup, Cabbage Roll Soup Recipe, Comfort Food, Ground Beef Recipe, Soup Recipes, Soups
Servings: 5 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 ½ teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ medium cabbage chopped (about 6 cups chopped)
  • 2 medium carrots peeled and diced
  • 4 cups low-sodium beef broth
  • 1 (8-ounce) cans tomato sauce
  • 1 (28-ounce) can diced tomatoes
  • ½ cup uncooked white rice rinsed
  • 1 tablespoon lemon juice
  • Optional: roughly chopped fresh parsley for garnish
US - Metric

Instructions

  • Brown the meat. In a large pot or Dutch oven over medium-high heat, add the ground beef, onions, and garlic. Use a spatula to break up the meat and cook until browned.
    Step one of cabbage roll soup: cook ground beef.
  • Add the seasoning. Add the paprika, oregano, salt, and pepper. Stir for another 30 seconds.
    Step two of cabbage roll soup: add seasoning.
  • Simmer. Add the cabbage, carrots, broth, tomato sauce, diced tomatoes, and rice, and bring to a boil. Give it a stir, reduce the heat to a simmer, and cover. Let it simmer for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom, and cooking until the vegetables and rice are softened.
    Step three of cabbage roll soup: add vegetables.
  • Finish and serve. Stir in the chopped parsley and lemon juice before serving.
    How to make cabbage roll soup.

Video

Notes

  • I'm using 90% lean ground beef, so that I don't have to drain any grease from the pot.
  • You could also add a splash of red wine vinegar instead of the lemon juice to brighten the soup. 
  • If the soup thickens up a bit too much, you can always stir in another cup of water or broth to make it more soupy.
  • Storage tip: Leftovers can be kept in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. If it's too thick after reheating, just add a bit more broth or water to thin it out. 

Nutrition

Calories: 326kcal | Carbohydrates: 35g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1355mg | Potassium: 1428mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4852IU | Vitamin C: 56mg | Calcium: 135mg | Iron: 5mg