Love cabbage rolls but hate the hassle? This Cabbage Roll Soup packs all the comforting flavors of homemade rolls into an easy, no-fuss soup that hits the spot every time!
You are going to love this Russian recipe for cabbage roll soup.
Table of Contents
Reasons to Love This Cabbage Soup
- This Cabbage Roll Soup recipe is a breeze to make, perfect for when you crave a quick, delicious meal without the hassle.
- This soup tastes even better the next day, making it perfect for leftovers that pack even more flavor.
- The Cabbage Roll Soup recipe wraps you in comfort, ideal for cozying up on chilly days.
Recipe Ingredients
- Chopped Green Cabbage: With its mildly sweet, earthy flavor and soft, tender texture when cooked.
- Worcestershire Sauce: This sauce offers a tangy, umami-rich flavor with a smooth, liquid texture that deepens the beefy taste.
- Chicken Broth: This savory, slightly salty broth forms the flavorful base of the soup.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Options: Substitute the ground beef with ground turkey or ground pork for a slightly different flavor and texture.
- Spice it Up: Add a pinch of dried oregano and black pepper for extra depth and warmth.
- Cauliflower Rice Swap: Replace the white rice with cauliflower rice for a low-carb option.
How to Make Cabbage Roll Soup
Step #1: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat.
Step #2: Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
Step #3: Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
Step #4: Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
Expert Tips
- Adjust Seasoning Gradually: When adding salt and pepper, do so in small increments and taste frequently. This helps you achieve the perfect seasoning without overshooting, especially with the addition of Worcestershire and vinegar at the end.
- Browning for Depth: Ensure the ground beef is well-browned before adding other ingredients and beef broth. This step adds a rich, caramelized flavor to the soup.
Frequently Asked Questions
Yes, you can substitute tomato sauce for diced tomatoes. This will give the soup a smoother texture and slightly richer flavor.
Chop the cabbage leaves into bite-sized pieces or thin strips. This ensures they cook evenly and provide the perfect texture and flavor throughout the soup.
Storage Info
To store Cabbage Roll Soup, let it cool completely and transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl, stirring occasionally for even heating.
More Cabbage Recipes that You’ll Love
Cabbage Roll Soup Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 cup chopped yellow onion - about 1 medium onion
- 1 cup diced carrots - about 2 medium carrots
- 3 tablespoons minced garlic
- 4 cups chopped green cabbage - about half of one head
- 6 cups low-sodium chicken broth
- 1 14 ounce can no-salt-added diced tomatoes
- 3/4 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 bay leaf
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 1 tablespoon Worcestershire
- 1 tablespoon white vinegar
- Fresh parsley for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat.
- Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
- Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
- Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
NOTES
Nutrition
Delicious! It was very easy to make, and my family loved it! I doubled the recipe so I could freeze some for another time. We topped it with sour cream.
Jill, so glad your family loved it. The sour cream topping sounds delicious, thanks for sharing.
One of my families’ favorite soups. Sometimes I use barley, brown rice or quiona to switch it up. Thanks for a great recipe
Hi Donna,
I’m happy you love it and thanks for sharing how you switch it up!
– Linda
Made this for my weekly meal prep. I used a bit more than a pound of ground beef. Quinoa instead of rice. And 2C beef broth 4C vegetable broth. Will eat it all week and add a bit of sour cream on top