This is the best Cabbage Roll Soup recipe with ground beef, pork, cabbage, and rice in a tangy tomato broth. It's a cozy, one-pot meal that delivers all the rich, savory flavors of traditional cabbage rolls without the fuss.

The best Cabbage Roll Soup recipe is flavorful, rich, and has all the flavors we love from cabbage rolls in an easy, one-pot soup!

Cabbage Roll Soup is healthy comfort food, and I'm here for it!

I love eating old-fashioned cabbage rolls, but they’re definitely a labor of love and this cabbage roll soup recipe gives me all those nostalgic, cozy flavors without spending an hour rolling cabbage leaves! It’s hearty enough to please my meat-and-potatoes crew, and I love that it makes a big pot with plenty of leftovers for lunches the next day.

Try my other soup recipes, like Homemade Chili, Hungarian Goulash, Lemon Chicken Orzo Soup, or Creamy Zuppa Toscana!

How to make Cabbage Roll Soup:

Cook Meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.

Sauté Vegetables: Add onion and cook for 2 minutes then add garlic. Add carrots and cabbage and cook 2 minutes.  

Add Broth and Seasonings: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice. Cover pot, reduce heat, and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through. Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this stuffed cabbage soup recipe with a few dashes of crushed red pepper flakes on top, too).

Four process photos for making cabbage roll soup including browning the meat, sautéing veggies, and cooking the soup in a soup pot.

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Recipe

The best Cabbage Roll Soup recipe is flavorful, rich, and has all the flavors we love from cabbage rolls in an easy, one-pot soup!
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
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Ingredients
 
 

Instructions
 

  • Brown meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.
    1 lb lean ground beef, ½ lb ground sausage
  • Saute Veggies: Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.
    1 large yellow onion, 2 medium carrots, 4 cloves garlic, 5 cups chopped cabbage
  • Finish soup: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.
    5-6 cups low-sodium beef broth, 2 8 oz cans tomato sauce, 1 14.5 oz can petite diced tomatoes, 1 Tablespoon Worcestershire sauce, 1 ½ teaspoons smoked paprika, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 bay leaf, ¾ cup dry jasmine or long-grain white rice
  • Simmer: Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through.
  • Taste and serve: Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this soup with a few dashes of crushed red pepper flakes on top, too).
    Salt and freshly ground black pepper, Juice from ½ of a small lemon, 2 Tablespoons chopped fresh parsley

Notes

Yield: makes 10-12 cups. Serving Size: About 1 ½ cups.
Make Ahead Instructions: This soup reheats great if you want to make the whole thing in advance.
Freezing Instructions: Freeze for up to 3 months.

Nutrition

Calories: 310kcalCarbohydrates: 21gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 543mgPotassium: 743mgFiber: 2gSugar: 3gVitamin A: 2892IUVitamin C: 20mgCalcium: 54mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Kelly
15 days ago

What type of sausage? Italian or breakfast?

Admin
14 days ago
Reply to  Kelly

Great question! I usually go with mild Italian sausage for this one—it adds flavor without overpowering the soup. But breakfast sausage would work too if that’s what you’ve got!

jp630@woh.rr.com
18 days ago

5 stars
I made this recipe last night and it was really tasty! While not exactly the same taste as the cabbage rolls my mother used to make, it definitely takes you to that memory and fills that craving. This made much more than I was expecting so I will have plenty to freeze, which makes me happy because I love having frozen soup on hand. I did not add the lemon juice or parsley, but other than that I followed the recipe exactly. This is going into my soup rotation. One question, will my printed out recipe be worth more in the future, since mine has the brown sugar typo on it? Ha ha! Thanks for another great recipe!

Natalie
18 days ago

How much brown sugar? It’s not listed in the ingredients.

Admin
18 days ago
Reply to  Natalie

Sorry the brown sugar was a typo! There’s no brown sugar and the typo has been fixed. We hope you enjoy this soup!

Caroline
18 days ago

5 stars
Delicious! I love cabbage rolls, but don’t take the time to make them. This tastes the same and is easy to make. I added a dollop of creme fraiche when serving.

Cathy
18 days ago

I cannot read how many carbs! Please help. TIA

Admin
18 days ago
Reply to  Cathy

It’s 21 grams of carbohydrates per serving, which is about 1 1/2 cups each serving. We hope you enjoy this soup!

Cathy
16 days ago
Reply to  Andrea Lake

5 stars
Thanks!! I feed a type 1D. I can’t wait to make this!!

C Walt
20 days ago

Number 3 of the instructions, says brown sugar in the list to add, is that a mistake? If not, what is the measurement? Thanks!

Admin
17 days ago
Reply to  C Walt

Yes, that is a mistake. There is no brown sugar in the recipe.