Cabbage Roll Soup
This Cabbage Roll Soup has all the cozy flavor of classic cabbage rolls without the extra work, and the broth stays perfectly soupy with just the right amount of rice.
It’s an easy stovetop dinner made with simple ingredients, and it comes together in about 30 minutes. If you love comfort food that doesn’t feel fussy, this one is for you.
I tested this recipe carefully to keep it soupy, not thick or stew-like. Using slaw mix saves prep time, and adding the cabbage and rice in stages makes all the difference in texture. It’s the kind of comfort food that works just as well on a busy weeknight as it does for leftovers the next day.
If you’re looking for more easy, cozy dinners, you might also like my lasagna soup, cheeseburger soup, or green bean hamburger casserole.
Why You’ll Love This Cabbage Roll Soup
- All the classic cabbage roll flavor made in way less time.
- Made with familiar, budget-friendly ingredients.
- Slaw mix keeps prep simple.
- Ready in about 30 minutes.
- Cozy, brothy, and filling without being heavy.
- Great for leftovers and easy reheating.
- If you’re planning a week of easy dinners, this soup fits right in with other cozy favorites like my hamburger potato stroganoff.
Ingredients
Recipe Notes
- Ground beef: I like using 80 or 85 percent lean ground beef so there’s a little fat left in the pot to sauté the vegetables. If you use very lean beef, you may need to add a small amount of butter.
- Tomato juice: Any brand works. You just need 2 cups total. I used three 5.5-ounce cans, but a larger bottle works just as well.
- Slaw mix: This is my favorite shortcut for this soup. It softens quickly and gives you cabbage and carrots without extra chopping.
- Rice: Use long-grain white rice only. Instant rice becomes mushy, and brown rice takes too long to cook and absorbs too much liquid.
- Beef base vs broth: I use Better Than Bouillon Roasted Beef Base and water. You can substitute beef broth if you prefer.
See the recipe card below for a complete list of ingredients and measurements.
Jill’s Top Tips
- Add the cabbage first and let it soften before adding the rice.
- Make sure the soup is simmering before adding the rice, then cover and reduce the heat so the rice cooks evenly.
- Stir the soup a few times while the rice cooks to prevent sticking.
- When reheating, add a splash of water to bring the soup back to a brothy consistency.
How To Make Cabbage Roll Soup
Step 1: Brown the ground beef in a large pot, letting it sit undisturbed for a minute or two so it gets good color. Drain excess grease, but leave a little behind for flavor.
Step 2: Add the diced onion and bell pepper to the pot and cook until softened, using the leftover beef fat to build flavor.
Step 3: Stir in the tomato paste and seasonings, then let everything cook together for one minute to deepen the flavor.
Step 4: Pour in the tomato juice, diced tomatoes, water, and beef base. Stir and bring the soup to a gentle simmer.
Step 5: Stir in the slaw mix and let it simmer for a five minutes until the cabbage starts to soften.
Step 6: Bring the soup to a steady simmer, stir in the rice, then cover and reduce the heat. Cook until the rice is tender, stirring a few times to prevent sticking.
Variations
- Use ground turkey or ground pork instead of beef.
- Add extra red pepper flakes for a little heat.
- For a thinner soup, use cooked rice and stir it in at the end.
- Replace slaw mix with about 3 cups shredded cabbage.
What to Serve With Cabbage Roll Soup
- We almost always serve this soup with cheesy garlic bread, which is perfect for dipping into the broth.
- A simple wedge salad is a great way to balance the richness of the soup.
- Crackers – At my house, we also love serving soup with saltine crackers spread with a little bit of butter. It’s how my mom and grandma always ate soup, and it still feels like the most comforting way to enjoy a bowl.
Storage, Reheating, and Freezing
Refrigerator:
Store leftovers in an airtight container for 3 to 4 days.
Reheating:
The rice will continue to absorb liquid as the soup sits. Add ¼ to ½ cup of water when reheating to return it to a soup consistency.
Freezing:
Freeze for up to 3 months. The rice will soften, but the flavor holds up well. For the best texture, freeze the soup without rice, then add cooked rice after thawing.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Cabbage Roll Soup
Equipment
Ingredients
- 1 pound ground beef
- ½ medium onion diced
- ½ cup diced bell pepper
- 2 Tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ⅛ teaspoon celery salt
- Pinch red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Better Than Bouillon beef base
- 2 cups tomato juice
- 1 14.5 ounce can diced tomatoes
- 3 cups water
- 3 cups heaping slaw mix
- ¼ cup uncooked long-grain white rice Do not use instant or brown rice
Instructions
- In a large pot, brown the ground beef over medium-high heat. Let it sit briefly before breaking it apart so it develops deeper flavor. Drain excess grease, but leave a thin layer in the pot for sautéing. Set the beef aside.1 pound ground beef
- Add the onion and bell pepper to the pot and sauté in the remaining fat until softened. If the pan seems dry, add 1 teaspoon butter.½ medium onion, ½ cup diced bell pepper
- Stir in the tomato paste, garlic powder, onion powder, paprika, oregano, celery salt, red pepper flakes, salt, and black pepper. Toast everything together for 1 minute.2 Tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon oregano, ⅛ teaspoon celery salt, Pinch red pepper flakes, ½ teaspoon salt, ½ teaspoon black pepper
- Return the browned beef to the pot. Add the Worcestershire sauce, beef base, tomato juice, diced tomatoes, and water. Bring to a gentle simmer and cook for 8 to 10 minutes.1 Tablespoon Worcestershire sauce, 1 Tablespoon Better Than Bouillon beef base, 2 cups tomato juice, 1 14.5 ounce can diced tomatoes, 3 cups water
- Add the slaw mix and simmer for 5 minutes to begin softening the cabbage.3 cups heaping slaw mix
- Increase the heat until the soup is simmering steadily. Stir in the rice, then cover the pot and reduce the heat to medium low. Cook for 12 to 15 minutes, or until the rice is tender, stirring a few times during cooking so the rice does not stick to the bottom of the pot.¼ cup uncooked long-grain white rice
- Taste and adjust seasoning. Serve warm.
Notes
- Use long-grain white rice. Instant rice becomes mushy and brown rice takes too long and absorbs too much broth.
- Do not exceed ¼ cup uncooked rice or the soup may thicken too much.
- Rice continues to absorb liquid as it sits. Add water when reheating to return the soup to the right consistency.
Thank you for sharing this recipe
Love this soup, great flavor! Even my super picky eaters loved, very hearty. Great for the cold months.
Thanks Connie! I agree even picky eaters are loving this soup.
This soup was delicious! My husband wasn’t sure if he’d like cooked cabbage, but we both really enjoyed the flavors in this soup!
Hi Katie! I do think the cabbage can throw some people off, but I love the texture it adds to the soup. I’m so glad it was a hit at your house.
OMG – this is super yummy !! My entire gang loved it … GREAT recipe !! Wouldn’t change a thing 🙂
The perfect comfort food!
So yummy. Will make again!
Thanks, Jill!