It is a chilly evening and you need a meal that hugs you back. This cabbage roll soup brings all the traditional flavors to your table without the tedious rolling. It is the perfect way to feed your family a hearty, warm dinner on a cold night.
You will love how this recipe fills your home with a savory, sweet aroma. It delivers a satisfying and balanced meal that tastes like it took hours to make. Best of all, it only uses one pot for easy cleanup.
Why This Recipe Is a Winner
This recipe is a winner because it simplifies a classic comfort food favorite. You get the savory beef and tender cabbage in every single spoonful. It is ideal for cold winter nights when you want maximum comfort with minimal effort.
Busy families will appreciate how quickly this comes together on a weeknight. The ingredients are simple pantry staples that you likely already have on hand. It is a budget-friendly dinner that feels special enough for a Sunday meal.
Simple Method
You start by browning the beef and sautéing your fresh vegetables in one pot. Then, you simply toss everything else in and let it simmer away. The rice cooks right in the broth to soak up all the flavor. It is a foolproof method that even a total beginner can master with confidence.
Ingredients You’ll Need
Most of these items are likely waiting in your pantry or crisper drawer right now.
- 1.5 lbs lean ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium head green cabbage, chopped into 1-inch pieces (about 8 cups)
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- In a large Dutch oven or heavy-bottomed soup pot, brown the ground beef over medium-high heat until no longer pink, breaking it into small crumbles with a wooden spoon.
- Drain the excess fat from the pot, leaving approximately one tablespoon for sautéing.
- Add the diced onion and minced garlic to the pot. Sauté for 4 to 5 minutes until the onion becomes translucent and fragrant.
- Stir in the chopped cabbage and cook for 3 minutes to slightly soften the leaves.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add the brown sugar, Worcestershire sauce, paprika, thyme, and bay leaf. Stir well to combine.
- Add the uncooked white rice to the pot and bring the liquid to a rolling boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25 to 30 minutes, or until the rice is cooked through and the cabbage is tender.
- Remove the bay leaf and stir in the lemon juice to brighten the flavors.
- Taste and adjust seasoning with salt and black pepper. Garnish with fresh parsley before serving.
Best Ways to Enjoy It
Serve this soup in big, deep bowls while it is piping hot. A side of crusty rye bread is perfect for dipping into the rich tomato broth. You can also add a dollop of sour cream for extra creaminess. It makes a complete, satisfying meal that your whole family will love.
Storage & Reheating
This soup stays fresh in the fridge for up to four days. In fact, the flavors often taste even better the next day. Reheat it on the stove over medium heat until it is steaming. You can also freeze individual portions for quick lunches throughout the month. Just remember the rice may soften slightly upon thawing.
Tips for Best Results
- Brown the beef thoroughly to get those flavorful crispy edges in the pot.
- Don’t skip the lemon juice at the end to balance the sweetness.
- Use a large Dutch oven to give the cabbage plenty of room.
- Chop the cabbage into uniform pieces so every bite cooks evenly.
- For a winter gathering, serve this right out of the warm pot.
- Add a pinch of extra red pepper flakes if you like heat.
Ways to Switch It Up
- Use ground turkey or chicken for a lighter, lean protein option.
- Swap white rice for cauliflower rice to make this a low-carb meal.
- Add a handful of fresh kale for extra nutrients during winter.
Common Questions
Can I use brown rice instead?
Yes, you can use brown rice in this recipe. Just keep in mind it will need about 20 extra minutes. You may also need a splash more broth as it simmers.
Is this soup freezer-friendly?
This soup freezes very well for up to three months. The rice will absorb more liquid as it sits, so add broth. It is a great option for your monthly meal prep.
I hope this cozy cabbage roll soup brings a little extra warmth to your winter. It is one of my favorite ways to simplify a classic dish for my family. Enjoy every spoonful and stay warm!
— Alex
Ingredients
- 1.5 lbs lean ground beef
- 1 large yellow onion, diced
- 4 cloves garlic , minced
- 1 medium head green cabbage, chopped into 1-inch pieces (about 8 cups)
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay lea f
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large Dutch oven or heavy-bottomed soup pot, brown the ground beef over medium-high heat until no longer pink, breaking it into small crumbles with a wooden spoon.
- Drain the excess fat from the pot, leaving approximately one tablespoon for sautéing.
- Add the diced onion and minced garlic to the pot. Sauté for 4 to 5 minutes until the onion becomes translucent and fragrant.
- Stir in the chopped cabbage and cook for 3 minutes to slightly soften the leaves.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Add the brown sugar, Worcestershire sauce, paprika, thyme, and bay leaf. Stir well to combine.
- Add the uncooked white rice to the pot and bring the liquid to a rolling boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25 to 30 minutes, or until the rice is cooked through and the cabbage is tender.
- Remove the bay leaf and stir in the lemon juice to brighten the flavors.
- Taste and adjust seasoning with salt and black pepper. Garnish with fresh parsley before serving.
