Why You’ll Love This Recipe
This recipe captures the classic taste of stuffed cabbage rolls without the extra prep work of rolling and baking. Everything cooks together in one pot, saving time while still delivering deep, satisfying flavor.
It’s also filling and budget-friendly. Simple pantry ingredients combine to create a nourishing meal that tastes even better the next day, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground beef or ground turkey
1 small onion, diced
3 cloves garlic, minced
4 cups green cabbage, chopped
1 carrot, diced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
4 cups beef or vegetable broth
1/2 cup uncooked white rice
1 teaspoon paprika
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional)
Directions
- Heat olive oil in a large pot over medium heat.
- Add the ground beef or turkey and cook for 5–7 minutes, breaking it apart, until browned. Drain excess grease if needed.
- Stir in the diced onion and cook for 3–4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage and diced carrot, stirring to combine.
- Pour in the diced tomatoes, tomato sauce, and broth. Stir well.
- Add the uncooked rice, paprika, thyme, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the cabbage is soft.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley before serving.
Servings and timing
Servings: 4–6
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Variations
Use brown rice instead of white rice, but increase the simmering time accordingly. You can also substitute cauliflower rice for a lower-carb version.
Add a splash of Worcestershire sauce for deeper flavor. For a slightly sweeter version, stir in a small spoonful of brown sugar to balance the tomato acidity.
If you prefer a thicker soup, reduce the broth slightly or let it simmer uncovered for a few extra minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. The soup may thicken as it sits due to the rice absorbing liquid.
This soup can also be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers.
FAQs
Can I make this soup in a slow cooker?
Yes, brown the meat first, then combine all ingredients in the slow cooker and cook on low for 6–7 hours.
Can I use pre-cooked rice?
Yes, stir in cooked rice during the last 5–10 minutes of cooking to prevent it from becoming too soft.
Is this recipe gluten-free?
Yes, as long as your broth and canned products are certified gluten-free.
Can I make it vegetarian?
Yes, omit the meat and use vegetable broth. Add extra beans or lentils for protein.
Why is my soup too thick?
The rice absorbs liquid as it cooks. Add more broth to reach your desired consistency.
Can I use red cabbage instead of green?
Yes, but the flavor will be slightly stronger and the color will change.
What meat works best?
Ground beef offers a richer flavor, while ground turkey provides a leaner option.
Can I add more vegetables?
Absolutely. Bell peppers, celery, or zucchini are great additions.
How do I prevent overcooked rice?
Monitor the simmering time closely and avoid cooking longer than necessary.
What can I serve with cabbage roll soup?
It pairs well with crusty bread or a simple side salad.
Conclusion
Cabbage Roll Soup is a comforting and practical way to enjoy the classic flavors of stuffed cabbage rolls without the extra work. With its hearty ingredients and simple preparation, this one-pot meal is sure to become a family favorite for cozy evenings and easy meal prep.
PrintCabbage Roll Soup
Cabbage Roll Soup brings together tender cabbage, savory ground meat, tomatoes, and rice in a rich, comforting broth. This easy one-pot meal delivers all the classic flavors of stuffed cabbage rolls without the extra work.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups green cabbage, chopped
- 1 carrot, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef or vegetable broth
- 1/2 cup uncooked white rice
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the ground beef or turkey and cook for 5–7 minutes, breaking it apart, until browned. Drain excess grease if needed.
- Stir in the diced onion and cook for 3–4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage and diced carrot, stirring to combine.
- Pour in the diced tomatoes, tomato sauce, and broth. Stir well.
- Add the uncooked rice, paprika, thyme, salt, and black pepper.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes until the rice is tender and cabbage is soft.
- Taste and adjust seasoning if needed.
- Garnish with chopped parsley before serving.
Notes
- Use brown rice and extend cooking time if preferred.
- For a lower-carb version, substitute cauliflower rice and reduce broth slightly.
- Add a splash of Worcestershire sauce for deeper flavor.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Add extra broth when reheating if the soup thickens.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
