Description

This hearty Cabbage Roll Soup recipe brings all the comforting flavors of traditional cabbage rolls into a warm, nourishing soup. Packed with ground beef, cabbage, carrots, and rice simmered in a savory tomato and beef broth, this soup is perfect for cozy family dinners. It’s simple to prepare on the stovetop and offers a satisfying balance of vegetables, protein, and spices in every bowl.

Ingredients

Scale

Vegetables and Aromatics

3 tablespoons oil (avocado or olive, divided)
1 small sweet onion (finely diced)
3 cloves garlic (crushed)
4-5 cups cabbage (cut into 1-inch pieces)
2 large carrots (peeled and sliced)
2 tablespoons fresh parsley (finely chopped)

Meat and Protein

1 pound ground beef (venison or turkey, 90/10 or 93/7)

Liquids and Canned Goods

4 cups beef broth (regular sodium)
15 ounces crushed tomatoes (canned)
8 ounces tomato sauce (canned)

Grains and Seasonings

½ cup rice (uncooked, white or brown)
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar (white or coconut sugar)
1 ¾ teaspoons salt (to taste)
½ teaspoon black pepper (to taste)
1 teaspoon oregano (dried)
½ teaspoon paprika

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Instructions

Cook the veggies: Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the finely diced sweet onion and sauté for 3-4 minutes until translucent. Then add the crushed garlic and sauté for another 30 seconds or until fragrant to build a flavorful base.
Brown the meat: Push the onion mixture to one side of the pot. Add the remaining 1 tablespoon of oil and the ground beef. Cook for 7-8 minutes, breaking the meat apart with a potato masher or spatula, until the beef is fully browned and cooked through.
Cook the soup: Add the chopped cabbage, sliced carrots, beef broth, crushed tomatoes, tomato sauce, uncooked rice, Worcestershire sauce, brown sugar, salt, black pepper, dried oregano, and paprika to the pot. Stir well to combine all ingredients.
Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the Dutch oven and let the soup cook gently for 20-25 minutes or until the rice and vegetables are tender.
Finish and serve: Just before serving, stir in the finely chopped fresh parsley to add brightness. Ladle the soup into bowls and enjoy warm for a comforting meal.

Notes

You can substitute ground turkey or venison for the ground beef for different protein options.
Use white or brown rice according to preference; cooking times may vary slightly with brown rice.
Adjust salt to your taste, especially if using low-sodium broth.
For a thicker soup, let it simmer uncovered for an additional 5-10 minutes to reduce the liquid.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.