This cabbage roll soup brings all the comfort of homemade cabbage rolls to one pot, with ground beef, tender cabbage, and rice in a rich tomato broth.

Cabbage roll soup with ground beef and rice in a deep pot, filled with tender cabbage and carrots in tomato broth and sprinkled with fresh parsley.

I give the cabbage a little time to soften before adding the rice, so everything finishes cooking together without the rice turning mushy. Browned beef and tomato paste build the savory base, while a handful of fresh parsley brightens each bowl. It’s a satisfying dinner with a spoonful of sour cream and some crusty bread on the side.

If you’re saving a few soup recipes to try next, my Hamburger Soup and Hearty Beef Soup with Walnuts are two comforting options. For something creamy, try my Creamy Mushroom Potato Soup.

Why You’ll Love This Cabbage Roll Soup

This unstuffed cabbage roll soup has all those familiar flavors without the work of filling and rolling each leaf. The beef and vegetables simmer in a savory tomato broth, and the rice cooks right in the same pot. It’s a comforting dinner with a little less prep and fewer dishes to wash afterward.

There’s a little of everything in each spoonful: tender cabbage, bites of beef, and just enough rice to make it filling while leaving plenty of broth. The carrots and onion bring a gentle sweetness that rounds out the tomatoes, so the soup tastes hearty without feeling heavy.

A close-up bowl of beef and cabbage soup, with rice, diced carrots, and fresh parsley scattered over the tomato broth.

Quick Look at the Ingredients

A few everyday ingredients give this soup its comforting cabbage roll flavor. You’ll find the full amounts in the recipe card below, but here are a few helpful notes before you get started.

Ground beef. Beef with about 10–15% fat adds plenty of flavor. If it releases a lot of grease as it browns, you can spoon off the excess before adding the vegetables.
Green cabbage. Regular green cabbage works beautifully here. Small, bite-size pieces soften in the broth and fit comfortably on a spoon.
Onion, carrots, and garlic. These give the soup a savory base with a little natural sweetness from the onion and carrots.
Long-grain white rice. The rice goes into the pot uncooked and absorbs flavor as it simmers. Regular white rice is the one to use for this timing, since brown rice takes longer and instant rice cooks much faster.
Tomato paste and crushed tomatoes. The paste adds a deeper tomato flavor, while the crushed tomatoes give the broth body. Plain crushed tomatoes work well, without any added herbs or seasonings.
Beef broth. I use unsalted broth so there’s room to adjust the seasoning at the end. If yours is already salted, start with less added salt.
Worcestershire sauce and seasonings. A little Worcestershire sauce adds savory depth, with sweet paprika, thyme, and bay leaves rounding out the broth.
Sugar. Just ½ teaspoon rounds out the acidity of the tomatoes without making the soup sweet. It’s a small addition that helps the broth taste balanced.
Fresh parsley. Stirred in at the end, it adds a fresh finish to the rich tomato broth.

How to Make Cabbage Roll Soup

This stovetop cabbage roll soup starts with browning the beef, then builds from there in the same pot. The cabbage gets a 10-minute head start before the rice and tomatoes go in, giving it time to soften while the rice stays tender.

Brown the beef. Warm the oil in a large, heavy-bottomed pot over medium-high heat and add the ground beef. Let it sit briefly before breaking it into small pieces with a wooden spoon. Cook until browned, about 7–9 minutes. If there’s a lot of excess grease, spoon some off, leaving a little for the vegetables.

Ground beef browning in a deep pot, from raw beef to small crumbles with golden-brown edges.

Soften the onion and carrots. Stir in the diced onion and carrots, then lower the heat to medium. Cook for about 5–6 minutes, stirring occasionally, until the onion softens. The carrots will finish cooking as the soup simmers.

Diced onion and carrots cooking with browned beef, followed by a spoonful of tomato paste as steam rises from the pot.

Build the tomato base. Stir in the tomato paste and let it cook with the beef and vegetables for 1–2 minutes. Add the garlic, sweet paprika, and thyme, stirring for about 30 seconds, just until fragrant.

Garlic, sweet paprika, and thyme added to the beef and vegetables, then topped with a generous pile of chopped cabbage.

Give the cabbage a head start. Add the chopped cabbage and beef broth, gently loosening any browned bits from the bottom of the pot. Stir in the bay leaves, salt, and black pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 10 minutes so the cabbage begins to soften.

Chopped cabbage nestled in the broth with bay leaves, salt and black pepper, then covered to simmer until it begins to soften.

Add the rice and tomatoes. Stir in the rinsed, uncooked rice, crushed tomatoes, and Worcestershire sauce. Bring the soup back to a gentle simmer, cover, and cook for another 20 minutes, or until the rice and cabbage are tender. Give it an occasional stir all the way to the bottom to keep the rice from sticking.

Uncooked rice and crushed tomatoes added to the cabbage and beef broth, then simmering under a steamy glass lid.

Finish with parsley. Remove the bay leaves and stir in ½ teaspoon of sugar to balance the acidity of the tomatoes. Taste the broth and add a little more salt if needed. Stir in the fresh parsley, then let the soup rest off the heat for about 5 minutes before serving.

Cabbage roll soup with ground beef, rice, and tender cabbage in a rich tomato broth, finished with fresh parsley in a speckled bowl.

Pro Tips

A gentle simmer is all this soup needs once the rice goes in. A hard boil can soften the rice too quickly and reduce the broth more than you’d like. It’s ready when the rice is tender and the cabbage is soft enough to cut easily with a spoon.

The soup will thicken as it sits because the rice keeps soaking up broth. If you prefer a little more liquid, a splash of warm beef broth will loosen it up nicely. Give it another taste afterward, since the extra broth may call for a little more salt.

Variations

For a different take, you can replace half of the ground beef with ground pork. The combination gives the soup a slightly richer flavor and works nicely with the cabbage and tomatoes. If you enjoy a little heat, a pinch of red pepper flakes can go in with the garlic and spices.

Fresh dill is a lovely alternative to parsley if that’s what you have on hand. For a creamy finish, try a small spoonful of sour cream in your bowl. It blends into the tomato broth as you stir, so everyone can add as much or as little as they like.

What to Serve with Cabbage Roll Soup

With beef, rice, and vegetables in every bowl, this soup makes a satisfying meal on its own. A slice of homemade bread is lovely alongside it, especially for soaking up the last of that savory tomato broth.

If you’d like something fresh on the table, a simple green salad with a light vinaigrette makes a nice pairing. You can also set out sour cream and extra chopped parsley so everyone can finish their bowl just the way they like it.

Storage and Reheating

Leftovers make a handy lunch for another day. Divide the soup into shallow containers and refrigerate within 2 hours of cooking, then enjoy within 3–4 days. For longer storage, freeze individual portions for up to 3 months for the best quality. The rice and cabbage will be a little softer after thawing.

To reheat, warm the soup in a saucepan, stirring occasionally, until steaming hot throughout. The rice will have absorbed some of the broth, so a splash of water or beef broth helps bring back that lovely soupy consistency. If frozen, let it thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use cooked rice?
Yes. Stir cooked rice into the soup once the cabbage is tender, giving it just a few minutes to warm through. Since it won’t absorb as much liquid as uncooked rice, you may prefer to start with a little less broth.

Can I use diced tomatoes instead of crushed tomatoes?
Yes, the same amount of canned diced tomatoes works here, including their juices. The broth will have more noticeable tomato pieces. For a smoother texture, you can briefly blend them before adding them to the pot.

Does this soup taste sweet?
This soup is savory, with a little natural sweetness from the carrots and onion. Just ½ teaspoon of sugar helps balance the acidity of the tomatoes without making the broth sugary.

Have more ground beef to use up? Browse my ground beef recipes for more comforting, everyday meals.

I hope this cabbage roll soup finds a spot at your dinner table. If you make it, I’d love to hear how it turned out in the comments below. A recipe rating is always appreciated, too, and helps other home cooks deciding what to make for dinner.

Cabbage Roll Soup