recipe for cabbage roll soup
The Best recipe for cabbage roll soup
It’s also surprisingly healthy for what it is—a dish that feels indulgent but actually gives you a little something good for your body. The cabbage adds fiber, the lean meats provide protein, and the vegetables keep it balanced. It’s perfect for meal prep too, so you can cook a big batch on a weekend and have a quick, satisfying meal ready all week. Whether it’s for a holiday dinner, a weeknight when you need something easy, or just because you’re craving something familiar and comforting, this soup is a go-to. My family always says it’s the kind of dish that makes everyone feel good—inside and out.
Classic Cabbage Roll Soup with Rice
A hearty soup featuring tender cabbage rolls stuffed with rice and savory meat, simmered in a rich tomato-based broth. Perfect for a comforting family meal.
🥘Ingredients
- 1 head green cabbage, cored and shredded
- 1 cup cooked rice
- 1 lb ground beef or turkey
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 cup beef or vegetable broth
- 2 cups tomato sauce
- 1 cup beef broth
- 1 small carrot, diced
- 1 small celery stalk, diced
- 1 bay leaf
- 1 tsp sugar
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 375°F. In a large pot, combine tomato sauce, beef broth, diced carrot, celery, bay leaf, sugar, and garlic powder. Bring to a boil, then reduce heat and simmer for 10 minutes. -
2
In a mixing bowl, combine shredded cabbage, cooked rice, ground meat, diced onion, garlic, oregano, thyme, salt, and pepper. Mix gently until evenly combined. -
3
Take a small amount of the simmering soup, scoop a spoonful of the cabbage mixture, and roll it into a tight cylinder. Place each roll seam-side down into the soup in the baking dish. Cover with additional broth to submerge rolls. -
4
Transfer the baking dish to the preheated oven and bake uncovered for 30 minutes. After 30 minutes, increase the oven temperature to 400°F and bake for another 15–20 minutes until rolls are tender and edges are golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cabbage Roll Soup with Rice Works
❓ Frequently Asked Questions About Cabbage Roll Soup with Rice
How do I store leftover cabbage rolls?
Store cooked cabbage rolls in an airtight container in the refrigerator for up to three days. To reheat, warm them gently in a pot with a little broth or water over medium heat until piping hot. Avoid overcooking to maintain texture.
Can I make this soup without using ground meat?
Yes, you can substitute ground meat with a mix of diced chicken, turkey, or even lentils for a vegetarian version. For extra richness, add a splash of cream or coconut milk. The filling will still hold together well if the mixture is well-bound with egg.
What if my cabbage isn’t tender enough when rolling?
If the cabbage isn’t tender enough, blanch it in boiling water for an extra 3–5 minutes before rolling. Alternatively, use pre-shredded cabbage or mix in a small amount of cooked rice or noodles to help bind the rolls together.
How can I make the soup richer without adding cream?
Boost flavor with a swirl of olive oil in the pot while simmering, or stir in a spoonful of sour cream or yogurt at the end. A pinch of smoked paprika or a splash of beef broth can also add depth without extra fat.
Why do my cabbage rolls fall apart when reheating?
Overcooking the filling or not binding it well enough with egg can cause the rolls to break apart. Ensure the mixture is chilled before rolling and store them tightly packed to prevent shifting. If they do separate, gently press them back together before reheating.
