Cabbage Roll Soup
Stuffed cabbage roll soup is the kitchen hack that makes a classic recipe easier! Get all the yummy flavors of cabbage rolls without all the fuss and time it takes to roll them all. Full of vegetables and ground beef, it tastes like it’s been cooking all day but it’s ready in under 30 minutes!
This recipe is a remake of my cousin Carol’s stuffed cabbage rolls she made for Thanksgiving every year. I love them so much I asked her if I could come early and watch her make them.
Having tried other recipes plenty of times before, I had to know what made her’s so much better than all the other ones.
A few secret ingredients, that’s what. And in hanging out with her in the kitchen that day, I learned what they were. They made her cabbage rolls sweet, sour, and tangy. The ultimate comfort food!
I love them so much and make them all the time. But when I’m not in the mood for all the rolling, I turn them into soup. Not because I’m lazy (I really am LOL) but because who wants all that fuss? Don’t judge, I did the same thing with this stuffed pepper soup!
More Favorite Soups
Stove top: Busy Day Soup | Swamp Soup | Lasagna Soup
Crockpot: Classic Chili | Chicken Tortellini
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground beef: So I don’t have to drain the meat, I like to use lean ground beef or substitute ground turkey. Italian sausage works great too.
- Cabbage: Use green cabbage or red cabbage if you prefer.
- Rice: I use Uncle Ben’s long grain white rice for the best results. If you use minute or quick rice, adjust the cooking time. Same if you use brown rice (see notes)
- Tomatoes: I use diced tomatoes with the juice. You can also use fire roasted or garlic roasted tomatoes. Substitute tomato sauce or puree.
- Tomato juice: This is the secret ingredient! Substitute V8 (regular or spicy!)
- Lemon juice: It’s also a secret ingredient that you need to balance out the ground beef and rice and give it that tangy flavor.
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How To Make Cabbage Roll Soup
- In a large pot, over medium heat, cook the onion until it starts to turn clear. Add the spices and ground beef. Cook until beef no longer pink. Drain if needed.
- Add the diced tomatoes, tomato juice, and broth. Stir and bring to a boil.
- Stir in the rice and lower the heat to a simmer. Cook for 5 minutes. Add the rice and stir. Lower the heat to a simmer and let cook for 5 minutes. Add the cabbage and stir to combine.
- Stir in the chopped cabbage. Simmer and cook roughly 20 minutes or until the cabbage is tender and rice is cooked through. Stir in the lemon juice and season with salt and pepper. Serve warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
This soup is great the first time but even better as leftovers! Which means you can make a batch and have lunch for a few days afterwards.
It will keep in the fridge for up to 5 days or freeze it for up to 3 months. Be sure to use airtight containers and freezer safe bags when you store it.
Storing it and freezing it in individual portions make lunch even easier!
Variations
This is the recipe my aunt gave me but if you want to switch things up a little bit try these ideas:
- Sweeten with stevia or brown sugar if it’s too acidic. Or add in some finely chopped carrots with the onion for natural sweetness.
- V8 juice for more vegetables.
- Swap Italian sausage for the ground beef. Or use ground turkey and chicken broth.
- Cauliflower rice for a low carb version.
- Add Worcestershire sauce and garlic powder for extra flavor boost.
Frequently Asked Questions
Yes! Cook the onion and ground beef first. Then add them to the crockpot with the rest of the ingredients. Cook low 6 hours or high 3 hours. Add rice at beginning OR wait and add 30 minutes before serving. I add mine while I’m setting the table and getting anything else ready.
Absolutely! Use the sauté function to cook onions and ground beef. Add all other ingredients, set to soup setting. Cook 5 minutes, self-release steam 10 minutes. Ready to go!
It’s already gluten free with the rice but you can use cauliflower rice instead of the white rice or just leave it out all together.
Use tomato paste and water, canned tomato soup, or tomato puree. V8 juice works great too because it adds more veggies per serving! Spicy V8 is really good for a kick.
Recipe Tips & Tricks
- Tomato juice swaps: If you don’t have tomato juice, make some with tomato paste and water, or canned tomato soup, tomato puree, or V8 juice.
- Freezing ahead: Leave out the rice if freezing the soup. Add cooked rice before reheating and serving.
- Low-carb option: Substitute cauliflower rice instead of white rice.
- Protein swaps: Try Italian sausage for extra flavor boost.
- More flavor: Try adding a dash of Worcestershire sauce and garlic powder.
- Tart or Sweet: Too acidic? Add 2 tablespoons brown sugar, regular sugar, or stevia. Don’t like sugar? Add finely chopped carrot with onion for natural sweetness.
This unstuffed cabbage roll soup recipe is just like the classic recipe but with a lot less work! Great for a busy weeknight.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Cabbage Roll Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 teaspoon rosemary
- 1 tablespoon thyme
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 medium onion chopped small
- 2 pounds ground beef
- 28 ounces diced tomatoes
- 3 ½ cups tomato juice
- 4 cups beef broth
- ½ cup lemon juice
- 1 cup white rice uncooked
- 1 medium head cabbage roughly chopped, appx 6 cups
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat.
- Add the onion and cook until translucent.
- Add the spices and ground beef and cook until no longer pink. (drain if desired)
- Add the tomatoes, tomato juice, and broth and bring to a boil.
- Stir in the rice and stir.
- Lower the heat to a simmer and let cook for 5 minutes.
- Add the cabbage and stir to combine.
- Simmer for 20 minutes or until cabbage is tender and rice is cooked through.
- Stir in lemon juice and serve warm.
Notes
- Tomato juice swaps: If you don’t have tomato juice, make some with tomato paste and water, or canned tomato soup, tomato puree, or V8 juice.
- Freezing ahead: Leave out the rice if freezing the soup. Add cooked rice before reheating and serving.
- Low-carb option: Substitute cauliflower rice instead of white rice.
- Protein swaps: Try Italian sausage for extra flavor boost.
- More flavor: Try adding a dash of Worcestershire sauce and garlic powder.
- Tart or Sweet: Too acidic? Add 2 tablespoons brown sugar, regular sugar, or stevia. Don’t like sugar? Add finely chopped carrot with onion for natural sweetness.
Nutrition
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