Short Description

I love how this hearty soup captures all the nostalgic flavors of cabbage rolls—savory meat, tender cabbage, tomato-rich broth—without the fuss of rolling. It’s comforting, easy to make, and perfect for any day of the week.

Cabbage Roll Soup

Why You’ll Love This Recipe

I’ll be honest—I adore cabbage rolls, but rolling them is a chore. This soup gives me that same delightful flavor in a simple, one-pot meal. I especially appreciate how it tastes even better the next day, making it ideal for leftovers or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (450 g) ground beef or turkey
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable or beef broth
1 can (14 oz) diced tomatoes
2 cups shredded cabbage
1 medium carrot, diced
½ cup uncooked rice
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste

Directions

I start by browning the ground beef or turkey in a skillet until it’s nicely crumbled.
Then I transfer the meat to the crockpot.
I add onion, garlic, broth, diced tomatoes, cabbage, carrot, rice, oregano, paprika, salt, and pepper.
I cover and cook on low for 7–8 hours or on high for 3–4 hours, until the cabbage and rice are tender.
Before serving, I stir everything well and garnish with fresh parsley if I have it on hand.

Servings and timing

This recipe makes about 6–8 servings, enough to feed a family or have tasty leftovers.
Prep time: 10–15 minutes
Cook time: 3–4 hours on high or 7–8 hours on low in a slow cooker
Total time: about 8 hours (low setting) or just over 3 hours (high setting)

Variations

I sometimes swap ground turkey for a leaner option.
Adding bay leaves gives the broth an herby depth.
For a lower-carb version, I stir in cooked rice near the end for better texture.
A squeeze of lemon juice just before serving brightens the flavors.
If I’m in the mood for extra veggies, I toss in diced bell pepper or celery early on.

Storage/reheating

Fridge: I keep leftovers covered in the fridge for up to 4 days.
Freezer: I portion it into airtight containers and freeze for up to 3 months. I leave a little space at the top because liquids expand when frozen.
Reheating: I thaw overnight in the fridge, then warm it on the stovetop over medium heat or in the microwave. I sometimes add a splash of broth if it’s too thick.

FAQs

What kind of rice works best?

I usually use white long-grain rice because it cooks at the same pace as the soup. If I use brown rice, I cook it separately or add it later, since it takes much longer.

Can I make this on the stovetop instead of a crockpot?

Absolutely. I brown the meat, sauté onions, garlic, and carrots in the same pot, add the remaining ingredients, bring to a boil, then simmer covered for 30–45 minutes or until rice and cabbage are tender.

Is there a vegetarian version?

Yes! I swap ground meat for extra vegetables—like bell pepper and zucchini—and use vegetable broth. I also add beans or lentils for protein.

How can I adjust the thickness?

To thin it, I add more broth when reheating. If I want it thicker, I let it simmer a bit uncovered or use slightly less broth when cooking.

Does the soup taste better as leftovers?

Definitely. I find the flavors intensify overnight after everything has had time to meld.

Conclusion

This cabbage roll soup has become a go-to meal for me. It delivers all the comforting essence of traditional cabbage rolls in a far more convenient and time-saving way. Plus, it holds up wonderfully as leftovers. Whether I’m craving warmth on a chilly evening or prepping meals for the week, this soup never disappoints.