This Cabbage Roll Soup takes everything people love about classic stuffed cabbage rolls like ground beef, tender cabbage, marinara sauce, and warm spices, and turns it into a hearty, one-pot soup that's perfect for cold weather.
A Quick Look at the Recipe
✅ Recipe Name: Cabbage Roll Soup
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~450 calories (estimated)
🥣 Main Ingredients: Ground beef, cabbage, marinara sauce, broth, rice
📖 Dietary Info: Naturally gluten-free; made with simple, wholesome ingredients
👌 Difficulty: Easy - all-in-one pot with classic cabbage roll flavor
SUMMARIZE & SAVE THIS CONTENT ON
It has the same cozy, familiar flavor of cabbage rolls but skips the rolling and stuffing, making it much easier to get on the table. The broth is rich and satisfying without being heavy, and the simple ingredient list keeps it wholesome and from-scratch.
If you enjoy this kind of cold-weather comfort food, you'll also love our Broccoli Cheddar Soup, Bean Soup, or simple Beef Barley Soup. All easy, warming recipes that make weeknight dinners feel effortless.
Jump to:
Why You'll Love This Cabbage Roll Soup:
Classic cabbage roll flavor: This one-pot soup is a cozy shortcut to the comfort food favorite without all the work of rolling.
Simple pantry ingredients: Made with ground beef, rice, cabbage, and jarred marinara, no special prep required.
Hearty and filling: A complete meal with protein, veggies, and grains in every spoonful.
One pot + easy cleanup: Everything cooks together for minimal dishes and maximum flavor.
Freezer-friendly: Great for meal prep or saving leftovers for a quick, comforting lunch.
Key Ingredients:
- ground beef. Use 85-90% lean for a good balance of flavor and less grease. Drain excess fat after browning if needed.
- green cabbage. Green cabbage is classic. Roughly chop into bite-sized pieces for easier eating.
- marinara sauce. Use your favorite jarred variety or our homemade marinara sauce, this replaces canned tomatoes and adds instant flavor.
- rice. White rice (long grain or jasmine) works best and cooks directly in the soup. For brown rice, increase the cook time and add more broth.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the protein: Ground beef is traditional, but ground turkey works well for a lighter version. If using turkey, add a little extra salt and pepper to boost the flavor.
- Use rice or keep it low-carb: Rice makes the soup heartier and more classic, but you can leave it out. If adding rice, stir it in toward the end so it doesn't overcook.
- Add more cabbage: If you like a thicker, stew-like soup, add an extra handful of chopped cabbage. It softens as it cooks and adds more volume without changing the flavor.
- Make it spicier: A small pinch of red pepper flakes brings mild heat that pairs well with the broth and cabbage without overpowering the soup.
How to Make Cabbage Roll Soup:
- Step 1: In a large pot over medium heat, add the ground beef and onion.
- Step 2: Cook until beef is browned and onions are translucent, drain grease if necessary.
- Step 3: Add in the cabbage, beef broth, marinara sauce, rice, garlic, bay leaves, and thyme. Mix well to combine. Bring to just a boil then reduce to a simmer and cover.
- Step 4: Allow to cook for 30 minutes until vegetables soften and rice cooks through. Stir and check that the rice is all the way cooked. Remove from heat and serve.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Brown the beef first: Searing the ground beef with the onion builds flavor and helps prevent greasy soup, drain excess fat if needed.
- Chop cabbage evenly: Aim for uniform bite-sized pieces so the cabbage cooks evenly and is easy to eat.
- Simmer gently: Once everything is combined, simmer over medium-low heat until the rice is tender and the flavors meld, don't boil aggressively.
- Stir occasionally: This helps keep the rice from sticking to the bottom of the pot as it cooks.
- Adjust consistency: The rice will absorb broth as it sits. Add a splash of water or broth if you want a thinner texture when reheating.
- Don't forget to remove the bay leaves: They add great flavor but aren't pleasant to bite into.
How to Store:
Refrigerator: Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in individual portions or a large container for up to 3 months. Leave room for expansion as the rice will continue to absorb liquid.
Reheat: Warm on the stovetop over medium heat or in the microwave until hot. Add a splash of broth or water to loosen the texture, as the rice thickens the soup over time.
Cabbage Roll Soup FAQs:
Yes. Cabbage roll soup can be made without rice for a lighter, brothier version. Simply skip the rice and simmer the soup until the cabbage is tender. The flavors stay the same, and the soup reheats even better without grains.
Cabbage roll soup thickens naturally as the rice cooks and absorbs the broth. To thin it out, stir in extra broth a little at a time until you reach the consistency you prefer. If you like a heartier soup, leave it as is, thickening is normal.
Add the cabbage after the meat and tomatoes have simmered and cook it just until tender. Overcooking will soften it too much. Keeping the cabbage pieces slightly larger also helps them hold their shape.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Cabbage Roll Soup
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cups green cabbage, roughly chopped
- 3 cups beef broth
- 24 ounces marinara sauce
- ½ cup white rice
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon fresh thyme
Instructions
- In a large pot over medium heat, brown the ground beef and onion.
- Add in the cabbage, beef broth, marinara sauce, rice, garlic, bay leaves, and thyme. Mix well to combine.
- Bring to just a boil then reduce to a simmer and cover. Allow to cook for 30 minutes until vegetables soften and rice cooks through.
- After 30 minutes stir and check that the rice is all the way cooked. Remove from heat and serve.
Nutrition
Notes
- Brown the beef first: Searing the ground beef with the onion builds flavor and helps prevent greasy soup, drain excess fat if needed.
- Chop cabbage evenly: Aim for uniform bite-sized pieces so the cabbage cooks evenly and is easy to eat.
- Simmer gently: Once everything is combined, simmer over medium-low heat until the rice is tender and the flavors meld, don't boil aggressively.
- Stir occasionally: This helps keep the rice from sticking to the bottom of the pot as it cooks.
- Adjust consistency: The rice will absorb broth as it sits. Add a splash of water or broth if you want a thinner texture when reheating.
- Don't forget to remove the bay leaves: They add great flavor but aren't pleasant to bite into.
Debbie says
Great fall taste! We paired it with some cornbread muffins. Excited to freeze some of it to have on another day.