Cabbage Roll Soup
This unstuffed cabbage roll soup has all the flavors of classic cabbage rolls in an easy one-pot meal with ground beef, pork, cabbage, rice, and a rich tomato broth.
If you love cabbage rolls but don’t love the rolling part, this cabbage roll soup is the perfect shortcut. It’s basically unstuffed cabbage rolls in a pot.
It has ground beef and pork, tender cabbage, rice, and a savory tomato broth.
Everything simmers together until the rice is soft, the cabbage is tender, and the broth is thick and hearty.
This soup is an easy weeknight soup with all the flavor of traditional cabbage rolls in a simple, one-pot recipe.
If you like this, don’t forget to try my Instant Pot unstuffed cabbage, seasoned air fryer cabbage, and Southern fried cabbage recipes.
What you’ll need
Here’s a quick overview of what all I put in this soup. The full recipe with ingredient amounts is further down the page.
- Ground beef and ground pork: You can use all beef or all pork if that’s preferred.
- Onion, carrots, and garlic.
- Green cabbage: It’s best to dice or shred this off of a head of cabbage and not use bagged. A food processor cuts down the prep time considerably.
- Beef broth, tomato sauce, and fire-roasted tomatoes.
- Long-grain white rice: Jasmine or basmati works well.
- Ketchup, Worcestershire sauce, and smoked paprika.
- Salt and black pepper.
How to make cabbage roll soup
- Brown the ground beef and ground pork then remove it from the pan. Add the onion and carrots, and cook until softened.
- Stir in the cabbage and garlic and cook until the cabbage begins to soften.
- Pour in the beef broth, tomato sauce, fire-roasted tomatoes, ketchup, Worcestershire sauce, smoked paprika, rice, salt, and pepper. Return the cooked meat to the pot and stir everything together.
- Bring the soup up to a low boil, then reduce the heat to a low simmer. Cover and cook for 45 to 55 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
Tips for the best cabbage roll soup recipe
- Stir often: Stir the soup every few minutes to keep the rice from sticking to the pan.
- Chop the cabbage evenly: Try to keep the cabbage pieces roughly the same size. Large chunks take longer to cook and can stay crunchy while the smaller pieces get too soft.
Can I make this cabbage roll soup without rice?
Yes. You can leave the rice out completely just make sure reduce the broth a little so the soup isn’t too thin.
Can you freeze unstuffed cabbage roll soup?
You can. The texture of the rice will soften a bit after freezing and reheating, but the flavor holds up well.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Freezer: This cabbage roll soup freezes well. Transfer cooled soup to freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
More Recipes to Try
Ingredients
- ½ pound lean ground beef
- ½ pound ground pork
- 1 large white onion, diced
- 2 large carrots, chopped
- 2 garlic cloves, minced
- 5 cups green cabbage, roughly chopped or shredded
- 4 to 5 cups low-sodium beef broth
- 24 ounces tomato sauce, three (8-ounce cans)
- 15 ounces fire roasted tomatoes, (1 can) diced and undrained
- ¾ cup long grain white rice
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, and cook until browned. Remove the meat from the pan, and drain all but 1 to 2 tablespoons of grease.½ pound lean ground beef½ pound ground pork
- To the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften. Add the cabbage and garlic, and cook for an additional 3 to 4 minutes.1 large white onion2 large carrots2 garlic cloves5 cups green cabbage
- Pour in the beef broth, tomato sauce, diced tomatoes, ketchup, rice, Worcestershire sauce, and paprika. Add the salt, pepper, and meat back to the pan.4 to 5 cups low-sodium beef broth24 ounces tomato sauce15 ounces fire roasted tomatoes¾ cup long grain white rice½ cup ketchup1 tablespoon Worcestershire sauce2 teaspoons smoked paprika1 teaspoon salt¼ teaspoon black pepper
- Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes. Add additional broth if desired to bring the soup to the desired consistency.
- Taste, and add more salt and pepper if desired. Serve warm.
How to Store Leftovers
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Notes
Nutrition
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Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
