Hearty Cabbage Roll Soup Recipe Ready in Just 45 Minutes

There’s something magical about a steaming bowl of cabbage roll soup that takes me right back to my grandmother’s kitchen. The smell of savory beef, sweet cabbage, and herbs simmering on the stove was the soundtrack to every family gathering when I was growing up. This recipe takes all the cozy flavors of traditional stuffed cabbage rolls but turns them into an easy, one-pot wonder that’s ready in under an hour. Trust me, when the weather turns chilly, this hearty soup becomes my go-to comfort food – packed with tender vegetables, flavorful ground beef, and just the right blend of spices. It’s the kind of meal that makes everyone ask for seconds!

Why You’ll Love This Cabbage Roll Soup

Oh, where do I even start? This cabbage roll soup is basically everything you crave in a cozy meal—without all the fuss of rolling individual cabbage leaves! (Trust me, I’ve been there, and it’s a workout.) Here’s why this recipe has become my winter staple:

• All the flavor, none of the work: It’s got that same rich, savory taste as traditional cabbage rolls, but you just toss everything in one pot and let it simmer. No stuffing, no rolling—just spoonfuls of deliciousness.
• Comfort in a bowl: The tender cabbage, hearty ground beef, and fluffy rice soak up the tomatoey broth so perfectly, it’s like a warm hug on a cold day.
• Weeknight magic: From chopping to serving, it’s ready in under an hour. (And yes, leftovers taste even better the next day—if there are any!)

Seriously, this soup is the ultimate crowd-pleaser. My kids gobble it up, and my husband always sneaks an extra ladleful into his bowl. It’s cabbage roll goodness—without the hassle!

Ingredients for Cabbage Roll Soup

Okay, let’s talk ingredients – because using the right stuff makes all the difference between “good” and “oh-my-gosh-I-need-seconds” cabbage roll soup! Here’s exactly what you’ll need:

• 1 lb lean ground beef (85/15 works great – enough fat for flavor but not too greasy)
• 1 medium onion, diced (about 1 cup – trust me, don’t skimp on this flavor builder!)
• 3 cloves garlic, minced (fresh is best – that jarred stuff just isn’t the same)
• 1 small green cabbage, chopped (about 6 cups – core removed, leaves roughly chopped)
• 2 carrots, diced (peeled first – about 1 cup for sweetness and color)
• 2 celery stalks, diced (don’t forget the leaves – they pack flavor!)
• 1 can (28 oz) diced tomatoes (with juices – fire-roasted add amazing depth if you have them)
• 4 cups beef broth (low-sodium so you can control the salt)
• 1 cup cooked white rice (leftover rice works perfectly here)
• 1 tsp sweet paprika (smoked paprika is fun too if you want a twist)
• 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
• Salt and pepper (to taste – I start with 1/2 tsp salt and go from there)
• 2 tbsp olive oil (for sautéing – extra virgin gives the best flavor)

See? Nothing fancy – just good, honest ingredients that work together beautifully. Now let’s get cooking!

How to Make Cabbage Roll Soup

Alright, let’s dive into making this cozy cabbage roll soup! It’s easier than you think, but I’ve got some key tips to make sure it turns out perfect every time. Follow these steps, and you’ll have a pot of comfort ready in no time.

Browning the Ground Beef

First, grab your largest soup pot and heat the olive oil over medium heat. Add that ground beef and break it up with a wooden spoon – you want nice, small crumbles. Now, here’s the trick: let it sit for a minute between stirring so it gets a good sear (that’s where the flavor lives!). Once it’s no longer pink (about 5 minutes), drain off most of the fat – leave just about a tablespoon for cooking the veggies. Don’t overcook it now – we’ll finish it in the soup!

Sautéing the Vegetables

Next up: the flavor foundation! Toss in your onions, garlic, carrots, and celery. Stir them around with the beef until the onions turn translucent – about 5 minutes. This is when your kitchen starts smelling amazing! The garlic should be fragrant but not browned – burned garlic is nobody’s friend. The veggies will still be firm, but that’s okay – they’ll soften up beautifully in the simmer.

Simmering the Soup

Now for the magic! Dump in that chopped cabbage (it’ll look like a LOT at first, but it cooks down), tomatoes with their juices, beef broth, paprika, and thyme. Give it a good stir, bring it to a lively boil, then immediately reduce to a gentle simmer. Cover it and let it do its thing for 30 minutes – this transforms the cabbage into melt-in-your-mouth tenderness. Stir in the cooked rice during the last 10 minutes (so it doesn’t get mushy), then taste and adjust salt and pepper. And voilà – cabbage roll soup perfection!

Tips for Perfect Cabbage Roll Soup

After making this soup more times than I can count (my family demands it weekly in winter!), I’ve picked up some foolproof tricks:

• Fresh herbs make all the difference: Swap dried thyme for fresh if you can – just triple the amount (1 tbsp fresh = 1 tsp dried). The fragrance is incredible!
• Salt in stages: Season lightly when browning the beef, then wait until the end to adjust. Cabbage absorbs salt differently as it cooks.
• Don’t rush the simmer: Those 30 minutes are crucial for tender cabbage. Peek occasionally, but resist stirring too much – we want the flavors to meld.
• Rice timing matters: Add cooked rice at the very end so it doesn’t turn mushy. Leftover rice works beautifully here!

Follow these simple tips, and your cabbage roll soup will be restaurant-worthy every time!

Ingredient Substitutions for Cabbage Roll Soup

Listen, I’m all about sticking to the original recipe (Grandma would approve), but life happens! Here’s how to tweak this cabbage roll soup when you’re in a pinch or catering to different diets:

• Ground beef alternatives: Ground turkey or chicken work beautifully for a lighter version – just add an extra teaspoon of paprika for depth. Vegetarian? Try crumbled tempeh or lentils (cook them separately first).
• Rice swaps: Quinoa makes a fantastic gluten-free alternative with bonus protein. Cauliflower rice keeps it low-carb (add it in the last 5 minutes so it doesn’t turn mushy).
• Broth options: Vegetable broth keeps it meat-free, while mushroom broth adds umami richness. Just avoid anything too salty – you can always add more later!
• Cabbage variations: Savoy cabbage has tender leaves, while red cabbage adds gorgeous color (though it’ll tint your broth purple – fun for kids!).

The beauty of this soup? It’s forgiving. Just taste as you go and adjust seasonings to match your swaps. That’s home cooking at its best!

Storing and Reheating Cabbage Roll Soup

One of my favorite things about this soup? It gets even better the next day! Just let it cool completely (I usually leave it on the stove for about an hour), then transfer it to airtight containers. It’ll keep in the fridge for up to 3 days – though mine never lasts that long! For longer storage, freeze it for up to 2 months (skip the rice if freezing – add fresh when reheating). When you’re ready to eat, just warm it gently on the stove over medium-low heat, stirring occasionally. If it’s thickened up, splash in a little broth or water to loosen it. Easy-peasy!

Nutritional Information for Cabbage Roll Soup

Here’s the scoop on what’s in each comforting bowl of this cabbage roll soup (based on my exact recipe): About 320 calories packed with 20g protein and 6g fiber – not bad for such a satisfying meal! Remember, these numbers can change depending on your ingredients (like using turkey instead of beef or adding extra rice). But no matter how you tweak it, you’re getting a nutrient-rich meal that’ll keep you full for hours!

FAQs About Cabbage Roll Soup

Q1. Can I freeze cabbage roll soup?
Absolutely! This soup freezes beautifully for up to 2 months. My trick? Leave out the rice when freezing – it gets mushy when thawed. Just cook fresh rice when you’re ready to eat and stir it into the reheated soup. Store in freezer-safe containers with about an inch of headspace for expansion.

Q2. How can I make vegetarian cabbage roll soup?
Easy peasy! Swap the ground beef for mushrooms (baby bellas work great) or two cups of cooked brown lentils. Use vegetable broth instead of beef broth – the tomatoes and spices will still give it that rich, savory flavor. I sometimes add a splash of soy sauce or Worcestershire (check for vegan versions) for extra umami.

Q3. Why is my soup watery?
Ah, the cabbage releases lots of liquid as it cooks! If it’s too thin for your liking, try simmering uncovered for an extra 5-10 minutes to reduce. Or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in – it’ll thicken up nicely without changing the flavor.

Q4. Can I use instant rice instead of cooked rice?
I don’t recommend it – instant rice tends to turn to mush in soups. If you’re in a pinch, cook the instant rice separately and add it to individual bowls just before serving. Leftover rice from Chinese takeout works surprisingly well though!

Q5. How spicy is this soup?
As written, it’s very mild – perfect for kids! If you like heat, add a pinch of red pepper flakes when sautéing the veggies or stir in some hot sauce at the end. My husband loves it with a dollop of horseradish stirred in – gives it a great kick!

Serving Suggestions for Cabbage Roll Soup

Oh, let me tell you how I love to serve this cozy cabbage roll soup! First – and this is non-negotiable in my house – you need a big hunk of crusty bread for dipping. That slightly chewy sourdough from the bakery? Perfect for soaking up every last drop of that tomatoey broth. When I’m feeling fancy, I’ll rub the bread with garlic and drizzle it with olive oil before toasting. For a lighter meal, pair it with a crisp green salad – something simple with lemon vinaigrette cuts through the richness beautifully. And don’t forget the grated Parmesan for sprinkling on top – it melts into the hot soup in the most magical way!

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