If you want all the tastes of cabbage rolls but don’t have time for all the rolling and stuffing, this cabbage roll soup is the perfect solution!
This thick and hearty soup, made with rice, chopped cabbage, diced tomatoes, and ground meat, will warm you up and keep you full for quite a while.
It’s got all the ingredients you’d find in a classic cabbage roll… just unstuffed! In fact, it’s even easier than our famous cabbage roll casserole recipe. We love this soup because it’s another easy way to appreciate this flavor combination.
Ingredients
Here are all the ingredients needed to make this recipe for cabbage roll soup:
- Cabbage – Green/white cabbage. The main ingredient of the dish.
- Garlic cloves – Use fresh garlic cloves for the best taste, but you could also use garlic powder.
- Oil – A neutral-tasting oil for frying the onion and meat.
- Ground beef – We recommend either medium or lean ground beef. You can use extra lean ground beef, but a bit of fat adds flavor!
- Ground pork – Either medium or lean ground pork.
- Onion – A yellow or white onion.
- Salt – Enhances the overall flavor of the dish; adjust to taste.
- Black pepper – Use freshly cracked pepper for the best taste.
- Long-grain rice – Uncooked long-grain rice. You can use white or brown rice, but the cooking time varies (see recipe tips section).
- Diced tomatoes – We use canned, unseasoned diced tomatoes.
- Vegetable broth – Use a good quality vegetable broth. You can use low-sodium vegetable broth if you prefer.
Recipe Tips
- If you want to add some bacon, you can use thick-cut bacon, pancetta or speck. Cut it into smaller pieces and fry it with the onions at the beginning of the recipe.
- You can use brown rice instead of white rice. Note that the cooking time will be longer for brown rice (about 40 minutes in our case, but check the packaging directions). So, add the rice to the pot shortly after the cabbage, about 20 minutes later.
- The rice will absorb quite a bit of the broth as it cooks so you may have to add more.
- Go easy on the salt if the vegetable broth is quite salty already.
How to Make Cabbage Roll Soup – Step by Step Instructions
First, peel and finely dice the onion and garlic cloves.
Next, core and cut the cabbage into small pieces.
In a large pot, heat the oil on medium heat and fry the onions for about 5-7 minutes until they are translucent and starting to brown.
Now add the ground pork and ground beef to the pot and cook until there is just a touch of pink left in the meat, breaking up the meat as it cooks.
Then add the black pepper and diced garlic, and cook until the meat is fully cooked through.
Next, add the can of diced tomatoes, most of the vegetable broth, and the chopped cabbage to the pot.
Simmer, covered, for about 40 minutes, then add the long-grain white rice and stir. Simmer the soup for about 20 more minutes, or until the rice and cabbage are soft.
Stir occasionally and add extra vegetable broth as needed. When the rice and cabbage are soft, season with salt and black pepper to taste.
Serve the soup right away and enjoy!
Storage Tips
If you have leftover cabbage roll soup, store it in sealed containers in the fridge for up to 3-4 days.
We recommend eating it sooner rather than later since the rice will continue to soak up some of the liquid. When reheating, add a bit more water (and salt) or vegetable broth.
Related Recipes
If you liked this cabbage roll soup, here are some other soup recipes that involve cabbage in some way, shape, or form!
- Shchi (Russian Cabbage Soup)
- Easy Sauerkraut Soup
- Simple Cabbage Potato Soup
- Classic Borscht Recipe
- Kapustnyak (Ukrainian Sauerkraut Soup)
Easy Cabbage Roll Soup
Ingredients
- 1 medium onion
- 2 medium garlic cloves
- 1 pound green/white cabbage, about 1/4 wedge of cabbage
- 2 teaspoons oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 teaspoon black pepper, divided
- 28 ounces can diced tomatoes
- 6 cups vegetable broth, more if needed
- 1 cup long grain white rice
- 1/4 teaspoon salt, more to taste
Instructions
- Peel and finely dice the onion and garlic cloves. Core and cut the cabbage into small pieces.2 medium garlic cloves, 1 medium onion, 1 pound green/white cabbage
- In a large pot, heat the oil on medium heat and fry the onions for about 5-7 minutes until they are translucent and starting to brown.2 teaspoons oil
- Add the ground pork and ground beef to the pot and cook until there is just a touch of pink left in the meat, breaking up the meat as it cooks. Add the black pepper and diced garlic, then cook until the meat is fully cooked through.1/2 pound ground beef, 1/2 pound ground pork, 1/2 teaspoon black pepper
- Add the can of diced tomatoes, most of the vegetable broth, and the chopped cabbage to the pot.6 cups vegetable broth, 28 ounces can diced tomatoes
- Simmer, covered, for about 40 minutes, then add the long-grain white rice and stir. Simmer the soup for about 20 more minutes, or until the rice and cabbage are soft. Stir occasionally and add extra vegetable broth as needed.1 cup long grain white rice
- When the rice and cabbage are soft, season with salt and black pepper to taste.1/4 teaspoon salt
- Serve the soup right away.
Notes
- If you want to add some bacon, you can use thick-cut bacon, pancetta or speck. Cut it into smaller pieces and fry it with the onions at the beginning of the recipe.
- You can use brown rice instead of white rice. The cooking time will be longer for brown rice (about 40 minutes in our case, but check the packaging directions). Add the rice to the pot shortly after the cabbage, about 20 minutes later.
- The rice will absorb quite a bit of the broth as it cooks so you may have to add more.
- Go easy on the salt if the vegetable broth is quite salty already.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
