Cabbage Roll Soup

Cabbage Roll Soup

Truly this Cabbage Roll Soup is the best meal during the cold winter months. It’s easy to make and loaded with plenty of beef and veggies. This will be a fast family favorite.

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What You’ll Love About Cabbage Roll Soup:

  • Made with healthy and wholesome ingredients.
  • Fast and easy to make.
  • Delicious and comforting.
  • A perfect winter time meal.

Where did cabbage roll soup come from?

That is a good question and if you find out please let me know! I do know that cabbage roll soup is just an easier version of classic cabbage rolls (which are known for their meaty filling and sweet and sour sauce). Now depending on the country, cabbage rolls can be filled with different kinds of meats, veggies, and rice. For instance Eastern Europe uses beef, lamb, and ground pork, where as Ukrainian cabbage rolls usually contain rice only.

My mom had cabbage rolls perfected when I was growing up and like most of her recipes this was a favorite. She didn’t make this meal often because they definitely took time and patience to make, but when she did, we always loved and enjoyed it.

This Cabbage Roll Soup is the closest in flavor to my moms cabbage rolls, and the best part is, it takes a fraction of the time to make. Unlike traditional cabbage rolls that require a lot of hands on steps, this soup comes together quickly with minimal prep work. Just a few veggies to chop and it all gets cooked in one pot. The flavor of the broth, the tender veggies and ground beef, it’s so warming and filling. A meal you’ll want to make time and time again.



Ingredients For Cabbage Roll Soup:

  • Olive oil
  • Lean ground beef (or turkey, pork, or lamb)
  • Onion
  • Green pepper
  • Carrots
  • Garlic clove
  • Green cabbage
  • Tomato sauce
  • Worcestershire sauce
  • Italian seasoning
  • Brown sugar
  • White rice
  • Beef stock (homemade or better than bouillon)
  • Parsley

Substitutes and variations:

This soup is a great recipe to use up extra veggies in your vegetable drawer, and depending on what I have on hand I’ll make it with ground turkey or beef. You can also use brown rice in this recipe, though, I would recommend cooking the rice first then adding it to the soup after the veggies have cooked. To make this lower in carbs you could replace the rice for cauliflower rice and use your favorite brown sugar substitute like swerve.

Step by step How To make Cabbage Roll Soup:

Step 1. Heat a large soup pot to medium heat and add olive oil. Brown ground beef until no longer pink. Remove any excess grease.

Step 2. Add onions, peppers, and carrots. Cook until carrots are softened. Stir in garlic and cook another minute. Add cabbage, tomato sauce, Worcestershire, Italian seasoning, brown sugar, rice, and beef stock. Stir to combine and bring to a low boil. Cook stirring occasionally for 20-25 minutes or until rice is tender.

Step 3. Add parsley, season with salt and pepper, and serve.

What to serve with Cabbage Roll Soup:

Cabbage Roll Soup is truly a complete meal but a slice of toasted sourdough or French bread would be great for sopping up the delicious broth.

Can I freeze Cabbage Roll Soup?

Yes! This is a great soup to freeze. It reheats nicely and the veggies are still tender and hold their shape. Freeze in freezer safe containers for up to 6 months.



Other Soup Recipes You Might Enjoy:

Let’s eat!

Cabbage Roll Soup

The Menu Maid
Truly this Cabbage Roll Soup is the best meal during the cold winter months. It's easy to make and loaded with plenty of beef and veggies. This will be a fast family favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 611 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 pound lean ground beef
  • 1/2 medium onion, diced small
  • 1 small green pepper, diced
  • 2 medium carrots, diced
  • 1 garlic clove, minced
  • 4 cups chopped green cabbage
  • 3 8 ounce cans tomato sauce
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Italian seasoning
  • 3 tbsp brown sugar
  • 1/2 cup white rice see notes for using brown rice
  • 4 1/2 cups beef stock
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste

Instructions
 

  • Heat a large soup pot to medium heat and add olive oil. Brown ground beef breaking into crumbles until no longer pink. Remove any excess grease.
  • Add onions, peppers, and carrots. Cook until carrots are softened, about 5-6 minutes. Stir in garlic and cook another minute. Add cabbage, tomato sauce, Worcestershire, Italian seasoning, brown sugar, rice, and beef stock. Stir to combine and bring to a low boil. Cook stirring occasionally for 20-25 minutes or until rice is tender.
  • Add parsley, season with salt and pepper to taste and serve.

Notes

Tips:
Substitutes and variations-
This soup is a great recipe to use up extra veggies in your vegetable drawer, and depending on what I have on hand I’ll make it with ground turkey or beef. You can also use brown rice in this recipe, though, I would recommend cooking the rice first then adding it to the soup after the veggies have cooked. To make this lower in carbs you could replace the rice for cauliflower rice and use your favorite brown sugar substitute like swerve.
Freezing soup-
Freeze soup in 10-16 ounce freezer safe containers with a tight fitted lid. Soup will keep in the freezer for up to 6 months. 
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Nutrition Facts
Servings: 6
Amount per serving  
Calories 611
% Daily Value*
Total Fat 32.6g 42%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 703mg 31%
Total Carbohydrate 75.1g 27%
Dietary Fiber 3.4g 12%
Total Sugars 58.6g  
Protein 9.2g  
Vitamin D 0mcg 0%
Calcium 119mg 9%
Iron 5mg 28%
Potassium 539mg 11%

Nutrition

Calories: 611kcal
Keyword Beef broth, Cabbage roll soup, Cabbage soup, Ground beef, Rice, soup, Tomato sauce, veggies
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