Cabbage roll soup is one of those hearty soup recipes that the whole family loves. With a flavor similar to traditional cabbage rolls, this easy soup recipe is a blend of savory meat, bright tomatoes and smoky bacon.
When the crisp scent of fall is in the air, I always find myself craving a hearty meal or a bowl of soup. This unstuffed cabbage soup is the perfect answer on chilly days. You get all the delicious flavors of cabbage rolls but in soup form with savory meat, a flavorful tomato broth, and smoky bacon.
This easy soup recipe comes together with much less work than cabbage rolls, making it perfect for a busy weeknight. Plus, we all need delicious recipes that can be doubled and frozen, and unstuffed cabbage roll soup is perfect for meal prep.
This is the best cabbage roll soup recipe out there and checks all our boxes. It’s easy yet delicious, uses pantry staple ingredients, and stores and reheats well.
It’s also a great way to use up any of that tender cabbage from your fall garden or farmer’s market trip.
Serve with a fresh loaf of crusty bread, savory garlic bread, or whole wheat dinner rolls to soak up the broth. For more cozy soup recipes, try French onion slow cooker soup or homemade chicken noodle soup.
Why You’ll Love This Recipe
Easy dinner – This soup has all the flavor of classic cabbage rolls but requires less effort. Think deconstructed cabbage rolls in a flavorful broth and an almost one-pot meal.
Cozy flavors – This comforting soup is perfect for soup season with its savory broth. It’s the perfect way to end a cold day.
Freezer friendly – This healthy soup is a favorite for stocking the freezer. Make a double batch of this soup and place half in freezer bags once cooled. Freeze flat for easy storage!
Ingredients
Ground beef – I like lean beef for this recipe. Ground pork, ground turkey, or ground chicken would work as well.
Cabbage – I used green cabbage. Red cabbage would work, but it would lend a purple hue to the broth. To get 2 cups of shredded cabbage, you would need about 1/4 of a head of cabbage.
Beef broth – I like beef stock or beef broth, but chicken broth or vegetable broth works as well.
Rice – I used Basmati rice, but white rice or even brown rice would work. You could use cauliflower rice, but I would cook it separately and add it before serving.
A full ingredient list with exact amounts can be found in the printable recipe card below.
Tools You May Need
Large stock pot or Dutch oven
How to Make Cabbage Roll Soup
Step 1: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, reserving about 1 – 2 tablespoons of the bacon fat in the pot.
Step 2: While the bacon cooks, brown the ground beef in a separate skillet. Drain excess fat, then set the beef aside with the bacon.
Step 3: Add the diced onion, carrot, celery, and cabbage leaves to the pot with the bacon fat. Sauté until softened and lightly caramelized, about 6 – 8 minutes.
Step 4: Stir in the crushed tomatoes, diced tomatoes, beef broth, ketchup, Worcestershire sauce, Italian seasoning, and rice. Return the bacon and beef to the pot.
Step 5: Bring to a boil, then reduce heat and simmer for 20 – 30 minutes, until the rice is tender.
Step 6: Taste and season with salt and pepper. Serve hot, topped with sour cream, shredded cheese, and fresh parsley or chives, if desired.
Tips
- Bacon, beef broth, and Worcestershire are all salty elements, so taste the soup yourself to determine how much salt you want to add at the end of cooking.
- Store leftover cabbage roll soup in an airtight container in the refrigerator. It is best when eaten within 3 – 4 days.
- This is a great recipe for meal prep. Make it ahead of time and store in the fridge. Like most soups, the flavor improves after a night in the fridge.
- Add more liquid when reheating. The rice will absorb broth as it sits, so stir in extra beef broth or water to loosen the texture.
Recipe FAQs
Simmer the soup for about 20-30 minutes to allow the rice to fully cook and the rest of the ingredients to meld together.
I would use it up within about three days. If you have extra, freeze it!
Yes, this is a great recipe to freeze. Cool the soup, transfer to your freezer container, and freeze.
We love to serve with sourdough dinner rolls, sourdough garlic knots, or whole wheat sourdough bread. Other options include a green salad and an easy apple cake for dessert.
More Recipes from the Farmhouse
- From Scratch Freezer Meals
- Stuffed Bell Pepper Soup
- Cream of Broccoli Soup
- Chicken & Gnocchi Soup
- Split Pea Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Cabbage Roll Soup
Ingredients
- 8 slices bacon, chopped
- 1 pound extra lean ground beef
- 1 onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 cups green cabbage, roughly chopped
- 1 14 ounce can crushed tomato
- 1 14 ounce can diced tomatoes
- 4 cups beef broth
- 2 tablespoons ketchup
- 1/2 teaspoon Italian seasoning
- 2 teaspoons Worcestershire sauce
- 1/4 cup uncooked rice
- Salt and black pepper, to taste
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, reserving about 1 – 2 tablespoons of the bacon fat in the pot.
- While the bacon cooks, brown ground beef in a separate skillet. Drain excess fat, then set the beef aside with the bacon.
- Add the onion, carrot, celery, and cabbage to the pot with the bacon fat. Sauté until softened and lightly caramelized, about 6 – 8 minutes.
- Stir in the crushed tomatoes, diced tomatoes, beef broth, ketchup, Worcestershire sauce, Italian seasoning, and rice. Return the bacon and beef to the pot.
- Bring to a boil, then reduce heat and simmer for 20 – 30 minutes, until the rice is tender.
- Taste and season with salt and pepper. Serve hot, topped with sour cream, shredded cheese, and fresh parsley or chives, if desired.
Notes
- Store leftover soup in the fridge once cooled.
- This recipe is both make-ahead and freezer friendly.
- Bacon, beef broth, and Worcestershire are all salty elements, so taste the soup yourself to determine how much salt you want to add at the end of cooking.
- Add more liquid when reheating. The rice will absorb broth as it sits, so stir in extra beef broth or water to loosen the texture.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
