Cabbage Roll Soup

Steam rising from a warm bowl of soup is one of the simplest comforts on a chilly evening. This Cabbage Roll Soup brings together the familiar flavors of classic cabbage rolls with tender cabbage, savory meat, rice, and a rich tomato broth.

Instead of rolling individual cabbage leaves, this recipe creates the same hearty combination in an easier soup format. It’s filling enough for dinner, makes 8 servings, and the rice and vegetables cook together in one large pot for a cozy homemade meal.

Why You’ll Love This Recipe

• Makes 8 servings, making it ideal for family dinners and planned leftovers.
• Uses a large soup pot or Dutch oven for simple preparation.
• Combines cabbage, rice, beef, pork, and tomatoes into a complete meal.
• Takes about 50 minutes from preparation to serving.
• Stores and reheats well, with broth added if the rice thickens the soup.

Ingredients

For the Soup

• 1 lb (454 g) lean ground beef
• ½ lb (227 g) lean ground pork
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium head cabbage, chopped (about 8 cups / approximately 700–800 g)
• 28 oz (794 g) canned diced tomatoes with juices
• 4 cups (960 ml) beef broth
• 1½ cups (360 ml) vegetable juice
• ¾ cup (approximately 140 g) uncooked long-grain white rice
• 2 Tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried thyme leaves

Choose a fresh cabbage head and chop it into bite-sized pieces so it softens evenly while keeping a pleasant texture in the finished soup.

How to Make This Recipe

Step 1: Brown the Meat and Cook the Aromatics

Heat a large soup pot or Dutch oven over the stovetop. Add the lean ground beef and ground pork, breaking the meat apart as it cooks until evenly browned. Add the diced onion and minced garlic, then cook until the onion softens and the mixture becomes fragrant.

Tip: If your meat releases extra grease, remove the excess before adding the remaining ingredients so the soup keeps a balanced texture.

Step 2: Add the Cabbage and Soup Ingredients

Stir the chopped cabbage into the browned meat mixture and let it soften slightly. Add the diced tomatoes with juices, beef broth, vegetable juice, uncooked long-grain white rice, tomato paste, paprika, and dried thyme leaves.

Mix everything well so the rice is distributed evenly throughout the pot and cooks consistently.

Step 3: Simmer Until Tender

Bring the soup to a simmer and cook until the rice is fully tender and the cabbage has softened. The finished soup should have a rich tomato flavor, tender cabbage pieces, and a hearty broth that remains easy to spoon.

Avoid rushing this stage. If the rice is not fully cooked, the soup texture will not develop properly. Also remember that rice continues absorbing liquid, which can make the soup thicker as it sits.

Step 4: Check Consistency and Serve

Once the cabbage and rice are tender, check the soup consistency before serving. It should be hearty but still broth-based, not dry or overly thick.

Serve the soup warm in deep bowls so the meat, cabbage, rice, and tomato broth stay evenly balanced in every serving.

Expert Tips for Better Results

• Chop cabbage into similar-sized pieces so all pieces soften at the same rate.
• Use a large soup pot to give the rice and vegetables enough space to cook evenly.
• Watch the soup near the end of cooking because rice can quickly absorb liquid.
• Keep the soup at a gentle simmer rather than cooking aggressively.
• Add a small amount of broth when reheating if the stored soup becomes thicker.

Variations

• Replace the ½ lb (227 g) ground pork with an additional ½ lb (227 g) lean ground beef if you prefer a beef-only version.
• Keep the remaining ingredients and cooking method unchanged when adjusting the meat combination.

Serving Suggestions

• Serve with warm crusty bread to soak up the tomato broth.
• Pair with a simple green salad for a lighter side.
• Add roasted vegetables for a comforting dinner combination.
• Serve in deep bowls for easier spoonfuls of broth, rice, cabbage, and meat.
• Enjoy with a warm drink during colder months.

Storage and Reheating

• Store leftover soup in airtight containers in the refrigerator.
• Freeze leftovers in freezer-safe containers.
• Thaw frozen soup before reheating.
• Reheat gently on the stovetop or microwave until heated through to 165°F (74°C).
• Add extra broth during reheating if the rice has absorbed too much liquid.