I love dishes that feel like a hug in a bowl, and this cabbage roll soup does just that. It takes the familiar flavors of stuffed cabbage — ground beef, tomatoes, rice, and cabbage — and turns them into an easier, weeknight-ready soup. Thick, hearty, and slightly sweet from a touch of brown sugar, it’s a family-pleasing meal that holds up well as leftovers.

What I appreciate most is how forgiving the recipe is. The steps are straightforward, and you can rely on pantry staples. If you’re short on time, it still comes together quickly because you’re not assembling individual rolls — everything cooks in one pot and develops flavor as it simmers. That simplicity makes this one of my go-to comfort soups in colder months.

Ingredients at a Glance

1 pound ground beef — the primary protein; browns for deep, savory flavor.
1 onion, finely diced — sweetens the broth as it softens.
4 cloves garlic, minced — adds aromatic depth; don’t overcook or it will bitter.
1 teaspoon fresh rosemary — bright, piney note; use sparingly to avoid overpowering.
1 teaspoon dried thyme or fresh — earthy herb that complements the beef and tomatoes.
1 teaspoon dried Italian seasoning herbs — a convenient blend to round out the herb profile.
2 tablespoons tomato paste — concentrates tomato flavor and adds color; cook it briefly to deepen taste.
1 tablespoon Worcestershire sauce — umami booster that layers savory complexity.
4 cups coarsely chopped green cabbage — the star vegetable; softens but keeps some bite.
2 carrots, peeled and diced — subtle sweetness and texture contrast.
1 red bell pepper, diced — brightens the soup with mild sweetness and color.
4 cups Zoup! Good, Really Good® Beef Broth — the cooking liquid and flavor base; a good-quality beef broth elevates the soup.
2 cans (8-ounce each) tomato sauce — provides body and tomato continuity throughout the pot.
1 can (14-ounce) diced tomatoes — adds texture and fresh tomato pockets.
1/2 cup white long-grain rice, uncooked — thickens the soup as it cooks; gives that classic cabbage-roll mouthfeel.
1 bay leaf — subtle background flavor; remember to remove before serving.
3 tablespoons brown sugar — balances acidity from tomatoes and rounds the flavor.
2 tablespoons parsley, chopped — fresh finish that lightens the bowl at the end.

Make Cabbage Roll Soup: A Simple Method

Place a large pot or Dutch oven over medium-high heat. Add the 1 pound ground beef to the hot pot and cook undisturbed for 1–2 minutes to get a light sear. Break the beef up with a spoon and continue cooking until browned, about 4–5 minutes.
Add the finely diced onion and minced garlic to the pot and cook, stirring occasionally, until the onion is softened, about 2–3 minutes.
Add the fresh rosemary, dried thyme (or fresh), dried Italian seasoning, and the 2 tablespoons tomato paste. Stir and cook 1–2 minutes until the herbs are fragrant and the tomato paste darkens slightly.
Add the 1 tablespoon Worcestershire sauce, 4 cups coarsely chopped green cabbage, the peeled and diced carrots, the diced red bell pepper, both 8-ounce cans of tomato sauce, the 14-ounce can of diced tomatoes, 1/2 cup uncooked white long-grain rice, the bay leaf, and 3 tablespoons brown sugar. Stir to combine all ingredients.
Pour in the 4 cups Zoup! Good, Really Good® Beef Broth and stir. Bring the mixture to a gentle simmer.
Reduce the heat to maintain a low simmer, partially cover the pot, and cook 25–30 minutes, stirring occasionally, until the rice and vegetables are tender.
Remove and discard the bay leaf. Stir in the 2 tablespoons chopped parsley, taste and adjust seasoning if desired, then serve.

Why Cooks Rave About It

This soup keeps everything that’s great about cabbage rolls but removes the fuss. Browning the ground beef first gives the broth a roasted, meaty backbone. The tomato paste gets a few minutes in the pan so its sugars caramelize and the flavor deepens — that small step makes a noticeable difference. Rice cooks right in the pot and absorbs the tomato-beef juices, giving you tender grains that thicken the soup naturally.

It’s also forgiving when it comes to timing. A low simmer for 25–30 minutes yields tender rice and properly softened cabbage, but if you need to nudge the pot a little longer, it still holds up well. Texturally, you get soft cabbage and pockets of tomato with the satisfying chew of rice, which is why many people find it hits all the comfort-food marks.

Texture-Safe Substitutions

Ground beef — swap for ground turkey or chicken if you prefer leaner meat; expect a milder flavor and slightly different fat rendering.
White long-grain rice — use parboiled rice for firmer grains, or omit rice and serve with crusty bread if you want a looser broth.
Green cabbage — savoy or Napa cabbage offer a tenderer leaf; chop coarsely to preserve some texture.
Tomato sauce/diced tomatoes — canned crushed tomatoes will give a smoother consistency without altering the core flavor.

Essential Tools for Success

A heavy-bottomed pot or Dutch oven is the key tool here. It holds heat evenly, lets you brown the beef well, and simmers without hot spots. A good wooden or heatproof spoon helps you break up the meat and stir the rice without damaging the pot. A sharp chef’s knife makes quick work of the cabbage and vegetables, so they cook evenly. Finally, a lid that fits snugly lets you control evaporation while keeping the simmer steady.

Easy-to-Miss Gotchas

Watch the rice. Uncooked rice in soup will cook through but will keep absorbing liquid as it sits. If you plan to reheat, the soup may thicken considerably; you can loosen it with a splash of water or broth when reheating.

Don’t skip cooking the tomato paste. It’s a short step, but letting it darken just a touch avoids the raw-tomato paste flavor and adds an almost caramelized depth.

Remove the bay leaf. It’s easy to forget, and biting into one is an unpleasant surprise. Also, taste before adding extra salt — the Worcestershire sauce and broth already contribute saltiness.

Variations for Dietary Needs

For a lower-fat version, swap the ground beef for lean ground turkey and use low-sodium beef or vegetable broth. For a vegetarian take, leave out the beef and use a robust vegetable broth plus a plant-based ground meat or cooked lentils for body. If you need gluten-free, confirm that your Worcestershire sauce is gluten-free or use a tamari/gluten-free soy alternative.

If you want it spicier, add a pinch of crushed red pepper or a diced jalapeño with the onions. For a fresher herb profile, finish with extra parsley or a squeeze of lemon juice just before serving.

What I Learned Testing

Testing this soup multiple times taught me that small steps matter. Browning the beef and letting that tomato paste cook a minute are the two most impactful moves. They elevate a one-pot soup into a layered, almost braised dish. I also learned the balance of sugar and acid: the 3 tablespoons of brown sugar here soften the tomato brightness without making the soup sweet. It’s just enough to round the edges.

Another discovery: chopping the cabbage coarsely gives you the best texture. Finely shredded cabbage almost disappears, which is fine if you want a smoother soup, but coarse pieces keep their identity and give you the cabbage-roll feel. Lastly, reheating gently preserves texture better than a rapid boil, which can break down the rice and cabbage.

Prep Ahead & Store

You can brown the beef and sauté the aromatics a day ahead, then cool and refrigerate. When you’re ready, finish the recipe by adding the remaining ingredients and simmering until the rice is tender. This cuts active time on a busy night.

Store cooled soup in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in portions for up to 3 months. When reheating, thaw overnight in the refrigerator and warm slowly on the stove, adding a little water or broth if it’s too thick. The rice will absorb liquid over time, so plan to refresh the broth on reheating if needed.

Your Top Questions

Q: Can I use brown rice? A: Brown rice takes longer to cook and will need more liquid and time. If you choose brown rice, either pre-cook it separately or add extra broth and simmer until tender—expect a longer cooking time than the recipe states.

Q: Is the brown sugar necessary? A: It balances the acidity from the tomato products and brings a rounded flavor. You can reduce it slightly, but I don’t recommend skipping it entirely unless you prefer a noticeably tangier soup.

Q: How can I make this more kid-friendly? A: Chop the vegetables smaller and simmer until very tender so textures are familiar. You can also blend a portion of the soup for a smoother consistency while keeping some unblended chunks for adults.

Bring It Home

This cabbage roll soup is the kind of recipe that earns its place in your rotation: simple, forgiving, and reliably comforting. The one-pot method means less cleanup and a meal that stretches for lunches or a second dinner. Serve it with a wedge of crusty bread, a dollop of sour cream if you like, and a sprinkling of extra parsley. It warms the kitchen and fills plates — exactly what I want from a weeknight soup.

Give it a try as written the first time, then tweak herbs and heat to suit your household. It’s a recipe that welcomes small adjustments and rewards you with familiar, hearty flavor every time.

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Cabbage Roll Soup Recipe

Hearty cabbage roll–style soup with ground beef, cabbage, rice, and a tomato-beef broth.

Prep Time20

Cook Time40

Total Time1

Servings: 6 servings

Ingredients

1 poundground beef
1 onionfinely diced
4 clovesgarlicminced
1 teaspoonfresh rosemary
1 teaspoondried thymeor fresh
1 teaspoondried Italian seasoning herbs
2 tablespoonstomato paste
1 tablespoonWorcestershire sauce
4 cupscoarsely chopped green cabbage
2 carrotspeeled and diced
1 red bell pepperdiced
4 cupsZoup! Good Really Good® Beef Broth
2 cans 8-ounce each tomato sauce
1 can 14-ounce diced tomatoes
1/2 cupwhite long-grain riceuncooked
1 bay leaf
3 tablespoonsbrown sugar
2 tablespoonsparsleychopped

Instructions

Place a large pot or Dutch oven over medium-high heat. Add the 1 pound ground beef to the hot pot and cook undisturbed for 1–2 minutes to get a light sear. Break the beef up with a spoon and continue cooking until browned, about 4–5 minutes.
Add the finely diced onion and minced garlic to the pot and cook, stirring occasionally, until the onion is softened, about 2–3 minutes.
Add the fresh rosemary, dried thyme (or fresh), dried Italian seasoning, and the 2 tablespoons tomato paste. Stir and cook 1–2 minutes until the herbs are fragrant and the tomato paste darkens slightly.
Add the 1 tablespoon Worcestershire sauce, 4 cups coarsely chopped green cabbage, the peeled and diced carrots, the diced red bell pepper, both 8-ounce cans of tomato sauce, the 14-ounce can of diced tomatoes, 1/2 cup uncooked white long-grain rice, the bay leaf, and 3 tablespoons brown sugar. Stir to combine all ingredients.
Pour in the 4 cups Zoup! Good, Really Good® Beef Broth and stir. Bring the mixture to a gentle simmer.
Reduce the heat to maintain a low simmer, partially cover the pot, and cook 25–30 minutes, stirring occasionally, until the rice and vegetables are tender.
Remove and discard the bay leaf. Stir in the 2 tablespoons chopped parsley, taste and adjust seasoning if desired, then serve.