Cabbage Roll Soup

Cabbage Roll Soup

“Delight in the heartwarming embrace of comfort with our Cabbage Roll Soup. This inspired creation takes the cherished flavors of traditional cabbage rolls and transforms them into a hearty and soul-soothing soup. Imagine tender cabbage leaves, lovingly wrapped around a mixture of flavorful ground meat and fragrant rice, all simmering in a rich tomato broth. Each spoonful offers a taste of nostalgia, a reminder of family gatherings and cherished recipes passed down through generations. Whether enjoyed as a cozy bowl on a chilly evening, a nourishing lunch that satisfies the senses, or a way to savor the essence of home cooking, our Cabbage Roll Soup is a tribute to timeless flavors and the joy of culinary traditions that continue to bring warmth to our hearts and tables.”

Cabbage Roll Soup


  • 2 teaspoons olive oil

  • salt and pepper to taste

  • 1 pound ground beef I use 90% lean

  • 1 onion finely diced

  • 2 teaspoons minced garlic

  • 4 cups coarsely chopped green cabbage

  • 2 carrots peeled, quartered and sliced

  • 4 cups beef broth

  • 3 8 ounce cans tomato sauce

  • 1/2 cup uncooked long grain rice

  • 1 bay leaf

  • 3 tablespoons brown sugar

  • 2 tablespoons parsley


  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.
  • Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.
  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
  • Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.
  • Sprinkle with parsley and serve.


  • Recipe adapted from┬áThe Wholesome Dish.
  • Not a fan of ground beef? Try ground turkey instead!
  • You can substitute brown rice for white rice, but that will require about 20 more minutes of cook time.

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