Cabbage Roll Soup

I came up with this cabbage roll soup recipe over the Christmas Holidays. We had been enjoying cabbage rolls, but you can only make so many pans of those! So I got thinking… what other (less time consuming) variations of cabbage rolls could I make? Then I thought, a nice hearty soup would be so lovely to curl up with on the couch. So, I got to work and after a few tries I eventually perfected the perfect cabbage roll soup recipe! This soup is so easy to prepare, makes enough to last a few days (or freeze if you would prefer) and is packed with veggies! What’s not to love?

Substitution Options

As always when cooking, you can really make this soup your own. However, if you’re looking for some substitution options, I will offer some ideas below.
• Olive Oil – Any unflavored oil will work here, such as vegetable or canola oil.
• Yellow Onion – White or brown onions are both great options. I would caution against red onion, but feel free to try!
•Green Cabbage – Purple cabbage could be used here, but I have only ever used green as I feel it is more suited for this recipe.
•Canned Diced Tomato – Fresh tomatoes could be used for this recipe if you would like, but then you would need to add more water to make up for the lost water in the diced tomato can.
• Beef Stock – Vegetable or chicken stock would also work.
• Brown Rice – Any rice will work this recipe, just adjust the cooking time as needed. For example, white rice takes about the half the time to cook as brown rice.

This recipe pairs beautifully with my focaccia bread recipe, check it out here, as well as my dinner roll recipe (coming soon)–don’t forget to subscribe for my newsletter at the end of this post so you won’t miss out.

Cabbage Roll Soup

This is the best cabbage roll soup recipe! You get the rich flavor and hearty nature of cabbage rolls, without the time-consuming process of actually making cabbage rolls–it's a win-win! It only takes about an hour to make, and will feed your family for a few days. You are sure to be satisfied.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Polish

Servings 10

Ingredients

  

• 1 tbsp olive oil extra virgin
• 1 lb ground beef lean
• 1/2 head green cabbage diced
• 2 large carrots peeled and diced
• 1 large yellow onion diced
• 18 ounce can diced tomatoes do not drain
• 9 ounce can of tomato sauce
• 18 ounce kidney beans optional
• 8 ounce beef stock
• 4 cups water add more as needed
• 1 cup brown rice
• 2 tbsp garlic powder to taste
• 1/2 tsp paprika to taste
• 2 tsp salt to taste
• 2 tsp pepper to taste
• 1 tbsp Italian seasoning to taste

Instructions

 

• Heat up your frying pan with oil, add beef and brown it (about 8 minutes), add diced cabbage, onion and carrot; cook until soft (about 10 minutes).
• Add salt and pepper. Transfer to a large stock pot.
• Add diced tomatoes, sauce and beans (if adding). Add seasonings, stock, and rice.
• Let simmer on low until everything has thickened and rice is cooked (about 1 hour). Enjoy!

Notes

This recipe can be made vegan/vegetarian by leaving out the meat.

Keyword beans, cabbage, carrots, easy, freezer meals, quick, rice, soup, tomato, winter

Want more dinner ideas? Check out my homemade pierogi recipe here

If you make this recipe let me know how it worked out in the comments!