Cabbage Roll Soup Recipe in One Pot (30-Minute Dinner)

So you want cabbage rolls… but you don’t want to spend your entire evening performing tiny cabbage origami? Same.

Cabbage roll soup is the “I want comfort food, not a second job” version of classic stuffed cabbage. You get all the cozy tomato-beef-rice-cabbage goodness, but instead of rolling and baking for hours, you throw everything into one pot and let it do its thing. Minimal effort, maximum “wow, I can cook” energy.

And yes, your kitchen will smell like someone’s grandma is secretly proud of you.

What Makes This Recipe Awesome

It tastes like stuffed cabbage rolls—savory meat, tender cabbage, tomato-y broth, and rice that makes it feel like a full meal—without the drama. No boiling cabbage leaves. No rolling. No “why is this leaf ripping?” meltdown.

It’s also a one-pot situation, which means fewer dishes and more time to do important things, like standing over the pot eating little spoonfuls and pretending you’re “checking seasoning.”

It’s super meal-prep friendly too. The flavors get even better the next day, which is rude because it means tomorrow’s lunch might outshine today’s dinner.

Key tip: This soup freezes beautifully, so you can stock your freezer like a cozy-food squirrel.

Shopping List – Ingredients

Here’s what you’ll need for a classic cabbage roll soup (about $6$6 servings):

• Ground beef $1$1 lb $(450$(450 g$)$) (or turkey if you’re feeling virtuous)
• Green cabbage $1/2$1/2 medium head, chopped (the whole point, obviously)
• Yellow onion $1$1 medium, diced (flavor starter pack)
• Garlic $3$3 cloves, minced (measure with your heart)
• Carrots $2$2, diced (optional, but adds sweetness and color)
• Celery $2$2 stalks, diced (also optional, but it’s soup—let it be soupy)
• Tomato paste $2$2 tbsp (makes it taste like it cooked all day)
• Diced tomatoes $1$1 can $(14.5$(14.5 oz$/$/ $411$411 g$)$)
• Tomato sauce $1$1 can $(15$(15 oz$/$/ $425$425 g$)$) (smooth tomato goodness)
• Beef broth $4$4 cups $(960$(960 ml$)$) (or chicken/veg broth)
• Rice $1/2$1/2 cup uncooked (white or brown—see notes below)
• Worcestershire sauce $1$1 tbsp (optional, but highly recommended)
• Paprika $1$1 tsp (smoky-ish warmth)
• Dried oregano $1$1 tsp
• Dried thyme $1/2$1/2 tsp
• Bay leaf $1$1 (tiny leaf, big confidence)
• Salt and black pepper (don’t be shy—taste as you go)
• Olive oil $1$1 tbsp (if your meat is lean)
• Fresh parsley (optional garnish for “look at me, I’m fancy”)

Key tip: Brown rice takes longer than white rice. If you use brown rice, either cook it separately or expect a longer simmer.

Step-by-Step Instructions

1. Brown the meat. Heat a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up as you go. Drain excess grease if it looks like the pot is auditioning to be a deep fryer.
2. Sauté the aromatics. Add onion, carrots, and celery to the pot and cook $4$4–$5$5 minutes until softened. Stir in garlic and cook $30$30 seconds—just until fragrant (not burnt and bitter, please).
3. Build flavor with tomato paste. Add tomato paste and stir for $1$1 minute. This step makes the soup taste richer, like you totally planned ahead.
4. Add liquids and seasonings. Pour in diced tomatoes, tomato sauce, and broth. Add Worcestershire, paprika, oregano, thyme, bay leaf, plus salt and pepper. Stir and bring to a gentle boil.
5. Add cabbage like you mean it. Stir in the chopped cabbage. It will look like an unreasonable amount at first. Relax—it wilts down fast, just like your motivation on a Monday.
6. Add rice and simmer. Stir in the uncooked rice, reduce heat to low, and simmer $20$20–$25$25 minutes until rice is tender. Stir occasionally so rice doesn’t glue itself to the bottom like it pays rent there.
7. Taste and adjust. Remove the bay leaf. Taste and add more salt, pepper, or Worcestershire if needed. Serve hot with parsley on top if you want the “Pinterest soup photo” look.

Key tip: If the soup thickens a lot (it will), add a splash of broth or water when reheating.

Health Benefits

This soup feels like comfort food, but it sneaks in a bunch of solid nutrition too. Like, it’s basically wearing sweatpants but still hitting its protein goal.

• Cabbage brings fiber, vitamin $C$C, and vitamin $K$K. It supports digestion and helps keep you full without adding a ton of calories.
• Tomatoes (paste, sauce, diced) deliver lycopene, an antioxidant that supports heart health. Cooking tomatoes can actually make lycopene easier for your body to use.
• Onions and garlic contain compounds that support immune health and add anti-inflammatory benefits. Also, they make the whole pot taste like it knows what it’s doing.
• Carrots add beta-carotene (your body turns it into vitamin $A$A), which supports vision and skin health. Plus they bring a little sweetness that balances the tangy tomato.
• Lean ground meat provides protein for muscle repair and satiety, along with iron and B vitamins for energy.
• Rice adds carbs for energy and makes the soup more satisfying, so you don’t eat three bowls and still wonder where dinner went.

Key tip: Want it lighter? Use lean turkey and increase cabbage. Want it more filling? Add extra protein or beans.

Avoid These Mistakes

Let’s keep your cabbage roll soup delicious and not… suspicious.

• Not browning the meat first. If you just boil raw meat in broth, the flavor will be “sad cafeteria.” Browning = flavor.
• Adding rice and then walking away forever. Rice can stick, and nobody wants to scrape the bottom like they’re mining for soup gold.
• Over-salting before it simmers. Broth reduces, flavors concentrate, and suddenly you made ocean soup. Season lightly at first, then adjust at the end.
• Chopping cabbage into massive chunks. Unless you enjoy chewing for sport, cut it into bite-sized pieces.
• Using super high heat the whole time. You want a gentle simmer, not a violent boil that turns rice mushy and cabbage into limp strings.

Key tip: Simmer low and slow for the best texture—your soup shouldn’t be yelling at you.

Variations You Can Try

Because once you fall in love with this soup, you’ll want to make it $47$47 different ways.

• Turkey Cabbage Roll Soup: Swap ground beef for ground turkey. Add an extra splash of Worcestershire or a pinch more paprika to boost richness.
• Low-Carb Version: Skip the rice and add cauliflower rice near the end. It keeps the vibe without the carb commitment.
• Stuffed Pepper Crossover: Add diced bell peppers and a pinch of red pepper flakes. It’s like cabbage rolls met stuffed peppers and decided to be besties.
• Extra Cozy “Baked” Flavor: Add $1$1–$2$2 tsp brown sugar (or maple syrup). Traditional cabbage rolls often have a little sweetness, and this nails it.
• Spicy Version: Add $1/2$1/2 tsp chili flakes or a dash of hot sauce. Comfort food, but make it sassy.
• Vegetarian: Use lentils (about $1$1 cup cooked) or plant-based crumble, veggie broth, and add mushrooms for depth.

Key tip: If you plan to freeze it, cook the rice separately and add it when serving. Rice can get extra soft after freezing/reheating.

FAQ (Frequently Asked Questions)

Can I use pre-shredded coleslaw mix instead of chopping cabbage?

Yes, and honestly that’s a genius “I’m busy” move. Add it a bit later since it cooks faster—about $10$10–$15$15 minutes before the soup finishes.

Do I have to add rice?

Nope. Rice makes it hearty, but you can skip it, swap it for quinoa, or add cooked rice at the end. Who’s going to stop you—the soup police?

Can I make this in a slow cooker?

Yes. Brown the meat first (don’t skip that), then add everything except rice. Cook on low $6$6–$8$8 hours. Stir in cooked rice near the end so it doesn’t turn into pudding.

Can I make it in an Instant Pot?

Yep. Use sauté for meat and aromatics, then pressure cook with cabbage and seasonings. Cook rice separately or use a quick-cooking rice and add it after pressure cooking to avoid mush.

How long does cabbage roll soup last in the fridge?

About $4$4 days in a sealed container. The flavor gets better, but the rice will soak up broth, so add a splash of liquid when reheating.

Why is my soup so thick?

Because rice is thirsty and cabbage shrinks like it’s trying to disappear. Just add more broth or water until it’s the consistency you like.

Can I freeze it?

Yes! Freeze up to $3$3 months. For best texture, freeze without rice and add fresh cooked rice when you reheat.

Final Thoughts

Cabbage roll soup is basically the ultimate “lazy genius” dinner: all the cozy, nostalgic flavors of cabbage rolls with none of the rolling, stuffing, or kitchen drama.

Make a big pot, eat a bowl, stash the rest, and enjoy the fact that future-you will open the fridge and feel personally loved. Now go impress someone—or just impress yourself with your one-pot greatness. You’ve earned it.