Name: Cabbage Roll Soup with Beef and Rice Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 1/2 lbs lean ground beef; Salt and freshly ground black pepper; 1 large yellow onion, chopped (1 3/4 cups); 2 large carrots, chopped (1 1/4 cups); 5 cups packed chopped cabbage (16 - 19 oz); 3 cloves garlic, minced; 4 cups low-sodium beef broth, plus more to thin if desired; 3 (8 oz) cans tomato sauce; 2 (14.5 oz) cans petite diced tomatoes; 1 Tbsp packed light brown sugar; 1 Tbsp Worcestershire sauce; 1 1/2 tsp dried paprika; 1 tsp dried oregano or 1 Tbsp chopped fresh oregano; 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme; 2 bay leaves; 3/4 cup dry long-grain white rice; 1 Tbsp fresh lemon juice; 1/3 cup chopped fresh parsley

There’s something so comforting about a big pot of hearty soup simmering on the stove, and my Cabbage Roll Soup with Beef and Rice Recipe is absolutely one of those dishes. It captures all the cozy, homey flavors of classic cabbage rolls but without the fuss of rolling each leaf. Trust me, this one’s a keeper!

The image shows a close-up of a ladle full of a thick stew held over a white pot filled with the same stew. The stew has several layers: a chunky red-orange tomato base with pieces of ground meat, bright orange carrot slices, soft pale green cabbage pieces, and small diced tomatoes. The stew is topped with fresh chopped green herbs, scattered evenly across the surface. The textures range from smooth and saucy to slightly chunky with visible vegetable and meat bits. The pot sits on a white marbled surface with a soft blue cloth partially visible underneath. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup with Beef and Rice Recipe
Top Tip
How to Serve Cabbage Roll Soup with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup with Beef and Rice Recipe

Why You'll Love This Recipe

This soup has quickly become one of my go-to comfort meals, especially on chilly nights. It’s deeply flavorful, satisfying, and surprisingly easy to pull together—plus it reminds me of the classic dish my grandma used to make, but with a much quicker twist!

All-in-One Comfort: Combines tender cabbage, hearty beef, and rice in a warming broth—everything you want in a one-pot meal.
Simple Ingredients: Uses pantry staples and fresh veggies, so you don’t need anything fancy or time-consuming.
Foolproof Flavor: Balanced seasoning with paprika, thyme, and Worcestershire sauce makes it taste like you spent hours simmering.
Flexible and Filling: Perfect for batch cooking, leftovers, or even tweaking to your taste preferences.

Ingredients & Why They Work

Every ingredient in this Cabbage Roll Soup with Beef and Rice Recipe plays a role in creating that rich, hearty taste with a fresh touch. I always opt for fresh cabbage and carrots for texture, and using lean ground beef helps keep it satisfying but not greasy.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw lean ground beef, two whole brown eggs with clean shells, a large yellow onion cut in half showing its layers, two bright orange whole carrots, a pile of fresh chopped green cabbage leaves, three peeled garlic cloves, a small white bowl filled with rich dark red tomato sauce, a small white bowl of petite diced fresh red tomatoes, a small white bowl of light brown packed sugar, a small white bowl with reddish-brown Worcestershire sauce, a small white bowl of dried paprika powder, a small white bowl with dried oregano, a small white bowl with dried thyme, two fresh green bay leaves, a small white bowl of dry long-grain white rice, a small white bowl of fresh lemon juice, and a small pile of chopped fresh green parsley all arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For sautéing the beef and veggies, adds subtle richness and helps build flavor.
Lean ground beef: Provides protein and that classic “meaty” base that makes the soup filling.
Yellow onion: Adds natural sweetness and depth when cooked down.
Carrots: Bring a gentle sweetness and a little crunch to balance the cabbage.
Cabbage: The star ingredient that gives this soup its signature taste, tender but still with bite.
Garlic: A small amount amps up the flavor without overpowering.
Low-sodium beef broth: Keeps the soup savory and lets you control the saltiness.
Tomato sauce & diced tomatoes: Combined for a rich tomato base with a bit of texture.
Brown sugar: Just a touch to balance acidity from the tomatoes.
Worcestershire sauce: Adds umami depth that truly makes it taste homemade.
Paprika, oregano, thyme, bay leaves: These herbs and spices create warmth and complexity.
Long-grain white rice: Steams right in to absorb those lovely flavors and fill out the soup.
Fresh lemon juice: Brightens everything up at the end for a fresh finish.
Fresh parsley: Added last to keep a punch of herbal freshness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cabbage Roll Soup with Beef and Rice Recipe is how easy it is to personalize. I love to experiment with different herbs or swap out white rice for brown rice or even quinoa to add a nutritional twist. Feel free to make it your own!

Variation: Sometimes I use ground turkey instead of beef for a lighter but still hearty version, and it turns out fantastic.
Mild or Spicy: Add a pinch of red pepper flakes if you want a little heat—or leave them out for a gentle flavor that's kid-friendly.
Seasonal Vegetable Boost: For winter, I’ve tossed in diced potatoes or parsnips for extra heartiness.

Step-by-Step: How I Make Cabbage Roll Soup with Beef and Rice Recipe

A white bowl filled with chunky vegetable soup sits on a dark teal plate on a white marbled surface. The soup has three main layers: a bright red tomato broth base with bits of cooked ground meat, mixed with pieces of pale green cabbage, bright orange carrot chunks, and green celery, all topped with scattered fresh dark green parsley leaves. Around the bowl, there are pieces of torn bread and a spoon rests on the teal plate. In the background, another bowl of soup is slightly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef Just Right

Start by heating a tablespoon of olive oil in a large pot over medium-high heat. Add the ground beef and season lightly with salt and pepper. I like to break it up with a wooden spoon and let it brown nicely — about 7-8 minutes until it turns a rich brown. This step builds a lot of flavor, so don’t rush. Once browned, scoop the beef out onto a paper-towel-lined plate but keep about 2 tablespoons of that rendered fat in the pot for the next step.

Step 2: Sauté Your Veggies So They Shine

Into the beef fat, toss your chopped onion and carrots first — sauté them for about 2 minutes until they start softening and smelling sweet. Then add the cabbage and minced garlic, cooking another 3 minutes until the cabbage is just tender but not mushy. This layered sautéing technique gives the veggies a beautiful texture and flavor.

Step 3: Build the Soup Base

Now pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the brown sugar, Worcestershire sauce, paprika, oregano, thyme, and toss in the bay leaves. Return the browned beef to the pot, season again with salt and pepper to your taste, then bring everything to a gentle boil.

Step 4: Add Rice and Simmer Slowly

Once boiling, stir in the rice and cover the pot. Reduce the heat to low and let it simmer gently for about 25 minutes. Stir occasionally so the rice doesn't stick to the bottom and absorbs all those savory flavors. The soup thickens as the rice cooks, taking on a cozy stew-like texture.

Step 5: Finish with Freshness and Serve

After 25 minutes, taste and add more beef broth if you want it thinner (I usually do because leftovers thicken), then stir in fresh lemon juice for brightness and chopped parsley for a fresh herbal kick. Serve it warm and prepare to cozy up with every spoonful.

Top Tip

In my experience, a few simple tricks turn this soup from good to unforgettable:

Render Fat Wisely: Don’t discard all the beef fat after browning; it adds essential flavor when you sauté the veggies.
Season Gradually: Season at several stages—not just at the start—to develop layers of flavor without over-salting.
Don’t Rush Simmering: Give the rice time to fully cook and soak up the broth, making the soup feel rich and satiny.
Fresh Finish is Key: The final squeeze of lemon juice and sprinkle of parsley brighten and balance the rich flavors beautifully.

How to Serve Cabbage Roll Soup with Beef and Rice Recipe

Garnishes

I love topping mine with a dollop of sour cream or plain Greek yogurt—it adds a creamy, tangy contrast that’s irresistible. Sometimes I sprinkle a little extra fresh parsley or cracked black pepper on top for a pop of color and fresh flavor.

Side Dishes

This soup feels like a meal on its own, but crusty bread or soft dinner rolls really complete it perfectly. On colder days, a simple green salad dressed with vinaigrette pairs great for a fresh break from the rich soup flavors.

Creative Ways to Present

For special occasions, I've served this soup in rustic bread bowls—it’s both fun and comforting! You could also ladle it into colorful bowls topped with a scattering of crispy bacon or shredded cheese for an extra indulgence.

Make Ahead and Storage

Storing Leftovers

I usually store this soup in airtight containers in the fridge and it keeps well up to 4 days. I recommend letting the soup cool completely before sealing it tight to maintain its flavors and texture.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little room on top for expansion. When thawed, the rice might absorb more liquid, so be ready to add a splash of broth or water when reheating to keep it soupy—not gummy.

Reheating

I reheat gently on the stove over low heat, stirring often to prevent the rice from sticking. Adding a bit more broth or water really freshens it up, and I always double-check seasoning before serving again.

Frequently Asked Questions:

Can I use brown rice instead of white rice?

Absolutely! Brown rice will work but will require a longer cooking time, about 40-45 minutes, and you might need to add more broth to keep the soup from drying out. I recommend par-cooking the brown rice beforehand for best results.

Is this soup freezer-friendly?

Yes, this Cabbage Roll Soup with Beef and Rice Recipe freezes very well. Just be sure to cool it completely before freezing and thaw slowly in the fridge. When reheating, you may need to add a bit of extra broth to refresh the texture, especially because rice tends to soak up liquid.

Can I make this vegetarian?

You can make a vegetarian version by substituting the beef with plant-based protein like lentils or crumbled tofu and using vegetable broth instead of beef. The flavors will shift a bit, but it still makes a delicious and hearty soup.

How do I prevent the rice from getting mushy?

To avoid mushy rice, stick to the cooking time and stir occasionally to prevent sticking—setting a timer is key. Using long grain rice helps because it holds its shape better than short grain. If you plan to eat leftovers, remember the rice will absorb more broth over time, so consider slightly undercooking the rice during the first simmer.

Final Thoughts

This Cabbage Roll Soup with Beef and Rice Recipe holds a special place in my kitchen repertoire because it delivers all the nostalgia and flavor of homemade cabbage rolls without the labor. I love sharing it with friends and family, knowing it warms their bodies and hearts. Give it a try—you'll see what I mean once that aroma starts filling your home!