Hearty Cabbage Roll Soup in Just 35 Minutes

There’s something magical about a steaming bowl of cabbage roll soup on a chilly evening that instantly transports me back to my grandmother’s kitchen. She’d spend hours rolling those perfect little cabbage bundles – until one snowy day when we were starving and she threw everything into one pot instead. “Who needs fussy rolls?” she laughed as we devoured this hearty, comforting bowl of goodness. Now it’s my go-to when I crave that same rich tomato broth packed with tender cabbage, beef, and rice – but without all the work. This cabbage roll soup delivers all the flavor of the traditional dish in half the time, making it perfect for busy weeknights when you need warmth and comfort fast.

Why You’ll Love This Cabbage Roll Soup

This isn’t just another soup recipe – it’s the ultimate cold-weather hug in a bowl! Here’s why it’s become my absolute favorite:

• Crazy easy: Skip the tedious rolling – everything simmers together in one pot while you relax
• Weeknight hero: Ready in 35 minutes flat (my record during soccer practice nights!)
• Budget magic: Uses simple, affordable ingredients that stretch beautifully
• Flavor bomb: That rich tomato broth with savory beef and sweet cabbage? Pure comfort
• Leftover champ: Tastes even better the next day (if it lasts that long!)

Trust me, once you try this deconstructed take on cabbage rolls, you’ll never go back to the fussy original version!

Ingredients for Cabbage Roll Soup

Gather these simple ingredients to make magic happen in your pot:

• 1 lb ground beef (the 80/20 blend adds perfect richness)
• 1 medium onion, diced (about 1 cup – yellow or white works best)
• 2 cloves garlic, minced (or 1 tsp jarred – I won’t tell!)
• 1 small head cabbage, chopped (about 6 cups – savoy cabbage adds nice texture)
• 1 can (28 oz) diced tomatoes (with juices – fire-roasted for extra depth)
• 4 cups beef broth (low-sodium lets you control the salt)
• 1/2 cup uncooked white rice (long-grain holds up best)
• 1 tsp paprika (sweet or smoked – your choice!)
• 1 tsp dried thyme (or 1 tbsp fresh if you’re fancy)
• Salt and pepper (to taste – start with 1/2 tsp salt)

Ingredient Notes & Substitutions

Here’s how to make this soup your own:

• Meat swaps: Ground turkey, chicken, or plant-based crumbles work beautifully
• Rice options: Pre-cooked rice cuts simmer time to 10 minutes (use 1.5 cups cooked)
• Broth choices: Vegetable broth makes it vegetarian-friendly
• Tomato tweaks: Crushed tomatoes create thicker broth, or add 2 tbsp tomato paste for richer flavor
• Extra veggies: Toss in diced carrots or celery with the onions if you’re feeling adventurous

The beauty of this soup? It’s endlessly adaptable to what you’ve got in the fridge!

How to Make Cabbage Roll Soup

Okay, let’s get cooking! This soup comes together faster than you can say “comfort food” – just follow these easy steps:

1. Brown that beef: Heat your largest pot over medium-high heat (no oil needed if using 80/20 beef). Break up the ground beef with a wooden spoon and cook until nicely browned, about 5 minutes. Don’t rush this step – those crispy bits add SO much flavor!
2. Sweat the aromatics: Toss in your diced onion and minced garlic. Stir everything together and cook until the onions turn translucent, about 3 minutes. Your kitchen will smell amazing already!
3. Cabbage time: Add the chopped cabbage in batches if needed – it wilts down surprisingly fast! Stir occasionally until it’s slightly softened, about 5 minutes.
4. Bring it all together: Pour in the diced tomatoes (with all their juices), beef broth, uncooked rice, paprika, and thyme. Give it a good stir and bring to a lively bubble.
5. Simmer to perfection: Reduce heat to medium-low, cover partially, and let it gently simmer for 20-25 minutes. You’ll know it’s ready when the rice is tender but still has a slight bite, and the cabbage is silky soft without turning mushy.
6. Taste and adjust: This is my favorite part! Season with salt and pepper to taste – I usually add another pinch of paprika here too.

Pro tip: If your soup looks too thick after simmering, just add a splash of extra broth or water. Too thin? Let it bubble uncovered for a few more minutes.

Equipment You’ll Need

• Large pot (6 qt or bigger) – trust me, you’ll need the space!
• Wooden spoon – perfect for scraping up those tasty browned bits
• Measuring cups/spoons – eyeballing is fine for spices though
• Chef’s knife & cutting board – for prepping veggies
• Optional: Immersion blender (if you want to blend half for creamier texture)

Tips for Perfect Cabbage Roll Soup

After making this soup more times than I can count (my family begs for it weekly!), here are my hard-earned secrets:

• Brown that beef! Don’t just gray it – get proper caramelization for deep flavor
• Layer your flavors: Sauté onions until sweet before adding garlic (it burns fast!)
• Chop cabbage evenly: About 1-inch pieces cook uniformly without turning to mush
• Don’t peek! Keeping the lid mostly on helps rice cook evenly
• Broth too thin? Mash some rice against the pot to thicken naturally
• Brighten it up: A splash of red wine vinegar or lemon juice at the end wakes up all the flavors

Remember – soup is forgiving! Taste as you go and make it your own.

Serving Suggestions for Cabbage Roll Soup

Oh, the possibilities! This soup stands tall on its own, but a few simple touches take it over the top. My family always fights over who gets the last piece of crusty bread to dunk in that flavorful broth. A dollop of cool sour cream adds creamy contrast, while fresh dill or parsley gives a bright pop. On chilly nights, I love topping bowls with extra black pepper and shredded cheese – cheddar or parmesan both work magic. For a full Eastern European experience? Serve with thick slices of buttered rye bread and pickles on the side!

Storing and Reheating Cabbage Roll Soup

Here’s the best part – this soup gets even tastier as leftovers! Store cooled leftovers in airtight containers: 3-4 days in the fridge or up to 2 months in the freezer (perfect for meal prep!). When reheating, I always add a splash of broth or water since the rice keeps absorbing liquid. The stovetop works best – just warm gently over medium-low, stirring occasionally. Microwave works in a pinch too – cover with a damp paper towel to prevent splatters!

Cabbage Roll Soup Nutrition Information

Nutritional values are estimates – variations occur based on ingredients used. Each hearty 1.5-cup serving packs about 320 calories, with a great balance of 20g protein from the beef and 35g carbs from the rice and veggies. You’re also getting 5g fiber from the cabbage – not bad for such a comforting bowl! I love that it keeps me full for hours without feeling heavy.

Cabbage Roll Soup FAQs

Got questions? I’ve got answers! Here are the cabbage roll soup mysteries I get asked about most:

• “Can I use brown rice instead of white?” Absolutely! Just extend the simmer time to 35-40 minutes and add a splash more broth since brown rice drinks up more liquid. I love the nutty flavor it adds, though the texture will be slightly chewier.
• “Does this soup freeze well?” Like a dream! Freeze in portions for up to 2 months. The cabbage stays surprisingly tender – just stir well when reheating and add extra liquid if needed. My freezer always has at least two containers ready for lazy nights.
• “What’s the best vegetarian swap for beef?” My go-to is green or brown lentils – they mimic that meaty texture perfectly. Use 1 cup dried (they’ll cook in the broth) or 2.5 cups cooked. Mushrooms work great too for an umami boost!

See? No soup stress here – just tasty solutions for whatever your pot needs!

Share Your Cabbage Roll Soup Experience

Nothing makes me happier than seeing your soup adventures! Did your kids gobble it up? Found a genius ingredient swap? Tag me in your photos or leave a comment – I read every one (and might just steal your brilliant ideas for my next batch!). Happy soup-making, friends!

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