One-Pot Cabbage Roll Soup

One-Pot Cabbage Roll Soup transforms the classic flavors of traditional cabbage rolls into a hearty, comforting soup made in a single pot. It’s savory, satisfying, and perfect for weeknight dinners or chilly evenings.

Why You’ll Love This Recipe

• One-pot simplicity—less mess, less cleanup
• All the classic cabbage roll flavors without the rolling
• Nutritious and budget-friendly
• Packed with vegetables and lean protein
• Easily made in large batches
• Freezer-friendly for meal prep
• Customizable with different meats or grains
• Warm and comforting

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef or ground turkey
• Onion, diced
• Garlic, minced
• Green cabbage, chopped
• Carrots, diced
• Bell peppers, diced
• Crushed tomatoes
• Tomato sauce
• Beef broth
• White rice (uncooked)
• Paprika
• Salt and black pepper
• Bay leaf
• Fresh parsley, chopped

Directions

1. In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.
2. Add onion and garlic, sauté until softened.
3. Stir in cabbage, carrots, and bell peppers. Cook for a few minutes to soften.
4. Add crushed tomatoes, tomato sauce, and beef broth. Stir well.
5. Add uncooked rice, paprika, salt, pepper, and bay leaf. Stir to combine.
6. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until rice is tender.
7. Discard bay leaf. Adjust seasoning if needed.
8. Serve hot, garnished with chopped parsley.

Servings and timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Use cauliflower rice for a low-carb version
• Substitute ground pork or chicken
• Add red pepper flakes for heat
• Make it vegetarian by omitting meat and using vegetable broth
• Stir in a splash of vinegar for a tangy finish

Storage/Reheating

• Refrigerate in an airtight container for up to 4 days
• Freeze for up to 3 months
• Reheat on the stove or in the microwave until hot throughout
• Add water or broth to thin if soup thickens during storage

FAQs

Can I make this soup ahead of time?

Yes, it actually tastes better the next day as flavors meld.

Can I use brown rice?

Yes, but increase the cooking time by about 10–15 minutes.

Is it okay to freeze with rice in it?

Yes, though rice may soften slightly when thawed.

Can I use precooked rice?

Yes—add it in the last 5 minutes of cooking to warm through.

Do I need to sauté the vegetables?

It enhances flavor but can be skipped for a faster prep.

What kind of cabbage is best?

Green cabbage works best, but savoy or napa are acceptable alternatives.

How do I keep the rice from getting mushy?

Avoid overcooking and serve as soon as the rice is tender.

Can I make it in a slow cooker?

Yes—brown the meat first, then cook everything on low for 6–8 hours.

Can I omit tomatoes?

You can reduce the tomato content, but it may alter the soup’s signature flavor.

Is this recipe gluten-free?

Yes, as long as your broth and tomato products are certified gluten-free.

Conclusion

One-Pot Cabbage Roll Soup is a nourishing, hassle-free dish that delivers all the beloved flavors of cabbage rolls in a comforting and convenient format. Perfect for busy weeknights or feeding a crowd with minimal cleanup.

One-Pot Cabbage Roll Soup

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A hearty and comforting one-pot soup that captures all the flavors of classic cabbage rolls—savory ground meat, rice, tomatoes, and tender cabbage in a rich broth.

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 35 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef or chicken broth
• 1/2 cup uncooked white rice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft.
2. Add garlic and cook for 1 more minute.
3. Add ground beef or turkey. Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
4. Stir in cabbage and cook for 5 minutes until it starts to soften.
5. Add diced tomatoes, tomato sauce, broth, rice, Worcestershire sauce, thyme, paprika, salt, and pepper. Stir well to combine.
6. Bring soup to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until rice and cabbage are tender.
7. Taste and adjust seasoning as needed. Serve hot, garnished with parsley if desired.

Notes

• Use brown rice, but extend simmering time or par-cook it first.
• This soup freezes well—cool completely before storing in airtight containers.
• Make it vegetarian by omitting meat and using vegetable broth and lentils.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 8g
• Sodium: 620mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 45mg