Hearty Cabbage Roll Soup Recipe for Cozy Nights Without the Rolling

You know those nights when you crave the comfort of grandma’s cabbage rolls but lack the patience to stuff and roll? Same. That’s why this hearty cabbage roll soup exists—all the nostalgia, zero fuss.

Imagine tender cabbage, savory beef, and tangy tomato broth hugging your soul in a bowl. It’s like a lazy hug from your favorite relative. And the best part?

It’s ready in under an hour. No rolling, no judgment, just flavor.

This soup is the culinary equivalent of cheating at Monopoly—you get all the rewards without the work. Traditional cabbage rolls?

Delicious, but let’s be real: folding those little parcels is a patience test I fail every time. This version delivers the same cozy, meaty, tomato-y goodness with a fraction of the effort. Plus, it’s a sneaky way to use up that half-head of cabbage languishing in your fridge.

Who knew desperation could taste this good?

Amelia Amelia

Hearty Cabbage Roll Soup

This quick and cozy soup packs all the flavors of traditional cabbage rolls—savory beef, tender cabbage, and tangy tomato broth—without the time-consuming rolling. Ready in under an hour, it’s perfect for busy weeknights or make-ahead meals.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Eastern European

Calories: 215

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef (or turkey for lighter version)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped (about 6 cups)
• 28 oz can crushed tomatoes
• 4 cups beef broth (or vegetable broth)
• 1 cup cooked rice (white, brown, or cauliflower rice)
• 1 tsp smoked paprika
• salt and pepper to taste

Equipment

• large pot
• wooden spoon
• cutting board
• chef’s knife
• measuring cups and spoons

Method

 

1. In a large pot, cook the ground beef over medium heat until no pink remains. Drain excess fat if desired.
2. Add onion and garlic to the pot. Sauté until fragrant, about 2 minutes.
3. Stir in chopped cabbage and cook until slightly wilted.
4. Pour in crushed tomatoes and broth. Stir in cooked rice and smoked paprika. Simmer uncovered for 20–25 minutes.
5. Taste and adjust with salt and pepper before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, leave headspace in containers to prevent cracking when freezing. Reheat gently to preserve flavor and texture. Add a splash of apple cider vinegar before serving for extra brightness.

Ingredients

Grab these staples—no fancy stuff here. Well, except maybe the smoked paprika, which I insist on like a pretentious food blogger. (Worth it.)

• 1 lb ground beef (or turkey for a lighter twist)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 small green cabbage, chopped (about 6 cups)
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth (vegetable works too)
• 1 cup cooked rice (white, brown, or cauli-rice for keto)
• 1 tsp smoked paprika (the secret weapon)
• Salt and pepper to taste

Step-by-Step Instructions

1. Brown the beef. In a large pot, cook the ground beef over medium heat until no pink remains. Drain excess fat unless you’re into that.
2. Sauté the aromatics. Add onion and garlic, stirring until fragrant—about 2 minutes.
   

   Your kitchen should smell like a Hungarian grandmother’s dream.

   
   
3. Add the cabbage. Toss in the chopped cabbage and let it wilt slightly. It’s like watching a leafy green surrender to deliciousness.
4. Simmer everything. Pour in tomatoes and broth, then stir in rice and paprika. Let it bubble for 20-25 minutes.
   

   Taste and adjust salt/pepper. Boom. Soup.

   
   

Storage Instructions

This soup is a meal-prep MVP.

Store leftovers in the fridge for up to 4 days, or freeze portions for 3 months. Pro tip: Freeze in mason jars (leave headspace!) for single-serving magic. Reheat gently—no one likes a scorched tomato broth.

Why You’ll Love This Hearty Cabbage Roll Soup

• Weeknight hero: Ready in 45 minutes, no fancy skills required.
• Budget-friendly: Cabbage and rice stretch a pound of beef like a yoga instructor.
• Crowd-pleaser: Kids, picky partners, and your weird aunt will all ask for seconds.

Common Mistakes to Avoid

• Overcooking the cabbage. Mushy cabbage = sad soup.
  

  Aim for tender-crisp.

  
  
• Skipping the smoked paprika. I will find you. And I will judge you.
• Forgetting to taste before serving. Tomatoes vary in saltiness—adjust accordingly.

Alternatives and Variations

Vegan? Swap beef for lentils and use veggie broth.

Keto? Ditch the rice or use cauliflower rice. Gluten-free?

You’re already golden. Want extra zing? A splash of apple cider vinegar at the end wakes it up.

FAQs

Can I freeze this soup?

Absolutely!

Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

What’s the best substitute for ground beef?

Ground turkey, chicken, or plant-based crumbles work. For texture, try chopped mushrooms.

How long does it stay fresh in the fridge?

4 days max.

After that, it’s a science experiment.

Is this kid-friendly?

Shockingly, yes. The sweetness of the tomatoes and cabbage usually wins them over.

Can I prep it ahead of time?

100%. The flavors meld even better the next day—like a soup glow-up.

Final Thoughts

This hearty cabbage roll soup is proof that comfort food doesn’t need to be complicated.

It’s forgiving, flexible, and freezer-friendly—the trifecta of weeknight wins. Make it, stash it, thank yourself later. Now go forth and conquer that cabbage! (And drop a comment if you tweaked it—I live for recipe gossip.)