Name: Stuffed Cabbage Roll Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Eastern European / American
Ingredients: 2 tablespoons neutral oil (e.g. canola or olive); 1 ½ pounds lean ground beef; 1 large onion, chopped; 2–3 cloves garlic, minced; 4 cups chopped green cabbage; 1 ¼ cups chopped carrots; 1 cup chopped celery; 1 (15 oz) can tomato sauce; 4 cups chicken (or beef) broth, unsalted or low salt; ¼ cup medium‑grain brown rice; 2 tablespoons light brown sugar; 1 tablespoon smoked paprika; 1 teaspoon salt (adjust to taste); ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper (optional for heat); 2 tablespoons chopped fresh parsley (for garnish)

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A hearty soup that captures all the flavors of traditional stuffed cabbage rolls — ground meat, rice, cabbage, and tomato — in a single comforting pot. It’s everything I love about this Eastern European classic, but without the rolling and baking. This version is easy, nourishing, and perfect for a cozy night in.

Stuffed Cabbage Roll Soup

Why You’ll Love This Recipe

I like that this soup gives me all the comfort and nostalgia of stuffed cabbage rolls with way less effort. Instead of carefully rolling cabbage leaves, I just throw everything into one pot and let it simmer to perfection. It’s deeply flavorful, filling, and loaded with wholesome ingredients like lean ground beef, brown rice, and vegetables. Plus, it reheats beautifully and even freezes well, making it ideal for batch cooking or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons neutral oil (e.g. canola or olive)
1 ½ pounds lean ground beef
1 large onion, chopped
2–3 cloves garlic, minced
4 cups chopped green cabbage
1 ¼ cups chopped carrots
1 cup chopped celery
1 (15 oz) can tomato sauce
4 cups chicken (or beef) broth, unsalted or low salt
¼ cup medium‑grain brown rice
2 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon salt (adjust to taste)
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional for heat)
2 tablespoons chopped fresh parsley (for garnish)

directions

I start by heating oil in a large heavy pot over medium-high heat. Then I add the ground beef and cook it, stirring often, until it’s browned and cooked through — this takes about 6 to 7 minutes.
I toss in the onion, carrots, celery, and cabbage. I stir often and cook until the onions turn translucent and the veggies start to soften, about 5 minutes.
Next, I stir in the brown sugar, smoked paprika, salt, pepper, and cayenne. I let the spices cook for a minute, just until they’re nice and fragrant.
I pour in the tomato sauce and broth, scraping the bottom of the pot to lift up all those tasty browned bits. Then I bring everything to a boil.
I stir in the rice, reduce the heat to low, cover the pot, and let it simmer until the rice is tender — about 30 to 35 minutes.
I taste and adjust the seasoning if needed. Then I ladle the soup into bowls, garnish with fresh parsley, and serve it hot.

Servings and timing

Yield: 8 servings
Serving Size: About 1½ cups
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

I sometimes swap the ground beef for ground turkey or chicken if I’m looking for a leaner option. If I need the soup to be gluten-free, I make sure to use certified gluten-free broth and tomato sauce. For an extra flavor boost, I’ll add a splash of vinegar or a squeeze of lemon juice just before serving. If I like it spicier, I increase the cayenne or add a pinch of red pepper flakes.

storage/reheating

I store leftover soup in airtight containers in the fridge for up to 4 days. It tends to thicken over time, so I stir in a little broth or water when reheating. For longer storage, I freeze individual portions and thaw them overnight in the fridge. I reheat gently on the stovetop or in the microwave until it’s steaming hot.

FAQs

What kind of rice works best in this soup?

I like using medium-grain brown rice because it holds up well and adds a bit of chew, but white rice or even cauliflower rice can work too if I adjust the cook time.

Can I make this soup vegetarian?

Yes, I can skip the meat and use plant-based crumbles or lentils instead. Swapping in vegetable broth makes it fully vegetarian.

How do I prevent the rice from getting mushy?

I keep an eye on the cook time and don’t over-simmer the soup once the rice is tender. If I’m making it ahead, I sometimes cook the rice separately and add it when serving.

Can I cook this in a slow cooker?

Yes, I brown the meat first, then add everything to the slow cooker. I cook it on low for 6–7 hours or high for 3–4 hours, until the rice and vegetables are tender.

Is this soup freezer-friendly?

Absolutely. I let it cool completely, portion it out, and freeze it in airtight containers. It reheats beautifully for a future quick meal.

Conclusion

This stuffed cabbage roll soup has become one of my go-to recipes when I want something hearty, flavorful, and simple. It brings all the cozy, nostalgic flavor of cabbage rolls into a one-pot wonder that’s easy enough for any night of the week. Whether I make it fresh or pull it from the freezer, it always hits the spot.