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Cabbage Roll Soup by Katelynn!

Prep Time:

15 Minutes

Cook Time:

45 Minutes


8 Servings



About the Recipe

What I love about this recipe: All the flavor of stuffed cabbage, less than half the work!


  • 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, then 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

  • 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh

  • 2 bay leaves

  • 3/4 cup dry long-grain white rice

  • 1 Tbsp fresh lemon juice

  • 1/3 cup chopped fresh parsley


  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. 

  • Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pot. 

  • Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.

  • Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture. 

  • Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. 

  • Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.

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