Love stuffed cabbage rolls? This easy Cabbage Roll Soup has all the same flavours without the extra work! This soup is warm, comforting, and full of flavour. Sautéed cabbage, onions, and apple add a caramelized taste that pairs perfectly with ground beef and tomatoes. Everything simmers together in a rich, flavorful broth, and a splash of apple cider vinegar at the end makes it even better.
It’s a simple one-pot meal that’s great for busy nights! I recommend serving it with a little sour cream or shredded cheese.
This soup is also freezer-friendly, so you can make a big batch and save leftovers for an easy meal later. It reheats beautifully, making it perfect for busy nights when you need something warm and satisfying in a hurry.
For more soup recipes visit my posts for Lemon Orzo Soup and Cauliflower Mushroom Soup.
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Why You'll Love This Recipe
- Easy one pot meal
- Nutritious & wholesome
- Budget-Friendly – Uses affordable, everyday ingredients.
- Perfect for Cold Weather – Cozy and warming, ideal for fall and winter meals.
- Naturally Gluten-Free
- Dairy-Free Friendly – Skip the optional cheese or sour cream for a fully dairy-free meal.
- Freezer-Friendly
Ingredients
- Ground beef - I choose extra lean ground beef.
- Beef broth - A 900ml carton of beef broth works well for this recipe, or you can dissolve beef bouillon cubes in 4 cups of water as an alternative.
- Rice - I used basmati rice.
See the recipe card below for a full list of ingredients and measurements.
How To Make Cabbage Roll Soup
Here are the step-by-step instructions to make this recipe.
Step 1: Chop all the vegetables and sauté the cabbage, onion and apple.
Prepare the vegetables – Chop the cabbage, onion, apple, carrot, and celery.
Sauté the cabbage and apple – In a large Dutch oven, heat a little oil over medium heat. Add the cabbage, onion, and apple. Cook until softened and caramelized. Remove from the pot and set aside.
Step 2: Brown the beef and sauté the carrot and celery.
Brown the beef – In the same pot, add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
Sauté the aromatics – Stir in the diced carrot and celery, cooking for 1-2 minutes to soften slightly.
Step 3: Combine the ingredients and simmer.
Combine the ingredients – Return the sautéed cabbage, onion, and apple to the pot. Add the crushed tomatoes, diced tomatoes, beef broth, parsley, red pepper flakes, Worcestershire sauce, and rice. Stir everything together.
Simmer – Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the rice is tender.
Step 4: Taste the soup and adjust for seasoning and serve.
Finish– Stir in the apple cider vinegar and season with salt and pepper to taste.
Serve – Ladle into bowls and garnish with a dollop of sour cream, fresh parsley, or grated cheddar cheese if desired.
Expert Tips
- Since you only need about 2 cups of cabbage for this recipe, using bagged shredded cabbage can be a great option. It’s the perfect amount without having to buy a whole cabbage or worry about leftovers.
- For a smoky flavor, stir in a small amount of smoked paprika along with the other seasonings.
- Sautéing the cabbage, onions, and apple until they’re deeply caramelized adds a rich, slightly sweet flavor that makes this soup extra delicious.
- For an extra creamy and rich finish, stir in a dollop of sour cream or a handful of shredded cheese just before serving. The sour cream adds a tangy creaminess, while cheese melts into the soup and adds extra saltiness and flavour.
- Garnishing the soup with freshly chopped parsley or chives before serving adds a touch of freshness and color.
Recipe FAQs
Yes! This soup actually tastes better after sitting for a few hours or even the next day as the flavors continue to develop. It’s perfect for meal prep!
This soup is hearty enough to be a meal on its own, but it pairs well with a slice of crusty bread, a side salad, or even a dollop of sour cream or grated cheese on top.
Yes, you can easily substitute ground turkey, chicken, pork, or even sausage for the ground beef. Each will add a slightly different flavor to the soup, but all will work well with the cabbage and tomatoes.
If you tried this Cabbage Roll Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Cabbage Roll Soup
Ingredients
Sauteed Cabbage and Apple
- 1 tbsp butter
- 2 cups chopped cabbage
- 1 onion diced
- 1 small apple peeled and chopped
The Rest of the Soup
- 1 lb extra lean ground beef
- 1 medium carrot peeled and diced
- 1 stalk celery finely chopped
- 1 14 oz can of crushed tomatoes
- 1 14 oz can of diced tomatoes
- 4 cups beef broth
- ½ tsp dried parsley
- pinch of red pepper flakes
- 2 tsp Worcestershire sauce
- ¼ cup rice (I used basmati)
- ½ tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Prepare the vegetables – Chop the cabbage, onion, apple, carrot, and celery.
- Sauté the cabbage and apple – In a large Dutch oven, heat a little oil over medium heat. Add the cabbage, onion, and apple. Cook until softened and caramelized. Remove from the pot and set aside.2 cups chopped cabbage, 1 onion, 1 small apple, 1 tablespoon butter
- Brown the beef – In the same pot, add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.1 lb extra lean ground beef
- Sauté the aromatics – Stir in the diced carrot and celery, cooking for 1-2 minutes to soften slightly.1 medium carrot, 1 stalk celery
- Combine the ingredients – Return the sautéed cabbage, onion, and apple to the pot. Add the crushed tomatoes, diced tomatoes, beef broth, parsley, red pepper flakes, Worcestershire sauce, and rice. Stir everything together.1 14 oz can of crushed tomatoes, 1 14 oz can of diced tomatoes, 4 cups beef broth, ½ teaspoon dried parsley, pinch of red pepper flakes, 2 teaspoon Worcestershire sauce, ¼ cup rice
- Simmer – Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the rice is tender.
- Finish– Stir in the apple cider vinegar and season with salt and pepper to taste.½ tablespoon apple cider vinegar, salt and pepper
- Serve – Ladle into bowls and garnish with a dollop of sour cream, fresh parsley, or grated cheddar cheese if desired.
Notes
- Since you only need about 2 cups of cabbage for this recipe, using bagged shredded cabbage can be a great option. It’s the perfect amount without having to buy a whole cabbage or worry about leftovers.
- For a smoky flavor, stir in a small amount of smoked paprika along with the other seasonings.
- Sautéing the cabbage, onions, and apple until they’re deeply caramelized adds a rich, slightly sweet flavor that makes this soup extra delicious.
- For an extra creamy and rich finish, stir in a dollop of sour cream or a handful of shredded cheese just before serving. The sour cream adds a tangy creaminess, while cheese melts into the soup and adds extra saltiness and flavour.
- Garnishing the soup with freshly chopped parsley or chives before serving adds a touch of freshness and color.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
Oh My! My new favourite soup!!!! Thank you!! Delicious! Going to double it next time to freeze some.