Everyone keeps asking me for this cabbage roll soup recipe, so here we go. I’ll be honest—I started making this because I love the taste of cabbage rolls but absolutely HATE making them. Like, who has time to individually roll 20+ cabbage leaves? Not me.
This easy cabbage roll soup is basically all the flavors of traditional cabbage rolls but without the tedious rolling, steaming, and praying they don’t fall apart. It’s what my grandma would call “lazy golumpki” and I’m here for it.
My Polish neighbor Mrs. Kowalski side-eyed me the first time I told her about this shortcut version, but then she tried it and admitted it tasted “almost as good as the real thing.” Coming from her? That’s basically a Michelin star.
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Why This Unstuffed Cabbage Roll Soup Works
Now, here’s the thing about traditional cabbage rolls—they’re delicious but they’re a whole production. You’ve gotta blanch the cabbage leaves, make the filling, roll each one carefully, arrange them in a pan, and then bake them for like an hour.
This one pot cabbage roll soup? Chop, brown, simmer, eat. Done in 45 minutes.
And honestly? It tastes better than when I spend three hours making actual cabbage rolls. Maybe it’s because all the flavors meld together in that tomatoey broth, or maybe it’s because I’m not frustrated and sweaty from wrestling with cabbage leaves.
I think… no, I know this works better when you use a good quality diced tomato. I tried it once with those sad canned tomatoes from the dollar store and the whole thing tasted flat. Splurge the extra dollar. Trust me on this one.
My Journey to the Best Cabbage Roll Soup
This recipe came about last January when I had promised to make cabbage rolls for my husband’s birthday because it’s his favorite comfort food. But I also had to finish a work deadline, pick up kids from three different activities, and oh yeah—my dishwasher broke that morning.
So I thought, what if I just… didn’t roll them? What if I threw everything in a pot like soup?
Version 1.0 was okay but the rice got mushy because I added it too early. Version 2.0 I forgot to brown the meat first and it was kinda bland. But version 3.0? Perfect.
My husband took one bite, looked at me, and said “this is better than regular cabbage rolls.” Then asked why I’d been making the hard version all these years. Valid question, honestly.
Ingredients for Cabbage Roll Soup Recipe
Main ingredients:
- 1.5 lbs ground beef (I use 85/15 because some fat = flavor)
- 1 medium head green cabbage, chopped (about 8 cups—don’t stress the measurement)
- 1 large onion, diced
- 4 cloves garlic, minced (recipe says 3, I use 4+ because garlic)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth (use the good boxed stuff, not bouillon cubes)
- 1 cup long-grain white rice (uncooked—do NOT use instant rice)
- 2 tablespoons brown sugar (sounds weird but balances the acidity)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika (smoked if you have it)
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh dill for garnish (if you’re fancy—I usually am not)
Optional but recommended:
- Sour cream for serving (this is non-negotiable in my house)
Shopping tip: Good luck finding decent cabbage this time of year if you wait until Sunday afternoon. Get it midweek when it’s fresh. Also, green cabbage works best—I tried red cabbage once and it turned everything purple. Tasted fine but looked weird.
How to Make Cabbage Roll Soup (Step-by-Step)
Brown the Meat
Step 1: Heat a large pot or Dutch oven over medium-high heat. Add your ground beef and break it up with a wooden spoon.
Cook until it’s nicely browned, about 6-8 minutes. Don’t just cook it until it’s gray—you want some actual brown bits for flavor. Drain most of the fat but leave a little (maybe a tablespoon) for flavor.
Season the meat with salt and pepper while it cooks. I learned this from my mom—season as you go, not at the end.
Build the Base
Step 2: Lower heat to medium. Add your diced onion to the pot with the meat. Cook for about 5 minutes until it’s soft and starting to get translucent.
Toss in the garlic and cook for another minute until it smells amazing. If you burn the garlic (been there), just start over—burned garlic ruins everything.
Add Everything Else
Step 3: Now comes the easy part—oh wait, I forgot to mention—make sure your cabbage is chopped into bite-sized pieces, not huge chunks. Like, the size of a large bite. You’ll thank me later.
Add the chopped cabbage to the pot. It’ll look like way too much cabbage. It’s not. It cooks down like crazy. Stir it around for a couple minutes until it starts to wilt a bit.
Step 4: Pour in your crushed tomatoes, tomato sauce, and beef broth. Add the brown sugar, Worcestershire sauce, paprika, thyme, and bay leaves.
Stir everything together and bring it to a boil. The kitchen will start smelling AMAZING at this point.
Cook the Rice
Step 5: Once it’s boiling, add your rice. Stir it in, then reduce heat to medium-low and let it simmer uncovered for about 20-25 minutes.
The rice should be tender and the cabbage should be soft but not mushy. If your rice isn’t done after 25 minutes, give it another 5. Different stoves, different timing.
Set a timer for 20 minutes. Then inevitably get distracted by your phone and panic at 30 minutes. Ask me how I know this happens.
Step 6: Taste and adjust seasoning. It’ll probably need more salt than you think. Maybe a bit more brown sugar if it’s too acidic. This is where you make it yours.
Remove the bay leaves before serving (or try to—I always end up fishing one out of someone’s bowl at dinner).
Serve It Up
Step 7: Ladle into bowls and top with a dollop of sour cream and some fresh dill if you have it. The sour cream isn’t just for show—it’s basically essential.
My Random Cabbage Roll Soup Tips
Don’t add the rice too early: It’ll turn to mush. Add it when the recipe says, not before.
Instant Pot version: Brown the meat on sauté mode, add everything except rice, pressure cook for 8 minutes, quick release, add rice and simmer on sauté mode for 15 minutes. Works great when I’m in a hurry.
Slow cooker option: Brown meat first (don’t skip this), then throw everything in the crockpot except rice. Cook on low 6-7 hours. Add rice in the last 30 minutes on high. My friend swears by this method.
Make it ahead: This actually tastes better the next day after the flavors meld. Just know the rice will absorb more liquid, so add extra broth when reheating.
Freeze it: Freezes beautifully for up to 3 months. I actually undercook the rice slightly if I’m planning to freeze it.
Ground turkey option: Works fine but add an extra tablespoon of oil because turkey is so lean. Also needs more seasoning.
More veggies: Sometimes I throw in diced carrots or celery. My kids don’t notice and I feel like a responsible parent.
What Makes This Comfort Food Unstuffed Cabbage Soup Special
It’s all the nostalgia of traditional Polish cabbage rolls without the work. The combination of beef, cabbage, rice, and that sweet-tangy tomato broth just hits different on a cold day.
Plus it’s one of those rare recipes that’s actually better as leftovers. The flavors just keep getting better. Day three cabbage roll soup is chef’s kiss.
And the fact that it’s made in one pot? Fewer dishes. That alone makes it a winner in my book.
This hearty cabbage beef soup with rice costs maybe $12 to make and feeds my family of four for two dinners. In this economy? That matters.
Troubleshooting Your Cabbage Roll Soup
Too acidic? Add another tablespoon of brown sugar or a pinch of baking soda.
Too bland? You probably need more salt. Also check if your broth is low-sodium—might need to compensate.
Rice is mushy? You added it too early or cooked it too long. Can’t really fix it, but now you know for next time.
Cabbage is still crunchy? Let it simmer longer. Some cabbages are tougher than others.
Too thick? Add more broth or even some water. It’ll thicken as it sits anyway.
Tastes flat? Needs acid. Squeeze of lemon juice or a splash of vinegar perks it right up.
Serving This Homemade Cabbage Roll Soup
We eat it with:
- Crusty bread for dipping (essential)
- Extra sour cream on the side
- Sometimes a simple cucumber salad
- My kids like oyster crackers in theirs (weird but whatever)
It’s filling enough to be a complete meal. Sometimes I make grilled cheese sandwiches on the side but that’s mainly for the kids.
Honestly? This soup is perfect for Sunday meal prep. Make a huge batch, portion it out, and you’ve got lunches for the week.
The Real Talk About This Recipe
This unstuffed cabbage roll soup isn’t going to win any authenticity awards from Polish grandmas who hand-roll their golumpki. But it’s going to taste delicious, save you two hours of work, and still give you all those comforting cabbage roll flavors.
It’s become my go-to for cold weather, lazy Sundays, and when I need to feed a crowd without breaking the bank or my back.
If I can make this while simultaneously helping with homework and breaking up sibling fights, anyone can. It’s basically foolproof.
Let me know how yours turns out! And seriously, if your Polish grandma has opinions about this shortcut version, I want to hear them 😊
Now I’m hungry and it’s only noon. Thanks a lot, brain.
