Cabbage Roll Soup


I’ve been wanting to try Russian/Ukranian cabbage rolls for a long time, basically since I got a Pinterest account because I always see them on there and they look delicious. I finally got around to it but instead I decided to go the easier route and made them in soup form instead. I’m sure this soup is so much faster than making the real deal yet I can bet this tastes just as good. If I ever try a real cabbage roll I’ll let you know how they compare, although I loved this soup so much I might not ever want to go the long route and take all that time to cook cabbage, stuff, roll and top cabbage rolls. One pot just sounds better right? Especially after a long day of work.

Cabbage Roll Soup | Cooking Classy

This soup is total hearty comfort food. It’s packed with veggies, the rice will help fill you up and you get a fair amount of protein from the beef so this soup is an all around win! It’s so good that if you do make the classic cabbage rolls you might just find yourself converting to this easier method and making it as soup from now on instead! This Cabbage Roll Soup was also kid approved so it’s definitely a family friendly dinner! I already look forward to making it again this fall and winter, there’s nothing like a bowl of perfectly warm, good homestyle soup on a cold day.

Cabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking Classy


Cabbage Roll Soup

4.74 from 15 votes

Yield: About 8 servings


  • 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
  • 2 (14.5 oz) cans low-sodium beef broth
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 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


  1. Heat 1 Tbsp olive oil in a large cast iron 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 pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside. Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute 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 up to 1 cup water or 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.
  2. Recipe source: inspired by Spending with Pennies and Simply Stacie



  • Nikki: I just made this and it is great. Thank you! October 20, 2015 at 4:29pm Reply

  • Rebeca: This looks delicious. I want to make it right now! I have red cabbage on hand. Do you think I could use that instead of green cabbage? October 10, 2015 at 11:46am Reply

    • Jaclyn: I wouldn’t recommend the red for this the color and flavor probably wouldn’t go so well. October 10, 2015 at 2:29pm Reply

  • JoAnn: Made this today. It’s a chilly day in Kansas. It was delicious, I didn’t have beef broth so I used reduced sodium chicken broth. I make Polsh Golabki and this is a similar flavor. The recipe is definitely staying in my soup rotation! Thanks. October 4, 2015 at 5:58pm Reply

    • Jaclyn: I’m so glad you liked it Joann! Thanks for your feedback! October 6, 2015 at 11:22pm Reply

  • Elena: Hi Jaclyn,

    I’m from Russia and I just wanted to let you know that what you’ve created here is quite popular in Russia – it is called “lazy cabbage rolls”! :)

    You could also try adding a dollop of sour cream into each plate when serving this dish – it makes it even creamier.

    Thanks and keep posting! September 29, 2015 at 6:08am Reply

    • Jaclyn: My family and I actually tried it with sour cream too it was delicious, I forgot to mention it above :). Thanks for your comment Elena! September 30, 2015 at 4:57pm Reply

  • Esther: What a great recipe. Thank you for sharing. September 22, 2015 at 4:47pm Reply

  • Shari Kelley: This looks so flavorful, Jaclyn! Your soups are always so good. Such a great idea to put all the ingredients of a cabbage roll in soup form. I can’t wait to give this one a try. September 22, 2015 at 3:24pm Reply

  • Nancy: Pinning! Looks totally amazing.can’t wait to give it a try. September 22, 2015 at 2:46pm Reply

  • Krystle: Oh yum, SO much easier than cabbage rolls. I’d love to come home to this on a chilly fall evening! September 21, 2015 at 9:13pm Reply

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