This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Stuffed cabbage roll soup delivers all the cozy, hearty flavors of traditional cabbage rolls without the tedious rolling and stuffing. This one-pot wonder is packed with tender cabbage, savory beef and pork, and a rich tomato broth.
And don’t worry about ending up with a watery mess, this soup is thick, hearty, and a true comfort food classic. Serve it up with a dollop of sour cream (trust me on this one), and you’ve got a satisfying, no-fuss meal that tastes like it simmered all day.
This recipe was inspired by my classic stuffed cabbage roll recipe, but I wanted to skip the extra steps without losing any of the flavor. The result? A hearty cabbage soup that’s just as satisfying and a whole lot quicker.
Here is Why This Cabbage Roll Soup Recipe Works
All the Flavor, None of the Fuss: No rolling, no stuffing, no stress. Just throw everything in the pot and let it do its thing. Same great taste, way less work.
Thick, Not Watery: Nobody wants cabbage soup that’s basically vegetable tea. The rice soaks up all that flavorful broth, giving you a hearty, stick-to-your-ribs texture.
Two Meats = Double the Flavor: Ground beef brings the richness, pork sausage brings the seasoning. Together, they make this soup downright irresistible.
Leftovers Are Even Better: The flavors meld overnight, making this soup even tastier the next day. Perfect for meal prep, or just eating it straight from the fridge when no one’s looking.
If you like this recipe, try my instant pot corned beef and cabbage or my German red cabbage with apples.
Ingredients You Will Need
- Meat: Ground beef, pork sausage
- Produce: Onion, garlic, carrots, celery, green cabbage, fresh parsley
- Pantry: Olive oil, white rice, beef or chicken broth, marinara sauce
- Spices and Seasonings: Paprika, salt, black pepper, ground nutmeg, bay leaf
- Condiments: Worcestershire sauce
- Optional Garnish: Sour cream
Variations for a Hearty Cabbage Soup
Sweet and Sour Unstuffed Cabbage Soup: Swap half of the marinara sauce for crushed tomatoes and add 2 tablespoons of apple cider vinegar and 1 to 2 tablespoon of brown sugar. Toss in ½ cup of raisins.
Creamy Cabbage Roll Soup: After the soup is done simmering, stir in ½ cup of heavy cream. Top each bowl with shredded cheese before serving.
Recipe Tips
- Brown the meat for extra flavor. Don’t just toss the raw meat into the broth. Browning it first makes the soup richer and more complex.
- Cut the cabbage into bite-sized pieces so it softens evenly and is easy to eat.
- White rice works best here, but if you’re using brown rice, add extra chicken stock and simmer longer so it cooks through.
- The rice loves to stick to the bottom of the pot. Give it a good stir every so often to keep things moving.
- Some marinara sauces are sweeter or more acidic than others. If the soup tastes too tangy, add a pinch of sugar.
- Leftovers get even better. The rice soaks up more of the liquid overnight, so if you like a thicker soup, it’s even more delicious the next day. Just add a splash of chicken stock when reheating if needed.
Storage
Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days. Keep in mind that the rice will continue absorbing the broth, so you may need to add a little extra when reheating.
Freeze: If you plan to freeze it, consider cooking the rice separately and adding it fresh when serving. Otherwise, the rice can get mushy after thawing. Store in a freezer-safe container for up to 3 months.
Reheat: Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth as needed. If using the microwave, heat in 1-minute intervals, stirring in between.
Stuffed Cabbage Soup
This hearty one-pot cabbage soup delivers all the comfort of classic stuffed cabbage rolls without the hassle. It’s rich, flavorful, and only gets better with time. Perfect for meal prep, easy to freeze, and guaranteed to warm you up on a chilly night. Grab a bowl, top it with sour cream, and enjoy a no-fuss, cozy dinner!
Pin this now to find it later!
Pin It
Unstuffed Cabbage Roll Soup
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 large garlic cloves, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ½ pound ground beef
- ½ pound ground pork sausage
- 1 small green cabbage, chopped into bite-sized pieces, about 7 to 8 cups
- 3 cups marinara sauce (24 ounces), or homemade tomato basil sauce
- 4 to 5 cups beef or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 cup uncooked white rice
- fresh parsley for garnish
- Sour cream, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes. Stir in paprika, salt, pepper, and nutmeg, and cook for another minute until fragrant.
- Add the ground beef and pork sausage to the pot. Cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease if needed.
- Toss in the chopped cabbage and stir until slightly softened, about 5 to 7 minutes.
- Stir in the marinara sauce, broth, Worcestershire sauce, bay leaf and uncooked white rice. Bring the soup to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for 25-30 minutes, or until the rice is cooked and the cabbage is tender. Stir occasionally to prevent the rice from sticking to the bottom.
- Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve with a dollop of sour cream if desired.
Notes
- To keep this soup gluten-free, use a gluten-free Worcestershire sauce and ensure your broth is certified gluten-free.
- White rice works best, but if using brown rice, increase the broth and simmer longer until tender.
- For a low-carb version, swap in cauliflower rice and add it during the last 5 minutes of cooking.
- This soup thickens as it sits. If reheating leftovers, add a splash of chicken or beef stock to loosen it up.
- If you plan to freeze, consider cooking the rice separately and adding it fresh when serving to prevent a mushy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
