Let’s Talk About Cabbage Roll Soup (and Why I’m Obsessed)

Okay, so here’s the deal—if you’ve ever tried making real cabbage rolls, you’ll know it’s about as relaxing as a root canal. My mom made them every holiday, swearing in equal measure about torn leaves and sticky hands. Me? I like my sanity. So I started making Cabbage Roll Soup. Same comfort food vibes, way fewer tears. Plus, you don’t have to wrestle with hot cabbage leaves (if you know, you know). The first time I made it, I forgot to cook the rice and it kind of exploded everywhere, but it still tasted good. Bonus points for that.

Why You’ll Love This (Or, At Least Why I Do)

I whip this up when I need dinner to feel like a hug. My crew goes bonkers for it—especially on cold nights when everyone’s cranky and hungry (you know, like basically every Wednesday in January). It’s one of those soups that gets better the longer it sits; I think it tastes even richer the next day, though, let’s be honest, leftovers are never safe in my fridge. And if you hate chopping onions? Just read on—I’ve got a workaround you’ll appreciate.

Here’s What You’ll Need (Substitutions Welcome!)

1 lb (about 450g) ground beef (honestly, turkey works in a pinch, or I sometimes use half pork for extra oomph)
1 medium onion, chopped (or, full confession, I’ve used frozen chopped onion when I’m feeling lazy)
3 cloves garlic, minced (I cheat with the jarred stuff sometimes—don’t @ me)
4 cups beef broth (any broth really; my grandmother loved bouillon cubes, but I just grab store-brand stock)
1 can (14 oz) diced tomatoes (fire roasted if you’re feeling fancy)
1 can (8 oz) tomato sauce (or passata, or even ketchup one desperate night—regrets were had)
2 cups chopped green cabbage (the more, the merrier; red cabbage turns it a bit pink, FYI)
1/2 cup uncooked long grain rice (white, brown, jasmine, whatever’s rolling around in your pantry)
2 carrots, peeled and sliced (skip if you forgot to buy them—no judgment)
1-2 tablespoons Worcestershire sauce (or soy sauce if that’s what you’ve got)
1 teaspoon dried thyme
1-2 bay leaves
Salt and pepper to taste (I always go heavy on the pepper, but that’s just me)
Fresh parsley, for serving (if you want to pretend you’re on a cooking show)

Let’s Make It (Don’t Panic—It’s Easy!)

Brown your beef: Grab a big ol’ soup pot. Toss in the ground beef and onion over medium-high heat. Cook until the beef’s no longer pink and the onion’s soft. If there’s a lot of grease, I scoot the meat to one side and blot with a paper towel—maybe it’s not the fanciest trick, but it works. Add the garlic and let it sizzle for a minute. (This is where I sneak a taste because, honestly, beef and onions are magic.)
Dump in the good stuff: Stir in your beef broth, diced tomatoes, tomato sauce, carrots, Worcestershire, thyme, bay leaves, and a hearty pinch of salt and pepper. Give it a good stir—don’t worry if it looks a bit bizarre at this stage, it always does. Bring it up to a soft boil.
Add the cabbage & rice: Once it’s bubbling like a hot spring, tip in the chopped cabbage and rice. Lower the heat so it just simmers. You want it to bubble gently, not go wild. Cover and let it cook for 25-30 minutes, stirring whenever you remember (if you forget, it’ll forgiv you; just don’t let the rice stick at the bottom).
Tweak & taste: Fish out the bay leaves. Have a little taste—add more salt, pepper, or Worcestershire if you want. Sometimes I squeeze in a dash of lemon juice or a sprinkle of sugar if it needs a kick. Totally optional.
Serve it up: Ladle into big bowls, top with parsley, and maybe some crusty bread alongside. Or not—sometimes I just eat it with a spoon straight from the pot, standing at the stove. No shame in my game.

What I’ve Figured Out (The Hard Way)

If you use brown rice, it’ll take longer to cook—like, a lot longer. I learned that the hard way. So, maybe parboil it first if you’re in a rush.
The soup thickens up as it cools, especially after a night in the fridge. Sometimes I add a splash more broth when reheating. Or water, if I’m out of broth.
I once tried making this in a slow cooker; it got a bit mushy, but still tasted good. Maybe don’t do that with quick-cooking rice, though.

How I’ve Tweaked It (With Varying Success)

I tried swapping the beef for lentils for my veggie friends—it was okay, but not my favorite. I think mushrooms would work better for that meaty vibe.
Sometimes I throw in chopped bell peppers for color or a teaspoon of smoked paprika. Gives it a nice kick.
One time I added sauerkraut—eh, wouldn’t recommend unless you really like tang.

What If You Don’t Have a Big Soup Pot?

Honestly, a big-ish saucepan works if you don’t mind doing it in batches. Or, you can use a Dutch oven if you’re feeling all fancy-pants. I’ve even made half a batch in a deep frying pan when my pot was MIA. Desperate times and all that.

Storing Leftovers (If You’re Luckier Than Me)

Pop leftovers in an airtight container in the fridge—they’ll keep for 3-4 days. But, honestly, in my house it never lasts more than a day! You can freeze it, too, if you want. Just know the rice gets a bit softer after thawing, but the flavor is still spot on.

How I Like to Serve It (Bread Required, Apparently)

Classic move: big bowl of soup, thick slice of buttered rye bread on the side. My partner dunks their bread in the soup, while I’m more of a nibble-then-sip type. Sometimes we top it with a sprinkle of sharp cheddar (not traditional, but who’s checking?). If I’m feeling extra, I’ll do a little salad on the side—like this easy green salad I found the other day.

If I’ve Learned Anything, It’s…

Don’t rush the simmer—it really does taste better if you let it go a bit longer. I once tried to speed things up and the rice was crunchy. Not my finest hour.
Taste as you go. Actually, I find it works better if you sneak more than one taste (just don’t double-dip if you’re sharing).
If it’s too thick, just add more broth or water. If it’s too thin, let it simmer uncovered for a bit.

FAQ—Cabbage Soup Edition

Can I use instant rice? Yep, but add it at the end so it doesn’t get gloopy. I learned that one the hard way!
What if I hate cabbage? Well, it’s called Cabbage Roll Soup, so maybe try something else? But you could use kale or spinach for a different twist. Not the same, but it’ll do in a pinch.
Is this gluten-free? Pretty much, unless you use a broth that sneaks in some wheat (check the label if you’re worried).
Can I make it in a slow cooker? Sure can, but like I said earlier, keep an eye on the rice so it doesn’t turn to porridge. Or, just cook the rice separate and stir it in later.
Do I have to brown the beef first? I mean, you don’t have to, but it tastes way better if you do. Trust me.
Where do you get your beef broth? I use whatever’s on sale, but if you want to try making your own, Smitten Kitchen has a good guide: Homemade Beef Stock. Honestly though, boxed works fine most nights.

Oh, if you’re ever curious about more cabbage ideas (because who isn’t?), I stumbled on this cool round-up from Serious Eats that’s got some wild takes. Anyway, let me know if you try this—would love to hear if your kitchen smells as good as mine does right now.