Cabbage Roll Soup


With significantly less effort, this cabbage roll soup has all the same flavors as traditional baked cabbage rolls. Hearty and substantial, this unstuffed cabbage soup is the ideal alternative for a quick dinner.

This quick-cooking cabbage soup is for you if you love cabbage rolls but don’t enjoy all the work involved!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 pound of ground beef
  • 1 onion finely diced
  • 1 bay leaf
  • 4 cups coarsely cabbage
  • 2 carrots peeled, quartered, and sliced
  • 4 cups beef broth
  • 3 8-ounce cans of tomato sauce
  • 1/2 cup uncooked long grain rice
  • 3 tbsp brown sugar
  • 2 tbsp parsley
  • 2 tsp minced garlic
  • 2 tsp olive oil
  • salt and pepper to taste



  1. Over medium-high heat, warm the olive oil in a big pot. Add the ground meat and taste-test adding salt and pepper.
  2. Cook for about 4-5 minutes, breaking up the steak with a spatula as it cooks. Cook for 2–3 minutes after adding the onion and garlic.
  3. Rice, beef broth, tomato sauce, cabbage, carrots, bay leaf, and brown sugar should all be added to the pot. Add salt and pepper to taste.
  4. Cook for 25 minutes, or until the rice is tender, after bringing to a simmer. Remove and discard the bay leaf.
  5. Serve after adding parsley.


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