When comfort food calls, I always reach for a warm bowl of this Cabbage Roll Soup with Beef and Rice Recipe. It’s like having a cozy hug in a bowl—full of hearty beef, tender cabbage, and the perfect touch of tomato and spices that make it truly unforgettable.

The image shows a close-up of a ladle filled with a thick stew inside a white pot. The stew has a red-orange broth and contains visible pieces of ground meat, chopped cabbage leaves, orange carrot slices, and diced red tomatoes. Fresh green chopped herbs are sprinkled on top, adding bright green spots throughout the stew. The ladle is lifting a generous scoop, showing layered textures of meat, vegetables, and broth. The cooking pot sits on a white marbled surface with a teal cloth partially visible. The photo is taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cabbage Roll Soup with Beef and Rice Recipe
Top Tip
How to Serve Cabbage Roll Soup with Beef and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cabbage Roll Soup with Beef and Rice Recipe

Why You'll Love This Recipe

This Cabbage Roll Soup with Beef and Rice Recipe has become a staple in my kitchen because it captures all the warm, familiar flavors of traditional cabbage rolls but with less fuss and a quicker cooking time. It’s a perfect weeknight soup that feels special enough to share with friends or family.

Comfort in a bowl: All the flavors of cabbage rolls without the rolling — just pure cozy goodness.
Hearty but healthy: Lean beef and fresh cabbage make this filling but not heavy.
Awesome flavor layering: Spices like paprika, Worcestershire, and fresh lemon juice brighten everything up.
Great for leftovers: It tastes even better the next day, and freezes beautifully.

Ingredients & Why They Work

Every ingredient in this Cabbage Roll Soup with Beef and Rice Recipe plays a role in delivering rich, balanced flavors. From the savory beef broth to the sweet notes of brown sugar balancing the brightness of tomatoes, these components come together like a well-rehearsed band.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of fresh lean ground beef, a large bright yellow onion cut in half, two large fresh orange carrots, a pile of vibrant green chopped cabbage, three peeled garlic cloves, a small white bowl filled with rich red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl holding light brown packed brown sugar, a small white bowl with dark Worcestershire sauce, a small white bowl of reddish paprika powder, a small white bowl of mixed dried oregano and thyme herbs, two fresh green bay leaves, a small heap of dry long-grain white rice, a small white bowl of fresh pale yellow lemon juice, and a small pile of bright green chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For sautéing and infusing a subtle fruitiness into the base.
Lean ground beef: Adds hearty protein without too much fat, keeping the soup satisfying but light.
Yellow onion: Gives natural sweetness and aroma when sautéed.
Carrots: Bring a gentle crunch and subtle sweetness to contrast the acidity.
Cabbage: The star veggie—adds texture and that classic cabbage roll flavor.
Garlic: For that punch of savory depth.
Beef broth: Builds a rich base with familiar umami from the beef.
Tomato sauce and diced tomatoes: Provide a robust tomato foundation that’s tangy yet comforting.
Brown sugar: A touch tames the acidity of the tomatoes, making the soup mellow and well-rounded.
Worcestershire sauce: Brings complexity and slight tang.
Spices (paprika, oregano, thyme, bay leaves): These herbs and spices evoke the warmth of traditional cabbage rolls with a savory twist.
Long-grain white rice: Soaks up the broth and adds body, making it filling and satisfying.
Lemon juice: The secret ingredient that brightens and lifts all the flavors just before serving.
Fresh parsley: For a fresh, herbaceous finish that keeps the soup vibrant.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Cabbage Roll Soup with Beef and Rice Recipe my own depending on the season and what’s in the fridge. It’s the kind of soup that welcomes creativity and swaps well with what you have handy.

Variation: On chilly days, I swap the white rice for brown rice for extra nuttiness and fiber — it just takes a bit longer to cook, so plan accordingly.
Vegetarian twist: Use lentils or mushrooms instead of beef, and veggie broth instead of beef broth for a meatless but just as hearty version.
Spice it up: Add a pinch of crushed red pepper flakes or smoked paprika for a smoky heat that wakes up your palate.
Extra veggies: Toss in chopped celery or bell peppers with the carrots and onions for added crunch and color.

Step-by-Step: How I Make Cabbage Roll Soup with Beef and Rice Recipe

The image shows a white bowl filled with a thick vegetable soup placed on a dark blue plate. The soup has several layers of chunky vegetables and ground meat in a rich reddish broth. Visible layers inside the soup include green chunks of cabbage and celery, orange carrot pieces, small red tomato bits, and finely chopped parsley sprinkled on top. The texture looks hearty and dense with varied sizes of vegetable pieces. A silver spoon rests on the blue plate beside the bowl. The scene also includes white bread in the background on a white marbled surface with some fresh green herbs nearby, and a dark green cloth napkin under the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Beef with Care

Heat the olive oil in a large pot over medium-high heat, then add the lean ground beef. Season lightly with salt and pepper, and cook, breaking it up with a spoon until it’s nicely browned all over. Browning the beef well here is key — it builds flavor that will carry your soup. Once browned, transfer the beef to a plate lined with paper towels to drain some fat, but keep about 2 tablespoons of that flavorful beef fat in the pot. This little bit of fat keeps your veggies extra tasty.

Step 2: Sauté the Veggies to Soften and Sweeten

In the same pot with the reserved rendered fat, toss in the chopped onions and carrots. Sauté them for about 2 minutes until they start to soften and get fragrant. Then add the chopped cabbage and garlic. Sauté for another 3 minutes, stirring occasionally. This combo cooks down the cabbage just enough so it’s tender but still has a slight bite in the finished soup.

Step 3: Build the Soup Base and Season

Pour in the beef broth, tomato sauce, and petite diced tomatoes. Stir in brown sugar, Worcestershire sauce, paprika, oregano, thyme, and the bay leaves for that classic cabbage roll flavor. Return the browned beef to the pot and season with additional salt and pepper as you like. Bring everything to a light boil — listen for that bubbling and peek under the lid once or twice.

Step 4: Simmer with Rice until Perfectly Tender

Once boiling, stir in the dry rice, then cover the pot and reduce heat to low. Let it simmer gently for about 25 minutes, stirring occasionally, until the rice is tender and has soaked up the flavors. If it gets too thick, just stir in a splash or two of extra beef broth to loosen things up. Remember, the soup will thicken as it rests, almost like a stew, so adjusting thickness before serving is a good idea.

Step 5: Brighten and Finish with Fresh Herbs

Just before serving, stir in the fresh lemon juice and chopped parsley. This finishing step adds a burst of brightness that elevates the flavors beautifully, cutting through the richness and making the soup fresh and vibrant.

Top Tip

From years of making this soup, I’ve learned a few little tricks that really boost the final result. These tips helped me avoid common pitfalls and can make your cooking experience smooth and delicious.

Don’t skip browning the beef: Taking time to get a nice sear intensifies the soup’s flavor more than you might expect.
Add rice last: Cooking rice in the soup ensures it absorbs all those wonderful flavors but avoids it turning mushy if added too soon.
Adjust thickness thoughtfully: The soup thickens as it cools, so add broth gradually to get your perfect consistency.
Lemon juice is a game-changer: It wakes up the flavors and makes the soup feel lighter and fresher.

How to Serve Cabbage Roll Soup with Beef and Rice Recipe

Garnishes

I love topping this soup with a little extra chopped fresh parsley and sometimes a dollop of sour cream or plain Greek yogurt for creaminess. A sprinkle of cracked black pepper or a few red pepper flakes add just the right kick for a cozy finish.

Side Dishes

Crusty bread or warm dinner rolls are my go-tos with this soup — perfect for dipping and soaking up every last flavorful drop. Sometimes a simple green salad with a tangy vinaigrette balances the richness nicely.

Creative Ways to Present

For gatherings, I’ve served this soup in mini bread bowls — the perfect edible vessel that delights guests. Another fun idea is layering it with a sprinkle of shredded cheese and broiling just long enough to melt it on top for a cozy twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors continue to meld beautifully, and the soup thickens—just add a bit of broth or water when reheating to loosen it up.

Freezing

This soup freezes wonderfully. I portion it into freezer-safe containers, leaving a little headspace since rice tends to expand a bit. When thawed, I always give it a good stir and reheat gently on the stove to keep rice texture intact.

Reheating

Reheat on the stove over medium-low heat, stirring occasionally and adding broth if it’s too thick. Microwave works too; just heat in shorter bursts and stir to avoid uneven heating, especially with the rice.

Frequently Asked Questions:

Can I use other types of rice in this Cabbage Roll Soup with Beef and Rice Recipe?

You can, but keep in mind that cooking times will vary. Brown rice takes longer to cook and may require additional liquid and simmering time. Instant or quick-cook rice should be added later and watched closely to avoid overcooking.

Is this soup gluten-free?

The basic recipe is gluten-free as long as you use gluten-free Worcestershire sauce and check that your beef broth is gluten-free. Always read labels to be sure, especially on canned tomato products and broth.

Can I make this soup in a slow cooker?

Absolutely! Brown the beef and sauté the veggies as instructed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the rice toward the end of cooking or cook separately and stir in to avoid it becoming mushy.

Why do you add lemon juice at the end?

Lemon juice adds a bright, fresh note that balances the richness of the beef and the acidity of the tomatoes. Adding it at the end preserves its brightness, giving the soup a vibrant finish.

Final Thoughts

This Cabbage Roll Soup with Beef and Rice Recipe holds a special place in my heart because it combines the nostalgia of homemade cabbage rolls with the ease and warmth of a hearty soup. I hope after making it, you’ll feel the same cozy satisfaction I do — it’s a recipe to come back to again and again, no fancy skills needed. Remember, it’s all about loving the process and enjoying every delicious spoonful!