Beef Cabbage Roll Soup with Rice
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A bowl of Beef Cabbage Roll Soup with Rice is pure comfort: savory, tomato-rich, and full of tender vegetables. It brings the familiar flavors of stuffed cabbage rolls to the table without the extra work of filling and rolling cabbage leaves. I love how a pot can make an ordinary evening feel warm and welcoming.
Lean ground beef, green cabbage, brown rice, carrots, and parsnips make this soup hearty and satisfying. Tomato sauce and beef broth create a rich base, while thyme, oregano, Worcestershire sauce, and a touch of maple syrup add depth. At the end, a splash of vinegar brightens the whole pot.
The method is simple, too. Brown the beef with the vegetables, stir in the broth, tomato sauce, rice, and seasonings, then simmer until the rice and cabbage are tender. Finally, add vinegar and let the soup rest briefly so the flavors come together.
This Beef Cabbage Roll Soup with Rice is a lovely choice for a chilly night, a relaxed family dinner, or a potluck where you want to bring something filling. It makes 10 servings, and leftovers are easy to store for another meal.
Why You’ll Love This Beef Cabbage Roll Soup with Rice
- Stuffed-cabbage flavor, less work: You get the cozy taste of cabbage rolls without making individual rolls.
- A hearty one-pot meal: Beef, rice, and vegetables make each bowl filling.
- Easy-to-find ingredients: Most of the ingredients are pantry staples or produce you can find at a regular grocery store.
- Flexible protein choices: Use lean ground beef, ground turkey, or pork sausage.
- Makes plenty: This recipe serves 10, so it works well for family dinners, meal prep, or sharing.
Ground Beef Tips
Choose lean ground beef, such as 90% lean, for a hearty soup that does not become too greasy. If your beef releases a lot of fat as it browns, carefully spoon off the excess before adding the vegetables. Break the meat into small pieces as it cooks so it spreads evenly through the soup. Ground turkey works well for a lighter flavor, while pork sausage gives the broth a richer, more seasoned taste. If you use sausage, taste before adding extra salt, since it may already be well seasoned.
Options for Substitutions
- Ground turkey or pork sausage: Swap either for the ground beef. Turkey makes the soup milder, while sausage gives it a bolder, savory flavor.
- Vegetable or chicken broth: Use either instead of beef broth. The soup will taste a little lighter, so season to taste at the end.
- White rice: Long-grain white rice can replace the brown rice. Add the cabbage at the same time as the broth, then simmer for about 25 to 30 minutes, checking for tenderness.
- Dried thyme: Use 1 teaspoon of dried thyme instead of 4 fresh sprigs, as listed. Remove fresh thyme stems before serving.
- Red wine vinegar: Replace the sherry vinegar with 1/2 tablespoon of red wine vinegar. Add it at the end to brighten the soup.
- Other root vegetables: If you do not have parsnips, use extra carrots or diced celery. Cut the vegetables into similar-sized pieces so they cook evenly.
Watch Out for These Mistakes
Do not rush the browning step. Let the beef cook until it is nicely browned and the carrots, parsnips, and onion begin to soften. Stir now and then, but give the meat a little time in contact with the hot pot. This builds flavor for the broth.
Next, avoid adding the garlic too early. Garlic can burn if it cooks for too long over high heat, which may give the soup a bitter taste. Add it after the beef and vegetables have started cooking, then stir for about 1 minute until fragrant.
Brown rice needs more time than white rice. If you use brown rice, follow the recipe timing and wait until it is tender before serving. Also, stir the pot periodically as the rice cooks, since it can settle near the bottom. If using white rice, add the cabbage with the broth and simmer only 25 to 30 minutes.
Finally, do not skip the vinegar or the resting time. The vinegar adds a fresh note that balances the tomato and beef, while the 5- to 10-minute rest lets the flavors settle. Remove the bay leaves and thyme stems before serving, and taste the soup before adding more salt.
What to Serve With Beef Cabbage Roll Soup with Rice?
Since this soup already contains beef, rice, and vegetables, pair it with simple sides. Warm crusty bread or soft dinner rolls are great for soaking up the tomato broth. For a fresh contrast, serve a green salad with a light vinaigrette. Roasted green beans or steamed broccoli also make easy vegetable sides, while a small dish of pickles adds a bright, tangy bite.
Storage Instructions
Store: Let leftover soup cool, then place it in an airtight container and refrigerate it for up to 3 days. For best quality, refrigerate it within 2 hours of cooking. The rice may absorb some broth as the soup sits, so add a little broth or water when reheating if it has thickened.
Freeze: Freeze the soup in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. For more convenient portions, freeze it in single-serving containers. Thaw overnight in the refrigerator before reheating.
Reheat: Warm the soup in a Dutch oven or saucepan over medium-low heat, stirring now and then, until hot. Add a splash of broth or water if needed. To use a microwave, place a portion in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one. Continue until the soup is steaming hot throughout.
Recipe Info
- Preparation Time: 15 minutes
- Cooking Time: 55 minutes, plus 10 minutes resting
- Total Time: 1 hour 20 minutes
- Level of Difficulty: Easy
- Servings: 10
- Calories: 175 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: Approximately 1,750 total, or about 175 per serving
- Protein: Approximately 100 to 120 g total
- Fat: Approximately 45 to 65 g total
- Carbohydrates: Approximately 210 to 250 g total
These figures are estimates. The exact nutrition will vary with the leanness of the beef, the brands you use, and any substitutions.
Ingredients
- About 1 lb lean ground beef (ground turkey or pork sausage also work)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 4 medium carrots, diced into 1/4 to 1/2 inch pieces
- 2 medium parsnips, diced to the same size
- 1 medium yellow onion, diced
- 3 garlic cloves, minced (about 1 tbsp)
- 4 cups low-sodium beef broth
- 24 oz tomato sauce
- 1/2 cup uncooked long-grain brown rice
- 2 bay leaves
- 1 tbsp pure maple syrup
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, or 1 tsp dried
- 1 tsp dried oregano
- A pinch of crushed red pepper
- 5 cups chopped green cabbage (about half a small head)
- 1 tbsp sherry vinegar, or 1/2 tbsp red wine vinegar
Step-by-Step Instructions
Step 1: Brown the Beef and Season It
Set a Dutch oven or large soup pot over medium-high heat. Add the ground beef, salt, and black pepper. Break the beef into small pieces with a sturdy spoon or spatula as it cooks.
Step 2: Soften the Vegetables and Add Garlic
Add the carrots, parsnips, and onion to the pot. Cook, stirring now and then, until the beef is browned and the vegetables start to soften. Then stir in the garlic and cook for 1 minute, just until fragrant.
Step 3: Add the Broth, Rice, and Seasonings
Stir in the beef broth, tomato sauce, brown rice, bay leaves, maple syrup, Worcestershire sauce, thyme, oregano, and crushed red pepper. Mix well so the rice and seasonings are evenly distributed.
Step 4: Simmer, Then Add the Cabbage
Bring the soup to a boil. Then lower the heat and simmer for 20 minutes. Stir in the chopped cabbage and continue cooking, stirring periodically, for about 25 to 35 minutes more. The rice and cabbage should be tender before you move on.
Step 5: Finish With Vinegar and Rest
Remove the pot from the heat. Take out the bay leaves and thyme stems, then stir in the vinegar. Cover the pot and let the soup rest for 5 to 10 minutes. Finally, taste and adjust the salt and pepper, then serve hot.
Step 6: Cool and Store Leftovers
For food safety, let the soup cool and transfer it to an airtight container within 2 hours. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat it over medium-low heat, stirring now and then. If you use white rice instead of brown rice, add the cabbage with the broth and simmer for only 25 to 30 minutes.
Conclusion
This Beef Cabbage Roll Soup with Rice brings together lean beef, tender cabbage, brown rice, and a rich tomato broth in one easy pot. Brown the beef, simmer the ingredients until tender, and finish with a little vinegar for balance. It makes 10 generous servings and keeps well for future meals.
Try a pot the next time you want a comforting dinner with simple ingredients. If you make it, share how it turned out or tell us which protein you used. Then explore more easy, warming soup recipes for your next family meal.
Beef Cabbage Roll Soup with Rice
Ingredients
Method
- Set a Dutch oven or large soup pot over medium-high heat. Add the ground beef, salt, and black pepper. Break the beef into small pieces with a sturdy spoon or spatula as it cooks.
- Add the carrots, parsnips, and onion to the pot. Cook, stirring now and then, until the beef is browned and the vegetables start to soften. Then stir in the garlic and cook for 1 minute, just until fragrant.
- Stir in the beef broth, tomato sauce, brown rice, bay leaves, maple syrup, Worcestershire sauce, thyme, oregano, and crushed red pepper. Mix well so the rice and seasonings are evenly distributed.
- Bring the soup to a boil. Then lower the heat and simmer for 20 minutes.
- Stir in the chopped cabbage and continue cooking, stirring periodically, for about 25 to 35 minutes more. The rice and cabbage should be tender before you move on.
- Remove the pot from the heat. Take out the bay leaves and thyme stems, then stir in the vinegar. Cover the pot and let the soup rest for 5 to 10 minutes.
- Finally, taste and adjust the salt and pepper, then serve hot.
- Let leftover soup cool, then place it in an airtight container and refrigerate it for up to 3 days.
- For best quality, refrigerate it within 2 hours of cooking. The rice may absorb some broth as the soup sits, so add a little broth or water when reheating if it has thickened.
- Freeze the soup in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. For more convenient portions, freeze it in single-serving containers.
