Hearty Stuffed Cabbage Roll Soup

Cabbage Roll Soup is an EASY way to serve your FAVORITE stuffed cabbage rolls but without all the fuss.

HEARTY and full of vegetables, this soup tastes like it’s been simmering all day long but made in LESS THAN 30 MINUTES!

white bowl with cabbage soup and spoon

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Who can use a one pot meal right about now?I know I do! I HATE doing dishes. I would rather run my dishwasher 100 times a day than do dishes.

Not doing dishes is a HUGE plus, but I also want my meals to be hearty and delicious.

This unstuffed cabbage soup is just that!

Cabbage Roll Soup

This recipe is a remake of my aunt’s recipe. I loved her cabbage rolls growing up. I looked forward to them every Thanksgiving because they weren’t the usual cabbage rolls.

They were really sweet and sour and tangy and so delicious. The ultimate comfort food!

The year she hosted Turkey day, I got to help her in the kitchen and learn her SECRET! And I am sharing it with you today.

Her cabbage rolls were LEGENDARY and the whole family loved them (and still do). But when I am not in the mood for all the rolling, I make them into a soup.

Not because I’m lazy (I really am LOL) but because I just want to eat them without all the fuss.

Ready for the secret?!?!

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ingredients for unstuffed cabbage roll soup

Beef Cabbage Soup Ingredients

  • ground beef
  • cabbage
  • onion
  • diced tomatoes
  • beef broth
  • rice
  • tomato juice – secret ingredient!!
  • lemon juice – secret ingredient!!

The surprise ingredients are tomato juice and lemon juice. You can really call this sweet and sour cabbage, like my aunt intended.

You might think that the lemon juice and all the tomatoes would make it too tangy/tart, but it really works. She used to throw a little stevia in the broth but I am not a fan of that.

Check out the tips section for more tricks:)

Looking for more comfort food? Follow LTB on Pinterest!

How to make cabbage soup with hamburger

STEP ONE: In a large pot or dutch oven, heat the olive oil over medium high heat. Add the onion and cook until translucent.

STEP TWO: Add the spices and ground beef and cook until no longer pink. Drain if desired. Add the tomatoes, tomato juice, and broth and bring to a boil.

STEP THREE: Add the rice and stir. Lower the heat to a simmer and let cook for 5 minutes. Add the cabbage and stir to combine.

STEP FOUR: Simmer for 20 minutes or until cabbage is tender and rice is cooked through. Stir in lemon juice and season with salt and pepper. Serve warm.

ladle of soup above a pot

Can I freeze it?

Yes! This is a great soup to make ahead and freeze for an easy dinner on a busy night.

Chill the soup down, place in freezer safe containers (I LOVE these!) and freeze for up to 3 months.

I recommend portioning out the soup for quicker thawing. This is also a great way to portion it out for an easy and healthy lunch!

Can I make it in a crock pot or slow cooker?

If you want to make this delicious soup in the slow cooker you certainly can! Just saute the onion and ground beef separately.

Then add it and all the other ingredients into the slow cooker. Cook on low for 6 hours or on high for 3.

You can add the rice in the beginning or you can wait and add it 30 minutes before serving. I like to let the soup cook on low all day and when I am getting ready for dinner, add the rice.

By the time I change into my comfy clothes and get the table set, the rice is cooked and the soup is ready to serve!

soup in a spoon above a bowl

Can I make it in the instant pot?

Yes! Using the sauté function, cook the onions and ground beef. Then add all the other ingredients and set the instant pot to the soup setting.

Cook for 5 minutes and let the steam self release for 10 minutes. It’s ready to go!

This unstuffed cabbage roll soup is a one pot meal that everyone will love! It’s hearty with less than 250 calories per serving. I eat this when I am watching my weight.

It’s SO much better for you than those boring diet cabbage soups that are basically water with zero flavor.

Gather your ingredients for this great recipe, take 30 minutes, and dinner is ready!

soup pot and bowl of soup

Cabbage Roll Soup Tips for No Leftovers

  • If you don’t have tomato juice, you can use tomato paste and water, canned tomato soup, or tomato puree.
  • Try V8 juice if you want to pack in more veggies per serving. The spicy flavor is really good for this recipe
  • If you are making this soup ahead of time and are freezing all of it, I recommend leaving out the rice and adding cooked rice before serving
  • I like to make convenient lunch portions by freezing in these easy, reusable containers. They also help with portion control!
  • Italian sausage is also a great beef alternative that will add lots of flavor!
  • Don’t eat red meat? Make this with ground turkey or chicken and substitute chicken broth for the beef broth.
  • Toss in a dash of Worcestershire sauce and a dash of garlic powder for an extra flavor twist.
  • Two acidic for you? Add a bit of artificial sweetener like stevia or add two tablespoons of brown sugar to sweeten it a bit.
  • Not a fan of sugar? Add in some finely chopped carrot with the onion and it will naturally sweeten the soup.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of cabbage soup pics with text "one pot meal"

Other 30 minute meals to make

Stuffed Cabbage Roll Soup Recipe

square photo of soup in a pot

Unstuffed Cabbage Roll Soup

Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Cabbage Roll Soup is an EASY way to serve your FAVORITE stuffed cabbage rolls but without all the fuss. One Pot, 30 minutes!

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon oregano
  • 1 teaspoon rosemary
  • 1 tablespoon thyme
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion (chopped fine)
  • 2 pounds ground beef
  • 28 ounces diced tomatoes
  • 3 ½ cups tomato juice
  • 4 cups beef broth
  • ½ cup lemon juice
  • 1 cup rice (uncooked)
  • 1 medium head of cabbage chopped (roughly 6 cups)

Instructions

  1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the spices and ground beef and cook until no longer pink. (drain if desired)
  2. Add the tomatoes, tomato juice, and broth and bring to a boil. Add the rice and stir. Lower the heat to a simmer and let cook for 5 minutes.
  3. Add the cabbage and stir to combine. Simmer for 20 minutes or until cabbage is tender and rice is cooked through. Stir in lemon juice and serve warm.

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

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Nutrition Information:
Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 279Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 978mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 23g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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