Quick Cabbage Roll Soup

Cabbage roll soup is a hearty and comforting dish inspired by the flavors of traditional cabbage rolls but made in a simpler, soup form. It’s a perfect meal for colder days, offering a warm and satisfying bowl of goodness. Here’s a detailed description:

Cabbage roll soup starts with a flavorful base made from onions, garlic, and ground meat, usually beef or pork, browned in a large pot.

Some variations of cabbage roll soup include adding rice or barley to the pot, which cook and absorb the flavors of the soup, adding a delightful texture and heartiness. Other additions may include carrots, celery, or bell peppers, adding color, flavor, and nutrition to the dish.

 The flavors of cabbage roll soup are comforting and familiar, making it a favorite among many for its simplicity and satisfying taste.

Cabbage roll soup is a versatile dish that can be customized to suit your taste preferences. Whether you enjoy it as a main course or as a starter, this soup is sure to warm you up and leave you feeling nourished and content.

All of the flavours of beef stuffed cabbage rolls in a quick and easy soup! A meal all in itself!”


  •  1 pound ground beef
  •  1 cup onion, diced
  •  1 cup carrots, diced
  •  4 cloves garlic, chopped
  •  4 cups beef broth
  •  1 (28 ounce) can diced tomatoes
  •  2 Tablespoons tomato paste
  •  4 cups green cabbage, coarsely chopped
  •  1/2 cup long grained rice
  •  1 teaspoon paprika
  •  1/4 teaspoon thyme
  •  1/2 teaspoon oregano
  •  2 bay leaves
  •  1 Tablespoon balsamic vinegar
  •  1 Tablespoon Worcestershire sauce
  •  1 Tablespoon fish sauce (or soy sauce)
  •  salt and pepper to taste


1. Cook the beef, onions and carrots in a large sauce pan over medium-high heat, before draining any excess grease. Add the garlic and cook until fragrant, about 1 minute.

2. Add the broth, tomatoes, tomato paste, cabbage, rice, paprika, thyme, oregano, and bay leaves, bring to a boil, reduce the heat and simmer until the rice is tender, about 15-20 minutes.

3. Mix in the balsamic vinegar, Worcestershire sauce and fish sauce before seasoning with salt and pepper to taste and removing the bay leaves. Enjoy 


Leave a Comment