Easy Cabbage Roll Soup Recipe

A Cozy Idea

I love the taste of cabbage rolls. But rolling each one takes so long. My friend Betty told me to just make it all in one pot. I still laugh at that. She was so clever.

This soup has all the cozy flavors. You get the meat, rice, and soft cabbage. It all swims together in a rich tomato broth. It feels like a big hug from the inside. What is your favorite cozy soup?

Let’s Start with the Bacon

First, we cook the chopped bacon. That sizzle is a happy sound. It makes the whole kitchen smell wonderful. We set the crispy bits aside for later.

We use a little of the bacon fat to cook our veggies. This is the secret. It gives them a deep, smoky flavor. Doesn’t that smell amazing? This little step matters. It builds a foundation of flavor for the whole soup.

The Hearty Part

While the bacon cooks, brown your ground beef. I use a separate pan. This way, nothing gets steamed. We want nice, browned bits of meat.

Once the beef is cooked, drain it. Then it joins the bacon. Now the team is all together. Fun fact: The Worcestershire sauce in this recipe has tiny anchovies in it! They add a salty, savory taste you will love.

Bringing It All Together

Now for the magic. In the big pot, we sauté the onion, carrot, and cabbage. They get soft and sweet. Then we add everything else. In go the tomatoes, broth, and our seasonings.

Finally, we stir in the rice, beef, and bacon. Let it all simmer until the rice is tender. The waiting is the hardest part. Do you like to stir the pot while you cook? I find it very calming.

Why This Soup is Special

This soup is more than just food. It is a lesson in making things easier. You do not have to do things the hard way to get a great result. A simple change can bring just as much joy.

It also shows how flavors can work together. Each ingredient adds its own note. They create a beautiful song in your bowl. This matters in cooking, and in life. What is one “shortcut” meal your family makes?

Ingredients:

Ingredient	Amount	Notes
Bacon	8 slices	Chopped
Ground Beef	1 pound	Extra lean
Onion	1	Diced
Carrot	1 medium	Diced
Celery	1 stalk	Diced
Green Cabbage	2 cups	Roughly chopped
Crushed Tomato	1 (14 ounce) can
Diced Tomatoes	1 (14 ounce) can
Beef Broth	4 cups
Ketchup	2 tablespoons
Italian Seasoning	1/2 teaspoon
Worcestershire Sauce	2 teaspoons
Rice	1/4 cup	Uncooked
Salt and Black Pepper	To taste

My Cozy Cabbage Roll Soup

Hello, my dear! Come sit with me. I want to share my cabbage roll soup recipe. It tastes just like the old-fashioned rolls my Nana made. But it is so much easier to put together. We are making a big pot of comfort today. Doesn’t that sound lovely?

This soup has all the good stuff. You get the savory beef, the sweet cabbage, and fluffy rice. It all swims together in a rich, tomato broth. I still laugh at how my grandson calls it “deconstructed” cabbage rolls. He learned that word on his cooking show. I just call it delicious.

Step 1: Cook the Bacon

Let’s start with the bacon. Chop it up and cook it in your big soup pot. We want it nice and crispy. Then, take the bacon out and put it on a plate. Leave about two tablespoons of that yummy bacon fat in the pot. That fat is pure flavor gold.

Step 2: Brown the Beef

Now, we brown the ground beef in a separate pan. Use a fork to break it up as it cooks. Once it is no longer pink, drain the extra fat away. I always do this over the sink. Then, put the beef with the bacon. They are friends now.

Step 3: Sauté the Veggies

Next, it is veggie time! Put your onion, carrot, celery, and cabbage into the pot. Use that lovely bacon fat we saved. Sauté them until they get soft and a little sweet. This takes about eight minutes. (A hard-learned tip: Don’t skip cooking the veggies first! It makes the soup taste so much deeper.)

Step 4: Combine Everything

Here comes the fun part. Stir in the crushed tomatoes and diced tomatoes. Add the beef broth, ketchup, and Worcestershire sauce. Sprinkle in the Italian seasoning and the rice. Now, bring back your bacon and beef friends. Give it all a good, big stir. Doesn’t that smell amazing already?

Step 5: Simmer the Soup

Bring your soup to a boil. Then, turn the heat down to a gentle simmer. Let it bubble away for about twenty minutes. We are waiting for the rice to become tender. What does a “simmer” look like? Share below! It is when you see small, slow bubbles rising to the top.

Step 6: Final Touches

The final step! Taste your soup. Does it need a little salt or pepper? Add it now. Then, ladle it into warm bowls. I love topping mine with a big spoonful of cool sour cream. It makes the soup so creamy. You could also add some shredded cheese.

Cook Time	45 minutes
Total Time	1 hour
Yield	6 servings
Category	Dinner, Soup

Three Tasty Twists to Try

This soup is wonderful as it is. But you can also play with it. I love making little changes depending on my mood. It is like a brand-new soup each time. Here are a few of my favorite ideas for you.

Hearty Lentil Swap

Use brown lentils instead of ground beef. It makes a wonderfully filling vegetarian soup. My friend Margaret taught me this one.

A Little Spicy Kick

Add a pinch of red pepper flakes with the broth. It gives the soup a warm, tingly feeling. My grandson loves it this way.

Autumn Apple Version

Try adding one diced apple when you cook the veggies. It adds a little sweetness that is just so cozy. It reminds me of fall days.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about the full experience. A good meal is more than just the main dish. For this soup, I always serve a thick slice of crusty bread. It is perfect for dipping and getting every last drop. A simple green salad on the side is lovely, too.

For drinks, I have two choices. On a chilly night, nothing beats a mug of hot apple cider. It warms you from the inside out. For a grown-up treat, a dark ale pairs beautifully with the smoky soup.

Which would you choose tonight? A cozy cider or a smooth ale? I think I know my answer. I am heading to the kitchen to make a pot right now.

Keeping Your Cabbage Roll Soup Cozy

This soup keeps beautifully in the fridge for three days. Just let it cool completely first. I store mine in a big glass bowl with a lid.

For the freezer, use airtight containers. Leave an inch of space at the top. The soup will be good for up to three months.

I once put a hot pot straight in the fridge. The lid popped right off. Now I always let it cool on the counter. This keeps your fridge safe and your soup fresh.

Reheat it slowly on the stove with a splash of broth. The rice soaks up liquid as it sits. Batch cooking this soup saves a busy weeknight. It means a warm meal is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thick? The rice loves to drink up the broth. Just add a little more beef broth or water when you reheat it.

If the flavors seem a bit flat, do not worry. A pinch more salt or a squeeze of ketchup can fix it. I remember when my soup tasted bland. A dash of Worcestershire sauce made it perfect.

Getting the veggies just right matters. You want them soft but not mushy. Sautéing them first brings out their sweet, gentle flavor. This builds a much tastier base for your soup. Which of these problems have you run into before?

Your Cabbage Roll Soup Questions Answered

Q: Can I make this gluten-free?
A: Yes! Use tamari instead of Worcestershire sauce. Check your broth labels too.

Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day.

Q: What if I do not have cabbage?
A: Try chopped kale or spinach. Stir it in at the very end.

Q: Can I double the recipe?
A: You can! Use your biggest soup pot.

Q: Are the toppings important?
A: A dollop of sour cream makes it extra special. It adds a cool, creamy touch. Which tip will you try first?

Share Your Kitchen Creations

I hope this soup brings warmth to your table. It is a hug in a bowl on a chilly day. My kitchen is my happy place, and I love sharing it with you.

Fun fact: The word “soup” comes from “sop,” which was bread used to soak up broth. I would be so delighted to see your results. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Elowen Thorn.