Cabbage Roll Soup Recipe Just Like Grandma’s

Introduction

As a chef, I’ve always been fascinated by recipes that carry both flavor and nostalgia. Cabbage roll soup is exactly that—warm, hearty, and reminiscent of the traditional stuffed cabbage rolls many of us grew up with. Instead of rolling and baking, this soup transforms all those classic ingredients—tender cabbage, savory ground meat, aromatic vegetables, and rice—into a cozy one-pot meal. It’s rustic, wholesome, and truly feels like a bowl of love, just the way Grandma made it.

Prep Time

15 Minutes

Cook Time

40 Minutes

Servings

6 Persons

Diet Type

Non-Vegetarian

Difficulty

Easy

Rating

⭐⭐⭐⭐⭐

Why This Recipe Works

Classic flavors simplified: All the taste of stuffed cabbage rolls without the rolling.
One-pot comfort: Meat, rice, and vegetables simmer together for a complete meal.
Hearty yet healthy: Balanced with protein, fiber, and vegetables.
Customizable: Works with beef, pork, turkey, or a vegetarian swap with lentils.
Family-friendly: A cozy dish that appeals to both kids and adults.

Ingredients for Recipe

1 tbsp olive oil or butter – for sautéing.

1 lb (450 g) ground beef or pork (or turkey for lighter option).

1 medium onion, diced – adds sweetness and depth.

3 garlic cloves, minced – boosts aroma.

2 medium carrots, diced – natural sweetness.

2 celery stalks, diced – savory foundation.

4 cups chopped green cabbage – the star ingredient.

1 can (28 oz) crushed tomatoes – rich tomato base.

4 cups beef or vegetable stock – hearty soup body.

½ cup uncooked rice (white or brown) – gives heartiness.

1 tsp dried oregano.

1 tsp dried thyme.

2 bay leaves.

Salt & freshly ground black pepper – to taste.

Fresh parsley – for garnish.

Step-by-Step Instructions

Brown the meat: Heat olive oil in a large pot. Add ground beef/pork and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Build the flavor base: Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
Add cabbage & tomatoes: Stir in chopped cabbage and crushed tomatoes. Mix well to coat with flavor.
Simmer with rice & stock: Add stock, rice, oregano, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook 25–30 minutes until cabbage is tender and rice is cooked.
Adjust & serve: Taste and adjust seasoning. Remove bay leaves. Ladle hot soup into bowls, garnish with fresh parsley, and serve with crusty bread.

Chef’s Insight: The secret to a rich, nostalgic flavor is slow simmering—this allows the cabbage to soften and the rice to soak up all the savory broth. Using crushed tomatoes instead of sauce keeps the soup hearty and rustic, just like Grandma’s kitchen.

Pro Tips & Common Mistakes to Avoid

Use lean meat to avoid excess grease.

Add rice early enough so it cooks evenly with the broth.

Don’t rush the simmer—flavors need time to meld together.

Avoid adding too much rice; it will soak up all the broth.

Serving, Nutrition, Storage, Reheating & Freezing

Serving: Pair with sourdough bread or a light green salad.

Nutrition (per bowl, ~350 ml): ~280 calories | 18 g protein | 30 g carbs | 9 g fat.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Warm gently on the stove, adding stock if thickened.

Freezing: Freezes well up to 2 months; thaw and reheat gently.

Best Egg Drop Soup Recipe for a Cozy Meal

Recipe by Isla MooreCourse: Healthy Soups

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280–300

kcal

This cozy Cabbage Roll Soup brings all the comforting flavors of grandma’s classic cabbage rolls in a hearty, one-pot meal. Packed with tender cabbage, savory meat, rice, and a rich tomato broth, it’s a wholesome soup that’s both satisfying and easy to make.

Ingredients

1 tbsp olive oil or butter – for sautéing.
1 lb (450 g) ground beef or pork (or turkey for lighter option).
1 medium onion, diced – adds sweetness and depth.
3 garlic cloves, minced – boosts aroma.
2 medium carrots, diced – natural sweetness.
2 celery stalks, diced – savory foundation.
4 cups chopped green cabbage – the star ingredient.
1 can (28 oz) crushed tomatoes – rich tomato base.
4 cups beef or vegetable stock – hearty soup body.
½ cup uncooked rice (white or brown) – gives heartiness.
1 tsp dried oregano.
1 tsp dried thyme.
2 bay leaves.
Salt & freshly ground black pepper – to taste.
Fresh parsley – for garnish.

Directions

Brown the meat: Heat olive oil in a large pot. Add ground beef/pork and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Build the flavor base: Add onion, carrots, and celery. Cook 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
Add cabbage & tomatoes: Stir in chopped cabbage and crushed tomatoes. Mix well to coat with flavor.
Simmer with rice & stock: Add stock, rice, oregano, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook 25–30 minutes until cabbage is tender and rice is cooked.
Adjust & serve: Taste and adjust seasoning. Remove bay leaves. Ladle hot soup into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

Comfort in a bowl – This soup captures the classic flavors of cabbage rolls in a lighter, easier form.
Balanced nutrition – Protein from meat, carbs from rice, and fiber from cabbage make it a wholesome meal.
One-pot simplicity – A rustic recipe that delivers depth of flavor with minimal effort.
Customizable – Swap beef for turkey or brown rice for a healthier twist without losing tradition.

FAQs

Yes—replace meat with lentils or plant-based ground “meat.”

Yes—stir in cooked rice at the end to prevent it from becoming mushy.

Beef and pork mix gives rich flavor, but turkey or chicken works for a lighter version.

This isn’t just a soup—it’s a comforting family classic that carries the flavors of home and tradition. With all the richness of cabbage rolls in an easy, one-pot version, this soup is hearty, nostalgic, and perfect for sharing around the table.

Cabbage Roll Soup Recipe Just Like Grandma’s