The chopped cabbage seems to take over the Dutch oven at first. Then it softens into the tomato broth, and the pot settles into the kind of hearty soup that makes a full meal without needing anything elaborate beside it. This cabbage roll soup with ground beef and tomato broth has the familiar flavor of cabbage rolls, but there’s no rolling or baking involved.
I like the balance of crushed tomatoes and tomato sauce here: one gives the broth a little texture, while the other keeps it smooth enough to coat the rice and cabbage. Ground beef makes the soup hearty, and long-grain white rice cooks right in the pot. Each spoonful lands somewhere between a brothy soup and a stew, with tender cabbage throughout.
Kitchen Note
Add the minced garlic after the onion and carrots have softened, and give it only a brief cook. It can brown quickly in the hot pot, so stir it in and move on as soon as it smells fragrant.
Save this cabbage roll soup for a cozy dinner: tender cabbage, ground beef, and rice simmer together in a rich tomato broth.
Why the Rice Goes In Before the Cabbage
Rice needs time in the simmering broth to become tender, but cabbage doesn’t need the same head start. Adding both at the beginning would leave the cabbage cooking longer than it needs to, while the rice catches up. Instead, the rice gets a first stretch in the tomato broth, and the cabbage joins once that simmer is underway.
That order also helps the soup keep its texture. The rice releases a little starch as it cooks, giving the broth more body, while the later-added cabbage softens without disappearing into it. Cut the cabbage into pieces about an inch wide so they’re substantial enough to hold their shape and small enough to become tender in the final simmer. Keep the pot partially covered: it holds in enough heat for steady cooking while letting some steam escape.
Rice keeps absorbing liquid as it sits, so this soup will naturally thicken after cooking. That’s normal, not a sign that the broth has gone wrong. The timing below gives you a tender, spoonable result while the cabbage still has some shape.
The Tomatoes, Rice, and Cabbage That Shape This Soup
- Ground beef — The 85% lean beef brings enough fat for a full, savory broth without making the soup overly greasy. A leaner ground beef works if that’s what you have; expect a lighter-tasting broth and fewer drippings. Break the meat up as it cooks so it browns evenly.
- Crushed tomatoes and tomato sauce — Crushed tomatoes give the broth a little texture, while tomato sauce fills in the gaps with a smoother base. Plain canned versions are a good fit; heavily seasoned ones can compete with the paprika and thyme. If you’re out of tomato sauce, blend some of the crushed tomatoes until smooth and use that to replace the sauce.
- Long-grain white rice — This rice cooks in the soup and keeps its shape better than short-grain varieties. Basmati is a workable long-grain white option; its aroma will be a little different, but it cooks well in this broth. Rinse it if you prefer, then drain it thoroughly so you don’t add extra water.
- Green cabbage — A small, firm head is easy to core and cut into even pieces. Savoy cabbage can stand in, cut the same way; its leaves are more tender, so start checking for softness near the early end of the final simmer.
- Low-sodium beef broth — It gives the soup a beefy base while leaving room for the measured kosher salt. An inexpensive carton works well here; the tomatoes, beef, and herbs do most of the work. If you use regular-sodium broth, taste before adding extra salt.
Build the Broth First, Then Let the Cabbage Catch Up
Brown the beef in the Dutch oven
Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef, kosher salt, and black pepper, breaking the meat into small pieces as it cooks. After 6–8 minutes, it should be browned and register 160°F; large clumps can look cooked outside while staying underdone in the middle, so break them apart as you stir.
Soften the vegetables without browning the garlic
Lower the heat to medium, add the chopped onion and diced carrots, and cook for 4–5 minutes, stirring occasionally. They should begin to soften but don’t need to brown. Stir in the minced garlic for 30 seconds, then move straight into adding the liquids and seasonings. If the garlic starts to darken, the pot is too hot for this brief step.
Give the rice its head start
Stir in the crushed tomatoes, tomato sauce, beef broth, uncooked rice, paprika, dried thyme, and bay leaf. Bring the pot to a boil, then reduce the heat to low, partially cover, and simmer for 15 minutes. Look for a gentle simmer rather than a rolling boil; too much bubbling can make the rice cook unevenly and cause broth to splash out.
Simmer the cabbage until tender
Stir in the cabbage, return the lid to a partial cover, and simmer for 15–20 minutes, stirring occasionally. The cabbage is ready when it’s soft but still recognizable as pieces, and the rice is tender rather than chalky at the center. If the rice still feels firm, give the soup a little more time at a gentle simmer. Remove the bay leaf before serving.
Easy Changes for a Different Bowl
Use ground turkey for a lighter soup
Replace the ground beef with ground turkey and cook it through to 165°F before adding the vegetables. The soup will taste less rich, while the tomato broth, thyme, and paprika still give it plenty of savory character.
Leave out the rice for a lower-carb bowl
Skip the rice and keep the rest of the ingredients and simmering sequence the same. The soup will be brothier and less filling, with the cabbage and beef taking center stage instead of the soft rice.
Storage and Reheating
- Refrigerator: Store in a covered container for 3–4 days. The rice will absorb broth and the soup will thicken as it sits.
- Freezer: Freeze in airtight containers for up to 3 months. The rice and cabbage soften more after thawing, but the soup remains good to eat.
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or use the microwave in short intervals. Reheat leftovers to 165°F; add a splash of beef broth if the rice has made the soup thicker than you like.
Questions That Come Up With Cabbage Roll Soup
Cabbage Roll Soup with Ground Beef and Tomato Broth
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground beef, salt, and pepper; cook for 6–8 minutes, breaking up the meat, until browned and it reaches 160°F.
- Add the onion and carrots and cook over medium heat for 4–5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the crushed tomatoes, tomato sauce, beef broth, rice, paprika, thyme, and bay leaf.
- Bring to a boil, then reduce the heat to low, partially cover, and simmer for 15 minutes.
- Stir in the cabbage and simmer, partially covered, for 15–20 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
- Remove the bay leaf.
