One-Pot Cabbage Roll Soup With Rice
By Beth Kaminski ·
This cabbage roll soup has the familiar combination of beef, rice, cabbage, and tomatoes without the work of stuffing individual rolls. Everything cooks in one pot, including the rice. A little smoked paprika and a splash of vinegar round out the tomato broth.
Cabbage Roll Flavor, Without the Rolling
This soup brings together the filling and sauce of cabbage rolls in a format that fits a weeknight. Browning the beef builds a savory base, while tomato paste adds depth without requiring a long simmer. The rice cooks directly in the broth, releasing enough starch to give the soup a little body.
Use a pot with some extra room. A 6- to 7-quart Dutch oven holds the uncooked cabbage comfortably and gives you space to stir. The cabbage looks bulky at first but softens and shrinks as it cooks. Cut it into roughly 1-inch pieces so it fits on a spoon without disappearing into the broth.
Ingredient Tips and Substitutions
- Ground beef: Lean ground beef keeps the broth from becoming greasy. Ground turkey also works; cook it to 165°F before adding the liquids.
- Cabbage: Standard green cabbage holds its shape well. Savoy cabbage is a softer alternative and may become tender sooner.
- Rice: Use uncooked long-grain white rice. Brown rice needs more time and liquid, so it is not a direct substitute here. Instant rice will soften too quickly.
- Broth: Low-sodium beef broth lets you control the salt. Low-sodium chicken broth is a practical substitute.
- Vinegar: Apple cider vinegar brightens the finished soup. White wine vinegar works in the same amount.
Make-Ahead and Storage
For advance prep, chop the onion, carrots, and cabbage a day ahead and refrigerate them in sealed containers. Keep raw ground beef separate from the vegetables.
Refrigerate leftover soup in shallow, covered containers within 2 hours and use within 3 to 4 days. The rice continues absorbing broth, so leftovers will be thicker. Reheat only the amount you need over medium-low heat, adding broth or water until the consistency suits you. Heat leftovers to 165°F.
Freeze cooled soup in meal-size containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating. The rice and cabbage will be softer after freezing.
Frequently Asked Questions
Can I use cooked rice?
Yes. Omit the uncooked rice and reduce the broth to 5 cups. Simmer until the cabbage is tender, then stir in 2 cups of cooked rice and heat through.
Why is my rice still firm?
Tomato acidity and differences between rice varieties can affect cooking time. Keep the soup at a gentle simmer and check every few minutes. Add a splash of hot water if the broth gets too thick before the rice is tender.
Can I leave out the brown sugar?
Yes. It softens the sharpness of the tomatoes but is not needed for the soup to cook properly. Omit it if you prefer a more savory broth.
What should I serve with it?
The beef, vegetables, and rice make this a substantial meal on its own. Bread or a small green salad is enough alongside it.
Recipe
One-Pot Cabbage Roll Soup With Rice
By Beth Kaminski · American
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 6
- Level
- Easy
Ingredients
- ¾ cup uncooked long-grain white rice
- 1 tbsp olive oil
- 1 lb lean ground beef, 90% lean
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into 1/4-inch pieces
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ¾ tsp kosher salt, plus more to taste
- ½ tsp ground black pepper
- 6 cup low-sodium beef broth
- 28 oz canned diced tomatoes, undrained
- 8 oz canned tomato sauce
- 1½ lb green cabbage, cored and cut into 1-inch pieces, about 8 cups
- 1 tbsp packed light brown sugar
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 2 tbsp chopped fresh parsley
Method
- 1
Rinse the rice in a fine-mesh strainer under cool running water until the water is mostly clear, then drain well.
- 2
Heat the olive oil in a 6- to 7-quart Dutch oven over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Spoon off excess fat, leaving about 1 tablespoon in the pot.
- 3
Add the onion and carrots. Cook over medium heat for 5 minutes, stirring occasionally, until the onion is softened.
- 4
Stir in the garlic, tomato paste, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until the paste darkens slightly.
- 5
Pour in the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- 6
Stir in the diced tomatoes with their juices, tomato sauce, cabbage, brown sugar, and bay leaf. Bring to a boil over medium-high heat, about 5 to 7 minutes, stirring occasionally to help the cabbage settle into the broth.
- 7
Stir in the drained rice and return to a gentle simmer. Reduce the heat to medium-low and partially cover the pot with the lid.
- 8
Simmer for 20 to 25 minutes, stirring and scraping the bottom every 5 minutes, until the rice is tender with no firm center and the cabbage is soft. Add water, 1/4 cup at a time, if needed to keep the soup brothy.
- 9
Remove the pot from the heat, discard the bay leaf, and stir in the apple cider vinegar. Let stand for 5 minutes, then taste and add more salt if needed.
- 10
Ladle the hot soup into bowls and sprinkle with the parsley.
Serve this soup hot with bread for catching the tomato broth. Keep a little extra broth handy when reheating leftovers, since the rice will continue to thicken the soup.
