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Cabbage Roll Soup

This Cabbage Roll Soup is a hearty, healthy and delicious dinner…and it tastes just like cabbage rolls! Ready in 1 hour.

Well here in Alberta it turned from summer into fall overnight. One minute the air smelled like sunshine and lazy days, and the next it was all fall leaves and routine, but honestly I’m ready for it. We had an amazing and busy summer, but now I am craving routine, sweaters, brown nail polish, shoes with socks, all things pumpkin, and fall comfort food.

I’m also finding myself in a nesting mode of sorts. I think it’s due to back to school jitters and the fact that I now have two kids in junior high, and I’ve been worried about the transition to a new school and all the stuff that comes with teenagers. Le sigh. So I cook and bake to calm my worries. Last week I made zucchini loaves, chocolate zucchini cake, monster cookies, chocolate chip cookies, bran muffins, hamburger soup and this cabbage roll soup.  See what I mean? Nesting. But at least the freezer is stocked.

Cabbage Roll Soup {A Pretty Life}

Tastes Just Like Cabbage Rolls!

This soup is delicious! It tastes just like a cabbage roll, but without all the fuss of having to roll them in cabbage. So good.

Cabbage Roll Soup {A Pretty Life}

Rich and Delicious

I think one of my most favourite things about this soup is the fact that is has a little bacon in it, which adds such a nice smoky flavour to the tomato base. That and the fact that it’s loaded with delicious ingredients: ground beef, tomatoes, cabbage, carrots, onions, garlic, bacon…mmmmm, all the makings of cabbage rolls.

Cabbage Roll Soup {A Pretty Life}

Serving Suggestions:

I served our cabbage roll soup with a homemade braided pumpkin bread. A perfect fall dinner, and comfort food for stressful days. Homemade dinner rolls and a green salad are delicious with this soup too! A perfect hearty meal.

Cabbage Roll Soup Recipe Tips:

  • Consommé: If you don’t have consommé, you can use beef broth instead.
  • Beef: Use lean ground beef. You can also make this with ground turkey, ground pork or a mix.
  • Rice: Use uncooked rice.
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 5 days. Also please note that this soup will thicken after it has sat (in the fridge), so you may want to add more water or a water/consomme mix before reheating.
  • Freezing: This soup doesn’t freeze well. I have frozen it, but it gets very thick, and the rice becomes a little mushy. Just a forewarning…doesn’t mean you can’t freeze it.

Slow Cooker Option:

If you like you can make this soup in a slow cooker. Just brown the ground beef with the onions, garlic and carrots. When the beef is cooked, drain any excess grease. Add the cooked beef  and all the remaining ingredients to a slow cooker and cook for 6 – 7 hours on LOW, or 3 – 4 hours on HIGH (until the rice is soft).

Cabbage Roll Soup {A Pretty Life}

Cabbage Roll Soup

This Cabbage Roll Soup is a hearty, healthy and delicious dinner…and it tastes just like cabbage rolls!  Ready in 1 hour!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop


Units Scale
  • 1 1/22 lbs ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, finely chopped
  • 67 cups chopped green cabbage
  • 6 slices of cooked bacon, chopped finely
  • 2 (10 ounce) cans beef consommé
  • 1 (28 ounce) can diced tomatoes
  • 1 (5 ounce) can of tomato paste
  • 2 1/2 cups plain tomato sauce (basically a (23 ounce) can)
  • 2 cups water
  • 1 tbsp Worcestershire sauce
  • 2 leaves bay
  • 2 tbsp brown sugar
  • 3/4 cup uncooked long grain white rice
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper


  1. In a large soup pot (stock pot), brown the ground beef with the onions, garlic and carrots.
  2. When the beef is cooked, drain any excess grease.
  3. Return the pot with the beef, to low-medium heat, and add the chopped cooked bacon. Stir and cook for about 1 minute.
  4. Add the chopped cabbage and cook for about 2 minutes more.
  5. Add the remaining ingredients: consommé, diced tomatoes, tomato paste, tomato sauce, water, Worcestershire sauce, bay leaves, sugar, rice and salt and pepper.
  6. Simmer at a low boil for 35 – 40 minutes (or until the rice is tender).
  7. Enjoy!


This soup will thicken over time, so you may want to add more water or a water/consomme mix.

Keywords: cabbage roll soup, easy cabbage roll soup, cabbage roll soup recipe

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I hope you try this soup and love it too! Have a delicious day!

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  1. Looks very good…I often make lazy man cabbage rolls (the shredded cabbage instead of rolling lol) because of the amount of shredded cabbage my work place tosses out (most mondays) ..I’ll have to give this one a try soon!!

  2. Made this today, and we just enjoyed this for dinner! Everyone loved it. Great hearty soup for a cold January day in Cleveland!
    Thank you.

  3. Do you think I could turn my left over cabbage rolls into this soup? Have left over cabbage rolls and hate to throw them away. This soup looks and sounds amazing and wondered if I could repurpose my cabbage rolls into the soup??? Any ideas or suggestions would be appreciated. Thank you.

  4. I make this soup but polish style. I make little meatballs and I add Brown sugar, white sugar, and lemon juice to make it sweet and sour. It delicious.

  5. I make what I call mock halupki, never thought about a soup. Looking for recipe for stuffed pepper soup. Had it in. Restaurant once, delicious!

  6. This soup was a huge hit at our bible study the other night. Thank you for sharing it. My question is this serves 8 but how much cup wise is each serving? Thanks.

  7. I want to make this for supper tonight but don’t have any beef consommé! Will it be okay to just use beef broth? I read that beef consommé is thick and solid at room temperature. Do I need to do anything like add cornstarch to thicken the broth? Thank You!

    1. Hi Sonia! Yes you can absolutely use beef broth instead. Consomme is a little thicker, but it’s not a problem to use beef broth instead, and you won’t need to add any cornstarch. Enjoy!

    1. Hi Summer! I’m not sure…I’ve had this question quite a few times so I think I need to try it and see if it works. My only concern would be that the soup would end up overcooked and a little mushy…

  8. 5 stars
    This soup is delicious; I did not use the bacon and I didn’t add the rice and it was still absolutely delicious. I will be making this again. .

  9. 5 stars
    I’ve been searching for a cabbage roll soup for over an hour. Each one seemed to lack the rich taste I’m looking for. Then, boom! I came across yours. It has every ingredient I would want to put in the soup and I am making it tomorrow!

  10. 5 stars
    This is fabulous. I make many variations of this dish and like to try new recipes of this type of dish when I see them. This ranks among the best. We loved it. I think it yields more than 8, but that’s good for us!!
    I followed recipe as is except didn’t use rice, used beef broth, and for the tomato sauce, I used a 28 oz can of tomato puree. I also used 1/2 ground turkey, 1/2 ground beef. Thank you so much for this wonderful recipe.

  11. I liked all the positive feedback so I think l’ll make this this weekend! I LOVE soup and love trying new recipes. One of my favorite things to make and share with my friends.
    Will pick up some Worcestershire sauce tomorrow. Used the last of mine on some stuffed peppers yesterday!
    Recipe looks really good. ~ Connie

  12. 5 stars
    So GOOD! I even posted a video.Great feedback from the family. Was not a disappointment for sure!

  13. I am making this soup today. I am a type 2 diabetic and informed my slightly overweight husband we are going on a soup menu diet. He’s looking forward to it. Would like to know if I can substitute brown and wild rice for the white rice and beef bone broth for the consomme’? I am thinking of adding a cup of lentils, as well. Your picture of the finished product is mostly what inspired me to choose this recipe. The ingredients are healthy and being diabetic, healthy and mostly low glycemic is a good thing. Thanks for sharing.


    1. Hi Kay! I think brown rice would work great in this recipe, I’m just not sure about the wild rice, it might be too tough? And yes, absolutely you can substitute bone broth for the consomme. Also, if you’re adding lentils, make sure to increase the amount of broth you use as well. Enjoy!

    1. Hi Margarita! I’m not sure what you mean? Do you mean making a soup from them? What are they stuffed with? Let me know a few more details and I’ll see what I can do to help!

  14. I’m going to try this recipe this weekend. Just a note, however. Your slow cooker instructions are for 3-4 hours on LOW or 6-7 hours on HIGH. I’m pretty sure it’s the other way around! 😉

  15. 5 stars
    Wouldn’t it work well to use riced cauliflower as a sub for the regular rice?
    That would put to rest any issues regarding freezing this for later. And who doesn’t like EASY lunch & dinner -pulled and reheated from the freezer??? Yes, please! (Reduces those carbs)

    1. I absolutely love this soup. Very easy to make and delicious! I make it often during winter months in Canada. It’s a hit with my whole family. My hubby bugs me every so often to make it again.