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Easy Cabbage Soup Recipe

This hearty Cabbage Soup tastes like Cabbage Rolls but it’s easier and so comforting. It’s loaded with ground beef, veggies, and cabbage in a hearty tomato broth.

Cabbage is one of those staple fall and winter vegetables that are inexpensive and so versatile. We use it in some of our favorite recipes like Cabbage Casserole, or Coleslaw, and of course this Cabbage Soup.

A white Dutch oven with cabbage soup with a ladle topped with fresh greens.

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Cabbage Roll Soup Ingredients

This recipe calls for basic ingredients you may already have on hand and it comes together quickly. It’s an easy, one-pot, stovetop cabbage soup recipe.

  • Cabbage -use green cabbage. We like to cube the cabbage but you can shred the cabbage.
  • Broth – Though we used beef broth, you can substitute for vegetable or chicken broth.
  • Tomatoes – canned diced tomatoes and tomato sauce produce a richly flavored base.
  • Ground beef – We prefer lean 80/20 ground beef.
  • Celery, onion, and carrot – aromatics that add amazing flavor.
  • Garlic – for the best taste, use freshly minched garlic
  • Seasoning – We use salt and pepper but you can change it up and use your favorite seasonings.
  • Bay leaves – Whole bay leaves add another layer of flavor
  • Brown sugar – balances out the acidity of tomatoes
  • Herbs – You can use fresh parsley, cilantro, dill, or combine all 3.
All the ingredients for cabbage soup in bowls.

How to Make Cabbage Soup

  1. Saute beef – In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Once hot, saute the ground beef, breaking it up as it browns.
  2. Add onion and garlic – Add the chopped onion to the ground beef and saute until tender then add the minced garlic and cook 30 seconds or until fragrant.
  3. Add veggies and simmer – Add the carrots, celery, cabbage, diced tomatoes, tomato sauce, bay leaves, salt, pepper, brown sugar, and broth, and stir. Tip: for extra veggies, try adding green beans to the soup. Bring to a boil then reduce the heat and simmer for 20-30 minutes until vegetables are tender.
  4. Add herbs – Remove the bay leaves, add in the fresh herbs, and season to taste.

Pro Tip: If you prefer a spicy soup, add jalapeno or red pepper flakes to the soup. You can also add it with the sour cream when serving.

Step by step collage of how to make cabbage roll soup.

Common Questions

Can I make cabbage roll soup in a slow cooker?

Yes, brown the ground beef and onions and then add all the ingredients to the soup into the slow cooker and cook on low for 7-8 hours and or high for 4-5 hours. Add herbs and allow the soup to cook for another 5 minutes.

Can I substitute the ground beef?

You can substitute ground beef for ground turkey, ground pork, or Italian sausage.

Can I add rice to my soup?

Add rice when adding the veggies and cook for 30 minutes, or until the rice is tender.

Can I make this soup vegetarian?

This cabbage soup can easily be made vegetarian, just omit the ground beef, use vegetable broth and adjust seasoning to taste.

Cabbage roll soup in a white Dutch oven topped with fresh chopped greens.

Make-Ahead

  • Refrigerating – Once the soup has cooled to room temperature, cover leftover soup and store in the fridge for 3-4 days.
  • Freezing – Add the cooled soup to an airtight container and freeze for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight then reheat the next day.
  • To Reheat – add the desired portion to a saucepan over medium heat until warm or microwave portions in a microwave safe container, heating to your desired temperature.

Serve with

A white bowl of cabbage roll soup with a spoon and topped with fresh greens.

Cabbage Soup is a warming and soothing soup that is hearty and so satisfying. This recipe also reheats well so you’ll love having leftovers.

More Soup Recipes You’ll Love

Easy Cabbage Soup Recipe

5 from 28 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cabbage Soup recipe

An easy recipe for stuffed cabbage soup. Sauteed beef loaded with vegetables and cabbage in a rich tomato broth. This Cabbage soup is perfect for fall cooking.

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $10-$14
Keyword: cabbage roll soup, cabbage soup
Cuisine: American
Course: Soup
Calories: 324
Servings: 6 servings

Ingredients

  • 1 lb ground beef, 80% or 85%
  • 2 Tbsp oil, divided
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups green cabbage, chopped, from ½ large head
  • 1 large carrot, sliced
  • 1 celery rib, thinly sliced
  • 28 oz canned diced tomatoes, with their juice
  • 15 oz tomato sauce
  • 4 cups beef broth
  • 2 Tbsp brown sugar
  • 1 tsp salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • 2 bay leaves
  • 2 Tbsp chopped fresh herbs, such as dill, parsley, or cilantro

Instructions

  1. In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it's cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.

  2. Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.

  3. Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.

  4. Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.

Nutrition Facts
Easy Cabbage Soup Recipe
Amount Per Serving (6 g)
Calories 324 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 54mg18%
Sodium 1310mg57%
Potassium 1163mg33%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 13g14%
Protein 19g38%
Vitamin A 2223IU44%
Vitamin C 37mg45%
Calcium 98mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Andrea
    October 23, 2021

    Made this soup and it is delish, finished my first bowl and heading for seconds. Thanks for sharing all your wonderful recipes.

    Reply

    • Natashas Kitchen
      October 23, 2021

      You’re welcome! I’m so happy you enjoyed it, Andrea!

      Reply

  • Terry Edward Ryhal
    October 23, 2021

    I made this soup today it’s not done yet so I don’t know what it’s going to turn out like yet but I was wondering if I can you add Barley to this soup?

    Reply

    • Natashas Kitchen
      October 23, 2021

      Hi Terry, I haven’t tried that to advise, but I imagine that may work here! If you experiment, let me know how you liked the recipe.

      Reply

  • Kim D
    October 20, 2021

    I’ve made this soup twice and I love it! And my husband loves it! And our cat Crazy loves it…he gets to lick the bowl when we’re done.

    Reply

    • Natashas Kitchen
      October 20, 2021

      Aww, that is so sweet! I love that everyone gets a bite! Thank you for your great review!

      Reply

    • Natasha's Kitchen
      October 20, 2021

      Thanks for sharing that with us, Kim. Great to hear that the recipe was a huge hit!

      Reply

  • Rhonda
    October 19, 2021

    Hi, if making in the slow cooker, when would you suggest adding uncooked rice?

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Hi Rhonda, I honestly haven’t tested that yet to advise of the timing.

      Reply

  • Natalia
    October 17, 2021

    This soup is amazing! The best soup I ever had! My husband loved it too and it’s so easy to prepare

    Reply

    • Natasha's Kitchen
      October 17, 2021

      What a great review! Thanks, Natalia.

      Reply

  • Sandee Hardesty
    October 14, 2021

    Made soup today for dinner. Smells great and tastes even better….thanks Natasha for all your great recipes….

    Reply

    • Natasha's Kitchen
      October 14, 2021

      You’re most welcome, Sandee. I hope you’ll enjoy all the recipes that you will try.

      Reply

  • Dante A. Royol
    October 14, 2021

    Very delicious soup recipe! my family enjoyed it when I prepared once during weekends, thanks

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Thanks for sharing, Dante. Great to hear that your family enjoyed this recipe!

      Reply

  • Suzanne
    October 13, 2021

    My mother used to make a sweet & sour version of this soup. I assume red wine vinegar is involved for the sour component. Would you know how much red wine vinegar to add to the recipe?

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Suzanne, I’m not so sure as I haven’t tried that version yet. If you do an experiment, please share with us how it goes.

      Reply

  • Crissy Laurin
    October 13, 2021

    Definitely going to make this. If you wanted to add rice,how much would you suggest?

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Sounds good, Crissy. it depends on your preference but I would probably just add a little.

      Reply

  • Debi
    October 13, 2021

    Made the soup last night & it has become my new all-time favorite. Once you have the prep of the ingredients done the soup comes together quickly.
    I did not have any beef broth so I substituted with chicken broth & added a tablespoon of Worcestershire & it was wonderful. Also added the green beans you had in the notes. Going to make some rice to pour the little bit of leftovers to stretch it.

    Reply

    • Natasha's Kitchen
      October 13, 2021

      Sounds perfect! I’m glad you enjoyed this soup, Debi. Thank you also for sharing your experience making this recipe.

      Reply

  • Marci Chambless
    October 12, 2021

    Dear Natasha, do you by any chance make keshki or kanish? If so would love to see your recipe. Also it’s so nice what you are doing for the public with your blogs and videos. Thanks for laughter and your up personality. During this difficult time it’s greatly appreciated. Bless you and happy cooking .Marci

    Reply

    • Natasha
      October 13, 2021

      Hi Marci, we don’t have anything like that but it looks interesting and if we come up with something great, I’ll be sure to share it. Thank you so much for your thoughtful comment. It really means so much to me!

      Reply

  • Peter R Stowell
    October 12, 2021

    I would never make this because of the salt content; it’s high. But I can do workarounds to bring it down to a medically safe level

    Reply

    • Natasha
      October 13, 2021

      Hi Peter you can definitely adjust the salt by reducing the added salt and using low sodium broth.

      Reply

  • Julia
    October 12, 2021

    I love cabbage rolls but they are a bit fiddly to make, so I tried this soup version and now I am hooked! Delicious and so simple to make!

    Reply

  • Mary Scott
    October 12, 2021

    Just made this for lunch and it’s AMAZING! I can’t wait for my leftovers tomorrow!

    Reply

  • Ash
    October 12, 2021

    This recipe is so good and I love how easy and cost effective this is! Super nice and tasty as well!

    Reply

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