Cabbage Roll Soup Recipe (video)

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Cabbage Roll Soup is the perfect way to enjoy cabbage rolls without all of the work!

Cabbage, beef, pork and rice are simmered in a flavorful tomato broth for the ultimate bowl of comfort food.

We love to serve this easy recipe with a fresh side salad and some homemade Dinner Rolls for a meal that everyone absolutely LOVES!!

Cabbage Roll Soup in a white bowl

Growing up with a Polish grandmother dishes like Easy Cabbage Rolls and Cabbage and Noodles were staples on her table!  Good easy simple comfort food!

I know you guys love this recipe just as much as I do because every time I post it Cabbage Roll Soup on Facebook, it goes crazy!

There are tons of great ways to prepare cabbage rolls (including as a Cabbage Roll Casserole which can also be made in the slow cooker)! As much as I love traditional cabbage rolls, I also love a good ol’ belly warming bowl of soup!

This Cabbage Roll Soup recipe was adapted from my favorite cabbage rolls to create a quick and easy meal without all of the work! We just simply add it to the pot and walk away, no rolling required!

How to Make Cabbage Roll Soup

My grandmother always made cabbage rolls with a mixture of pork ground pork and ground beef which is what I use i this recipe.  I sometimes make this cabbage roll soup with bacon as well, I love the smoky flavor it adds (and I just fry it with the rice). If you just have one or the other that will still work perfectly (I’ve also substituted ground turkey before with delicious results too).

Just brown your meat, throw everything in the pot and let it simmer (no need to precook your rice)!  The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening!  This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth.

We serve this up with a side of or Homemade Buttermilk Biscuits and a tossed salad for a quick weeknight meal!  Like most soups and stews, the leftovers (should you be lucky enough to have any!) are amazing!

Can You Freeze Cabbage Roll Soup?

Yes, absolutely if you have leftovers, this soup freezes perfectly.  We place them into freezer bags in individual portions and place them on a cookie sheet to freeze.  Once frozen we stack them in the freezer making an easy individual lunch!

Cabbage Roll Soup is my favorite way to enjoy cabbage rolls! Loads of cabbage, meat and rice in a flavorful tomato broth make the perfect comfort food!
4.79 from 37 votes
Review Recipe

Cabbage Roll Soup

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Author Holly Nilsson
Course Soup
Cuisine American
Cabbage, beef, pork and rice are simmered in a flavorful tomato broth for the ultimate bowl of comfort food.


  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 lb lean ground beef
  • 1/2 lb lean ground pork
  • 3/4 cup uncooked long grain rice
  • 1 medium head cabbage chopped (core removed)
  • 1 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 1/2 cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper to taste

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  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.

Recipe Notes

If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
Nutrition Information
Calories: 291, Fat: 9g, Saturated Fat: 3g, Cholesterol: 55mg, Sodium: 794mg, Potassium: 917mg, Carbohydrates: 29g, Fiber: 4g, Sugar: 8g, Protein: 22g, Vitamin A: 795%, Vitamin C: 67.3%, Calcium: 113%, Iron: 3.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword cabbage roll soup, cabbage soup

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Cabbage Roll Soup is my favorite way to enjoy cabbage rolls! Loads of cabbage, meat and rice in a flavorful tomato broth make the perfect comfort food!

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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    1. Yay!! So happy to hear that Bernadette, I can’t get enough soup as soon as the temperature drops down! Enjoy :)

  1. I’m sorry, I didn’t think this was good at all. The recipe is sloppy, underdeveloped, and bland. And the quantity it makes is enough to feed 12 regular people. That’s 4 American adults in case you’re not from the states. It lacked authenticity and I’m not even Polish. Tasted *too* cheap if you know what I mean. Oh, and the amount of thyme they suggest using is outrageous. I used half and it was too much thyme. They’re also missing a little brown sugar and fresh parsley, and that’s just for starters. Also, I think you should let the proteins, cabbage, liquids and spices stew a little before adding in the rice, and you should definitely take it off the heat for the last 5-10 mins of cooking time as there’s enough residual heat to finish cooking the rice before it turns to mush. Idk. I cooked it, finished seasoning it, and couldn’t salvage it so I dumped the huge pot of waste down the garbage disposal. Oh well.

    1. How disappointing for you, I’m sorry you didn’t enjoy it! Thank you for your ideas. My Grandmother is Polish and this is reminiscent of the cabbage rolls we grew up on. It definitely makes a large portion but we have great success freezing this for another meal.

    2. Cook it in a crock pot/slow cooker and you may feel differently.
      I add a lot of cracked pepper to mine and I don’t put in thyme or bay leaf because I don’t like the taste.
      My husband will eat it for days.

  2. What a wonderful soup! I made it this past weekend. The only real change-ups I made was using our own canned tomato juice versus V8. I also love Basmati rice, so made a point of using that. I also cooked the cabbage a bit longer. My husband loved it. This will become a fall / winter staple soup in our home! Thank you for sharing it!

    1. Hi Angelica, we have not tried this recipe with brown rice, but I imagine it would need a little extra time to cook. Let us know how it turns out!

  3. This cabbage roll soup was delicious. I changed it up a bit, substituting ground turkey for the pork, and I had no rice in the house, so added quinoa, which upped the protein.

  4. We absolutely love this! I substitute frozen cauli-rice the last 15 minutes of simmering, to keep it low carb. It’s even better the next day. To thin it the next day, just add some V-8 or tomato soup to the pot.

  5. This recipe became an instant family favorite the first time I made it! It stays in heavy rotation during the cold months and freezes beautifully!
    The one change I’ve made to this recipe, is that I replace the half pound of pork, with a pound of Italian sausage meat. It adds a lot of flavor, especially if I use the hot version!

  6. This is by far my favorite Halupki Soup recipe. I made it tonight on a chilly damp and rainy PA day. Absolute comfort food! Thank you for sharing this recipe…it is the closest to my mom’s halupki roll recipe that I have ever found and I know it is because you include the pork in the recipe. It is easy enough to only use the ground beef or to add or subtract some of the broth and seasonings to your liking or need. As for me and my family I keep it to your recipe for the past three times making it. Spot on delicious! Sincerely, thank you!

  7. I made cabbage roll soup today after seeing recipe a couple of months ago and thought it sounded good. It was easy to make and it was delicious. Thanks for the recipe.

  8. So I will start with my house smells AMAZING as this is cooking right now!!! I did slightly alter the recipe by doubling it and adding more garlic and worcestshire sauce (spelling) due to my families preference. I will also be adding fresh lemon juice at the end. Thank you sooo much for this recipe I want to dig in right now but must wait 45 more mins. Will also be adding cheddar cheese shredded on top, but again we love cheese! The one suggestion I have to people is to make the ground beef/ pork into mini meatballs and sear each side in a pan (when i say meatballs I mean tiny, tiny baby sliders). I dislike how the ground meat sinks to the bottom and let me tell you the meatballs FLOAT to the top…AMAZING! It is more time consuming but sooo worth it to pickies like me . Again, THANKS so much, this is literally the first review I have ever given a blog recipe (or any in general), it’s amazing and so are you! To.more recipes!

  9. So delicious!!! Love how easy this easy to make compared to actual cabbage rolls and my family loves it. I chose to skip the V8 and tomato paste and it was just as great.

  10. Excellent flavor. It was very thick so we adapted it a little and made it spicey! I used 2 cans of tomatoes with green chilies (14 oz each) and 1 qt of our home preserved tomatoes. We used ground beef as suggested but added 1 lb of Intalian sausage with it; only used a pinch a thyme and used a tsp of marjoram. A keeper for sure!

    1. This makes 8 hearty servings, if you’re serving it with salad/bread it might be ok. If you’d like leftovers or are serving it on its own, perhaps 1.5x the recipe.

  11. This turned out so good! I was so impressed. I added more veggies and it was amazing. Took no time at all and was so easy, I ate it for days and didn’t get tired of it. Thank you! I am a student and will make this again!

      1. trader joes sells lentils already cooked above the lettuce by the beets. They have a mild seasoning on them but I just rinsed them off……… they re great for all my soups and dont have to worry about cleaning them or how long you have to cook them .just till they are hot!
        hope you have a Trader Joes Enjoy!

  12. Great recipe! I’ve made it twice. I’d like to try a vegetarian version with brown lentils instead of meat. Any ideas how to do so? (How many lentils to use? Do I need to cook it longer or add more liquid?) Thanks in advance!

  13. I don’t eat pork.  What could I substitute in place the pork for the cabbage soup/rolls?  
    I seem to only find breakfast turkey sausage, would that be okay???
    Thanks, can’t wait to try this recipe.

  14. I have made this soup many times since I first saw the recipe. I use hot Italian sausage and ground beef and substitute the diced tomatoes with just tomato sauce. I’ve read a lot of the comments and like the idea of using beer and sauerkraut. Will have to try that. My wife and I love this and have sent the recipe to several family members and it was a hit with all of them.

  15. I just made this and my husband and I l& we love it. There are only two of us at home now, so I will be sharing with my daughter and mother in-law. Thanks for the delicious recipe.

    1. I think a tomato juice substitute would be perfectly fine! I haven’t tried it with the diced tomatoes, but think it would work. Let us know if you try it Jessica!

  16. I grew up eating this soup. My grandparents were from Hungary and my grandmother and mother would always make a soup very close to this one. But we would eat this in the summer too! Because my grandmother would say, if you eat something hot on a hot day, you will feel cooler. Funny right!

      1. Hi Jane, We haven’t tried this recipe with frozen cabbage before. But I believe it would work just fine. Let us know how it turns out.

  17. Way too much thyme in this, so much so that it is over powering. I suggest replacing the thyme in this cabbage roll soup recipe with 1/2 tsp of Italian seasoning, let simmer for a while then add a bit more as desired to suit your tastes.

  18. I made exactly as printed and it was perfectly delicious.. wouldn’t change one thing… probably our very favorite hearty soup !

  19. Wonderful soup!  Crockpot is full!  Snow storm expected. We will fire up the generator to warm up soup if electric goes off!

  20. We love cabbage rolls, so I made this soup.. DELICIOUS and great for chilly winter day! I substituted ground turkey for pork… added a little brown sugar and lemon juice! Everyone raved and had seconds

  21.  Me and my husband loved and had a good taste and we both love cabbage I put a bit more beef broth in it and added some water because I like to have a lot of liquid in my Soup

  22. Very good hearthy soup! Am putting this in my favorites! I tweaked it a bit to ressemble the taste of my irish grandma’s recipe she obviously puts…beer in hers hahaha so half beef broth half beer, i had fennel fronds so put them in as well and celeri i had in the fridge and added a little brown sugar to cut the acid from beer and tomatoes :) yummy meal here in cold grey Quebec december! Thanks for the recipe! :)

  23. So yummy. I didn’t have any ground pork and just added more ground beef but it tasted amazing. Thw whole family loved it. Great for a cold winter night. 

  24. Tried this great recipe and it was easy to follow and tasted amazing. Reminded me of when my grandmother made cabbage rolls. Thank you for sharing

  25. A very hearty soup. Great on a cold day. It got very thick the longer it cooked. I kept adding more tomato juice, more than double than the recipie called for. I also used smoked paprika because that is what I had. It punched up the flavor. I’d make it again, we loved it.

  26. I made it and it was delicious.  I froze several portions separately and defrosted each one as I wanted them.  I found that each serving was better than the last.  I will make this again, for sure.  Quick and really easy.  I highly recommend making it a day or two before serving.  It truly enhances the flavor.

    Would love to see some vegetarian recipes that are easy, quick and as delicious as this was!

    I found this recipe posted by a friend on FB.

  27. This soup is absolutely delicious. I couldn’t keep my husband from eating it. I did find it very thick so had to add extra liquid. Try it, you won’t be sorry.

  28. Just made this tonight and it’s so good. Great to have on a cold fall night. I like the fact I can freeze it too. For two people, that’s good for several meals now and later.

  29. Hi! I saw your recipe shared on Facebook, and tried it today. It was so yummy! I made a slight change. The store didn’t have ground pork, so I used a lb of regular sausage, which is what I would use in actual cabbage rolls, and I added a bit more liquid. Sooo good! And it made a HUGE pot of soup!

  30. I like this soup recipe over others out there, it has more flavor.  I don’t eat pork so I substituted turkey.   It is great and with the rice very filling.  If avoiding carbs you can leave rice out.   I’ve made it both ways. I also like to use smoked paprika gives it more depth.   It is one of those recipes you can play with and it is still great.   

  31. Anytime a recipe calls for tomato juice or v8 I always sub my favorite bloody mary mix. I tried it with this as well and it turned out fantastic!

  32. Thank you for sharing your recipe ! This turned out perfectly. So flavorful, and hearty, and healthy.. It was even better the next day. We placed over rice, this afternoon good.

  33. This is the 3ed or 4th time I’ve made this soup. We love it so very much. We eat every drop of this soup. If there is left overs we eat them up.

  34. I have a question: I made the Unstuffed Cabbage Casserole and it’s just way too much for my husband and I …. What are your thoughts on taking that leftover, adding beef broth (was also thinking some onion soup) and turning the leftover unstuffed cabbage casserole into this soup????

  35. Made this for supper tonight, sooooo good!
    After the cold, wet spring we’re having, this was a great dinner! Since the name said soup, I expected it much thinner, was pleasantly surprised!

  36. I made this per the recipe the first time; however, today I decided to use the pressure cooker. I cooked the meat, onions and garlic then added the cabbage as indicated in original recipe. I then put all ingredients into my pressure cooker and cooked on the Soup/Stew setting for 15 minutes. Absolutely delicious.

  37. How’s this work in pressure cooker?any tips ? And what kind of pork cause pork and Hamburg doesn’t sound good together

    1. I have not tried this in a pressure cooker, however it should cook fine, just faster. You can use other options for pork. Some people have had success using only hamburger. I have used ground turkey and I usually use enough to sub for both the beef and pork. Hope this helps.

  38. I just made this recipe this evening. It was delicious, however, I like my cabbage rolls with sauerkraut. I was missing that flavor when I was tasting the soup. The family enjoyed it, however the children did not enjoy it. I will freeze some of the leftovers and see how it reheats. Thank you for sharing this recipe it was very simple and straight forward.

  39. I added sauerkraut, since my family uses it when making regular cabbage rolls, and I added a can of rotel tomatoes for a little kick. I LOVE this. It’s delicious!!!

  40. I have made this soup MANY times and only use 23 oz of sauce. I’ve never used tomato juice or any juice.I’ve also never used flour or any thicking agent of any kind. You can use chicken broth, vegetable broth or beef, whatever you like. Also pork, chicken, beef, Turkey, ground…again, what you like. Use more broth if you want it soupier. Make it pretty much how it suits you.
    Thanks Holly, we are really enjoying this one.

  41. I make a variation of this recipe. 1 1/2 lbs of beef, 4- 5 cups beef broth, 1 jar of sauce 23 oz. (or my own sauce if I have some left over), 5-6 cups par boiled cut up cabbage. ( 1 whole med. Cabbage ), 2 onions, 2 bay leaf, and 2or 3 cloves garlic, chopped. Saute’ beef, drain fat, add chopped onions, cook till flavors meld. Add cabbage, (boiled for 6-7 minutes) 4 cups beef broth, and sauce. Add desired spices, bay leaves, stir. Add 1/2 cup rice and cook for 25 minutes. Turn off…done !! Add bit more broth or water if you want soupier. Add 1 1/2 tsp. Lemon. Enjoy !! Freezes well….

  42. This recipe both looks and sounds delicious. I appreciate the fact that you included a nutritional facts label for this soup, however, it indicates 273 calories per serving size but doesn’t indicate actual serving size. Also, I’d like to know how the sodium percentage was calculated because it seems high when you look at the ingredients which don’t seem to indicate many sources of sodium. If the percentage is correct, are there any suggestions on how to reduce the sodium? Thank you.

  43. I’ve never tried making them as a soup buy I’m sure it’s delicious just the same. Mine is a family recipe & when I have the time to make them for my family, I have to make about 6-8lbs worth so they’ll be some for leftovers later during the nite when my husband raids the fridge! Love your recipes & look forward to trying this version !

  44. I use ground chicken and omit the rice. Carbs are my enemy. This is the best soup. I make a huge stock pot and freeze single servings. I could eat this everyday. Oh and i add red pepper flakes for a light kick.

  45. I have a question about the cabbage roll soup. I am trying to add it into my food tracker. The total calories is for 8 cups?

  46. This soup is really good. I left out the rice, as I’m trying to cut down on carbs, and I don’t even miss it. My grocery was out of ground pork, so I substituted a couple of sweet Italian sausages, minus the casings–YUM!!! I think the next time I will try half beef broth and half chicken. Thanks so much for a delicious recipe!!

  47. I made the Cabbage Roll Soup last night–a big pot of it! I switched it up a bit to my liking. I only used hamburg–no pork, no garlic, used a lg. can of whole peeled tomatoes that I chopped myself, no tomato paste, no thyme or bay leaf and I forgot the worc. sauce. I used minute rice and pre-cooked it, added it at the end. I ended up adding more beef broth to make it “soupier,”. It was a good sized pot almost full! My brother and sister-in-law came over and let me tell you, the pot was almost empty! I think my brother had 4 bowls of it! All I served it with was warm, crusty bread and butter and they kept saying how delicious it was! I gave them a small amount to take home and kept the even smaller amount for myself, enough for a tiny bowl! Its so much easier than rolling the cabbage, and just as good!!

  48. What’s the serving size? Also, I’m vegan and made this with boca crumbles and it turned out WONDERFUL! Making this tonight for NYE. Happy New Year!!

  49. this was so delicious- especially on a cold winter day. I love cabbage rolls, my Serbian and Slovak grandparents and my mom made them tirelessly, I however dont have the patience. This soup is perfect, I am guessing it freezes well too, hope so anyway, made a huge pot. I added a bit more rice to make it filling, as hubby doesnt like watery soups, other than that I would not change a thing on this !

  50. What is the difference in the cabbage soup and the casserole ? And on the soup after browning the meat could I just put it all in crock pot ? and on low what would the time be.?

    1. The soup has much more broth while the casserole is more like a cabbage roll. I would cook this 4 hours on high or 7-8 hours on low.

  51. This is one of our very favorite recipes… with one additional ingredient – ketchup. The first time I made it I supplemented ketchup for the V- 8. We almost licked the bowls clean! I’ve made it since ‘the right way’, but it doesn’t come alive for us until we add the magic red sauce. Since each person is different, I would suggest it ‘to taste’. Thank you for such a wonderful recipe!

  52. I made this recipe yesterday with only lean ground beef and I made it in the crockpot. I just added the rice a little later on in the cooking process. Love it! Huge hit

  53. I love your recipes, especially the cabbage roll soup. I would really like to know also where you got the beautiful black pot you cooked it in.
    It’s so pretty and unique and I’ve not seen any like it before.

  54. Two questions re:this recipe.
    Is it freezable?
    Which meat (pork or beef) did you sub the ground turkey for?
    Thank you very much, and may you have a joyous Christmas season.

    1. This recipe freezes beautifully! When I use ground turkey I usually use enough to sub for both the beef and pork. Enjoy and Merry Christmas to you and your family too!

  55. Made this today. DELICIOUS. A few tweaks. Ketchup instead of tomato paste, less rice, 2/3 of the quantity of meat, only 1/2 of amount of cabbage. It still turned out really thick so used more V8 to thin it down. Served with a dollop of sour cream. Absolutely comfort food.

  56. I make this soup a lot. It is my favorite. Only thing I do is use Hunts Garlic Fire Roasted Diced Tomotoes instead of plain diced tomatoes. They are great and add nice flavor. I always use fresh garlic, thyme and bay leafs.

  57. Have tried this soup and 8 q. was not enough for my family of four but they will not give me back my big pots 22q.,32q.i love to try any thing that I find on FB I”M a man that loves to cook

  58. We had our first frost last night in Indiana, so today was the perfect day to make this soup. I came home from church and didn’t want to go back out to the grocery store so I used what I had on hand which was mostly everything. I had to substitute the pork sausage for Italian sausage, I used canned tomato juice for V8, but everything else was the actual recipe. I could hardly wait for the 25 minutes to simmer before we ate. My house smells so warm and inviting. I served it with big chunks of torn crusty bread which is good for dipping. I will serve this at least once a month this winter and give loads of it away to my elderly neighbors. Thank you, Holly, for this yummy recipe. I’ll be checking out more of your recipes.

    1. I’m so glad you loved this and found a great recipe to share with your elderly neighbors. How thoughtful of you!! Have a great week!

  59. I made this tonight and my husband and I loved it. I used 1 lb of hot sausage instead of 1/2 and added more V8 to make it soupier. I will be sharing this and your Bacon, corn chowder with friends tomorrow after church!

    1. Good for you, Elizabeth! I’m happy you enjoyed the recipe, and tweaked it to your desire. Let me know if your church friends enjoy it!

  60. Holly! I just made the cabbage roll soup and it is relish!! I used more tomato juice as it made a huge quantity (I love cabbage) & didn’t have a bay leaf but it still was so tasty. I am a salt & pepper kind of gal and was nervous using paprika & thyme but it turned out great. Such a great comfort food from a cool & rainy day here in Kansas.

  61. I just made this for my wife, who found your recipe. This is a very good soup, except for the Thyme in my opinion. It is pretty strong, unless you like it. Will definitely make this again minus the Thyme.

  62. Do you think clamato would be an acceptable alternative to V8? I’d like to make this tonight but can’t get to the store and that’s what I have on hand.

  63. Made this tonight, turned out awesome !!!, had plenty left over to freeze for another meal, everyone loved it will definitely make again !!!

  64. My husband and I made this tonight and he really likes it (I am not a fan of cabbage myself, but it is an interesting flavor). I have a question though, what pot is that in the video? It is so beautiful and I haven’t seen those anywhere.

  65. Made this last night and it tastes very similar to my baba’s cabbage rolls, without the “roll” part. Definitely will make this again!!

  66. I must try this. It has all of the deliciousness of cabbage rolls without having to spend time rolling up all of the cabbage rolls. This would be perfect for a chilly day, Thanks for the great recipe

  67. We have had the soup it is pretty good, but It reminds us of when our Cabbage Roll meal has come to it’s end. It’s not our favorite part of the Cabbage Roll meal.

  68. Que lastima que solo está en ingles, no hay la opción de colocarlo en español, muy bueno su blog, felicitaciones.

  69. Sounds a lot like my stuffed cabbage soup, but with burger instead of the stew meat mine calls for. Also uses a 16 oz package of cole slaw mix, which cuts down on prep time and some of the mess. I’m trying this one right now.

  70. I’m looking forward to eating this tonight substituting with ingredients I’ve got on hand. (Ground venison, brown rice, and bloody mary mix… saves a trip to the store). I’m glad I stumbled upon this recipe via Facebook because I love cabbage rolls and have limited time. Thanks for the dinner inspiration!

  71. This is very similar to a recipe my Mom used to make. She added sliced smoked sausage to hers along with the beef/pork mixture. Yum!

  72. If your tomatoes are tart or acidic you can soften this by adding some brown sugar. I got this hint from my Betty Crocker 1963 cookbook my mother gave me. Yummy!

  73. Hi

    Would it be possible to let me know approx how many cups of cabbage to use in the Cabbage Roll Soup recipe.

    I usually use about 8 cups in the Easy Cabbage Rolls when I make that and a whole medium cabbage in the soup seems an awful lot..



  74. A friend posted this and it looks delicious! Definately going to try it. Also glad to read the comments about the Gluten Free alternatives for flour. Husband just diagnosed with Celiac and we are learning.


  75. I tried this recipe, we loved it. I think it was missing one ingredient and it was a few good dashes of hot sauce. We are going to try it with ham or Kabasa sausage

  76. I made this soup today was hesitated but very glad I did was a huge hit with my family only thing I did different is I made it in my crockpot to simmer through out the day ….I have added to follow you on Facebook looking forward to your other recipes

  77. I love this soup,I am making it again in the next few days. I shared it with my friends they made it now they are hooked. Thank You for the fantastic recipes.

  78. I love the receipe for the cabbage soup. I plan
    To make it this weekend (9-24-16). My grandma
    use to make a sweet & sour cabbage soup with
    sour salt brown sugar…outstanding! Does anyone out there know how to adjust this great
    looking soup to do sweet & sour version ?
    Reply please

  79. We loved the cabbage roll soup. Easy to make and delicious. I put it all together except for the rice and cabbage and let it simmer for a few hours. About an hour before dinner time I added the rice and cabbage and left it on low, covered. It was perfect.

      1. BLESS YOU! After all the people asking you…. The recipe sounds wonderful; have to try it. But I have been so entertained reading all the comments. This is my do nothing Saturday morning…the only morning l get to just piddle. Aren’t we all funny!

        1. LOL! It’s so easy to get lost in comments and always so interesting to see how other people love or edit recipes! I hope you enjoy this Charlotte!

  80. Oh, I just asked a question about the flour, then saw the comment about Holly revising the recipe. With the rice, it shouldn’t be necessary. I saw someone commented about the bay leaf. I’ve never understood the bay leaf either. Must add some kind of flavor.

  81. Flour? What flour? People kept mentioning flour in the recipe. Looked at it 3 more times, I never saw flour mentioned anywhere. Anyway, I didn’t use any flour, don’t know why you would do that in a soup, a stew maybe……

  82. I did make this soup in the slow cooker , it makes a lot , so wonder if I can freeze this soup cabbage roll soup next time will only do a half a recipie ,makes a lot

  83. MS. Holly,

    I read in the earlier comments people were omitting flour. Was there a previous version you added flour and the one listed has it omitted?

    1. Recipes are frequently retested and updated. It was found that the flour wasn’t necessary to get delicious results in this recipe.

    1. Seen your question about the red cabbage and was curious of the same…. Have you tried it yet? If so, how was it? I’m curious to know how it tasted with the red cabbage…..

    1. The black pot in the video was purchased at Costco and is no longer available. The brand is Chantal and it is a Cast Iron Dutch Oven.

    1. I’ve used turkey in this recipe several times, it’s delicious! (I sometimes up the Worcestershire sauce with turkey for a little flavor boost). I haven’t tried barley but I think it would be great in this recipe. You may need to adjust the cooking time slightly.

    1. I haven’t tried it but I’m sure it would be great. You might like to use low sodium tomatoes/broth as the sauerkraut would add a lot of salt to the recipe.

  84. I make a cabbage roll soup similar to this but I always find that if I cook the rice with the soup it becomes mush. By the time the cabbage cooks the rice is overdone and I hate mushy rice. So I always cook the rice separate and add at the end.

    1. That’s a good idea. You could also just add the rice later in the cooking process. I do find that some of the starches from the rice help thicken the broth.

  85. This cabbage roll soup looks delicious! Thanks for posting it, and if you have a mailing list I would love to be added! Thanks!

  86. What is the calories and nutrition content in a serviing? Can you estimate the calories at least? Thanks! It was good. I enjoyed it.

  87. This is my absolute favorite way to eat cabbage. I love everything about it only thing I do different is double the broth. Which the fact that this is all I changed speaks volumes to the delisiness of this dish!! Thanks for sharing!!

    1. This recipe originally contained a couple of tablespoons of flour. After retesting I found it unnecessary. The recipe has been updated.

    1. This serves 8-10. I am unable to provide a calorie count but if you google nutrition calculators, you will find some options to figure out the calories based on your ingredients.

    1. I am unable to provide nutritional information. If you search nutritional calculator on google you should be able to find one.

  88. This was great!!! I used about 1/4 to 1/2 of the cabbage and added sliced carrots and string beans to up the veggie content. Only used ground beef and chopped it fine. This made a big pot of soup and there is enough for tomorrow. Thanks for posting this. Will definitely make this again.

  89. Hi Holly! I love cabbage and this recipe is perfect for the cooler weather! Much easier than cabbage rolls! My husband made a hamburger soup last night with lots of vegetables, including cabbage and it was so good!

  90. I need to find a soup it is a cabbage soup but the directions said dont change a thing said was for diet soup I am going to try your cabbage roll soup tomorrow thank you

  91. It turned out amazing! Will keep this recipe handy.
    I did make some changes to match what I had on hand. I used a 28 oz can of crushed tomatoes instead of the diced, then went ahead and added a small can of diced later, just for the heck of it. I also used vegetable stock instead of the v8, ended up using the whole quart. I also added allspice to taste. I always used it in my cabbage rolls, my particular taste buds said this recipe was screaming for it.
    Love the taste, and there will be tons to freeze for additional meals. YUMMY!

  92. Very Tasty soup. I made it a bit different though….Fried up red onion with red and green peppers…then sauteed meatloaf mix (Beef, Pork, and Veal) Added to 4 cups of Beef Broth with 2 cans of Diced Tomatoes, 1 cup of Instant Rice, Diced cabbage sliced very thin, and tomato paste.
    Very Hearty and thick, I did add extra broth to make it less so…
    Great on a cold fall night. :) Thanks!

  93. I don’t know where I ran across this today but I’m glad I did and it got me salivating. One of my favourites is cabbage rolls but I don’t make it but twice a year, if that. Usually when there are just a few left over pieces at the end of the holiday I chop everything up, add some water and boullion and sometimes more tomatoes and heat it all together. I love this even more than the cabbage rolls (OK, so that’s a whole hearted MAYBE). I’m a soup addict. When I saw this I dropped down on my knees and sent a thank you your way. I don’t have to make cabbage rolls to have my soup. Why didn’t I think of this? So, thank you for having this idea and better yet, for sharing it with the world. Now I’m off to the store to buy ingredients I don’t have.

  94. Thank you so much for this recipie!! I’ve been trying to find something to make with cabbage and my husband was very turned off about the idea of cabbage soup so naturally I made it And lo and behold he LOVED it!! I even used turkey burger and it was so good! Definitely a keeper recipie in our household!!

  95. I have made this at least once a month since I found the recipe, and have shared the link a few times.. I am gluten sensitive so have not used flour, or a substitute. It freezes wonderfully!!! Thank you for a delicious recipe!

  96. This really does look divine, but I am wondering if I used brown rice instead, would I refer to the cooking time for brown rice or leave it the same. It seems like brown rice takes much longer to absorb liquids. Thanks!

  97. Hi Holly! I’m Holly! I stumbled onto your blog from Pinterest and found your recipes looking delicious! I need to make this soon! I love stuffed cabbage rolls, they are a mess to make, but oh so good. This looks so easy. Thanks! I will be visiting often.

  98. The recipe looks good and then I read thru the comments. So many positive things and ideas for small tweeks, I think I will be visiting your blog often. Very glad some one shared this to FaceBook.

  99. I just have to laugh at a comment I just read but seems that person was not reading the comments: #Sue, someone thats actually made this? Good grief read the comments from people telling how good it was! How would they know how good it is unless they made it and consumed it along with their families?

  100. This was sorta good but I’d eliminate the paprika and cook it about 20 minutes before adding the rice and THEN cooking 30 mins. I don’t like the cabbage so hard.

  101. I made this recipe tonight. Absolutely delicious and nutritious!!!!
    Will definitely make it for gatherings and soup suppers at church.

  102. WOW WOW!! We absolutely LOVED this soup. We loved it so much that we ate it as leftovers for 2 days and then made it AGAIN for company. I omitted the 1/2 lb of pork completely and just used the beef. It was plenty thick and meaty for us. This will be made again and again at our house! Thanks for a great recipe.

  103. Found this recipe via Pinterest. We absolutely loved it! I was worried the cabbage might be gross as leftovers but it was still delicious the next day. My five year old said this was, “The best soup ever!” We are planning to make it again tonight for guests. I completely omitted the pork and just used 1# beef. It was plenty thick and meaty for us! Thanks for a great recipe!

  104. This recipe is fantastic. However (lol) …
    I personally would have benefited from a slightly more accurate measurement for the cabage.
    I think my concept of what constitutes a medium cabbage is MUCH bigger than yours. There was way too much cabbage in it.
    About how many cups of chopped cabbage do you use? ie 4-6, 8, 10-12?
    I loved the taste. So I’m going to try again. Maybe this time I’ll nail it. ☺

    1. Thank you for your feedback Lesley! I think mine was closer to 8 cups, I am going to measure it by cups and add it into the post next time I make it!

      1. I hate to burden you with another question, but…
        Head of cabbage, cups of cabbage… would it be simpler to just weigh the cabbage? Who wants the mess of measuring chopped cabbage!
        Just trying to keep this simpler for everyone. Thanks for the recipe. You may file this under your ‘you can’t please everyone’ file. Or the bulging ‘you can’t explain things enough for everyone’ file!

        1. It would certainly be easy to weigh it but not everyone has a scale available. A medium head of cabbage weighs approximately 2 lbs. If your cabbage is a little bit smaller or larger, it will still work perfectly in this recipe. Enjoy! :)

    1. I don’t have a place to save your favorite recipes. I would recommend setting up a Pinterest board to keep all of your favorites in one place.

  105. Absolutely delicious! Thick and hearty. I browned the meat and threw it and everything else in my crock pot. Turned out perfectly. This recipe is a keeper!

  106. I’ve used a recipe called ‘unstuffed cabbage’. This sure sounds like it…..sounds delish!!! Will try this! People just love it!!!! :D

    1. yes I did make mine in the crock pot , after I cooked the meat with onions,and drained the grease from pan ,,,,and did cook cabbage as noted than all went into crock pot ,,and glad to find out it can be frozen also as it makes a lot Rose

  107. I can’t wait to try this. I had a recipe for a casserole that had the same ingredients/flavor profiles as stuffed cabbage but it was layered and not rolled up. It tasted exactly like stuffed cabbage without all the work. Unfortunately I lost the recipe.

  108. This is the same recipe (with small exceptions) that my niece made and shared the recipe with me. It it really, really good. Super good – one of those soups you crave! I’m going to make it again this week. The difference in my niece’s recipe is that she cooks rice separately (a big pot of it) and then ladles the soup over the rice just before serving. There is no flour in her recipe – no real need for it. We made it “soupy” by adding beef broth where necessary. Extremely good. I had lost the recipe and was trying to find it when I came across your recipe and it’s soooo similar I’m keeping this one. By the way – Golumki is a Polish for Cabbage Rolls!

  109. Holly, I have been making a version of this for years and it is delicious.. I have never used flour though as I feel the starch in the rice thickens it just right.. I got my version of this recipe from my German woman’s group a few years ago when we served it up at our October Fest Dinner.. the name they gave it was “Glumpky or Glumpki” I will have to try your version for dinner this weekend as I think the addition of the pork sounds wonderful.. I am a huge fan of Cabbage rolls too and cannot get enough of them.!! Thank you so much for sharing. ~Suzy-in-Colorado~

  110. i made this today, and it is delicious, will make this again. I did add extra beef broth near the end as you suggested, as there wasn’t much broth. Thank you for this recipe!

  111. This was a great recipe. My mother like to serve her cabbage with mashed potatoes. I noticed that on the second day there was not very much broth. So I served the soup/stew over mashed potatoes and was very tasty. It was a good way to stretch the meal, as well.

  112. I made this tonight and it was amazing, the whole family loved it. I even completely forgot to add the flour until reading reviews just now!

  113. We enjoyed this recipe except we felt the thyme was over-powering. I would decrease the amount or omit it totally. We enjoyed it with Franks Red Hot!

    1. It is extremely hard to find comments on the results. Not sure why people are so eager to share their altered versions without even texting the original first. But I made this yesterday and it was great. Leftovers are even better!

  114. I saw this posted on Facebook a couple of days ago, and knew it was a must-try. Well, we just finished dinner… and ohhhhh, my goodness, this is GOOD! Not just sorta good, but *really, really* yummy!! It got rave comments from my hubby, daughter, and her boyfriend too – all 4 of us *loved* it. (The teenagers even held off going to their friend’s house to hang out as planned, so they could stay home to have some!)

    I used 1.5# ground beef and 1.5# ground pork (3# total instead of 2#, and I think the half-pork and half-beef mixture also contributed to the flavor!), so I adjusted the rest of the ingredients accordingly, making 1 1/2x the recipe. All 4 of us each had a bowl, and there is still more than half left (enough for dinner tomorrow night as well.) I would say that the recipe as listed would easily be plenty for 6. It’s easy-peasy; the house smells *soo wonderful while it’s cooking; everyone *loves it; and, it is *super filling!!

    This recipe is a keeper – I will definitely, definitely be making it over & over! Thank you *so much for sharing it!

      1. I often ask the butcher in the meat department for ground pork. If it is not on the shelves, they might have it in the back!

  115. We will just love your Cabbage Roll Soup. Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen

  116. This looks so yummy! Watching my calories. Any idea how many calories per serving as printed? I would probably substitute ground turkey.

    1. I just made this last night (very tasty!) and per my calculations using to create a recipe, its (roughly) 150 calories / cup of soup.

        1. This is good but the thyme makes it taste weird. If your not a fan of that spice, leave it out. I also added two cans of tomato soup to give it more flavor!

    1. Just fry up the meat and throw everything in the slow cooker. Add more liquid if required after its done. 4 hours on high or all day on low, you must know the temp of your slowcooker.

    1. Anna,

      Not sure if you would be interested, but I found a recipe for hot and sour cabbage soup. My hubby loved it!.

      1 small onion, minced (3 oz)
      8 ounces cabbage, about the size of a grapefruit
      15 ounces diced tomatoes (petite dice)
      5 -6 cups fat free chicken broth or 5 -6 cups vegetable broth
      1 (15 ounce) can straw mushrooms, undrained (you can substitute white mushrooms)
      1/4 cup low sodium soy sauce
      1/3 cup seasoned rice vinegar (see note on substituting)
      1 teaspoon hot red chili pepper flakes
      1/2 teaspoon salt
      black pepper, to taste (a lot!)

      NOTE: One cup of seasoned rice vinegar is the same as 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt. I used this substitution and it was great.
      Spray a large soup pot with some cooking spray, and heat over medium heat. Add onion, and saute until soft.
      Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add tomatoes, cabbage, undrained mushrooms, and broth to the pot and stir well.
      Add the soy sauce, vinegar, chili flakes and salt. Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage is the desired tenderness.
      Grind a lot of fresh black pepper over the top and serve.

      1. It freezes very well. It taste just like the day you made it. I triple the recipe to put in the freezer. We are big soup eaters in the winter. I hope this helps.

        1. This is so good. But the second time I made it I replaced the diced tomatoes with stewed tomatoes and added (a ton of) fennel seed. Omg even better!!!!!! Made double batch, and even added sliced cooked fresh zucchini. The family wants it every week now.

          1. Wow that sounds amazing! Who doesn’t enjoy zucchini? I’m glad your family likes the recipe.

    1. I wonder if you could use lentils or bulgar in place of the ground beef and pork. If you really wanted to stretch it, maybe finely chopped walnuts.

    2. If you use some veggie crumbles it mimics the ground beef almost perfectly. My family can’t even tell in a recipe like this. I like the Morning Star Farms brand, but lot’s of companies make them and they are all very similar!

        1. I like to use arrow root it us a starch flour by Bob’s Red Mill. A little goes a long way. You can always add more. Domata is a gluten free flour and will work as well. I am also Celiac and I hope this will help you. I have not yet made this soup but have used these in my recipe.

        2. I have been gluten free a very long time and I always sub corn starch in place of flour in soups and stews and have never had a problem.

        3. I just made it and didn’t add the flour because my hubby is a celiac. Worked great. I also used left over rice and that worked great too.

  117. Is this the same as cabbage patch stew? Its looks very similar to a recipe my mother made when were young. Thanks for sharing on Google +. :)

    1. I’ve never had Cabbage Patch Stew but I did look up a few recipes for it. It does seem similar except the Cabbage Patch Stew appears to have beans in it.