Cabbage Roll Soup

5 from 1 vote

This Cabbage Roll Soup has all the classic flavors you love in a simple, one-pot recipe that’s warm, filling, and family-approved.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 pound ground pork
1 large onion diced
3 cloves garlic minced
4 cups beef broth
1 ½ cups V8 vegetable juice
1 can diced tomatoes (14.5 ounces)
2 cups shredded cabbage
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
fresh parsley chopped (optional)

Instructions

Heat olive oil in a large pot or dutch oven over medium heat. Add the ground beef and ground pork and cook until browned, breaking it up into crumbs with a wooden spoon.
1 tablespoon olive oil, 1 pound ground beef, 1 pound ground pork
Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until softened.
1 large onion, 3 cloves garlic
Pour in the beef broth, V8 juice, and diced tomatoes. Stir to combine.
4 cups beef broth, 1 ½ cups V8 vegetable juice, 1 can diced tomatoes
Add the shredded cabbage, cooked rice, dried basil, dried oregano, paprika, salt, and pepper.
2 cups shredded cabbage, 1 cup cooked rice, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld.
Taste and adjust the seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired.
fresh parsley
Serve hot and enjoy!

Notes

🥡 STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Let the soup cool completely before refrigerating.

♨️ REHEATING: Reheat on the stovetop over medium heat until warm.

For a quick option, microwave individual servings in 1-minute intervals, stirring between each.

❄️ FREEZING: Allow soup to cool completely, then transfer to freezer-safe containers or bags.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

💡 TIPS FOR BEST RESULTS: Brown the meat well for added flavor.

If you like heat, add red pepper flakes or cayenne pepper.

Add diced carrots, bell peppers, or zucchini for extra veggies.

Use cooked rice that isn’t mushy to maintain texture.

🍳 ALTERNATE COOKING METHODS: Slow cooker: Brown the meats, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Instant Pot: Use the Sauté mode to brown the meat, then add all other ingredients and pressure-cook for 10 minutes with a quick release.

♻️ LEFTOVERS: Use leftovers as a filling for stuffed bell peppers.

Serve with crusty bread or over mashed potatoes for a hearty meal.

Nutrition