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Overhead close-up of a bowl of cabbage roll soup topped with parsley, showing rice, beef, cabbage, and tomato broth.
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Cabbage Roll Soup

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 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 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

Calories: 501kcal | Carbohydrates: 17g | Protein: 30g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 806mg | Potassium: 859mg | Fiber: 3g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 4mg
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