Soups, Stews & Chili

Stuffed Cabbage Roll Soup with Rice and Tomatoes

By Clara ·
November 1, 2026

Chopped cabbage looks like it might crowd the Dutch oven at first, but it softens into the tomato broth as the soup simmers. That’s part of what makes stuffed cabbage roll soup such a comforting one-pot dinner: you get tender cabbage, beef, and rice in a bowl without rolling individual cabbage leaves.

I brown the beef and onion first, then let the uncooked rice simmer right in the broth with the cabbage and tomatoes. The rice thickens the soup as it cooks, while the cabbage turns tender without disappearing into the pot. A covered, gentle simmer gives everything time to come together.

There’s plenty of tomato in each spoonful, but the beef broth keeps the soup savory rather than sauce-like. After a short rest, the rice settles into the broth and the bowl is full of the familiar flavors of stuffed cabbage rolls.

Why the Rice Goes In Uncooked, Not at the End

Here, the rice isn’t a garnish or a separate side. It cooks directly in the broth, taking on the tomato and beef flavors while releasing a little starch that gives the soup more body. That’s what makes this bowl feel like a complete meal instead of cabbage and meat floating in a thin broth.

Long-grain white rice is a good fit for this timing because it becomes tender while the chopped cabbage simmers. If you add already-cooked rice at the beginning, it has a long time in the pot and can turn overly soft. Brown rice is also a poor fit for the same simmer: it generally needs longer to cook, which can leave the cabbage too soft before the grains are ready.

Keep the lid on while the soup simmers so the rice cooks in steady heat. Stir occasionally, especially across the bottom of the pot, where the rice can settle as it absorbs liquid. By the end, the broth should have a little more body, and both the rice and cabbage should be tender.

What the Beef, Cabbage, and Rice Bring to the Pot

• Ground beef — The 85% lean beef brings savory flavor and enough fat to keep the soup satisfying. A 90% lean ground beef works in the same amount if you prefer a lighter broth; it will be a little less rich.
• Green cabbage — Cabbage gives the soup its signature tender, sweet bite. Look for a firm head with crisp leaves; an inexpensive head is fine here. Savoy cabbage can stand in for green cabbage, though its leaves are more delicate and will soften more.
• Long-grain white rice — The rice cooks in the broth and helps give it body. Basmati is a practical swap if that’s the long-grain white rice you have; avoid short-grain rice, which releases more starch and can make the soup much thicker.
• Crushed tomatoes and tomato sauce — These two canned tomatoes do different jobs: crushed tomatoes give the broth texture, while tomato sauce makes it feel more cohesive. Budget cans work well because the tomatoes simmer with the broth and seasonings rather than being served on their own.
• Beef broth and seasonings — Beef broth gives the soup its savory base, and paprika, oregano, and bay leaf round out the tomato flavor. A lower-sodium beef broth is a useful choice if you want more control over saltiness; the dried herbs and spices don’t need to be a premium brand.

Build the Soup in Four Stages for Tender Cabbage and Rice

Brown the Beef and Soften the Onion

Warm the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and diced onion. Break the beef into small pieces as it cooks so you don’t end up with a few large clumps in each bowl. Give it 8 to 10 minutes, until the beef is browned, the onion has softened, and the beef reaches 160°F. If the beef is still in large pieces, break them up before moving on.

Let the Garlic Turn Fragrant

Stir the minced garlic into the browned beef and onion. Cook it for 30 seconds, just until the sharp raw-garlic smell gives way to a warm, fragrant one. Keep it moving so it doesn’t sit against the hot pot and scorch. Garlic that browns too far can taste bitter in the tomato broth.

Simmer the Cabbage and Rice in the Tomato Broth

Add the beef broth, crushed tomatoes, tomato sauce, chopped cabbage, uncooked rice, paprika, oregano, bay leaf, salt, and black pepper. Bring the pot to a boil, then cover it and turn the heat to low for a gentle simmer. Cook for 25 to 30 minutes, stirring occasionally, until the rice and cabbage are tender. If the pot is bubbling hard, lower the heat; a steady, gentle simmer is what you want.

Remove the Bay Leaf Before Serving

Lift out the bay leaf once the rice and cabbage are tender. Let the soup stand for five minutes before serving so the rice can settle and the broth isn’t rushing around as you ladle. Give the pot one last gentle stir to distribute the rice and beef. The finished soup should be thick enough to coat the cabbage lightly, with plenty of broth still in each serving.

Three Small Changes That Give This Soup a Different Feel

Questions That Come Up When Making Stuffed Cabbage Roll Soup

Stuffed Cabbage Roll Soup with Rice and Tomatoes

Stuffed cabbage roll soup with rice and tomatoes simmers in a Dutch oven with ground beef, cabbage, and a tomato-rich broth. Tender rice and cabbage bring the familiar flavors of cabbage rolls to an easy one-pot soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 38 minutes mins

Standing time 5 minutes mins

Total Time 58 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 3 cloves garlic minced
• 6 cups beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 green cabbage small head (about 2 pounds), cored and chopped
• 0.5 cup long-grain white rice uncooked
• 1 tsp paprika
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
2. Add the ground beef and onion. Cook for 8 to 10 minutes, breaking up the beef, until it is browned, the onion is softened, and the beef reaches 160°F.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the beef broth, crushed tomatoes, tomato sauce, cabbage, rice, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the rice and cabbage are tender.
5. Remove the bay leaf and let the soup stand for 5 minutes before serving.

Notes

For tender cabbage and rice, check them at the start of the 25 to 30 minute range. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-carb swap, omit the rice and use cauliflower rice.