Can I use brown rice or a different grain?

Yes! Brown rice, barley, or even farro work nicely. Just keep in mind, you may need to pre-cook these grains and adjust their cooking time according to their package instructions.

Is this recipe gluten-free?

Nearly! As long as your pasta sauce and tomato soup are gluten-free, you’re set. Always double-check labels to be safe if you’re serving someone with an allergy.

Can I make this in a slow cooker?

Absolutely. Brown the beef first, then add all ingredients (including uncooked rice) to your slow cooker and cook on low for about 5-6 hours or high for 2-3 hours until cabbage and rice are tender.

What’s the best type of cabbage to use?

You can use classic green cabbage—the variety found in most stores—or even savoy or Napa cabbage for a slightly different texture and flavor. All are delicious in this soup!

Cabbage Roll Soup Recipe

Name: Cabbage Roll Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups converted long grain rice; 3 cups water; 1 pound ground beef; 2 cups water; 1 (20 oz) jar pasta sauce; 1 (10 oz) can tomato soup; 3 pounds cabbage, chopped; 1 onion, finely chopped; Himalayan pink salt, to taste; Freshly ground black pepper, to taste; 1 dash hot sauce

Description

This hearty Cabbage Roll Soup combines all the classic flavors of stuffed cabbage rolls in an easy, one-pot soup. Featuring ground beef, rice, cabbage, and a savory tomato base, it’s a comforting and delicious meal perfect for a family dinner or chilly evening.

Ingredients

Units Scale

For the Rice

1 1/2 cups converted long grain rice
3 cups water

For the Soup

1 pound ground beef
2 cups water
1 (20 oz) jar pasta sauce
1 (10 oz) can tomato soup
3 pounds cabbage, chopped
1 onion, finely chopped
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
1 dash hot sauce

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Instructions

Cook the Rice: In a large saucepan, bring 3 cups of water and converted long grain rice to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes or until the rice is tender and all water is absorbed.
Brown the Beef: Meanwhile, heat a large soup pot over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until the beef is browned throughout. Drain any excess grease from the pan and set the beef aside.
Combine Ingredients: To the soup pot with the browned beef, add the cooked rice, 2 additional cups of water, pasta sauce, tomato soup, chopped onion, chopped cabbage, Himalayan pink salt, black pepper, and a dash of hot sauce. Stir well to combine all ingredients.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
Serve: Taste and adjust seasoning, then ladle the soup into bowls. Enjoy hot for a hearty meal.

Notes

For extra flavor, add a bay leaf or a pinch of dried herbs while simmering.
If using lean ground beef, there may be less grease to drain.
Soup thickens as it sits; add more water if needed for desired consistency.
This recipe is easily adaptable to other ground meats like turkey or pork.

Nutrition

Serving Size: 1/6th of recipe
Calories: 360
Sugar: 7g
Sodium: 980mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 17g
Cholesterol: 50mg