Soups & Stews
August 19, 2026
Unstuffed Cabbage Roll Soup
Unstuffed cabbage roll soup with ground beef, rice, and a sweet-and-sour tomato broth in one pot, plus slow cooker and Instant Pot options.
Rolling cabbage leaves around a meat-and-rice filling takes an afternoon. Unstuffed cabbage roll soup gets the same flavor into a bowl in about an hour. Ground beef, chopped cabbage, and rice simmer together in a tomato broth, then a spoonful of brown sugar and cider vinegar at the end gives it that familiar sweet-and-sour cabbage roll taste. It all happens in one pot and makes about 8 servings, enough for dinner and several lunches.
For a lighter, meat-free bowl, see this cabbage soup.
What Makes It Taste Like Cabbage Rolls
- Well-browned beef. Browning builds savory depth, and draining the fat keeps the soup from being greasy.
- Rice cooked in the broth. It picks up the tomato flavor and thickens the soup slightly as it releases starch.
- Sweet and sour at the end. Brown sugar and cider vinegar go in after simmering so you can balance them to taste.
- Paprika and thyme. A warm, traditional seasoning pair that isn't spicy.
What You'll Need
- Ground beef. 85/15 has enough fat for flavor; drain the extra. Ground pork, turkey, or a beef-pork mix also work.
- Green cabbage. Half a medium head, cored and chopped into bite-size pieces. It looks like a lot but cooks down.
- Diced tomatoes and tomato sauce. One for texture, one for body.
- Low-sodium beef broth. So you control the salt.
- Long-grain white rice. Uncooked and unrinsed; the starch helps thicken the broth.
- Brown sugar and apple cider vinegar. One tablespoon each.
- Paprika, dried thyme, and a bay leaf.
How to Make It
Brown the beef in a large pot over medium-high heat, breaking it up, until no pink remains and it reaches 160°F, about 6 minutes. Drain off most of the fat. Add the onion and cook 4 minutes, until soft, then stir in the garlic and paprika for 30 seconds.
Add the cabbage, diced tomatoes, tomato sauce, broth, rice, thyme, bay leaf, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer 25–30 minutes, stirring now and then so the rice doesn't stick, until the rice and cabbage are tender.
Take out the bay leaf, stir in the brown sugar and vinegar, and taste. Add more salt, or a half teaspoon more sugar or vinegar at a time, until the balance tastes right. Serve with fresh dill and a spoonful of sour cream.
Slow Cooker and Instant Pot Versions
- Slow cooker. Brown and drain the beef with the onion first. Add everything except the rice, sugar, and vinegar and cook on LOW 6–7 hours. Stir in the rice for the last 45 minutes on HIGH, or stir in 1½ cups cooked rice at the end, so it doesn't turn to mush. Finish with the sugar and vinegar.
- Instant Pot. Brown the beef and onion on SAUTÉ, then scrape the bottom clean with a splash of broth. Add the broth, cabbage, and rice, then pour the tomatoes and tomato sauce on top without stirring to help prevent a burn warning. Pressure cook on HIGH 5 minutes, let it release naturally for 10 minutes, then stir in the sugar and vinegar.
Troubleshooting
- Bland. Cabbage is mild and needs help. Brown the beef well, don't skip the sugar and vinegar, and adjust the salt after simmering.
- Watery. Cabbage releases water as it cooks. Simmer uncovered for 10 minutes to thicken.
- Mushy cabbage. Cut it into bite-size pieces, not shreds, and simmer just until tender.
- Too sweet. Tomato sauce is already slightly sweet. Add the sugar a little at a time.
- Greasy. Drain the fat after browning.
Variations
- Low-carb. Skip the rice and add 2 cups cauliflower rice for the last 5 minutes.
- Smoky. Add ½ lb diced kielbasa with the onion.
- Tangier. Stir in 1 cup drained sauerkraut.
- Spicy. Add ½ teaspoon red pepper flakes with the paprika.
- Coleslaw mix shortcut. Use a 14–16 oz bag instead of chopped cabbage and add it halfway through simmering, since it cooks faster.
What to Serve With It
Crusty rye or sourdough, sweet buttermilk cornbread, or a cucumber and dill salad round it out. If you like the stuffed-vegetable idea, crockpot stuffed peppers keep the peppers whole, and Instant Pot stuffed pepper soup is this soup's pepper-based cousin. For other beefy soups, try bacon cheeseburger soup or crockpot taco soup.
Storing and Freezing
- Fridge. Cool and refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer. Freeze up to 3 months in freezer-safe containers, leaving about an inch at the top for expansion. Thaw overnight in the fridge.
- Reheat. Warm on the stove, adding broth or water to loosen, until it reaches 165°F.
Cook's Tips
- Cool it quickly. Divide a big pot into shallow containers so it chills fast. Don't put a full hot pot straight into the fridge.
- Expect it to thicken. The rice keeps absorbing broth overnight. Add ½–1 cup liquid when reheating.
- Brown rice works. Use ¾ cup and simmer 40–45 minutes, adding a little extra broth if needed.
- Savoy cabbage is softer. It cooks a few minutes faster than green cabbage.
Cabbage Roll Soup Questions
Do I cook the rice first?
No. Uncooked long-grain white rice simmers right in the broth and is tender in 25–30 minutes.
Why does it get so thick overnight?
The rice keeps soaking up broth as it sits. Add ½–1 cup broth or water when you reheat it.
Can I make it in a slow cooker?
Yes. Brown the beef and onion first, cook everything but the rice, sugar, and vinegar on LOW 6–7 hours, and add the rice for the last 45 minutes on HIGH.
Can I freeze it?
Yes, for up to 3 months. The rice softens a bit after thawing, so reheat with extra broth.
What kind of cabbage is best?
Green cabbage is traditional and holds its texture. Savoy is more tender and cooks faster.
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