Let's Talk Cabbage Roll Soup (Trust Me, It's Easier Than Actual Rolls!)

This Cabbage Roll Soup is one of those recipes that happened in my kitchen not because I'm clever—but because I'm lazy (or smart? I'll let you decide). See, there's this memory I have of making actual cabbage rolls with my grandmother (and wow, did she ever have patience). It's a labor of love, and hers were perfect, but frankly? Most nights I don't have three hours or the willpower to artfully stuff a cabbage leaf. So, soup it is! Plus, there's less gnashing of teeth over torn cabbage. Win-win. If you can forgive a quick ramble: one time, I tried sneaking extra rice into the pot, hoping no one would notice, and, well, it turned into risotto—which honestly wasn't terrible, but not what we're here for.

Why I Keep Making This (and My Family Doesn't Complain)

I pull out this soup on those what's-for-dinner-please-anything-warm nights, especially when the chill hits and all I want is to hunker down with something comforting (and filling). My partner—who claims to not even like cabbage—goes in for seconds, every time. Even my pickiest kiddo will eat a full bowl if I call it "deconstructed stuffed cabbage." It's mostly because this tastes like it's been simmering all Sunday, but it's actually a fairly quick weeknight thing if you pre-chop (but who ever remembers that?). Honestly, sometimes the hardest part is not eating it straight form the pot.

What You Need (and Some Substitutions If You're In a Pinch)

1 tablespoon olive oil (or butter, if you like a richer base)
1 medium onion, diced (I've used shallots when I ran out—they work!)
3 cloves garlic, minced (no judgment if you use that jarred stuff)
500g ground beef (or turkey, or honestly, my friend Sam swears by lentils for a vegetarian version—I've tried, pretty good)
½ head of green cabbage, chopped (savoy is nice if you're feeling fancy)
2 carrots, sliced (sometimes I toss in a parsnip; Grandma would roll her eyes at me...)
1 bell pepper, diced (red or yellow, dealers choice)
1 can (400g) diced tomatoes (Crushed work too; I even dump in passata if that's all I've got)
4 cups beef stock (chicken or veggie is totally fine; cube or carton—no shame)
½ cup uncooked rice (white, brown, or I once used barley; it took foreeeever to cook though)
2 tablespoon tomato paste (optional, for extra oomph)
1 tablespoon Worcestershire sauce (not essential, but it makes a difference)
1 teaspoon dried thyme (or Italian seasoning; fresh is great if you’ve got it, but who does?)
Salt and pepper to taste
Pinch of sugar (I know! But it balances things out, promise)

Making It: Relax, This Is Supposed To Be Easy

First, grab a big pot—Dutch oven if you feel fancy, but honestly anything deep will do. Heat up the olive oil. Toss in your onion and sauté until it goes kind of see-through (not brown!), maybe five-ish minutes.
Add your garlic, give it a quick stir, then dump in the ground beef. Brown it up, breaking it apart. This is the bit where it might look a little...grey? Don't panic, once the tomatoes go in it's all good.
Stir in tomato paste, carrots, and bell pepper. I sneak a small spoon of paste right now and sometimes lick the spoon (no shame). Give everything a good mix.
Now add the chopped cabbage. It will look like too much. It is a lot (right?!) but it cooks down, I swear. Pour in the diced tomatoes, Worcestershire, thyme, and a pinch of sugar.
Pour over the stock and bring it to a gentle simmer.
Once it's simmering, chuck in the rice. Stir. Cover with a lid slightly askew (lets off the steam) and simmer for about 25-30 minutes until rice is tender. I usually taste it at this stage—just to be sure—plus, who can resist?
Check for seasoning now. More salt? Pepper? Maybe a splash more stock if you like it thinner. It thickens as it sits, by the way.

Don't worry if it seems sloppy; it always comes together in the end. And if your rice is still chewy after 25 min, just let it go a bit longer, no biggie.

Random Notes (Because I've Messed Up Plenty)

The soup thickens when it sits on the stove, sometimes a bit much. I just add a splash of hot water or more stock the next day. Actually, it tastes even better then, I think.
If you use brown rice, you might want to par-cook it or start it 10 minutes ahead, otherwise things get awkward—standing around, hungry, waiting for the rice.
I've made this with leftover roast beef and just skipped the browning step. Works in a pinch.
The sweetness from the pinch of sugar? Borrowed that idea from Serious Eats' balancing flavors tip.

Variations (Things I've Tried, With Mixed Results)

Lentils instead of beef: good, but my twelve year old staged a one-person protest.
Added a swirl of sour cream at the end—makes it creamy, but maybe a little less like classic cabbage rolls. Personal call.
One time I dumped in a can of beans, thinking more protein is always better. Regret. It ended up tasting like minestrone with cabbage, which is fine, but not what I was after.
I have a friend who adds a splash of apple cider vinegar at the end for zing; if you're into that kind of thing, give it a shot.

Gear I Usually Use (Don't Stress If You're Missing Something)

Biggish soup pot, to fit all that cabbage—seriously, it shrinks down. If you don't have a Dutch oven, any large stockpot'll do. Wooden spoon is nice but, sometimes I grab a spatula in a rush, no drama.

How To Store It (Not That It'll Last Long...)

This soup keeps in the fridge for 3 days—or so the experts say. Honestly, in my house it’s usually gone by the next day. It does freeze really well, though. Just cool it down first before popping it in containers. If you don't, you'll get that weird freezer-smell on it—not the best.

How I Like To Serve It (No Rules, Except Maybe Bread)

I kinda think it's best with a thick slice of buttered rye bread. Sometimes we sprinkle a bit of grated cheese on top—my Aunt Mags says that's not traditional, but it's tasty! The next day (if there is a next day), it's even thicker; I reheat it and top with a dollop of sour cream. Yum.

Pro Tips (A Few Lessons Learned The Hard Way)

If you rush browning the meat, it goes a bit rubbery and the flavor's just not the same. Slow and steady, even if you're starving.
Chop the cabbage into bite-sized chunks, not strips—much easier to eat, but sometimes I forget and end up with floppy bits.
I once tried to dump in raw rice and all the stock at the same time—didn't dissolve the paste, soup was weirdly bland. Actually, it's better if you stir in the paste first (noted for next time—and now you know too).

FAQ (Yup, People (and My Family) Have Asked)

Can I make it in a slow cooker?
For sure, but sauté the meat and onion first or it goes grey—learned that the odd way. Then pop everything in and let it go on low for about 6-7 hours. Add the rice halfway or it gets mushy.
Is this gluten free?
Yup, as long as your stock is (some cubes sneak wheat in, what a pain!).
Can I freeze it?
Oh, definitely! It reheats well, though the rice plumps up. I sometimes add extra stock when reheating.
Why is my soup so thick?
Probably the rice soaked up too much liquid (mine does that, too). Just lay in a bit more stock or even hot water, no harm done.
Could I use red cabbage?
Technically, yes; it tastes a little earthier and the soup goes—how to put it?—a lovely shade of pink. Up to you! More about cabbage varieties on Wikipedia if you're curious.

And, by the way, if you want to read up more on how to cut cabbage without losing your mind (my first few attempts were a bit, erm, dangerous), check out this guide on The Kitchn.

Cabbage Roll Soup