Cabbage roll soup is simple comfort food that feeds a crowd! So hearty and filling and totally easy to throw together.
We went to Minnesota last weekend to give my son his graduation present.
Did I mention that he graduated from high school this past May? He did. I’m pretty proud for a lot of reasons, one of which being that I homeschooled that kid from grade 2 through 12.
He’s an amazing kid and he’s now in college with plans of law school in his future. Hold me.
Anyway, his graduation present! We took him to Minnesota to drive tanks. He’s a huge history buff with a heavy love for military history.
There is a place in Minnesota that has a crapload of tanks and you can go drive them. He could tell you all the specific names of the tanks he drove, but all I remember is the Sherman while I had my little head sticking up out of the hatch.
It was fun. And weird. And mostly super freakin’ cold.
Apparently, winter comes to Minnesota in October. I am back home in Illinois grateful that we’ll still have (hopefully) another month of 50ish degree weather.
Since we all froze this weekend, I thought I’d share a big warm bowl of soup with you guys!
This cabbage roll soup is so hearty and filling and it’s just what the doctor ordered on a cold day. Also, it’s pretty darn cheap and it really is flavorful!
How to make cabbage roll soup:
To start, you’ll want to brown some ground beef. Break that up and add in some onion and garlic.
You can’t make soup without onion and garlic. 😉
Next, you’ll want to chop up a head of cabbage and add that to the pot along with some beef broth, tomato juice, rice, Worcestershire sauce, and my secret ingredient – Ro*Tel!
The Ro*Tel adds a little kick to the soup without making it spicy. Just gives it a zing. We love it!
You can definitely just used regular canned tomatoes if you don’t want the chiles in there, though.
This soup is so easy! Just bring it to a boil, reduce to a simmer, and then cook for about 25 minutes.
Once the rice is cooked through, you’re ready to serve.
We like to top ours with a little freshly grated Parmesan.
What kind of tomato juice should I use in this recipe?
You can use straight tomato juice if you like, but I always reach for the V8. It packs in some extra vegetables without altering the flavor so I feel good about feeding it to my kiddos.
If you don’t like V8 or have straight tomato juice on hand, feel free to use that instead.
More soup recipes to try:
Crockpot Potato Soup: So cheesy and so easy!
Chicken Taco Soup: Tacos are my favorite and this chicken taco soup doesn’t disappoint!
Cheeseburger Soup: A favorite around here!
Chicken Pot Pie Soup: I top this with little bits of pie crust in place of crackers and it’s SO GOOD!
Ham and Bean Soup: The perfect way to use up any leftover ham!
Cabbage Roll Soup
- 1 pound ground beef
- 1 sweet onion minced
- 3 cloves garlic minced
- 1 medium cabbage chopped, core removed
- 3 cups beef broth
- 2 ½ cups tomato juice
- 2/3 cup long grain white rice
- 1 tablespoon Worcestershire sauce
- 28 ounces canned tomatoes with chiles
- 1 teaspoon salt
- Grated parmesan for topping
- Add the ground beef to a large stock pot or dutch oven and brown over medium heat.
- As the meat is beginning to brown, add the onion and garlic to the pan and continue cooking and stirring until beef is cooked through.
- Add the cabbage, beef broth, tomato juice, rice, Worcestershire sauce, tomatoes with chiles (undrained), and salt to the pot and bring to a boil.
- Reduce to a simmer, cover, and cook for 25 minutes or until rice is tender.
- Serve immediately, topped with grated Parmesan, if desired.