Cabbage Roll Soup Recipe

This week I’m participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week. This week it’s cabbage!

It’s been awhile since I’ve used cabbage in our meals. It’s not that I don’t like cabbage because I do enjoy it. I think it’s just that my favourite recipes don’t use it as a main ingredient. I’ve made cabbage rolls in the past and they were the first thing I thought to make this week. The recipe I like is for unrolled cabbage rolls made with ground turkey. My aunt makes the best cabbage rolls and hers are rolled perfectly. When I tried her recipe, they did not turn out as pretty!

This week I decided to make Cabbage Roll soup. It’s everything I love about a cabbage roll, but easier to make. It’s also made in the slow cooker which saves me from slaving over the stove all day. It’s slow cooker weather right now anyways and this soup is perfect to eat on a frosty day.

Cabbage Roll Soup Recipe

4.8 from 34 reviews
Cabbage Roll Soup Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8
  • 4 cups cabbage, roughly chopped
  • 1 lb. ground beef
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp paprika
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ½ cup water
  • 1 tsp oregano
  • ½ tsp basil
  • 680 mL can tomato sauce (or about 3 cups)
  • 796 mL can diced tomatoes (or about 4 cups)
  • 1 cup rice, uncooked
  1. Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).
  2. In a slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine.
  3. Cover and cook on low heat for 8 to 10 hours.
  4. In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.


Cabbage Roll Soup Recipe


  1. Sara says

    This is so easy and so yummy. It’s in my crock pot today for the second time, we love it. The hardest part of this recipe is chopping the cabbage!
    You’ll notice that after you’ve chopped 4 cups worth of cabbage, there is quite a bit left over. What I do with the extra cabbage: fry it with lots of pepper and butter in the pan you used to brown the meat. Fry until browned and wilted. This will reduce it enough to add the rest to the pot. Not the healthiest addition, but man, does it pack a nice flavor! I do eat some of the fried cabbage lol
    Thanks so much for this recipe!

    • says

      Hi Sara, a favorite in our family is cabbage and noodles (halushki) .Melt butter in skillet and add chopped cabbage and onions, prepare wide egg noodles or bow tie pasta according to package directions. When cabbage and onions are cooked down add cooked noodles or bow tie pasta and mix together. At this point sometimes I add a little more butter, if needed. This is delicious and even more so if some of the onion bits are browned….mmmmm.
      Our family loves this and it is a mainstay at parties prepared and placed in crockpot to keep warm.
      I usually use a whole head of cabbage for this dish.

      • Laurie says

        A family favorite for us too, and prepared exactly the same way (except we always use bow ties). Hungarian comfort food!

      • Brenda says

        Oh my goodness, someone else who knows what Halushki is my grandmother used to make this and I make it those days I just need some comfort food.

  2. Lynda Cook says

    This looks so yummy right now, I’m not feeling the greatest today and I sure could go for a bowl of this right now, mmmmmm

  3. Charlene Argaez says

    I was searching for another post of yours and came across this; immediately sidetracked! Adding this to my meal rotation next week.

  4. Laurie says

    Its in the crockpot right now! My family recipe for stuffed cabbage calls for a handful or two of barley in the sauce, as well as rice in the meat mixture. So, instead of adding cooked rice later, I dumped a couple handfuls of barley into the crockpot with everything else. Otherwise I followed the recipe exactly. I can’t wait for dinner!

  5. Kathy says

    Will make this for my sister and her family since my people not crazy about stuffed cabbage and my sister always gives me some when she makes it – just for me! Wondering if will put some ham in soup or even fry up some bacon before browning meat and etc. to give it more flavor? Maybe I will. Soup sounds great especially with colder temps heading our way here in CT.

  6. Christine says

    can this recipe freeze well? To utilize the cabbage, I’d like to make 1 recipe for dinner and 1 to freeze for future slow cook. Thanks.

  7. Cindy Merrill says

    One thing I would like to point out- adding salt really isn’t needed; in fact, I would use no salt added tomato sauce and replace the sodium with a tablespoon of red wine vinegar.

  8. Kelly says

    This looks SO good. I love cabbage (I’m Irish I have too). I love the idea of finding a good soup for the winter months. Gonna try this. Thanks for the inspiration.


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