I love this recipe because it tastes just like stuffed cabbage rolls but comes together in one pot. The beef adds richness, the cabbage becomes tender and flavorful, and the tomato broth ties everything together beautifully. I also like how well it stores, making it great for meal prep and busy weeks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef 2 tbsp oil, divided 1 medium onion, finely chopped 3 garlic cloves, minced 4 cups green cabbage, chopped 1 large carrot, sliced 1 celery rib, thinly sliced 28 oz canned diced tomatoes with juice 15 oz tomato sauce 4 cups beef broth 2 tbsp brown sugar 1 tsp salt, or to taste 1/2 tsp ground black pepper, or to taste 2 bay leaves 2 tbsp chopped fresh herbs, such as dill, parsley, or cilantro
Directions
I start by heating 1 tablespoon of oil in a Dutch oven over medium-high heat. Once hot, I add the ground beef and cook it for about 4 to 5 minutes, breaking it apart as it browns. I season it lightly with salt and pepper.
After the beef is cooked, I add the remaining oil along with the chopped onion and sauté for 2 to 3 minutes until the onion softens. I add the minced garlic and cook for about 30 seconds until fragrant.
Next, I add the cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, remaining salt, pepper, and bay leaves. I stir everything together, bring it to a boil, then reduce the heat to a simmer. I cover the pot and let it cook for about 30 minutes until the vegetables are tender.
Before serving, I remove the bay leaves and stir in the fresh herbs. I taste and adjust the seasoning as needed.
Servings and Timing
This recipe makes about 6 servings. Prep time takes around 15 minutes, cooking time is about 35 minutes, and the total time comes out to roughly 50 minutes.
Variations
I sometimes swap ground beef for ground turkey for a lighter version. When I want extra vegetables, I add bell peppers or zucchini. I also like serving it with a dollop of sour cream or a slice of crusty bread on the side.
Storage/Reheating
I let the soup cool completely before storing it. I keep leftovers in the refrigerator for 3 to 4 days or freeze them for up to 2 to 3 months. When reheating, I warm it gently on the stovetop or in the microwave until hot.
FAQs
Does this soup taste like cabbage rolls?
I think it does. It has the same comforting flavors without the need to stuff and roll cabbage leaves.
Can I make this soup ahead of time?
I often make it ahead because the flavors deepen as it sits.
Is this soup freezer-friendly?
I freeze it regularly, and it reheats very well.
Can I leave out the brown sugar?
I can, but I like how it balances the acidity of the tomatoes.
What herbs work best in this soup?
I usually use parsley or dill, but cilantro also works nicely depending on my taste.
Conclusion
This cabbage soup is a recipe I come back to whenever I want something hearty, comforting, and easy to make. I love how it delivers classic cabbage roll flavor in a simple soup form. It’s perfect for cozy dinners, meal prep, and sharing with family.
This hearty cabbage soup is a cozy one-pot meal made with ground beef, vegetables, and a rich tomato broth. It’s like cabbage rolls without the extra work—perfect for meal prep and freezer meals.
Author:Sarah
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb ground beef (80% or 85% lean)
2 Tbsp oil, divided
1 medium onion, finely chopped
3 garlic cloves, minced
4 cups green cabbage, chopped (from ½ large head)
1 large carrot, sliced
1 celery rib, thinly sliced
28 oz canned diced tomatoes (with juice)
15 oz tomato sauce
4 cups beef broth
2 Tbsp brown sugar
1 tsp salt, or to taste
½ tsp ground black pepper, or to taste
2 bay leaves
2 Tbsp chopped fresh herbs (dill, parsley, or cilantro)
Instructions
Sauté the Beef:
Heat 1 Tbsp oil in a large Dutch oven over medium-high heat. Add ground beef and cook 4–5 minutes, breaking it apart. Season with ½ tsp salt and ¼ tsp pepper.
Cook Aromatics:
Add remaining 1 Tbsp oil and chopped onion. Sauté 2–3 minutes until tender. Stir in garlic and cook 30 seconds until fragrant.
Simmer the Soup:
Add cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, remaining salt and pepper, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
Finish and Serve:
Remove bay leaves. Stir in fresh herbs and adjust seasoning if needed. Serve hot with a dollop of sour cream, if desired.
Notes
For a lighter version, use ground turkey or chicken.
Feel free to swap fresh herbs for dried if needed.
This soup thickens slightly as it sits—add broth when reheating if you prefer a thinner texture.
