One Pot Cabbage Soup

If you grew up eating stuffed cabbage rolls, you’ll recognize the flavors straight away.

The difference is you skip all the rolling and layering and end up with the same cozy, tomato-rich meal in a fraction of the time.

Honestly, once I started making it this way, I rarely went back.

This One Pot Cabbage Soup has everything you’d expect in classic cabbage rolls.

Tender cabbage, seasoned ground beef, sweet carrots, juicy tomatoes, fluffy rice, and a rich broth that somehow tastes even better the next day.

It’s simple, filling, and exactly the kind of dinner that keeps everyone coming back for another bowl.

 

Why You’ll Love This One Pot Cabbage Soup

• Everything cooks in one pot
• Big cabbage roll flavor without the extra work
• Budget friendly ingredients
• Makes a generous batch for leftovers
• Even better the next day
• Freezes beautifully

 

Ingredients

• 2 tablespoons olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• ½ medium green cabbage, chopped into bite-sized pieces
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 5 cups beef broth
• 1 cup tomato sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• 1 bay leaf
• ¾ cup uncooked long-grain white rice
• Salt and black pepper, to taste
• Fresh chopped parsley, for serving

Ingredient Notes

A lean ground beef keeps the broth from becoming greasy, but any ground beef works. Just drain off any excess fat after browning.

Green cabbage softens perfectly without falling apart. Don’t worry if it looks like a lot at first because it cooks down quickly.

Long-grain white rice holds its shape best. If you’re using leftover cooked rice, stir it in during the last few minutes instead.

How to Make One Pot Cabbage Soup

1. Brown the beef

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease if needed.

2. Cook the vegetables

Add the onion, carrots, celery, and garlic.

Cook for about 5 minutes until the vegetables begin to soften.

3. Build the soup

Stir in the tomato paste and cook for one minute.

Add the diced tomatoes, tomato sauce, beef broth, smoked paprika, Italian seasoning, thyme, bay leaf, salt, and pepper.

Mix everything together.

4. Add the cabbage

Stir in the chopped cabbage.

It will seem like a lot, but after a few minutes it begins to soften and settle into the broth.

5. Cook the rice

Add the uncooked rice.

Reduce the heat to a gentle simmer, cover, and cook for about 20 to 25 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.

6. Finish and serve

Remove the bay leaf.

Taste the soup and adjust the seasoning if needed before sprinkling over fresh parsley.

Tips

• Chop the cabbage into fairly small pieces so every spoonful gets a little bit of everything.
• Stir the soup every so often while the rice cooks to stop it sticking to the bottom.
• If the soup thickens after sitting, just stir in a splash of beef broth before reheating.
• A little Worcestershire sauce adds extra depth if you have it.

Variations

• Swap the ground beef for ground turkey.
• Add diced bell peppers with the onions.
• Use brown rice, but allow extra cooking time.
• Stir in a handful of spinach at the end.
• Sprinkle grated Parmesan over each bowl for something a little different.

What to Serve With One Pot Cabbage Soup

• Crusty bread
• Garlic toast
• Cornbread
• Grilled cheese sandwiches
• Simple cucumber salad
• Buttered dinner rolls

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The rice will continue soaking up the broth, so add a little beef broth or water when reheating to loosen the soup.

Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Frequently Asked Questions

Can I make this ahead of time?

Definitely. In fact, I think it tastes even better after sitting overnight because the flavors have more time to come together.

Can I use pre-shredded cabbage?

Yes. A bag of coleslaw mix or shredded cabbage works well if you’re short on time.

Can I leave the rice out?

Absolutely. You can skip it entirely or swap it for cauliflower rice if you want a lighter version.

Final Thoughts

This is one of those dinners that doesn’t need anything fancy to be good.

Just everyday ingredients simmered together until the broth is rich, the cabbage is tender, and the rice has soaked up all that tomato and beef flavor.

It’s hearty, comforting, and exactly the sort of recipe that ends up on repeat once the weather cools down.