
If you like cabbage rolls but don’t feel like rolling anything, this soup is the answer. Same ingredients, less effort, and it all comes together in one pot.
It’s naturally gluten-free, filling, and easy to make ahead — which is exactly why it’s been on repeat in my kitchen for years.
You’ll love this recipe because…
Searching for more gluten-free beef recipes? gluten-free meatballs / walking taco casserole / gluten-free shepherd’s pie
Ingredients
TIP
Cut the cabbage into spoon-sized pieces. Large chunks won’t soften evenly and can be awkward to eat. Aim for pieces that are easy to scoop up in one bite. I typically go for a chunky shred.
Ingredient Notes
- Ground beef: I typically use 85/15 for the best flavor, but 90/10 works too. You can also use ground pork, ground turkey, ground chicken or a combination of any of these meats in this recipe instead.
- Cabbage: Green cabbage is classic, but Napa or Savoy work in a pinch. Slice it into bite-sized pieces so it softens evenly.
- Rice: White rice works best here — it cooks faster and gives the soup that “stuffed cabbage roll” texture.
- Crushed tomatoes + tomato sauce: A mix adds both depth and brightness.
- Broth: Use chicken or beef stock, whatever you have on hand. Make sure it’s gluten-free if you’re not using homemade.
- Worcestershire sauce: Adds depth and umami to the broth. Not all brands are gluten-free, so check the label carefully. I typically use Lea & Perrins (in the U.S.), which is gluten-free as of this writing — but always verify, as formulations can change.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Storage instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The flavors continue to develop as it sits.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. If the soup thickens in the fridge, add a splash of broth or water to adjust the consistency.
Expert Tips
Serving suggestions
Serve this soup with something that can hold up to the tomato broth. I like it with gluten-free cheddar biscuits or gluten-free sweet potato cornbread muffins — both are sturdy enough to dip and easy to prep while the soup simmers.
More gluten-free soups and stews
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Cabbage Roll Soup
Ingredients
- 2 lbs ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 2 cups yellow onion - diced (about 1 medium onion)
- 1 cup carrots - sliced
- 2 cloves garlic - minced
- 1 lb green cabbage - chopped (about 1 medium head of cabbage)
- 30 oz diced tomatoes
- 8 oz tomato sauce
- 6 cups chicken or beef broth - gluten-free if need be
- 1 cup uncooked white rice
- 1 tablespoon worcestershire sauce - gluten-free if need be
- 1 tablespoon lemon juice
- 1 tablespoon brown sugar
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 cup fresh parsley - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat a large dutch oven over medium heat. Once heated, add the ground beef and season with salt and pepper.
- Cook until the beef is browned, about 5-6 minutes, making sure to break up the meat with a spatula while it cooks.
- Add the olive oil and onions and stir to combine. Cook for 3-4 minutes.
- Add the minced garlic and carrots and cook an additional 2-3 minutes, stirring frequently to ensure the garlic does not burn.
- Stir in chopped cabbage and cook for a few minutes until it softens.
- Mix in diced tomatoes, tomato sauce, chicken broth, uncooked white rice, worcestershire sauce, lemon juice, brown sugar, paprika, and oregano. Stir to combine.
- Bring the soup to a boil. Then let simmer and cover with a lid.
- Cook for 30 minutes, or until the rice is tender.
- Top with fresh parsley before serving.
Video
Notes
- If you use brown rice, you will need to increase the simmer time to about 50-60 minutes, until the rice is tender.
- I’ve used red cabbage in place of the green cabbage before with great results.
- You can use chicken broth or beef broth in this recipe. Many store-bought broths contain gluten, so be sure to check the ingredients and packaging to ensure it is gluten-free if need be.
- Not all brands of worcestershire sauce are gluten-free. If you are on a gluten-free diet or have celiac disease, I like the Lea & Perrins brand which is certified gluten-free.
Nutrition
Step-by-Step instructions
This cabbage roll soup is so easy to make on the stove top with just a few simple steps. The below photos with matching steps are not the full recipe, but are meant to help you see the recipe being made at various stages. Pay special attention to the size of the cabbage and carrots.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please use the recipe card above.
Yum yum yum! Gorgeous photos.
Thank you so much Christine! And thanks for stopping by ?
This soup looks and sounds delicious. I love a warming soup during the cold months. Your pictures are beautiful. Thanks for sharing.
Thanks so much Kim!! Also I’m loving the new rebranding for you! Everything looks great!
I presume the beef is added back with the rice and simmered together.
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