A bowl of cabbage roll soup topped with parsley.

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…

  • All the flavor, none of the rolling. All the ingredients of classic cabbage rolls, but way easier.
  • Naturally gluten-free. No swaps or specialty ingredients needed.
  • Great for make-ahead meals. It gets even better after a night in the fridge

Searching for more gluten-free beef recipes? gluten-free meatballs / walking taco casserole / gluten-free shepherd’s pie

Ingredients

Ingredients in small bowls to make cabbage roll soup, including oil, tomato paste, rice, cabbage, chicken broth, worcestershire sauce, lemon juice, oregano, brown sugar, paprika, salt, pepper, onions, carrots and ground beef with text overlays over each ingredient.

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.

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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

  • Don’t skip the Worcestershire sauce. It might seem like a small ingredient, but it adds depth and a subtle savory note that brings everything together.
  • Taste and adjust before serving.
    Once the cabbage and rice are cooked, check the seasoning. You might need a bit more salt or a splash of worcestershire sauce.

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.

A dutch oven filled with cabbage roll soup with parsley and carrots with a spoon in it.

More gluten-free soups and stews

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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.

A bowl of cabbage roll soup.
5 from 2 votes

Cabbage Roll Soup

This cabbage roll soup has all the flavor of traditional stuffed cabbage rolls, but with a much easier, one-pot method. It’s made with ground beef, green cabbage, rice, and a tomato-based broth for a hearty, naturally gluten-free meal. No rolling, no baking — just an easy, satisfying dinner you can make any night of the week.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

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

Calories: 471kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1219mg | Potassium: 1034mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3549IU | Vitamin C: 55mg | Calcium: 127mg | Iron: 5mg

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.

A white dutch oven with raw ground beef in it that is starting to cook.
Brown the beef until it’s no longer pink
A white dutch oven with cooked ground beef mixed with diced onions and a bowl of tomato paste to the side.
Sauté the onions until softened.
An overhead view of a white dutch oven with ground beef topped with diced carrots and minced garlic.
Add the sliced carrots along with the garlic. They carrots soften as the soup simmers and add subtle sweetness to the broth.
A white dutch oven of shredded cabbage.
Add the chopped cabbage and stir well. It may look like a lot at first, but it will cook down significantly.
A dutch oven of cooked ground beef, diced carrots and shredded cabbage that have been mixed together.
Cook for a few minutes, just until the cabbage starts to soften. It should look slightly wilted but still hold its shape.
A white dutch oven with chicken broth, uncooked rice, tomato paste, dried oregano, dried paprika, brown sugar, diced tomatoes, and shredded cabbage before mixing together.
Add the tomatoes, broth, rice, Worcestershire sauce, and spices. Stir thoroughly so the rice is evenly distributed.
An overhead view of a dutch oven of cabbage roll soup with a spoon in it with a bunch of flat leaf parsley on the side and empty bowls with spoons on the side.
Bring to a boil, then cover and simmer for at least 30 minutes. This gives the rice time to cook, the cabbage to fully soften, and the broth to thicken slightly.
A bowl of cabbage roll soup.
Stir in chopped parsley at the end for a fresh finish. It adds color and cuts through the richness of the tomato and beef.

I'm Megan: a gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let's make gluten-free stress free together!

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5 from 2 votes (2 ratings without comment)

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