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A Cabbage Roll Soup Destined To Go Viral
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If you love the idea of cabbage rolls but not the time commitment, this cabbage roll soup is about to become a regular in your dinner rotation.
It delivers everything you want from the classic dish—tender cabbage, a savory tomato-forward broth, and that slow-simmered comfort—without the rolling, stuffing, or standing over the stove all night. One pot. Big flavor. Minimal effort. That’s the formula.
This is the kind of soup that fits into real life – on weeknights when you’re tired or weekends when you want leftovers that you actually look forward to. And when you build it around California-grown cabbage and finish it with California red wine, it becomes something that feels both grounded and special.
Why Cabbage Deserves the Spotlight in Your Kitchen
Cabbage is sturdy, affordable, and highly versatile, making it ideal for soups like this. As it simmers, cabbage softens just enough to hold its shape while absorbing the broth’s flavors rather than dissolving into it.
Did you know that California produces approximately 90% of the leafy greens grown in the United States, including cabbage? It’s true! Thanks to the Golden State’s diverse climates and long growing seasons, leafy greens are grown year-round, making fresh, high-quality cabbage consistently available.
If you want a deeper dive into growing and harvesting of leafy greens like cabbage and why California leads the way, this article breaks it down for you:
Everything You Need To Know About How Leafy Green Vegetables Are Grown In California
California’s fields are alive with the hue of vibrant, leafy green vegetables. Here in the Golden State, leafy greens flourish under the warm sun. The goodness of the sun gives us the crispness of lettuce and the rich textures of cabbage and spinach. Our fields are the heart of where freshness meets flavor, showcasing our state’s commitment to nourishing, delicious produce. Click here to read this article.
In cabbage roll soup, cabbage isn’t just another ingredient. It’s the foundation. It brings texture, balance, and that unmistakable comfort-food quality that makes this soup feel both nourishing and satisfying.
All the Flavor of Cabbage Rolls, None of the Fuss
Traditional cabbage rolls are delicious, but they’re also a project. This soup keeps everything you love and skips what you don’t.
Instead of carefully wrapping each roll, everything cooks together in one pot. The flavors meld naturally. The broth becomes rich and savory. You still get that nostalgic cabbage roll vibe, just in a format that’s easier, faster, and honestly more forgiving.
This is comfort food that doesn’t demand precision. It welcomes substitutions. It tastes great if it simmers a little longer than planned. And it keeps getting better day after day as the flavors meld, which makes it ideal for meal prep.
Speaking of traditional cabbage rolls…
If you want to try cabbage rolls and have been searching for the best cabbage roll recipe online, you’ve officially found it! We consider this our ultimate guide to making CA GROWN cabbage rolls.
From selecting the perfect ingredients to the easiest way to prep cabbage for making cabbage rolls, we have all the tips and tricks you need to unleash maximum flavor in every roll.
Why Red Wine From California Makes a Difference
Now let’s talk about the wine, because it plays an important role here.
A splash of red wine from California adds depth and balance to this cabbage roll soup in a way that’s subtle but impactful. It softens the tomatoes’ acidity, enhances the savory notes, and gives the broth a fuller, more rounded flavor.
California Wine: Good for the Glass, Better for the Land
California is the fourth-largest wine-producing region in the world, and sustainability is built into how wine is made here. Nearly 70% of vineyard acreage is certified, and over 90% of California wine is produced in certified wineries, using climate-smart practices that actually make a difference.
That care carries through to the glass. Wines like California Sauvignon Blanc reflect the state’s diverse regions and thoughtful approach to farming and winemaking. From everyday meals to cooking with wine, California wine proves that taking care of the land and making great wine go hand in hand.
When you cook with California wine, you’re supporting climate-smart practices that protect farmland and water resources across the state.
As the soup simmers, the alcohol cooks off, leaving behind richness and complexity. You don’t taste the flavor of wine so much as you taste the flavors of the ingredients in the soup more vibrantly. Everything just works better together.
The Beef That Grounds This Soup
California’s own Harris Ranch Beef Company is known for quality beef that combines deep agricultural roots with modern, sustainable practices. Based in the San Joaquin Valley, Harris Ranch raises cattle that spend much of their lives grazing before being finished on a carefully balanced diet, resulting in beef that’s flavorful, tender, and juicy. With a strong focus on animal welfare, environmental stewardship, and food safety, it’s a trusted choice in home kitchens and restaurants alike.
Built for Busy Weeknights and Even Better Tomorrow
This cabbage roll soup is perfect for busy schedules and real kitchens. It comes together without stress, fills the house with that unmistakable cozy aroma, and feeds people generously.
Serve it with crusty bread, a simple salad, or just ladle up a big bowl. It freezes well, reheats beautifully, and feels hearty without being heavy.
NEED A PLAYLIST TO LISTEN TO WHILE YOU MAKE THE SOUP SIMMERS? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:
Craving more delicious recipes? Check out our Pinterest for more CA GROWN recipes and ideas for innovative ways to use ingredients from the Golden State in your kitchen.
Do you have a favorite cabbage roll-inspired recipe that we should know about? Snap a pic and tag us with #CAGROWN—we’d love to see what you’re cooking up.
Cabbage Roll Soup
Ingredients
- 1 TBSP olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 ½ lbs lean ground beef
- ¾ cup uncooked long grain rice like basmati
- ½ cup California red wine
- 1 medium head cabbage chopped core removed, about 8 cups
- 28 ounces canned diced tomatoes with juices
- 2 TBSP tomato paste
- 4 cups broth vegetable or beef
- ½ cup tomato juice
- 1 tsp paprika
- 1 TBSP Worcestershire sauce
- 1 bunch of thyme tied together with cooking twine
- 1 bay leaf
- salt and black pepper to taste
To garnish
- 1 TBSP gremolata, per serving, if desired. Click here for our recipe.
Instructions
- Heat a large pot over medium-high heat, add the olive oil then the onion, garlic, beef, and a generous pinch or two of salt. Stir occasionally until the meat has browned, drain the excess fat.
- Add the uncooked rice to the pot with the meat and cook, stirring regularly for 3-5 minutes to slightly toast the grains of rice.
- Add the red wine to the pot and stir, using the spoon to scrape up any browned bits that have stuck to the bottom while cooking.
- Stir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
- Add the diced tomatoes, tomato paste, broth, tomato juice, paprika, thyme bundle, Worcestershire sauce, bay leaf, and a generous amount of salt and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 25-30 minutes.
- Remove the bay leaf and thyme bundle, then serve garnished with a sprinkling of gremolata.
Video
Notes
- This soup is thick. If you like a brothier soup, add more broth or water to reach the desired consistency.
- Any leftovers can be frozen for up to 3 months.