This cabbage roll soup tastes just like a classic cabbage roll… but in a warm, cozy bowl. Tender cabbage, savory ground turkey, golden mushrooms, and rice all simmer together in a tangy tomato broth that gets finished with a splash of cream. It's comforting, simple, and real-life friendly - the kind of hearty, high-protein meal you can actually pull off on a busy weeknight, all in one pot.
Growing up in a Polish household, cabbage rolls (gołąbki) were a big deal. They're delicious, but between blanching the leaves, rolling, filling, and baking, they're definitely a weekend project. This soup takes all of those same flavors - cabbage, tomato, seasoned meat, and rice - and turns them into something you can realistically make on a Tuesday night without skipping the comfort.
Serve it with a slice of crusty bread for dipping, or a simple side salad if you want to keep the meal on the lighter side.
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Ingredients
Everything in this soup is simple and pantry-friendly - no special trip to the store required. Ground turkey keeps it lean and high in protein, finely chopped mushrooms add a savory, almost meaty depth (and sneak in extra veggies), and a little heavy cream at the end rounds out the tomato broth so it tastes rich without being heavy. Using already-cooked rice is a great way to use up leftovers, too.
- ground turkey
- cooked rice (white or jasmine)
- onion, diced
- mushrooms, finely chopped
- green cabbage, chopped
- crushed tomatoes
- tomato sauce (optional, for richness)
- chicken broth
- water
- heavy cream
- bay leaf
- olive oil, salt, and pepper
See recipe card for quantities.
Instructions
This soup comes together in one pot with just a few simple steps. Here's how to make it.
- Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and finely chopped mushrooms and sauté until golden and softened.
- Step 2: Add the ground turkey and season with salt and pepper. Break it up as it cooks until browned and savory.
- Step 3: Stir in the chopped cabbage and let it wilt down for a few minutes.
- Step 4: Add the crushed tomatoes, chicken broth, water, bay leaf, and cooked rice. Stir to combine.
- Step 5: Bring to a simmer and cook for 20-25 minutes, until the cabbage is tender and the flavors deepen.
- Step 6: Reduce the heat to low. Remove the bay leaf, then stir in the heavy cream and a splash of tomato sauce if you want extra richness.
- Step 7: Taste and adjust the seasoning with more salt and pepper as needed. Ladle into bowls and enjoy something warm, tangy, and seriously comforting.
Hint: Finely chopping the mushrooms rather than slicing them helps them blend into the broth and mimic the texture of ground meat. It's an easy way to sneak in extra veggies, especially if you have picky eaters at the table.
Substitutions
This soup is easy to adapt depending on what you have on hand or what your family needs.
- Ground turkey - swap in ground beef, ground pork, or a mix of both for a richer, more traditional cabbage roll flavor.
- Rice - use cauliflower rice for a lower-carb version, or brown rice for extra fiber (add a few extra minutes of simmering).
- Heavy cream - leave it out for a brothier, dairy-free soup, or stir in a spoonful of sour cream instead for a tangier finish.
- Chicken broth - beef broth adds deeper flavor, and vegetable broth works well too.
Equipment
A large Dutch oven or heavy-bottomed soup pot works best here. It distributes heat evenly and gives the cabbage plenty of room to wilt and soften without scorching on the bottom. If you're using a thinner pot, keep the heat a little lower and stir more often to prevent sticking.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The rice will keep soaking up the broth as it sits, so add a splash of broth or water when reheating.
This soup freezes well for up to 3 months. For the best texture, freeze it before adding the heavy cream, then stir the cream in fresh after reheating.
Top Tip
Take your time browning the onions and mushrooms at the start - letting them get truly golden builds a deep, savory base for the whole soup. And always turn the heat down before adding the cream so it stays silky and doesn't curdle in the hot, acidic tomato broth.
FAQ
Yes! This soup tastes even better the next day once the flavors have had time to meld. Store it in the fridge and reheat gently on the stove, adding a splash of broth to loosen it up.
You can, but you'll need extra liquid and time. Add about ½ cup uncooked rice with the broth and simmer until the rice is tender, about 20-25 minutes, adding more broth or water as needed.
Yes - brown the onions, mushrooms, and turkey on the stovetop first, then transfer everything except the rice and cream to the slow cooker. Cook on low for 6-7 hours, then stir in the rice and cream during the last 30 minutes.
Related
Looking for other recipes like this? Try these:
Cabbage Roll Soup with Mushrooms & Ground Turkey
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 8 oz mushrooms finely chopped
- 1 lb ground turkey
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ head green cabbage chopped (about 6 cups)
- 1 can 28 oz crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 cup cooked rice white or jasmine
- ¼ cup heavy cream
- ½ cup tomato sauce optional, for richness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and finely chopped mushrooms and sauté until golden and softened, about 5-7 minutes.
- Add the ground turkey and season with salt and pepper. Break it up as it cooks until browned and savory, about 5-6 minutes.
- Stir in the chopped cabbage and let it wilt down for 3-4 minutes.
- Add the crushed tomatoes, chicken broth, water, bay leaf, and cooked rice. Stir to combine.
- Bring to a simmer and cook for 20-25 minutes, until the cabbage is tender and the flavors deepen.
- Reduce the heat to low. Remove the bay leaf, then stir in the heavy cream and tomato sauce, if using.
- Taste and adjust the seasoning with more salt and pepper as needed. Serve warm.
Video
Notes
Soup thickness: For a brothier soup, add more broth or water. The rice will keep absorbing liquid as the soup sits.
Uncooked rice: Add ½ cup uncooked rice with the broth, and simmer until tender, adding extra liquid as needed.
Cream: Always lower the heat before adding the cream so it doesn't curdle in the hot tomato broth.
Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating.
Freezing: Freeze for up to 3 months. For the best texture, freeze the soup before adding the cream, then stir the cream in after reheating.
