This cabbage and rice soup is easy to prepare, comforting, and full of flavor. It’s an economical, healthy option that fills you up without weighing you down—perfect for a weeknight dinner or a simple lunch.
Why You’ll Love This Soup
The appeal of this soup is its simplicity and relaxed cooking process. It requires minimal active time on the stove: once the cabbage softens and the rice is added, the pot simmers gently while you go about your day. The ingredient list is short and budget-friendly—items you likely already have in your kitchen. Browning the cabbage lightly in butter (or olive oil) adds a subtle caramelized note, and finishing the soup with lemon, Parmesan, and dill brightens the flavors. The result is a satisfying, hearty soup that still feels light and fresh.
Ingredients & Substitutions
- Butter or olive oil: Butter adds richness; olive oil works well for a lighter or dairy-free version.
- Onion and garlic: These create a savory aromatic base—use yellow or white onion.
- Red pepper flakes: For background warmth rather than strong heat. Offer extra at the table for anyone who wants more spice.
- Cabbage: Shredded green cabbage is traditional. Pre-shredded coleslaw mix or thinly sliced cabbage both work; thicker slices will hold their texture a bit longer.
- Vegetable broth: Use a flavorful broth for the best results. If your broth is mild, taste and adjust salt at the end.
- Rice: Long-grain white rice cooks in the same time as the soup, so there’s no separate pot to wash. Brown rice takes longer and is not recommended unless you precook it.
- Thyme: Dried ground thyme is convenient, but dried leaves or fresh thyme sprigs also work.
- Lemon: Fresh lemon juice brightens the soup; a bit of zest can be added for extra citrus aroma.
- Parmesan: A Parmesan rind simmered in the broth deepens the savory flavor. If you don’t have a rind, stir grated or shaved Parmesan into bowls at the end. Vegetarian-style hard cheeses can be used if desired.
- Fresh dill: Dill pairs beautifully with lemon and cabbage. If fresh dill isn’t available, substitute a small amount of dried dill or use flat-leaf parsley.
How to Make Cabbage and Rice Soup
What to Serve with Cabbage and Rice Soup
This soup can stand on its own as a complete, comforting meal. For a more substantial dinner, serve with a warm, crusty loaf of bread or simple breadsticks. A crisp green salad, such as a lemony kale or mixed greens salad, complements the warm soup and adds contrasting texture. To boost protein and fiber, stir in a can of drained and rinsed cannellini beans when you add the rice.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. As the soup sits, the rice will absorb liquid and the texture becomes thicker—more like a stew. When reheating, add a splash of broth or water to restore a soupier consistency. Freezing is not recommended because cooked rice can become overly soft and break down during thawing.
Frequently Asked Questions
- Can I use coleslaw mix instead of cabbage? Yes. Pre-shredded coleslaw mix cooks a bit faster because the pieces are thinner, but it works well and saves prep time.
- Can I use a different kind of rice? Long-grain white rice is recommended because it cooks in 20 to 25 minutes, matching the soup’s simmer time. Brown rice requires longer cooking or precooking; quick-cooking rice may become mushy.
- Why is my soup bland? Common causes are not browning the cabbage, not enough salt, or a weak vegetable broth. Taste the finished soup and adjust: more salt, extra Parmesan, or another squeeze of lemon usually brightens the flavor.
- Is this the same as cabbage roll soup? No. Traditional cabbage roll soup is tomato-based and often contains ground meat. This recipe is lighter and citrus-forward, finished with dill instead of tomato. If you prefer a tomato-based version, look for cabbage roll–style soups that include tomato and ground protein.
Cabbage and Rice Soup
- Author: Liz Thomson
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 8 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This cabbage and rice soup is simple to make, cozy, and budget-friendly. It’s a healthy, filling option that comes together with pantry staples and finishes bright with lemon and herbs.
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- 1 medium yellow onion, diced (or 1 1/2 cups frozen diced onion)
- 3 cloves garlic, minced
- 1/8 teaspoon red-pepper flakes, plus more for serving (optional)
- 20 ounces shredded cabbage or coleslaw mix (about 9 cups)
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 6 cups vegetable broth
- 1 cup long-grain white rice
- 1/2 teaspoon dried ground thyme
- Parmesan rind (optional)
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 cup shaved Parmesan, for serving
Instructions
- Melt the butter in a large pot over medium-high heat.
- Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and red-pepper flakes and cook about 1 minute until fragrant.
- Add the shredded cabbage, salt, and pepper. Cook, stirring occasionally, until the cabbage softens and takes on a little color, about 8 minutes.
- Pour in the vegetable broth, add the rice, dried thyme, and Parmesan rind if using. Bring to a simmer, then reduce the heat to medium-low and cook partly covered until the rice is very tender, about 20–25 minutes.
- Stir in the lemon juice and chopped dill just before serving.
- Ladle into bowls and top with shaved Parmesan.
