Sarma soup, also known as Cabbage Roll Soup, is a comforting, hearty dish that captures the familiar flavors of traditional stuffed cabbage in a much simpler, spoonable form. This version is rich with vegetables, savory ground meats, and warming spices, making it a satisfying family meal. I prefer to cook rice separately so leftovers maintain their texture—this soup adapts well to a Dutch oven, slow cooker, or Instant Pot.
Cabbage Roll Soup
Sarma, or cabbage roll soup, takes the classic fillings of cabbage rolls—ground meat, rice, tomatoes, and cabbage—and turns them into a cozy, easy-to-make soup. It’s full of vegetables, protein, and layered flavors from paprika, oregano, and a touch of chili flakes. Serve with steamed rice on the side for a complete meal that’s ideal for weeknights, meal prep, or feeding a crowd.
This streamlined approach keeps the essence of stuffed cabbage while cutting down on hands-on time. It’s forgiving, customizable, and freezes well for future meals.
Why you’ll love it
- Nutritious: Loaded with cabbage and other vegetables plus protein from the ground meat.
- Hearty: A filling, comforting bowl that satisfies appetites and warms from the inside out.
- Flavorful: Paprika, oregano, and chili flakes give a balanced savory profile.
- Simple: Easier than rolling individual cabbage parcels but with the same classic taste.
- Adaptable: Swap meats, add vegetables, or adjust heat to suit your preferences.
Recipe Shopping List
No last-minute store run needed—here’s everything you’ll use. For exact measurements see the ingredient list in the recipe card below.
- Butter
- Onion
- Celery
- Carrots
- Red bell peppers
- Shredded cabbage
- Ground beef
- Ground pork
- Chili flakes
- Salt and pepper
- Paprika
- Oregano
- Seasoning salt
- Diced tomatoes
- Tomato sauce
- Water
- Cooked rice (to serve on the side)
How to Make This Recipe
Below is a concise overview of the steps. Follow the full instructions in the recipe card for timing and exact amounts.
- Sauté the aromatics: Melt butter in a large Dutch oven or stock pot. Cook diced onion, carrots, celery, and red peppers over medium heat until softened, about 5 minutes.
- Cook the cabbage: Add shredded cabbage and continue cooking 10–15 minutes until it begins to soften and wilt.
- Brown the meat: In a separate pan, cook ground beef and pork with chili flakes, salt, pepper, oregano, seasoning salt, and paprika until no pink remains. Drain excess fat.
- Combine and simmer: Add the cooked meat, diced tomatoes, tomato sauce, and water to the pot with vegetables. Bring to a gentle simmer and reduce heat to low-medium.
- Finish: Simmer until all vegetables are tender and flavors meld, then serve with steamed rice alongside.
Recipe FAQ
Let the soup cool, then transfer to an airtight container and refrigerate for up to 4 days. Store rice separately to avoid sogginess.
Yes. Reheat gently on the stovetop over medium heat until warmed through, or microwave individual portions until hot.
Absolutely. The flavors often improve after a day in the fridge, making this an excellent make-ahead meal.
Swap ground beef and pork for ground turkey or chicken, and add vegetables like zucchini or mushrooms. Adjust paprika and chili flakes to control heat.
More Soup Recipes
- Prime Rib Soup
- Prime Rib Soup with Noodles
- Beef Dumpling Soup
- Smoked Chicken Tortilla Soup
- Turkey Noodle Soup
- French Onion Soup
- Miso Ramen
Sarma Cabbage Roll Soup
This hearty soup deconstructs traditional cabbage rolls into a flavorful, easier-to-prepare meal. It keeps the classic combination of cabbage, ground meat, tomatoes, and spices without the effort of rolling.
Ingredients
- 3 tablespoons butter
- 2 large onions, diced
- 3 stalks celery, diced
- 3 large carrots, peeled and diced
- 3 red bell peppers, cored and diced
- 3 lb shredded cabbage (about 1 medium head)
- 1 lb ground beef
- 1 lb ground pork
- 2 teaspoons chili flakes (Korean gochugaru works well)
- 1 teaspoon salt, plus more to taste
- 3 tablespoons paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1 teaspoon seasoning salt
- 1 (15 oz) can diced tomatoes
- 1 (28 oz) can tomato sauce
- 5–6 cups water (adjust as needed)
- 3 cups cooked rice (serve on the side)
Instructions
- Melt butter in a large Dutch oven or stock pot. Add onion, carrots, celery, and bell peppers; cook over medium heat about 5 minutes until softened.
- Stir in shredded cabbage and cook an additional 10–15 minutes until it softens and begins to wilt.
- Meanwhile, brown the ground beef and pork in a separate pan with chili flakes, salt, pepper, oregano, seasoning salt, and paprika. Drain excess grease and add the cooked meat to the pot with the vegetables.
- Add diced tomatoes, tomato sauce, and water to the pot. Use a 6–8 quart pot—this recipe fills a 6-quart pot nearly to the top. Adjust water if necessary.
- Reduce heat to low or medium-low and keep the soup at a gentle simmer. Cook until vegetables are tender and flavors meld, about 30–40 minutes.
- Serve hot with steamed rice on the side so leftover rice stays firmer.
Notes
Rice
Many versions cook rice directly in the soup, but keeping rice separate prevents it from becoming mushy in leftovers. Cook rice fresh when serving or reheat separately.
Salt
Tomato sauce brands vary in saltiness. Taste the soup toward the end of cooking and adjust salt or seasoning salt as needed.
Heat
The recipe’s chili flakes add only mild heat. Increase chili flakes or add hot paprika if you prefer spicier soup.
Nutrition Information
Amount per serving (estimate):
Calories: 370 • Total Fat: 18g • Saturated Fat: 7g • Cholesterol: 77mg • Sodium: 817mg • Carbohydrates: 29g • Fiber: 6g • Sugar: 10g • Protein: 25g
Nutrition data is an estimate. Consult a trusted source for medical dietary needs.