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The Boat Shed Kitchen

Cabbage Roll Soup with Chicken and Beef

This Cabbage Roll Soup captures all the deliciousness of cabbage rolls in a cozy bowl. Tender chicken, savory beef meatballs, tomatoes, and cabbage simmered in rich chicken stock with warming spices. Ready with minimal prep and satisfying from the very first spoonful.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 8 cups chicken stock
  • 2 14 oz cans diced tomato, drained
  • 1 lb. chicken breasts
  • 1.5 lb. ground beef
  • ½ head cabbage
  • 1 tsp cumin
  • 1 tsp paprika
  • 1.25 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper or to taste
  • 1.5 tsp salt or to taste
Toppings:
  • Avocado
  • Lime
  • Cilantro
  • Dollop of sour cream
  • Shredded Mexican cheese

Method
 

  1. Season ground beef with half the salt and pepper, then form into 1-tbsp-size meatballs.
  2. Slice cabbage into thin strips.
  3. Add chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and stock to the slow cooker.
  4. Cook on low for 7–8 hours or high for 4–5 hours.
  5. Remove chicken and shred with two forks.
  6. Return chicken to soup and stir to combine.
  7. Serve hot with toppings like avocado, lime, cilantro, sour cream, and cheese.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cabbage-roll-soup-with-chicken-and-beef/

Notes

  • Use bone‑in chicken breasts for a deeper flavor, or thighs for extra juiciness.
  • Drain diced tomatoes well to avoid thinning the broth.
  • If using a conventional pot, simmer gently for about 1.5–2 hours until cabbage is tender.