Cabbage Roll Soup
This hearty, flavorful, and satisfying soup captures all the essence of a classic cabbage roll in an easy, one-pot meal. Made with ground beef, tender cabbage, tomatoes, rice, and savory seasonings, it’s a warm and comforting dish perfect for busy nights. Serve it with crusty bread for a cozy homemade feeling!
For Cabbage Roll Soup
- Ground Beef: Lean ground beef for rich flavor and protein.
- Onion: Diced onion for added depth and savory taste.
- Green Cabbage: Chopped cabbage for a satisfying and hearty base.
- Garlic: Minced garlic for a rich, aromatic flavor.
- Carrots: Sweetness to balance and complement the flavors.
- Tomatoes: Diced tomatoes and tomato sauce for a hearty, flavorful broth.
- Beef Broth: A savory base to enhance the soup’s umami taste.
- White Rice: Absorbs flavors, mimicking the traditional cabbage roll filling.
For Seasonings:
- Salt: Enhances natural savory flavors.
- Black Pepper: Adds a mild kick of spice.
- Paprika: Provides a smoky depth.
- Dried Thyme: Adds earthy, herbal notes.
- Worcestershire Sauce: Deepens the savory richness.
- Bay Leaf: Infuses a fragrant layer of flavor.
Cabbage Roll Soup
This hearty and comforting soup brings all the flavors of classic cabbage rolls in an easy, one-pot meal. Packed with ground beef, tender cabbage, rice, and a rich tomato broth, it's a warm and satisfying dish perfect for busy nights. Enjoy all the coziness of stuffed cabbage rolls with minimal effort!
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PinServings: 6
Notes
Ingredients
- Ground Beef – 1 pound (90% lean preferred)
- Olive Oil – 2 teaspoons
- Onion – 1, finely diced
- Garlic – 2 teaspoons, minced
- Green Cabbage – 4 cups, coarsely chopped
- Carrots – 2, peeled, quartered, and sliced
- Beef Broth – 4 cups
- Tomato Sauce – 3 (8-ounce) cans
- Uncooked Long-Grain Rice – 1/2 cup
- Bay Leaf – 1
- Brown Sugar – 3 tablespoons
- Salt & Pepper – To taste
- Parsley – 2 tablespoons, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook for about 4-5 minutes, breaking it up with a spatula until browned.
- Add the diced onion and minced garlic, cooking for an additional 2-3 minutes until fragrant and softened.
- Stir in the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar. Season again with salt and pepper as needed.
- Bring the soup to a gentle simmer and cook for about 25 minutes, or until the rice is tender.
- Remove the bay leaf and discard. Sprinkle with fresh parsley before serving.
- What can I substitute for ground beef?
You can use ground turkey, chicken, or plant-based crumbles for a leaner or vegetarian option. - Can I make this soup in a slow cooker?
Yes! Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. - What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat. - Can I use brown rice instead of white rice?
Yes, but brown rice takes longer to cook. Add 20 extra minutes to the cooking time. - How can I thicken the soup if it’s too thin?
Let the soup simmer uncovered for a few extra minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
