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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Servings: 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.