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Cabbage Roll Soup

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Eastern European
  • Diet: Gluten Free

Description

This hearty and comforting Cabbage Roll Soup has all the flavors of classic stuffed cabbage rolls but in an easy, one-pot meal. Made with ground beef, tender cabbage, tomatoes, and rice, this soup is packed with flavor and perfect for a cozy dinner.

Ingredients

Units Scale
  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups green cabbage, chopped
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup white rice, uncooked
  • 1 medium carrot, diced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  2. Sauté the veggies: Add the diced onion and carrot to the pot and cook for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
  3. Add the cabbage: Stir in the chopped cabbage and cook for 2–3 minutes until slightly softened.
  4. Build the broth: Add the diced tomatoes, tomato sauce, beef broth, tomato paste, Worcestershire sauce, paprika, oregano, salt, black pepper, red pepper flakes, and the bay leaf. Stir well to combine.
  5. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
  6. Add the rice: Stir in the uncooked rice, cover, and continue simmering for another 15–20 minutes, or until the rice is tender.
  7. Final touches: Remove the bay leaf. Taste and adjust seasoning as needed.
  8. Serve: Ladle into bowls and garnish with fresh parsley. Serve hot!

Notes

  • Rice alternatives: You can use brown rice (increase cooking time) or cauliflower rice for a low-carb option.
  • Make it ahead: This soup tastes even better the next day as the flavors meld together!
  • Storage: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.

Find it online: https://newsvks.com/cabbage-roll-soup/