Cabbage Roll Soup
This cabbage roll soup recipe takes everything cozy about old fashioned stuffed cabbage rolls and turns it into an easy one pot dinner. No blanching leaves, no fussy rolling, just a big pot of hearty flavor. Ground beef, tender cabbage, sweet carrots, and rice simmer together in a tangy tomato broth until every bite tastes like a warm hug.
Equipment
- Enameled Dutch Oven or large soup pot Heavy bottomed for even heat distribution
- Chef's knife Sharp for chopping cabbage and vegetables
- Cutting board Large, stable board with juice groove
- Wooden spoon
- Measuring cups and spoons
- Ladle For serving
Ingredients
- 2 tablespoons olive oil 30ml
- 1 pound lean ground beef 450g, 80/20 blend
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 2 medium carrots about 1 cup or 130g, diced
- 1 small head green cabbage about 6 cups or 600g, chopped
- 1 can crushed tomatoes 28 ounces or 796ml
- 1 can fire roasted diced tomatoes 14.5 ounces or 411g
- 2 tablespoons tomato paste 30ml
- 6 cups beef broth 1.4L
- 2/3 cup uncooked long grain white rice 130g
- 2 tablespoons brown sugar 25g
- 1 tablespoon Worcestershire sauce 15ml
- 2 bay leaves
- 1 teaspoon smoked paprika 5ml
- 1 teaspoon dried oregano 5ml
- salt and black pepper to taste
- fresh parsley chopped, for garnish
- sour cream optional, for serving
- shredded parmesan optional, for serving
Instructions
- Heat olive oil in a large Dutch oven over medium high heat. Add ground beef, season with salt and pepper, and cook for 6-8 minutes until no pink remains. Drain excess fat, leaving about 1 tablespoon.
- Add diced onion to the pot and cook for 3-4 minutes until soft and translucent. Stir in minced garlic and cook for 30-60 seconds until fragrant.
- Add chopped cabbage and diced carrots to the pot. Stir to coat in the drippings and cook for 3-4 minutes until cabbage starts to soften.
- Pour in crushed tomatoes, fire roasted diced tomatoes, tomato paste, and beef broth. Stir in brown sugar, Worcestershire sauce, bay leaves, smoked paprika, and oregano. Season with salt and pepper and bring to a gentle boil.
- Stir in uncooked rice. Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and cabbage has softened, stirring occasionally.
- Remove from heat and discard bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
- Chop the cabbage into bite sized pieces so every spoonful is easy to eat.
- Don't skip the brown sugar, it balances the acidity of the tomatoes.
- Use lean ground beef so you don't have to drain a lot of grease.
- Keep the lid on while simmering so the rice cooks evenly.
- Stir occasionally toward the end so the rice doesn't stick to the bottom of the pot.
- Add a splash of vinegar at the end if you want a brighter, tangier finish.
- For a lower carb version, use cauliflower rice instead of white rice.
- This soup stores beautifully in the refrigerator for up to 4 days or freezer for up to 3 months.
- Add a splash of extra broth or water when reheating if the soup has thickened.
- Brown rice can be used but needs more liquid and a longer simmer time to fully cook through.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 28gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 680mgPotassium: 520mgFiber: 4gSugar: 10gVitamin A: 80IUVitamin C: 60mgCalcium: 8mgIron: 15mg
Tried this recipe?Let us know how it was!