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Cabbage Roll Soup

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Baking
  • Cuisine: American

Description

Cabbage Roll Soup captures the delicious flavors of cabbage rolls in an easy, warming soup. Made with ground beef, tender cabbage, and rice, this one-pot meal is perfect for cozy weeknight dinners.

Ingredients

Units Scale
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups green cabbage, chopped
  • 2 large carrots, peeled and sliced
  • 4 cups beef broth (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 tbsp tomato paste
  • 1/2 cup uncooked long-grain rice (or instant brown rice)
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, for garnish (optional)

Instructions

 

  1. Brown the Beef: In a large pot or Dutch oven, heat over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking up the meat as it cooks. Drain excess fat if needed.
  2. Add Aromatics: Add the diced onion and garlic to the pot. Sauté for 3-4 minutes, until softened and fragrant.
  3. Add Vegetables and Broth: Stir in the chopped cabbage, sliced carrots, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, and brown sugar. Add the bay leaf and Italian seasoning. Bring to a simmer over medium-high heat.
  4. Cook the Rice: Stir in the uncooked rice. Reduce heat to low, cover, and let the soup simmer for 25-30 minutes, or until the cabbage and rice are tender.
  5. Season and Serve: Adjust salt and pepper to taste. Discard the bay leaf. Garnish with fresh parsley if desired, and serve hot.

Notes

  • Substitutions: Substitute ground turkey for a lighter version, or use cauliflower rice for a lower-carb option.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
  • Reheating: When reheating, add a bit of broth or water to thin the soup if it has thickened.

Find it online: https://recipe.ukfinda.com/cabbage-roll-soup.htm