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
- 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.
- Add Aromatics: Add the diced onion and garlic to the pot. Sauté for 3-4 minutes, until softened and fragrant.
- 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.
- 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.
- 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.