Description
This cabbage roll soup captures all the comforting flavors of traditional stuffed cabbage rolls—savory ground beef, tender rice, tangy tomato broth, and hearty cabbage—without the hassle of rolling. A simple and warming weeknight meal that’s both hearty and flavorful.
Ingredients
Meat and Oil
- 1 lb ground beef (or pork, or a mix)
- 1 tablespoon olive oil (if needed)
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small head of green cabbage, chopped
Liquids and Tomato Products
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 1 can (15 oz) tomato sauce
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
Other
- 1/2 cup uncooked white rice (or brown rice)
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Meat: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed to reduce greasiness.
- Sauté Vegetables: Add the diced onion, minced garlic, diced carrots, and celery to the pot. Cook for about 5 minutes until vegetables soften and become fragrant.
- Add Cabbage and Liquids: Stir in the chopped cabbage, crushed tomatoes, beef broth, tomato sauce, paprika, oregano, thyme, and bay leaf. Mix everything well to combine flavors.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 15 minutes to allow flavors to meld and cabbage to soften slightly.
- Cook Rice: Stir in the uncooked rice and continue simmering for another 20 to 25 minutes, or until both the rice and cabbage are tender.
- Season and Garnish: Remove the bay leaf. Season the soup with salt and black pepper to your taste. Garnish with freshly chopped parsley before serving hot.
Notes
- For faster cooking, use pre-cooked rice and stir it in during the last 5 minutes of simmering to heat through.
- To make the soup lighter, swap out ground beef for ground turkey or chicken.
- This soup is freezer-friendly; let it cool completely and freeze in portions for up to 3 months.
- Add a pinch of red pepper flakes if you prefer a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-Inspired / American
