Description
This cabbage roll soup perfectly captures the comforting flavors of classic stuffed cabbage with savory ground beef, tender rice, tangy tomato broth, and hearty cabbage. It’s an easy, warming one-pot meal ideal for weeknight dinners without the fuss of rolling individual cabbage rolls.
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 Canned Goods
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth (or chicken broth)
- 1 can (15 oz) tomato sauce
Spices and Grains
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup uncooked white rice (or brown rice)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Brown the Meat: In a large pot or Dutch oven, brown ground beef over medium heat until fully cooked. Drain excess fat if needed to keep the soup from being greasy.
- Sauté Aromatics and Veggies: Add the diced onion, minced garlic, diced carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Main Ingredients and Spices: Stir in the chopped cabbage, crushed tomatoes, beef broth, tomato sauce, paprika, dried oregano, dried thyme, and bay leaf. Mix everything well to combine all the flavors.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld flavors and tenderize the cabbage.
- Cook the Rice: Stir in the uncooked rice, then continue simmering the soup for another 20 to 25 minutes, or until both the rice and cabbage are tender.
- Season and Finish: Taste the soup and season with salt and black pepper as needed. Remove the bay leaf.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and enjoy immediately.
Notes
- For faster cooking, use cooked rice and stir it in during the last 5 minutes of simmering.
- Make it lighter by swapping ground beef for ground turkey or chicken.
- This soup is freezer-friendly: cool completely, then 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 / Main Dish
- Method: Stovetop
- Cuisine: Eastern European-Inspired / American
