Print

Cabbage Roll Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 3 reviews

This hearty Cabbage Roll Soup captures the comforting flavors of traditional cabbage rolls in a warm, flavorful soup form. Packed with lean ground beef, tender cabbage, carrots, rice, and fragrant spices, this recipe is perfect for a cozy family meal. Simmered gently in a rich tomato and beef broth base, it offers a nutritious and satisfying option that’s simple to prepare and serves 6 to 8 people.

Ingredients

Vegetables

  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound green cabbage (about 1/2 medium head), chopped
  • 2 medium carrots (about 8 ounces), peeled and diced

Meat & Grains

  • 1 pound lean ground beef
  • 1/2 cup uncooked long-grain white rice

Liquids & Sauces

  • 1 (32-ounce) box beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil

Spices & Seasonings

  • 1 1/2 teaspoons paprika
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 tablespoons packed light brown sugar
  • 1 bay leaf

Garnish

  • 2 tablespoons fresh parsley leaves (optional)

Instructions

  1. Prepare Vegetables: Chop the yellow onion, mince the garlic, chop the green cabbage, and peel and dice the carrots to ensure all veggies are ready for cooking.
  2. Sauté Aromatics and Beef: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic and cook until fragrant and translucent, about 3-4 minutes. Add the lean ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
  3. Add Vegetables and Seasonings: Stir in the chopped cabbage and diced carrots. Sprinkle in the paprika, kosher salt, and black pepper, stirring well to combine the flavors evenly.
  4. Add Broth and Tomato Ingredients: Pour in the beef broth, diced tomatoes (with their juices), tomato sauce, and water. Stir to mix all ingredients thoroughly.
  5. Season and Simmer: Add the packed brown sugar, Worcestershire sauce, apple cider vinegar, and bay leaf to the pot. Bring the soup to a boil, then reduce heat to low and cover to simmer gently for about 25 minutes, allowing the flavors to meld and the vegetables to soften.
  6. Add Rice and Continue Cooking: Stir in the uncooked long-grain white rice. Cover and continue to simmer for an additional 20-25 minutes, or until the rice and vegetables are tender.
  7. Final Seasoning: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed for seasoning.
  8. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley leaves if desired. Serve immediately for a delicious and comforting meal.

Notes

  • For a leaner option, substitute ground turkey or chicken for the ground beef.
  • To make this soup gluten-free, verify that Worcestershire sauce is gluten-free or substitute with tamari sauce.
  • Rice can be swapped with quinoa or cauliflower rice for a different texture or lower carb version.
  • Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
  • For extra depth of flavor, brown the ground beef thoroughly and deglaze the pot with a splash of beef broth before adding vegetables.
  • If you prefer a thicker soup, simmer uncovered in the last 10 minutes to reduce excess liquid.

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