Cabbage Roll Soup Recipe
Cabbage Roll Soup Recipe
Table of Contents
Cabbage Roll Soup Recipe
This cabbage roll soup recipe is a hearty, comforting dish that combines all the flavors of traditional cabbage rolls without the hassle of rolling and stuffing. Perfect for busy weeknights, this one pot meal is loaded with cabbage, ground meat, and rice, simmered in a rich tomato broth. Try this easy cabbage roll soup recipe for a delicious and filling dinner that the whole family will love.
Description
If you’re craving the warm, savory taste of cabbage rolls but don’t have time to assemble them, this cabbage roll soup recipe is the perfect alternative. With all the same ingredients you’d find in classic cabbage rolls cabbage, ground meat, rice, and tomatoes this soup is a quicker, simpler way to enjoy those flavors. The cabbage cooks down to a tender, sweet texture, while the ground beef (or pork) adds a hearty base. The rice thickens the soup and gives it a comforting consistency. Seasoned with paprika, garlic, and a dash of Worcestershire sauce, this cabbage roll soup recipe is perfect for cold days and cozy nights. And with just one pot needed, cleanup is easy too.Enjoy a comforting and hearty Cabbage Roll Soup Recipe, packed with tender cabbage, ground beef, rice, and flavorful tomatoes. This easy one-pot meal brings all the classic flavors of cabbage rolls in a warm, satisfying soup perfect for any season.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or ground pork)
- 1 small green cabbage, chopped (about 6 cups)
- 1 cup white rice, uncooked
- 6 cups beef broth
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh parsley, for garnish
Instructions
- Heat the Oil: In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Sauté Aromatics: Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Meat: Add the ground beef (or pork) to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
- Add Cabbage and Seasonings: Add the chopped cabbage, paprika, salt, and black pepper to the pot. Stir to combine and cook for about 5 minutes until the cabbage begins to soften.
- Add Rice and Broth: Stir in the rice, beef broth, diced tomatoes with juices, tomato sauce, and tomato paste. Add the Worcestershire sauce and sugar (if using). Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the cabbage and rice are tender.
- Check Seasoning: Taste the soup and adjust salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- Storage: Store leftover cabbage roll soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
- Variations: Try using ground turkey for a lighter version, or swap white rice with brown rice for added fiber.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
Cabbage Roll Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound ground beef or ground pork
- 1 small green cabbage chopped (about 6 cups)
- 1 cup white rice uncooked
- 6 cups beef broth
- 1 can 15 oz diced tomatoes, with juices
- 1 can 15 oz tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar optional, to balance acidity
- Fresh parsley for garnish
Instructions
- Heat the Oil: In a large soup pot or Dutch oven, heat the olive oil over medium heat.
- Sauté Aromatics: Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Meat: Add the ground beef (or pork) to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
- Add Cabbage and Seasonings: Add the chopped cabbage, paprika, salt, and black pepper to the pot. Stir to combine and cook for about 5 minutes until the cabbage begins to soften.
- Add Rice and Broth: Stir in the rice, beef broth, diced tomatoes with juices, tomato sauce, and tomato paste. Add the Worcestershire sauce and sugar (if using). Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the cabbage and rice are tender.
- Check Seasoning: Taste the soup and adjust salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- Storage: Store leftover cabbage roll soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Store in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
- Variations: Try using ground turkey for a lighter version, or swap white rice with brown rice for added fiber.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce if you like a little heat.
