Cabbage Roll Soup
Craving the comforting flavors of cabbage rolls but short on time? Cabbage roll soup offers a delicious and wholesome alternative that’s ready in under an hour. Packed with ground beef, nutrient-rich cabbage, and fiber-filled rice, this soup is a complete and satisfying meal.
Key Ingredients:
Ground Beef: Lean ground beef provides a rich protein base, but feel free to substitute ground turkey, chicken, or even lentils for a vegetarian twist.
Cabbage: A cruciferous vegetable, cabbage boasts vitamins C and K, plus fiber to aid digestion.
Tomatoes: Crushed tomatoes add a vibrant touch of acidity and essential lycopene, an antioxidant linked to heart health.
Brown Rice: Uncooked brown rice cooks right in the soup, offering complex carbohydrates for sustained energy.
Sautéing the ground beef with aromatics like onion and garlic builds a flavorful base. Adding chopped cabbage, carrots, and broth creates a vibrant and healthy mix. Simmering allows the flavors to meld, resulting in a satisfying and comforting soup.
This recipe is easily customizable! Add chopped celery or bell peppers for extra veggies, or a pinch of red pepper flakes for a touch of heat. So ditch the takeout menu and whip up a pot of cabbage roll soup. It’s a delicious and nourishing meal that’s perfect for busy weeknights.
Questions I often get asked about this recipe:
How long does this soup keep?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months.
My soup seems too thick, can I add more liquid?
Yes, start with an additional ½ cup of broth and adjust to your desired consistency.
Can I add other vegetables to this soup?
Yes, chopped celery, bell peppers, or mushrooms would be delicious.
What you need to make Cabbage Roll Soup:
2 tablespoons olive oil
1 pound ground beef (90% lean or higher)
1 onion, finely diced
2 cloves garlic, minced
4 cups chopped green cabbage
2 carrots, peeled, quartered, and sliced
4 cups beef broth
1 (28-ounce) can crushed tomatoes
½ cup uncooked long-grain rice
1 bay leaf
2 tablespoons brown sugar (optional)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish (optional)
How to make it:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 4-5 minutes.
Add the onion and garlic to the pot and cook for an additional 2-3 minutes, until softened.
Stir in the chopped cabbage, carrots, beef broth, crushed tomatoes, rice, and bay leaf. Season with brown sugar (if using), salt, and pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the cabbage is softened.
Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.
Tips:
For a richer flavor, you can brown the ground beef with a mixture of olive oil and butter.
If you like things spicy, add a pinch of red pepper flakes along with the garlic.
This soup is even more flavorful the next day, so make a big batch and enjoy it for lunch or dinner throughout the week.
Feel free to customize the vegetables! Chopped celery, bell peppers, or mushrooms would all be delicious additions.
To make this recipe vegetarian, simply omit the ground beef and add an extra cup of vegetable broth.
Latest Reviews:
Yum! Weeknight Winner! – This recipe is a lifesaver! Ground beef, cabbage, rice – all pantry staples for me. It came together so fast and my whole family devoured it. Definitely adding this to my regular rotation. Sarah K.
Soup-er Simple and Satisfying – This cabbage roll soup is exactly what I was looking for – hearty, flavorful, and easy on the wallet. I subbed ground turkey for the beef and added some chopped celery for extra crunch. Came out fantastic!. Frank R.
Goodbye Takeout, Hello Delicious! – I’m always looking for new healthy-ish soup recipes, and this one hits the spot. Loved the balance of veggies to rice, and the crushed tomatoes add a nice tang. So much better (and cheaper!) than takeout, and leftovers are perfect for lunch. Emily L.
Printable Recipe:
Cabbage Roll Soup
This recipe is a hearty and flavorful soup inspired by classic cabbage rolls. It's packed with ground beef, cabbage, rice, and tomatoes, making it a complete and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef (90% lean or higher)
- 1 onion, finely diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 carrots, peeled, quartered, and sliced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- ½ cup uncooked long-grain rice
- 1 bay leaf
- 2 tablespoons brown sugar (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon, until browned, about 4-5 minutes.
- Add the onion and garlic to the pot and cook for an additional 2-3 minutes, until softened.
- Stir in the chopped cabbage, carrots, beef broth, crushed tomatoes, rice, and bay leaf. Season with brown sugar (if using), salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the cabbage is softened.
- Remove the bay leaf before serving. Garnish with chopped fresh parsley, if desired.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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