Description
A comforting and hearty soup that captures all the flavors of traditional cabbage rolls in an easy-to-make pot. This Cabbage Roll Soup is packed with ground beef, vegetables, and savory seasonings for a satisfying meal.
Ingredients
Scale
For the soup:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chopped green cabbage
- 2 medium carrots, sliced
- 1 cup uncooked white rice
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Stir in the chopped cabbage, carrots, uncooked rice, tomato sauce, diced tomatoes, beef broth, tomato paste, thyme, oregano, paprika, bay leaf, Worcestershire sauce, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the rice and cabbage are tender.
- Remove the bay leaf before serving. Ladle into bowls and garnish with chopped fresh parsley if desired.
Notes
- For extra flavor, you can use a mix of ground beef and ground pork.
- This soup freezes well—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
