Description
This hearty Cabbage Roll Soup is a comforting one-pot meal that captures all the flavors of traditional stuffed cabbage rolls without the hassle. It’s a delicious blend of ground beef, cabbage, rice, and savory seasonings in a warm and satisfying broth.
Ingredients
For the Cabbage Roll Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 head green cabbage, chopped
- 1 large carrot, diced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1/4 cup uncooked long grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- chopped parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Add the diced onion and garlic and sauté for 2–3 minutes until softened. Stir in the chopped cabbage and carrot and cook for another 5 minutes, stirring occasionally.
- Add the tomato sauce, diced tomatoes (with juice), beef broth, rice, salt, pepper, paprika, thyme, and Worcestershire sauce. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes or until the rice is tender and the cabbage is soft. Stir occasionally to prevent sticking.
- Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
Notes
- For a leaner option, use ground turkey or chicken.
- Add red pepper flakes for a slight kick.
- Leftovers taste even better the next day.
