Description
Cabbage Roll Soup is a comforting and hearty dish inspired by traditional Eastern European cabbage rolls, but simplified into a flavorful soup form. Ground beef, cabbage, carrots, and rice cook together in a savory tomato and beef broth, seasoned with Worcestershire sauce and spices for a perfect balance of taste and warmth. This easy-to-make soup is both filling and nutritious, ideal for weeknight dinners or meal prep.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, peeled and sliced
Liquids and Canned Goods
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
Grains and Seasonings
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 bay leaf
Instructions
- Brown the Beef: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed to keep the soup from being too greasy.
- Sauté Aromatics: Add diced yellow onion and minced garlic to the browned beef. Cook for 2–3 minutes until the onions are translucent and the garlic is fragrant, enhancing the base flavors of the soup.
- Add Vegetables: Stir in chopped green cabbage and sliced carrots. Cook for another 5 minutes, allowing the cabbage to soften slightly and the carrots to begin tenderizing.
- Add Liquids and Seasonings: Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Then add the uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, pepper, and bay leaf. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 25–30 minutes, or until the rice is tender and the vegetables are soft.
- Final Touches: Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, enjoying a warm and wholesome bowl of cabbage roll soup.
Notes
- For a leaner option, substitute ground turkey or chicken instead of beef.
- Brown rice can be used in place of white rice, but increase cooking time by 10–15 minutes to ensure it becomes tender.
- This soup freezes well—allow it to cool completely before transferring to airtight containers for freezing.
