Experience the comforting flavors of traditional cabbage rolls in a convenient, hearty soup form with this Cabbage Roll Soup recipe. Combining tender cabbage, seasoned ground beef, vegetables, and rice in a savory tomato-based broth, this dish offers a satisfying meal perfect for chilly days.
Why You’ll Love This Recipe
- Simplified Classic: Enjoy the essence of cabbage rolls without the time-consuming preparation, making it accessible for weeknight dinners.
- Hearty and Nutritious: Packed with protein, fiber, and essential nutrients from wholesome ingredients.
- Make-Ahead Friendly: This soup tastes even better the next day and freezes well for future meals.
- Family-Friendly: A flavorful dish that appeals to both adults and children, making it a versatile addition to your meal rotation.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, peeled and sliced
- 6 cups low-sodium beef broth
- 1 (15-ounce) can tomato sauce
- 1/2 cup uncooked white rice
- 1 bay leaf
- 1 tablespoon brown sugar
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add Vegetables: Incorporate the chopped onion and minced garlic into the pot. Sauté for about 2 minutes until the onion becomes translucent.
- Combine Main Ingredients: Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Stir to combine thoroughly.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the rice and vegetables are tender.
- Season: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Remove the bay leaf. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Variations
- Protein Alternatives: Substitute ground beef with ground turkey or chicken for a lighter version.
- Grain Options: Use brown rice or quinoa instead of white rice to increase fiber content.
- Vegetable Additions: Incorporate bell peppers, celery, or zucchini for added texture and nutrients.
- Spice Level: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.
Storage/Reheating
- Refrigeration: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Portion the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm the soup on the stovetop over medium heat until heated through, stirring occasionally. If the soup has thickened, add a splash of beef broth or water to reach the desired consistency.
FAQs
Can I make this soup in a slow cooker?
Yes, after browning the ground beef and sautéing the onions and garlic, transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6–7 hours or on high for 3–4 hours, until the rice and vegetables are tender.
Is it necessary to cook the rice before adding it to the soup?
No, the uncooked rice cooks directly in the soup, absorbing the flavors and helping to thicken the broth.
Can I use pre-cooked rice?
Yes, if using pre-cooked rice, add it during the last 10 minutes of cooking to prevent it from becoming mushy.
How can I make this soup vegetarian?
To make a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can add plant-based ground meat substitutes or additional beans for protein.
What type of cabbage works best for this recipe?
Green cabbage is commonly used, but you can also use savoy or napa cabbage for a slightly different texture and flavor.
Can I add tomatoes to this soup?
Yes, adding a can of diced tomatoes can enhance the tomato flavor and add extra texture to the soup.
How do I prevent the cabbage from becoming too soft?
To maintain a slight crunch, add the cabbage halfway through the cooking process instead of at the beginning.
Is this soup gluten-free?
Yes, as long as you ensure that all ingredients, especially the beef broth and tomato sauce, are certified gluten-free.
Can I use brown sugar substitutes?
Yes, you can use alternatives like honey, maple syrup, or a sugar substitute to add a touch of sweetness.
Print
Cabbage Roll Soup
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
This Cabbage Roll Soup delivers all the comforting flavors of traditional cabbage rolls in an easy, one-pot soup. Featuring tender cabbage, ground beef, rice, and a savory tomato broth, this hearty dish is perfect for busy weeknights or make-ahead meals.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups green cabbage, chopped
- 2 medium carrots, peeled and sliced
- 6 cups low-sodium beef broth
- 1 (15-ounce) can tomato sauce
- ½ cup uncooked white rice
- 1 bay leaf
- 1 tablespoon brown sugar
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess fat.
- Add Vegetables: Stir in onion and garlic. Cook for 2 minutes until softened.
- Combine Ingredients: Add cabbage, carrots, broth, tomato sauce, rice, bay leaf, and brown sugar. Stir well.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until rice and vegetables are tender.
- Season & Serve: Remove the bay leaf. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
- Swap Proteins: Use ground turkey or chicken for a lighter option.
- Use Brown Rice: Swap white rice for brown rice (increase cook time by 10–15 minutes).
- Vegetarian Option: Replace beef with plant-based meat and use vegetable broth.
- Make-Ahead: Tastes even better the next day! Refrigerate for 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
