Cabbage Roll Soup Recipe
Introduction
Cabbage Roll Soup captures all the comforting flavors of classic stuffed cabbage in an easy, hearty soup form. This dish is perfect for cooler days when you want something warm, savory, and filling without much fuss.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 4 cups chopped green cabbage
- 2 medium carrots (peeled, quartered, and sliced)
- 4 cups low-sodium beef broth
- 24 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- ½ cup uncooked long-grain white rice
- 2 bay leaves
- 2 tablespoons light brown sugar
- Fresh parsley (chopped, for garnish)
Instructions
- Step 1: Heat olive oil in a large pot over medium-high heat until shimmering. Add ground beef, season with salt and pepper, and cook until browned and crumbled, about 5 to 6 minutes.
- Step 2: Add diced onion and minced garlic to the beef. Sauté for about 2 minutes until the onion softens. Then stir in chopped cabbage and sliced carrots, cooking for an additional 3 minutes.
- Step 3: Pour in beef broth, tomato sauce, and Worcestershire sauce. Stir in uncooked rice, bay leaves, and brown sugar. Bring to a simmer and cook for 25 to 30 minutes, or until rice and vegetables are tender.
- Step 4: Remove bay leaves from the soup. Taste and adjust salt and pepper as needed. Serve the soup hot, garnished with chopped fresh parsley.
Tips & Variations
- For a lighter option, substitute ground turkey for the beef.
- Add a splash of vinegar or lemon juice at the end to brighten the flavors.
- Use brown rice instead of white rice; just allow a longer cooking time for tenderness.
- Include diced tomatoes or bell peppers for extra vegetables and color.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked rice in this soup?
The recipe calls for uncooked rice so it can cook and absorb flavors in the soup. Using pre-cooked rice may result in mushy texture if added too early; instead, add it near the end just to heat through.
Is it possible to make this soup vegetarian?
Yes, replace ground beef with plant-based crumbles or extra vegetables like mushrooms and kidney beans. Use vegetable broth instead of beef broth and skip Worcestershire sauce or use a vegetarian version.
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Cabbage Roll Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty Cabbage Roll Soup captures all the comforting flavors of classic cabbage rolls in a warming, easy-to-make soup. Ground beef, cabbage, carrots, and rice simmer together in a savory tomato and beef broth base, enhanced with Worcestershire sauce and a touch of brown sugar for balanced sweetness. Perfect for a cozy weeknight meal, this recipe is straightforward, nutritious, and satisfying.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound lean ground beef
Vegetables
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, peeled, quartered, and sliced
Liquids and Sauces
- 4 cups low-sodium beef broth
- 24 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
Other Ingredients
- ½ cup uncooked long-grain white rice
- 2 bay leaves
- 2 tablespoons light brown sugar
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown beef: Heat 1 tablespoon of olive oil in a large pot over medium-high heat until shimmering. Add 1 pound of lean ground beef, seasoning with salt and freshly ground black pepper to taste. Cook the beef until fully browned and crumbled, approximately 5–6 minutes.
- Sauté vegetables: Add the finely diced medium yellow onion and 3 cloves of minced garlic to the browned beef. Sauté for about 2 minutes until the onion softens. Then add 4 cups of chopped green cabbage and 2 medium peeled, quartered, and sliced carrots, cooking everything together for another 3 minutes to meld the flavors.
- Simmer soup: Pour in 4 cups of low-sodium beef broth, 24 ounces of tomato sauce, and 2 teaspoons of Worcestershire sauce into the pot. Stir in ½ cup of uncooked long-grain white rice, 2 bay leaves, and 2 tablespoons of light brown sugar. Bring the mixture to a gentle simmer and cook uncovered for 25–30 minutes, or until the rice and vegetables are tender and the flavors have melded.
- Serve: Remove the bay leaves from the soup. Taste and adjust salt and pepper seasoning as needed. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot for a comforting and delicious meal.
Notes
- Using lean ground beef reduces excess fat and keeps the soup lighter.
- For a gluten-free version, ensure the Worcestershire sauce is gluten-free or substitute with tamari.
- The rice cooks directly in the soup; no precooking is necessary.
- Feel free to substitute brown rice for additional fiber, though cooking time may increase.
- This soup stores well and often tastes better the next day after flavors have melded further.
- To make it vegetarian, swap beef broth for vegetable broth and use plant-based ground meat substitutes if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Cabbage Roll Soup, Ground Beef Soup, Comfort Food Soup, Easy Dinner Soup, Cabbage Soup, Hearty Soup
