Description

This soup takes all the comforting flavors of cabbage rolls and transforms them into an easy, hearty soup. With tender cabbage, seasoned ground beef, and a tomato-based broth, it’s a filling dish that tastes like home.

Ingredients

Scale

For the Cabbage Roll Soup:

1 lb (450g) ground beef (you can also use ground turkey or chicken for a lighter version)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium head of cabbage, chopped (about 6–8 cups)
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
4 cups beef broth (or chicken broth)
1 cup cooked rice (white or brown rice, depending on your preference)
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon thyme
Salt and pepper, to taste
1 tablespoon apple cider vinegar (optional, for added tanginess)
2 tablespoons brown sugar (optional, to balance the acidity of the tomatoes)
Fresh parsley, chopped (for garnish)
Sour cream (optional, for serving)

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Instructions

1. Brown the Ground Beef

Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the ground beef to the pot and cook it, breaking it up with a wooden spoon as it browns. Cook the beef for about 5-7 minutes, or until it’s fully browned and cooked through. If there is excess grease, drain it off, leaving a small amount to cook the vegetables.

2. Sauté the Onion and Garlic

Once the beef is browned, add the diced onion to the pot and sauté for about 3-4 minutes until the onion becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant. The onion and garlic will add depth and aroma to the soup base.

3. Add the Cabbage

Add the chopped cabbage to the pot and stir it in with the beef, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften and wilt. This step helps the cabbage release its natural sweetness and blend with the other ingredients.

4. Stir in the Tomatoes and Broth

Next, add the canned diced tomatoes (with their juices) and tomato paste to the pot. Stir everything together to combine, then pour in the beef broth. Add a cup of water if you prefer a slightly thinner consistency. Stir again to mix, scraping up any browned bits from the bottom of the pot, which will add flavor to the soup.

5. Season the Soup

Add the dried basil, oregano, paprika, thyme, salt, and pepper to the pot. Stir to combine, then taste the broth and adjust the seasoning if necessary. If you’d like to balance the acidity of the tomatoes, you can stir in 1 tablespoon of apple cider vinegar and 2 tablespoons of brown sugar for added tang and sweetness.

6. Simmer the Soup

Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes. This will give the cabbage time to become tender and allow the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pot.

7. Add the Rice

Once the soup has simmered and the cabbage is tender, stir in the cooked rice. Allow the soup to continue simmering for another 5 minutes to heat the rice through and allow it to absorb some of the flavors from the broth. If you’re using leftover rice, this step should only take a few minutes.

8. Serve the Soup

Ladle the soup into bowls and garnish each serving with fresh chopped parsley. For an extra creamy touch, you can add a dollop of sour cream on top of each bowl. The sour cream adds a rich, tangy flavor that complements the savory soup base.

Prep Time: 10 minutes
Cook Time: 35 minutes

Nutrition

Calories: 250-300 kcal
Fat: 15-18g
Carbohydrates: 15-20g
Protein: 15-20g