Cabbage Roll Soup

This Cabbage Roll Soup is a simple one-pot meal that captures the comforting flavors of traditional cabbage rolls without the extra preparation. Lean ground beef, cabbage, carrots, rice, and a rich tomato broth come together to create a hearty soup that is perfect for busy weeknights or cozy family dinners.

Equipment

• large soup pot
• spatula

Ingredients

• 2 teaspoons olive oil
• Salt and pepper, to taste
• 1 pound ground beef (90% lean)
• 1 onion, finely diced
• 2 teaspoons minced garlic
• 4 cups coarsely chopped green cabbage
• 2 carrots, peeled, quartered, and sliced
• 4 cups beef broth
• 3 (8-ounce) cans tomato sauce
• ½ cup uncooked long grain rice
• 1 bay leaf
• 3 tablespoons brown sugar
• 2 tablespoons parsley

Instructions

1. Brown the Beef: Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef and season with salt and pepper. Cook for about 4–5 minutes, breaking the meat into small pieces with a spatula until it is fully browned.
2. Cook the Aromatics: Add the diced onion and minced garlic to the browned beef. Stir well and cook for another 2–3 minutes, or until the onion becomes soft and fragrant.
3. Add the Remaining Ingredients: Stir in the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked long grain rice, bay leaf, and brown sugar. Mix everything thoroughly so the ingredients are evenly combined. Taste the broth and season with additional salt and pepper if needed.
4. Simmer: Bring the soup to a gentle simmer. Reduce the heat slightly and cook for approximately 25 minutes, stirring occasionally, until the rice is tender and the vegetables are cooked through.
5. Finish and Serve: Remove and discard the bay leaf. Sprinkle the chopped parsley over the soup just before serving. Ladle into bowls and enjoy while hot.

Notes

Lean ground beef helps create a flavorful broth without excess grease. Ground turkey can be substituted for ground beef if preferred. Brown rice may be used instead of white rice, but it will require approximately 20 additional minutes of cooking time. Avoid overcooking the soup, as the rice may become too soft and absorb too much of the broth. If the soup thickens after refrigeration, stir in a little extra beef broth while reheating until the desired consistency is reached. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled soup in freezer-safe containers for longer storage. Thaw overnight in the refrigerator before reheating. Serving Suggestions: Serve this hearty soup with crusty bread, warm dinner rolls, or a crisp green salad for a complete and satisfying meal.

Nutrition

Calories: 263 kcal · Carbohydrates: 24 g · Protein: 19 g · Fat: 9 g · Saturated Fat: 3 g · Cholesterol: 49 mg · Sodium: 574 mg · Potassium: 533 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 3555 IU · Vitamin C: 21.5 mg · Calcium: 59 mg · Iron: 2.5 mg