Description
This hearty Cabbage Roll Soup captures all the flavors of classic cabbage rolls in a comforting, easy-to-make soup form. Ground beef is browned and combined with sautéed vegetables, cabbage, tomatoes, and aromatic herbs, simmered with rice until tender. Perfect for a family meal that’s warm, flavorful, and satisfying.
Ingredients
Scale
Meat and Veggies
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 – 19 oz)
- 3 cloves garlic, minced
Liquids and Canned
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings and Add-ins
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while stirring and breaking it up occasionally until browned. Remove beef and drain on paper towels, leaving 2 Tbsp of rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add chopped cabbage and minced garlic and sauté an additional 3 minutes until softened.
- Add Liquids and Seasonings: Pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot, season with salt and pepper to taste, and bring the mixture to a light boil.
- Simmer with Rice: Add dry rice, cover the pot, reduce heat to low, and simmer gently. Stir occasionally, cooking for about 25 minutes or until the rice is tender and cooked through.
- Finish and Serve: Stir in additional beef broth to thin soup as desired, as it will thicken while resting. Mix in fresh lemon juice and chopped parsley just before serving. Serve warm for a comforting meal.
Notes
- The original recipe used 2 Tbsp brown sugar, but 1 Tbsp provides ample sweetness without overpowering the soup.
- You can substitute ground turkey or chicken for the beef for a lighter version.
- If you prefer a gluten-free soup, be sure the Worcestershire sauce you use is gluten-free or omit it.
- Adding extra beef broth toward the end helps adjust the soup consistency; it thickens as it cools.
- Leftover soup tastes even better the next day as the flavors continue to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
