Description
This Cabbage Roll Soup recipe is a hearty and comforting dish that captures all the flavors of traditional cabbage rolls without the hassle of rolling. Packed with ground beef, vegetables, and savory seasonings, this soup is perfect for a cozy winter meal.
Ingredients
Scale
For the Cabbage Roll Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 head green cabbage, chopped
- 2 carrots, peeled and diced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 1/4 cup uncooked long grain white rice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the beef: Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add vegetables: Stir in the onion and garlic, cook until softened. Add cabbage and carrots, stirring to combine.
- Simmer the soup: Pour in tomato sauce, diced tomatoes, beef broth, rice, oregano, paprika, salt, and pepper. Bring to a boil, then simmer for 25–30 minutes until rice and veggies are tender.
- Adjust seasoning and serve: Taste and adjust seasoning as needed. Garnish with parsley before serving, if desired.
Notes
- This soup captures all the flavor of traditional cabbage rolls without the effort of rolling.
- Ground turkey or pork can be substituted for beef.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 7g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
