CABBAGE ROLL SOUP
An Easy and Flavorful Cabbage Roll Soup
The best Cabbage Roll Soup recipe! You get all the flavors of cabbage rolls without all the hassle!
This soup is easy to make and deliciously flavorful. A tasty new recipe to add to the dinner rotation!
Why You’ll Love This Recipe
If you’re like me and have been intrigued by the idea of Russian and Ukrainian cabbage rolls, but feel daunted by the process, this Cabbage Roll Soup is your solution! With all the comforting flavors of traditional cabbage rolls packed into a single pot, this soup offers a quicker and simpler alternative without sacrificing taste. Perfect for a cozy dinner after a long day, it’s hearty, nutritious, and incredibly satisfying.
Kitchen Equipment You’ll Need
- Large cast iron pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Paper towels
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 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
- 2 (14.5 oz) cans low-sodium beef broth
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 2 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Step-by-Step Instructions
- Heat 1 Tbsp olive oil in a large cast iron pot over medium-high heat.
- Add beef, season with salt and pepper, and cook, stirring and breaking up the beef occasionally, until browned. Transfer beef to a plate lined with paper towels, reserving 2 Tbsp of the rendered fat in the pan, set beef aside.
- Add onion and carrots to the pan and sauté for 1 minute, then add cabbage and sauté for 2 minutes, followed by garlic for an additional minute.
- Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves. Return beef to the soup mixture.
- Season soup with salt and pepper to taste, bring to a light boil, then add rice. Cover the pot, reduce heat, and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
- Stir in up to 1 cup of water or more beef broth to thin as desired (it will thicken as it rests), then stir in lemon juice and parsley. Serve warm.
Tips for Success
- Ensure to break up the beef into small pieces as it browns for an even texture.
- Adjust the seasoning to your taste before adding rice, as flavors will meld together as it simmers.
- If the soup thickens too much, simply add more broth or water to reach your preferred consistency.
Additional Tips or Variations
- For a spicier kick, add a pinch of red pepper flakes.
- Substitute ground turkey for a leaner option.
- Use brown rice for an extra fiber boost, adjusting cooking time as necessary.
Nutritional Highlights (Per Serving)
This soup is a well-rounded meal, offering a good balance of protein, fiber, and essential vitamins from the vegetables.
Frequently Asked Questions (FAQ)
Can I freeze this soup?
Yes, this soup freezes well. Ensure it has cooled completely before transferring to airtight containers for freezing. Thaw overnight in the fridge before reheating.
Can I use another type of meat?
Absolutely! Ground turkey or chicken can be great alternatives to beef.
How long does this soup last in the fridge?
Stored in an airtight container, this soup will last 3-4 days in the refrigerator.
Conclusion
I hope you find this Cabbage Roll Soup to be as delightful and comforting as I do. It’s a wonderful way to enjoy the essence of cabbage rolls with minimal effort. Give it a try and let me know how it turns out for you. I’d love to hear your thoughts and any variations you might have tried. Enjoy!