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Hearty cabbage roll soup with beef, rice, and cabbage in a white bowl.

Cabbage Roll Soup

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  • Author: Sam
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

A hearty, one-pot version of the classic stuffed cabbage rolls, with tender cabbage, savory beef, soft rice, and a rich tomato broth — ready in under an hour but tasting like it simmered all day.

Ingredients

  • 1 tbsp olive oil
  • 1 lb lean ground beef (or turkey)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 medium head green cabbage, chopped into bite-sized pieces
  • 1 (28 oz) can crushed tomatoes
  • 4 cups beef broth (or chicken broth)
  • 1 (15 oz) can tomato sauce
  • 1 cup cooked white rice (or brown rice)
  • 1 tbsp Worcestershire sauce (optional)
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • For serving: fresh parsley, crusty bread, garlic toast, or dinner rolls

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking into crumbles. Drain excess grease if needed.
  2. Add diced onion and cook 3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
  3. Add chopped cabbage and stir until it begins to soften.
  4. Pour in crushed tomatoes, tomato sauce, and broth. Add Worcestershire sauce, paprika, oregano, salt, and pepper. Stir, scraping up browned bits.
  5. Bring to a boil, then reduce heat and simmer uncovered 20–25 minutes, until cabbage is tender.
  6. Stir in cooked rice just before serving.
  7. Ladle into bowls, sprinkle with parsley, and serve with crusty bread or garlic toast.

Notes

Tips: Use green cabbage for best texture, add rice at the end to keep soup brothy, and balance acidity with 1 tsp sugar if needed. Variations: Low-carb — swap rice for cauliflower rice; Vegetarian — use vegetable broth and lentils or plant-based crumbles; Spicy — add red pepper flakes or chili; Smoky — use smoked paprika and bacon; Mediterranean — add lemon zest and feta; Herb Boost — add fresh dill or thyme. Storage: Refrigerate up to 4 days, freeze (without rice) up to 3 months, reheat gently with added broth if needed.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: One Pot
  • Cuisine: Eastern European

Find it online: https://www.freshleafrecipes.com/cabbage-roll-soup-recipe/