Description
Cabbage Roll Soup is a comforting, hearty dish that captures the flavors of traditional stuffed cabbage rolls in an easy-to-make soup form. Ground beef, cabbage, rice, and a rich tomato broth blend together with aromatic herbs and spices for a satisfying meal perfect for cozy days.
Ingredients
Scale
Main Ingredients
- 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
Soup Base
- 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
- 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
Additional Ingredients
- 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 beef, season with salt and pepper, and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in the pot.
- Sauté vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add cabbage and minced garlic and sauté for an additional 3 minutes until vegetables begin to soften.
- Add liquids and seasonings: Pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Stir to combine.
- Return beef and simmer: Return the browned beef to the soup mixture. Season with additional salt and pepper to taste. Bring the soup to a light boil.
- Cook the rice: Add the rice to the pot, cover, reduce heat to low, and simmer until the rice is cooked through, stirring occasionally, about 25 minutes.
- Finish and serve: Stir in more beef broth if you prefer a thinner soup, as it will thicken as it rests. Then stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The recipe originally called for 2 Tbsp of brown sugar, but 1 Tbsp is sufficient to balance acidity and add subtle sweetness.
- Use low-sodium beef broth to control the saltiness of the soup.
- You can substitute ground turkey or chicken for lean ground beef for a lighter variation.
- Fresh herbs can be used in place of dried herbs—simply increase the quantity as indicated.
- If you prefer a thicker, stew-like consistency, let the soup rest uncovered for a few minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
