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Cabbage Roll Soup Recipe

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4.4 from 7 reviews

A hearty and comforting cabbage roll soup that captures all the flavors of traditional cabbage rolls in a warm, delicious soup form. Made with lean ground beef or turkey, fresh cabbage, tomatoes, spices, and rice, this soup is perfect for a cozy meal that serves 8.

Ingredients

Meat and Aromatics

  • 1 lb. lean ground beef or ground turkey
  • 1 cup diced onion (1 medium onion)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • 4 cloves garlic, minced or pressed

Vegetables and Broth

  • ½ head medium green cabbage, chopped (about 5 cups)
  • 5 cups beef broth

Tomato Base

  • 1 can (15 oz.) diced tomatoes, undrained
  • 1 can (15 oz.) tomato sauce
  • 1 can (6 oz.) tomato paste

Seasonings and Grains

  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ cup uncooked long grain white rice

Garnish

  • Minced fresh parsley

Instructions

  1. Brown Beef And Onions: Heat a large pot or Dutch oven over medium heat. Add the ground beef, diced onion, kosher salt, and coarse black pepper. Cook while breaking the beef into crumbles until browned and cooked through, about 7 to 8 minutes. Drain any excess fat if desired.
  2. Add Garlic: Add the minced or pressed garlic to the pot and cook, stirring constantly, for about 1 minute until fragrant.
  3. Add Cabbage: Stir in the chopped green cabbage and cook for 5 minutes, stirring occasionally, until it softens slightly.
  4. Bring To Boil: Pour in the beef broth, undrained diced tomatoes, tomato sauce, and tomato paste. Add Worcestershire sauce, bay leaf, paprika, dried thyme, and dried oregano. Stir the mixture well and bring the soup to a boil. Once boiling, reduce the heat to medium-low.
  5. Add Rice: Stir in the uncooked long grain white rice. Cover the pot and let it simmer for 30 to 35 minutes, stirring occasionally to prevent sticking. Cook until the rice is tender and the cabbage is fully cooked.
  6. Taste and Season: Remove the bay leaf. Taste the soup and adjust salt and pepper as needed. If the soup is too thick, add more broth to reach desired consistency.
  7. Serve: Ladle the hot soup into bowls and garnish with minced fresh parsley before serving.

Notes

  • You can substitute ground turkey for beef to make this soup leaner.
  • For a richer flavor, use homemade or high-quality beef broth.
  • Stir the soup occasionally while simmering to prevent the rice from sticking and burning.
  • If you prefer a thicker soup, reduce the amount of broth slightly or cook longer uncovered.
  • Leftovers store well in the refrigerator for 3–4 days and can be frozen for up to 2 months.

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