Cabbage Roll Soup
Cabbage roll soup is everything you love about cabbage rolls, without the painstaking process of stuffing and rolling leaves! The addition of rice and ground beef makes this cabbage soup hearty and filling.
Servings: 8
Ingredients
- 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
- ½ head medium green cabbage, chopped (about 5 cups)
- 5 cups beef broth (see note)
- 1 can (15 oz.) diced tomatoes, undrained
- 1 can (15 oz.) tomato sauce
- 1 can (6 oz.) tomato paste
- 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
- minced fresh parsley (for garnish)
Instructions
- Heat a large pot or Dutch oven over medium heat. When the pot is hot, add the ground beef, onion, salt, and pepper; cook, breaking the beef up into crumbles, until browned and cooked through, 7 to 8 minutes. If desired, drain excess fat.1 lb. lean ground beef or ground turkey, 1 cup diced onion, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Add minced garlic to the pan; cook, stirring, for 1 minute or until fragrant.4 cloves garlic, minced or pressed
- Stir in the cabbage and cook for 5 minutes, stirring occasionally, until it softens slightly.½ head medium green cabbage, chopped
- Pour in the broth, diced tomatoes, tomato sauce, and tomato paste. Add Worcestershire sauce, bay leaf, paprika, thyme, and oregano. Stir, and bring the soup to a boil. Reduce heat to medium low.5 cups beef broth, 1 can (15 oz.) diced tomatoes, undrained, 1 can (15 oz.) tomato sauce, 1 can (6 oz.) tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, 2 teaspoons paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano
- Stir in rice. Cover the pan, and simmer for 30 to 35 minutes, until the rice is cooked and the cabbage is tender. Stir the soup occasionally to prevent the rice from sticking to the bottom of the pan.½ cup uncooked long grain white rice
- Remove the bay leaf, taste the soup and adjust salt and pepper, if desired. If the soup is too thick, stir in more broth as needed.
- Ladle the soup into bowls and garnish with fresh parsley.
Video
Notes
- Broth: If you prefer, you can use 4 cups broth (32 oz. carton) and add 1 cup water instead of using 5 cups of broth. Feel free to add more broth or water to adjust the consistency of the soup to your liking. As written, the soup is quite thick, almost stew-like in consistency.
- Salt: We always choose low sodium or no-salt-added broth and canned tomato products (nutrition information reflects that). Since the saltiness depends on the type of broth and tomatoes you use, it’s important to taste the soup before serving it to determine whether it needs more salt or pepper.
- Ground meat: I usually use a 95/5 ground beef (ground round or ground sirloin). If you use ground beef that isn't as lean you may want to drain off the excess grease. I often make this soup with ground turkey instead of beef, and it's very flavorful, too. You can substitute chicken or turkey broth if you are using ground turkey.
- Storage: Refrigerate leftover soup promptly; it will keep for 3 to 4 days. Cabbage roll soup freezes well, too. When reheating, add extra broth or water if soup seems too thick.
Nutrition
Serving: 1.5cups | Calories: 197kcal | Carbohydrates: 25g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 676mg | Potassium: 1149mg | Fiber: 5g | Sugar: 9g | Vitamin A: 931IU | Vitamin C: 36mg | Calcium: 81mg | Iron: 4mg
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