Description
This comforting Cabbage Roll Soup captures all the flavors of traditional stuffed cabbage rolls in a hearty, easy-to-make soup. Featuring ground meat, cabbage, rice, and a savory tomato broth, it's perfect for a satisfying family meal ready in about 40 minutes.
Ingredients
Meat and Seasoning
- 2 tbsp olive oil
- 2 lbs ground meat (turkey, beef, or sausage)
- Salt and pepper, to taste
- 1 tsp Italian seasoning
- 1 tsp paprika
Vegetables and Aromatics
- 1 onion, diced
- 1 tbsp garlic paste
- 3/4 cup carrots, peeled and sliced
- 1 head cabbage, stem removed and chopped
Broth and Additional Ingredients
- 2 tbsp tomato paste
- 5 cups beef broth
- 1 tbsp Worcestershire sauce
- 14.5 oz diced tomatoes (or crushed tomatoes)
- 1/4 cup uncooked rice, rinsed
- 2 bay leaves
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Brown Meat: Heat olive oil in a large 4-quart Dutch oven over medium heat. Add the ground meat and cook it, breaking it apart with a wooden spatula until browned evenly. Season with salt, pepper, paprika, and Italian seasoning.
- Soften Veggies: Add the diced onion and sliced carrots to the browned meat. Cook until the vegetables start to soften, about 3-5 minutes. Stir in the garlic paste and cook for another minute until fragrant.
- Add Broth Ingredients: Stir in the tomato paste and cook until it begins to caramelize slightly. Pour in 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom for extra flavor. Add the Worcestershire sauce, diced tomatoes, rinsed rice, chopped cabbage, and bay leaves. Bring the soup to a boil, then reduce to a simmer. Cover and simmer for about 35 minutes, or until the rice is tender and the cabbage has softened.
- Garnish and Serve: Remove and discard the bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- Ground meat options include turkey, beef, or sausage—choose your favorite or a combination.
- Rinsing the rice before adding helps prevent excess starch and keeps the soup from becoming too thick.
- Adjust seasonings based on your taste preferences; add more paprika or Italian seasoning if desired.
- This soup can be made ahead and tastes even better the next day once flavors meld.
- For a low-carb version, omit the rice or substitute with cauliflower rice.
