Description
A hearty and flavorful Cabbage Roll Soup inspired by traditional cabbage rolls, combining ground beef, cabbage, tomatoes, and aromatic spices in a comforting broth with rice to make a filling meal.
Ingredients
Scale
Meat and Oil
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
Vegetables
- 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
Liquids and Sauces
- 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 Worcestershire sauce
Spices and Seasonings
- Salt and freshly ground black pepper to taste
- 1 Tbsp packed light brown sugar
- 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
Grains and Fresh Additions
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Heat oil and brown beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef, season with salt and freshly ground black pepper, and cook while stirring and breaking up the beef occasionally until browned. Transfer the cooked beef to a plate lined with paper towels, reserving 2 Tbsp of the rendered fat in the pot.
- Sauté vegetables: Add chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add chopped cabbage and minced garlic and continue to sauté for 3 more minutes until vegetables soften.
- Add liquids and seasonings: Pour in low-sodium beef broth, tomato sauce, and diced tomatoes. Stir in packed light brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the soup mixture and stir well.
- Simmer soup with rice: Season the soup with additional salt and pepper to taste. Bring the mixture to a light boil, then add the dry long-grain white rice. Cover the pot, reduce the heat to low, and simmer uncovered until the rice is cooked through, stirring occasionally, about 25 minutes.
- Finish and serve: Stir in additional beef broth to achieve desired consistency as the soup thickens while resting. Finally, add fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The original recipe called for 2 Tbsp brown sugar; using 1 Tbsp is sufficient to keep a balanced sweetness.
- Use low-sodium broth to better control the saltiness of the soup.
- If you prefer, substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the beef and use vegetable broth and plant-based protein alternatives.
- The soup will thicken as it rests; add extra broth to thin before serving if desired.
