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Cabbage Roll Soup

A hearty, comforting soup that captures the essence of classic cabbage rolls with tender cabbage, savory ground meat, and rice in a flavorful tomato-based broth.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Eastern European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 small head cabbage chopped
  • 14.5 oz diced tomatoes undrained
  • 8 oz tomato sauce
  • 2 cups beef broth
  • 1 cup long-grain white rice uncooked
  • 2 tbsp olive oil
Seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat and sauté the onion until translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add ground beef and cook until browned, breaking it apart with a spoon.
  4. Season with salt, pepper, paprika, and thyme, stirring to coat the meat.
  5. Add cabbage and sauté for 5 minutes until it begins to soften.
  6. Stir in diced tomatoes, tomato sauce, and beef broth; scrape the bottom of the pot.
  7. Add the bay leaf, bring to a boil, then cover and simmer for 15 minutes.
  8. Stir in the uncooked rice, re-cover, and simmer for 20-25 minutes until the rice is tender.
  9. Discard the bay leaf, adjust seasoning, and serve garnished with fresh parsley.

Notes

Store in an airtight container for up to 3 days. The rice will absorb broth over time; add a splash of broth when reheating. Can be frozen for up to 3 months.