Easy Cabbage Roll Soup
Cabbage roll soup brings all the comforting flavors of traditional stuffed cabbage rolls into one hearty bowl without the fuss. This unstuffed cabbage recipe transforms the classic dish into a simple one-pot meal that’s perfect for busy weeknights.
Ingredients
Soup Base Ingredients
- 1 pound ground beef (85/15 lean)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Add-ins
- 0.25 cup fresh parsley, chopped
- 1 tablespoon Worcestershire sauce
Instructions
- Chop cabbage, dice onion, and mince garlic to prep all ingredients.
- Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook for 5-7 minutes until browned.
- Push beef aside. Add onion and cook 3-4 minutes until softened, then add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute, then add diced tomatoes, tomato sauce, paprika, oregano, thyme, salt and pepper.
- Add beef broth and uncooked rice. Bring to a boil, reduce to medium-low, simmer 15 minutes.
- Add chopped cabbage and stir. Simmer 15-20 minutes until rice is tender and cabbage is cooked but still slightly firm.
- Taste and adjust seasonings; remove bay leaf if used. Garnish with parsley before serving.
Notes
Nutrition Information
- Calories: 285
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 47mg
- Sodium: 890mg
- Total Carbohydrates: 28g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 18g
- Vitamin C: 45% DV