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Delicious Cabbage Roll Soup

A hearty and flavorful soup that captures the essence of traditional cabbage rolls in an easy-to-make one-pot dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Meat & Broth
  • 1 lb ground beef or turkey
  • 4 cups beef broth or vegetable broth
Vegetables
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 head green cabbage, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, diced
  • 1 can diced tomatoes (with juice) 14.5 oz
Grains & Spices
  • 1 cup rice (uncooked)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
Garnish
  • to taste fresh parsley, chopped for garnish

Method
 

Preparation
  1. In a large pot, cook the ground beef (or turkey) over medium heat until it starts to brown. Make sure to break it up into smaller pieces with a spatula.
  2. Stir in the diced onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
  3. Add the chopped cabbage, carrots, and celery to the pot. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften.
  4. Pour in the diced tomatoes, beef broth, rice, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Stir until everything is well combined.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes. The rice will cook, and the flavors will meld beautifully.
  6. After simmering, taste your soup and add more salt and pepper if needed.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

To make your cabbage roll soup even more delicious, consider these handy tips: Swap out the ground meat with non-meat options like lentils or plant-based crumbles for a vegetarian twist. Boost nutritional value by including more vegetables like bell peppers or zucchini. If you’re looking for a healthier grain, swap regular rice for quinoa or cauliflower rice. To avoid mushy rice, add it to the pot at the last 15 minutes of cooking instead of at the beginning.