Description

This hearty Cabbage Roll Soup brings all the comforting flavors of traditional cabbage rolls into a warm, easy-to-make soup. Featuring lean ground beef, tender cabbage, rice, and a flavorful tomato-beef broth infused with aromatic spices, this recipe makes for a satisfying meal perfect for chilly days or anytime you crave a wholesome, home-cooked dish.

Ingredients

Scale

Meat and Aromatics

1 pound Ground Beef (Opt for a leaner variety for a healthier soup.)
1 large Onion, diced (Adds sweetness and depth to the soup.)
2 cloves Garlic, minced (Enhances the overall taste of the soup.)

Vegetables and Grains

1 medium head Cabbage, chopped (The star of this dish, lending unique flavor and texture.)
1 cup Uncooked Rice (Choose long-grain white or brown rice.)

Liquids and Seasonings

1 can (14.5 ounces) Diced Tomatoes (Adds acidity and sweetness to the broth.)
6 cups Beef Broth (Serves as the soup’s base.)
2 tablespoons Tomato Paste (Intensifies the tomato flavor.)
1 teaspoon Dried Oregano (Contributes a warm, earthy flavor.)
1 teaspoon Smoked Paprika (Adds a subtle smokiness.)
Salt and Pepper, to taste (Essential for seasoning.)

Garnish

Fresh Parsley, chopped (Adds a fresh finish to the soup.)

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Instructions

Prepare the ingredients: Gather all the ingredients. Chop the cabbage into bite-sized pieces, dice the onion finely, and mince the garlic cloves to ensure even flavor dispersion throughout the soup.
Sauté the aromatics: In a large pot, heat 1-2 tablespoons of oil over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for an additional minute to release its aroma without burning.
Brow the meat: Increase the heat to medium-high and add the ground beef to the pot. Break it apart with a wooden spoon and cook until fully browned and no pink remains, about 5-7 minutes. Drain any excess fat from the pot to keep the soup from being too greasy.
Add the cabbage: Stir in the chopped cabbage, mixing well with the beef and aromatics. Cook uncovered for about 5 minutes until the cabbage begins to wilt and soften, stirring occasionally to prevent sticking.
Incorporate remaining ingredients: Add the diced tomatoes with their juices, beef broth, tomato paste, uncooked rice, dried oregano, smoked paprika, salt, and pepper to the pot. Stir thoroughly to combine all ingredients evenly.
Simmer the soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 30 minutes, or until the rice is tender and the cabbage is fully cooked, flavors melding beautifully.
Taste and adjust: Remove the lid and taste the soup. Adjust seasoning with additional salt and pepper if needed to suit your preference. Stir well before serving.
Serve hot: Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Serve warm alongside crusty bread or crackers for a complete, comforting meal.

Notes

For a healthier twist, use lean ground turkey or chicken instead of beef.
If you prefer a thicker soup, add an extra 1/2 cup of rice or cook uncovered to reduce some liquid.
Brown rice can be used but may require a longer cooking time; adjust simmering accordingly.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
This soup can be enhanced with a splash of vinegar or a squeeze of lemon juice at the end to brighten the flavors, similar to traditional cabbage rolls.