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Cabbage Roll Soup Recipe

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4.1 from 4 reviews

This hearty Cabbage Roll Soup captures the comforting flavors of traditional stuffed cabbage rolls in a warm, easy-to-make soup. Featuring lean ground beef, tender cabbage, fire-roasted tomatoes, and rice simmered in a flavorful tomato and beef broth base, this soup is perfect for a satisfying meal that comes together in under an hour.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Meat and Vegetables

  • 1 pound lean ground beef
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chopped cabbage

Liquids and Canned Goods

  • 1 (14 ounce) can tomato sauce
  • 1 (28 ounce) can fire-roasted diced tomatoes with juices
  • 4 cups beef broth
  • 1 cup water

Spices and Grains

  • 1 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 2/3 cup uncooked white rice (jasmine rice recommended)
  • Salt and pepper to taste

Instructions

  1. Brown the ground beef and onion: In a large soup pot, cook the ground beef and chopped onion over medium-high heat, stirring occasionally, until the beef is browned and cooked through, about 8 minutes. If there is excess fat, carefully spoon out most of it to reduce grease in the soup.
  2. Add garlic and other ingredients: Stir in the minced garlic, then add the chopped cabbage, tomato sauce, fire-roasted diced tomatoes with their juices, beef broth, water, paprika, Italian seasoning, and uncooked rice to the pot. Mix well to combine all ingredients.
  3. Bring to a boil and simmer: Increase the heat to high and bring the soup to a boil. Once it begins boiling, stir thoroughly, reduce the heat to low, and cover the pot with the lid slightly ajar. Let the soup simmer gently for 15-20 minutes, stirring occasionally, until the rice is fully cooked and tender, ensuring it doesn’t stick to the bottom.
  4. Season and serve: Taste the soup and add salt and pepper as needed. Serve the soup hot for a comforting and flavorful meal.

Notes

  • Use lean ground beef to reduce fat content and prevent greasy soup.
  • Fire-roasted diced tomatoes add a smoky depth to the soup but can be substituted with regular diced tomatoes if unavailable.
  • Jasmine rice is preferred for its fragrance, but any long-grain white rice can be used.
  • Simmering with the lid slightly open helps avoid overflows and thickens the soup slightly.
  • Leftovers store well and flavors deepen after a day; refrigerate for up to 3 days.

Find it online: https://cheftinaskitchen.com/cabbage-roll-soup-recipe/