Go Back

Cabbage Roll Soup

This comforting and flavorful Cabbage Roll Soup combines tender ground beef, fresh vegetables, and a rich tomato broth, making it perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 450 g ground beef, 90% lean
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 medium yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 3 tablespoons brown sugar (or cane sugar)
  • 4 cups green cabbage, coarsely chopped
  • 2 medium carrots, quartered
  • 4 cups beef broth
  • 680 g tomato sauce
  • ½ cup long grain rice, rinsed
  • 1 bay leaf bay leaf
Garnish
  • to taste Fresh parsley or dill
  • splash lime or lemon juice

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the ground beef, seasoning it with salt and pepper. Cook for 6-7 minutes, breaking it apart until it is well browned.
  3. Add the diced onion and cook for another 2 minutes until it starts to soften.
  4. Stir in the minced garlic and continue cooking for about 1 minute, until fragrant.
  5. Mix in the tomato paste, cooking for about 1 minute to let it caramelize a bit.
  6. Add the Worcestershire sauce and soy sauce, scraping up any browned bits from the bottom of the pot.
  7. Sprinkle in the smoked paprika, dried thyme, and brown sugar, stirring to combine.
  8. Stir in the chopped cabbage and quartered carrots, coating them in the mixture.
  9. Add the tomato sauce and beef broth, then add the rinsed rice. Nestle in the bay leaf and season with extra salt and pepper.
  10. Bring the soup to a boil, then reduce the heat and let it gently simmer uncovered for 25-30 minutes, until the rice is tender.
  11. Remove the bay leaf and stir in minced parsley or dill along with a splash of lime or lemon juice before serving.
Serving
  1. Ladle the soup into bowls and top with a dollop of Greek yogurt or sour cream, along with some crusty bread on the side.

Notes

Feel free to add other vegetables like bell peppers or zucchini for extra nutrition. This soup stores well; you can make it ahead and reheat. It can also be frozen for up to 3 months, just thaw overnight in the fridge before reheating.