Easy Cabbage Roll Soup Recipe
I’ve always loved cabbage rolls, but I’ll be the first to admit that they can be a bit time-consuming to make. One day, while I was craving the flavors of cabbage rolls but didn’t have the time to prepare them, I thought, “Why not make a soup version?” I threw together the ingredients I normally use for cabbage rolls and came up with this easy cabbage roll soup. It’s comforting, flavorful, and so much simpler to make, but still gives you that hearty, satisfying taste that cabbage rolls are known for.Since then, it’s become one of my favorite go-to recipes. It’s perfect for busy nights, and it’s a great way to use up leftover cabbage or ground meat. The soup is filling and can be made ahead, which makes it even more convenient. Every time I make it, my family is happy to gather around the table and enjoy a big bowl of it together.
Equipment
- Large pot or Dutch oven for cooking the soup
- Knife and cutting board for chopping vegetables
- Spoon for stirring
- Measuring Cups and Spoons
Ingredients
- 1 lb ground beef (or turkey for a leaner version)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 head of cabbage, chopped
- 1 cup rice (uncooked)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium-high heat. Add the 1 lb of ground beef (or turkey for a leaner option) and cook for 5-7 minutes, breaking it apart with a spoon until browned and fully cooked.Once cooked, drain any excess fat if necessary.
- Add the chopped onion to the pot with the beef. Stir well and cook for 3-4 minutes, until the onion becomes soft and translucent.Next, add the minced garlic and cook for another 30 seconds, stirring constantly to release its aroma.
- Stir in the chopped cabbage and uncooked rice. Mix everything well so the rice is evenly distributed.
- Pour in the diced tomatoes (with juices), crushed tomatoes, and 4 cups of beef or vegetable broth. Stir to combine.Season with 1 teaspoon of paprika, salt, and pepper to taste. Stir well, ensuring the flavors are evenly distributed.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.If the soup becomes too thick, you can add a little extra broth or water to adjust the consistency.
- Once the cabbage and rice are fully cooked, taste the soup and adjust the seasoning with more salt, pepper, or paprika if needed.
- Ladle the hot Cabbage Roll Soup into bowls and serve with crusty bread, a sprinkle of fresh parsley, or a dollop of sour cream for extra richness.