Description
This hearty Cabbage Roll Soup offers all the comforting flavors of traditional cabbage rolls in an easy-to-make soup form. Featuring lean ground beef, tender cabbage, carrots, and seasoned with tomato sauce and fresh parsley, this warm and satisfying dish comes together quickly on the stovetop and is perfect for a wholesome family meal.
Ingredients
Meat and Vegetables
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- salt and pepper, to taste
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
Liquids and Others
- 4 cups low-sodium beef broth
- 3 (8 oz.) cans tomato sauce
- 1/2 cup white rice, uncooked
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- Heat the Oil and Brown the Beef: In a dutch oven or large soup pot, heat the vegetable oil over medium-high heat. Add the lean ground beef and season with salt and pepper. Cook the beef until it is fully browned, breaking it apart as it cooks.
- Sauté Onion and Garlic: Add the finely diced onion and minced garlic to the browned beef and cook for an additional 2-3 minutes until the onions become tender and fragrant.
- Add Vegetables and Liquids: Stir in the chopped cabbage, quartered and sliced carrots, tomato sauce, and low-sodium beef broth. Mix in the uncooked white rice, bay leaf, and light brown sugar to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a gentle simmer. Allow it to cook uncovered for about 25 minutes, or until the rice is soft and the vegetables are tender.
- Finish and Serve: Remove and discard the bay leaf. Sprinkle the soup with fresh chopped parsley before serving to add a fresh herbal note and vibrant color.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you prefer a thicker soup, use less beef broth or cook for a few minutes longer to reduce the liquid.
- Adjust the brown sugar amount based on your taste preference to balance the acidity of the tomato sauce.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a gluten-free version, ensure that the beef broth and tomato sauce are gluten-free.
