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Easy Cabbage Roll Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 7 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Easy Cabbage Roll Soup is a hearty and flavorful dish inspired by traditional cabbage rolls, made simpler with a delicious, nutritious, and comforting soup format. Ground beef, fresh vegetables, tangy tomato sauce, and aromatic herbs come together in a savory broth, simmered to tender perfection with rice and cabbage for a satisfying, one-pot meal perfect for cooler days.

Ingredients

Meat and Aromatics

  • 1 pound ground beef
  • 1 onion, finely diced
  • 4 cloves garlic, minced

Herbs and Seasonings

  • 1 teaspoon fresh rosemary
  • 1 teaspoon dried thyme or fresh thyme
  • 1 teaspoon dried Italian seasoning herbs
  • 1 bay leaf
  • Salt and pepper, to taste

Main Vegetables

  • 4 cups coarsely chopped green cabbage
  • 2 carrots, peeled and diced
  • 1 red bell pepper, diced

Liquids and Sauces

  • 2 cans (8-ounce each) tomato sauce
  • 1 can (14-ounce) diced tomatoes
  • 4 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce

Other Ingredients

  • 2 tablespoons tomato paste
  • 1/3 cup white long-grain rice, uncooked
  • 3 tablespoons brown sugar
  • 2 tablespoons parsley, chopped (for garnish)
  • Olive oil (for cooking)

Instructions

  1. Sear the beef: Heat a large pot or Dutch oven over medium-high heat and add a drizzle of olive oil. When the oil shimmers, add the ground beef. Season lightly with salt and pepper, and cook without stirring for 1-2 minutes to develop a nice sear on one side.
  2. Break and brown: Using a wooden spoon, break the beef apart and continue to cook, stirring occasionally, until the meat is fully browned and no longer pink, about 4-5 minutes.
  3. Sauté aromatics: Add the finely diced onion and minced garlic to the pot with the beef. Cook for 2-3 minutes until the onion becomes translucent and fragrant.
  4. Add herbs and tomato paste: Stir in the fresh rosemary, dried thyme (or fresh), dried Italian seasoning, and tomato paste. Cook for another 1-2 minutes to build flavor.
  5. Add vegetables and liquids: Pour in the Worcestershire sauce, chopped cabbage, diced carrots, and red bell pepper. Then add the tomato sauce, diced tomatoes, uncooked rice, bay leaf, and brown sugar. Stir everything together evenly.
  6. Add broth and season: Pour in the low-sodium beef broth and season with salt and pepper to taste. Stir gently to combine all ingredients.
  7. Simmer the soup: Bring the soup to a gentle simmer over medium heat. Reduce the heat to maintain a steady simmer and cook uncovered for 25-30 minutes, or until the rice is tender and the vegetables are cooked through. Stir occasionally to prevent sticking. Remove and discard the bay leaf before serving.
  8. Serve: Ladle the soup into bowls and sprinkle each serving with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy the comforting flavors of this cabbage roll-inspired soup.

Notes

  • This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • For a lighter version, use lean ground turkey instead of ground beef.
  • If you prefer a thicker broth, cook uncovered to reduce or add a slurry of cornstarch and water at the end, then simmer until thickened.
  • Leftovers often taste better the next day as the flavors meld together.
  • Feel free to substitute brown rice, but cooking time may need to be adjusted accordingly.

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