Description
This Quick and Easy Cabbage Roll Soup delivers all the comforting flavors of classic baked cabbage rolls without the hassle. It’s a hearty, filling soup packed with ground beef, cabbage, carrots, and rice simmered in a rich tomato and beef broth base, perfect for a cozy and simple dinner.
Ingredients
Soup Ingredients
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 pound ground beef (90% lean)
- 1 onion, finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots, peeled, quartered and sliced
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Instructions
- Heat Oil and Cook Beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste.
- Brown Meat and Sauté Aromatics: Cook the beef, breaking it up with a spatula, until browned, about 4-5 minutes. Add the finely diced onion and minced garlic, cooking for an additional 2-3 minutes until fragrant and translucent.
- Add Vegetables and Liquids: Stir in the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Season the mixture with additional salt and pepper to your liking.
- Simmer Until Rice is Tender: Bring the soup to a simmer and let it cook uncovered for 25 minutes or until the rice is tender and flavors meld together.
- Finish and Serve: Remove and discard the bay leaf. Sprinkle the soup with fresh parsley before serving for a pop of color and fresh flavor.
Notes
- Recipe adapted from The Wholesome Dish.
- Not a fan of ground beef? Ground turkey works well as a leaner substitute.
- Brown rice can be used instead of white rice, but increase the cooking time by about 20 minutes to ensure tenderness.