Description
Delicious and hearty Cabbage Roll Soup that captures all the flavors of traditional cabbage rolls in a comforting soup form. This recipe uses lean ground beef, fresh vegetables, and aromatic spices simmered with rice for a satisfying meal perfect for any season.
Ingredients
Scale
Meat and Oil
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
Vegetables
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Sauces
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
Grains and Garnish
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the Ground Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and freshly ground black pepper, and cook while stirring and breaking up the meat occasionally until browned. Transfer the beef to a plate lined with paper towels to drain excess fat, reserving 2 Tbsp of the rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot with the reserved fat; sauté for 2 minutes. Then add the chopped cabbage and minced garlic, continuing to sauté for an additional 3 minutes until the vegetables begin to soften.
- Add Liquids and Seasonings: Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the light brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned ground beef to the pot and stir everything to combine. Season with salt and pepper to taste.
- Simmer with Rice: Bring the soup to a light boil, then add the dry long-grain white rice. Cover the pot, reduce the heat to low, and let the soup simmer gently until the rice is fully cooked, about 25 minutes. Stir occasionally to prevent sticking.
- Finish and Serve: If the soup is too thick, stir in additional beef broth to thin to your desired consistency as it will thicken upon resting. Remove bay leaves, then stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The original recipe called for 2 Tbsp brown sugar, but 1 Tbsp provides a perfect balanced sweetness without overpowering the savory flavors.
- Use low-sodium beef broth to control the salt level in the soup.
- For a gluten-free option, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
- You can substitute ground turkey or chicken for the beef for a lighter version.
- Adding a splash of vinegar or extra lemon juice right before serving brightens the flavors nicely.
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
