Cabbage Roll Soup

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Cabbage Roll Soup delivers everything you love about traditional stuffed cabbage rolls in an easy, comforting bowl. This recipe captures the soulful warmth of Eastern European home cooking, all without fussing over tightly rolling cabbage leaves. Each spoonful brings together tender cabbage, savory ground beef, aromatic vegetables, and perfectly cooked rice—bathed in a tomato-rich broth that makes you want to reach for another slice of crusty bread. If you’re craving a truly hearty meal that’s both practical for busy nights and satisfying for cozy weekends, this one-pot wonder earns a permanent spot in your home kitchen.

Why Try Cabbage Roll Soup

Cabbage roll soup thrives on its simplicity and satisfying depth of flavor. You experience all the nostalgia and comfort of cabbage rolls, but with a seamless process. Here’s why this soup may become your go-to cold-weather favorite:

• Saves Time, Adds Flavor: By transforming classic cabbage rolls into a soup, you sidestep the lengthy rolling and baking—everything comes together in under an hour.
• Budget-Friendly: Relying on accessible staples like cabbage, ground beef, and rice, it feeds a family without straining your wallet.
• Meal Prep Magic: The flavors deepen overnight, making leftovers even better. It also holds up beautifully in the freezer.
• Healthful Hearty Ingredients: Loaded with vegetables, lean protein, and whole grains, this soup offers balanced nutrition in every bite.

Ingredients Overview

A great soup starts with quality, straightforward ingredients. Here’s what you’ll need for a classic, flavorful cabbage roll soup:

Tip: Fresh, firm cabbage feels heavy for its size and has crisp, tightly-packed leaves. Choose a lean ground beef around 90/10 for the best texture in soup.

Step-by-Step: How to Make Cabbage Roll Soup

Making cabbage roll soup is a rewarding process. You only need one large soup pot or Dutch oven from start to finish.

1. Brown the Beef

Pour olive oil into your pot and set it over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook for about 5-7 minutes until the beef is deeply browned and almost cooked through. If you see a lot of rendered fat, carefully drain off the excess. Leaving a little bit behind is fine—it adds flavor to the soup.

2. Sweat the Aromatics

Toss in the diced onion and sliced carrots. Stir often, letting them soften and gain some color. After 3-4 minutes, when the onions are translucent and fragrant, add the garlic. Stir for another full minute so the garlic sweetens without scorching.

3. Wilt the Cabbage

Add the chopped cabbage directly to the pot. Mix it well to coat the leaves in the flavors you’ve built up so far. Let it cook for 3-4 minutes, stirring now and then. The cabbage should shrink in volume as it wilts.

4. Add Liquids, Rice, and Seasonings

Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir in the uncooked rice, brown sugar, paprika, thyme, and bay leaf. Mix well, making sure nothing is sticking to the bottom.

5. Simmer

Bring the soup to a boil. Once bubbling, reduce the heat to low, cover tightly, and let it simmer for 25-30 minutes. Occasionally stir, scraping the bottom with your spoon to ensure the rice doesn’t stick. By the end, the rice should be tender and the cabbage soft.

6. Adjust and Season

Remove the bay leaf. Taste the soup—adjust with extra salt, black pepper, or another splash of broth if you need to thin it out.

7. Serve and Garnish

Spoon the soup into bowls. Sprinkle with chopped fresh parsley. Offer slices of crusty country bread on the side to soak up the flavorful broth.

Tips for Perfect Cabbage Roll Soup

Great results come from paying attention to detail. Here’s how to get the most flavor and texture from your pot of soup:

• Use Fresh Veggies: Cabbage, carrots, and parsley shine brightest when crisp and recently purchased.
• Mind the Beef: If you prefer, substitute ground turkey or chicken for a lighter take.
• Personalize Your Soup: Add bell peppers, celery, or even a pinch of red pepper flakes for extra flavor or color.
• Rice Technique: If you don’t plan to serve all the soup immediately, cook the rice separately and only stir it in when reheating. This keeps the grains firmer.
• Make Ahead: The soup’s flavors intensify overnight. Make a day in advance for even deeper savoriness.
• Freeze Smart: For the best texture, freeze the soup without rice, then add freshly cooked rice when reheating.

Storage and Reheating

Cabbage roll soup is ideal for leftovers and meal prep, holding up well in the fridge and freezer.

• Storing: Cool the soup, place in airtight containers, and refrigerate for up to 4 days. Rice will absorb liquid over time, so expect a thicker bowl the next day.
• Freezing: Ladle cooled soup into freezer-safe bags or containers, leaving some headspace. Freeze for up to 3 months. When possible, freeze without rice for the best results.
• Reheating: Warm individual portions gently in the microwave, stirring halfway through, or reheat in a covered pot over medium heat. If the soup is too thick, loosen it with more broth or water.

Custom Variations

Once you’ve mastered the basic recipe, it’s easy to tailor it to your taste:

• Spicy: Add a pinch of smoked paprika, cayenne, or chili powder for some gentle heat.
• Low-Carb: Omit the rice and use extra cabbage and carrots.
• Vegetarian: Substitute the beef with lentils or plant-based “ground meat” and use vegetable broth.
• Extra Veggies: Stir in diced bell peppers, zucchini, or leafy greens in the final minutes of cooking.

Serving Suggestions

Pair this soup with toasted sourdough or fresh rolls. A sprinkle of grated Parmesan, dollop of sour cream, or even a spoonful of sauerkraut adds an extra punch of flavor. If you want something lighter, serve alongside a crisp cucumber salad dressed with vinegar and dill.

Troubleshooting and FAQs

• Rice Too Soft? Next time, cook the rice separately or reduce simmering time by a few minutes.
• Soup Too Thick: Add extra broth as needed to reach your desired consistency.
• Flavor Too Mild: Taste and adjust—sometimes a pinch more salt or a squeeze of lemon juice at the end brightens the soup.
• Leftovers Dry: As rice soaks up broth, always refresh with additional stock or water before reheating.

Cabbage roll soup is one of those simple kitchen miracles—a complete meal you craft with a handful of wholesome, everyday ingredients. It brings out the best in humble cabbage, allowing you to savor the nostalgic flavors of European comfort food, whether you’re feeding a crowd or freezing portions for future chilly evenings. Once you try it, you’ll return to this recipe again and again, embracing its warmth through every simmering pot.

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Cabbage Roll Soup

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Main Course / Cuisine: European

Prep Time 10 minutes

Cooking Time 45 minutes

Servings 6 servings

Calories 324 cal

This cabbage roll soup turns the traditional dish into an easy, one-pot meal. It has ground beef, rice, cabbage, and tomatoes. It’s sure to be a hit.

Ingredients

• 1 tablespoon olive oil
• 4 cups low-sodium beef broth
• 6 cups chopped green cabbage (about 1 medium head)
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 teaspoon dried thyme
• 2 carrots, chopped
• 1 can tomato sauce
• 2 tablespoons brown sugar
• 1 can diced tomatoes
• 2 teaspoons paprika
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1/2 cup uncooked long-grain white rice
• 1 medium onion, diced
• 1 lb lean ground beef

Instructions

1. In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef. Cook, breaking it up with a wooden spoon. Continue until browned, about 5-7 minutes. Drain any excess fat if needed.
2. Add the diced onion and chopped carrots to the pot. Sauté for 3-4 minutes. Cook until the onion becomes translucent and starts to soften. Stir in the minced garlic. Cook for 1 minute until fragrant.
3. Add the chopped cabbage. Stir well to combine. Cook for 3-4 minutes. Stir occasionally. Cook until the cabbage begins to wilt down.
4. Pour in the diced tomatoes with their juices. Add the tomato sauce and beef broth. Add the rice, brown sugar, paprika, thyme, and bay leaf. Stir thoroughly to combine all ingredients.
5. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low. Cover the pot. Let it simmer for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked. Stir occasionally to prevent sticking, especially if using a heavy pot.
6. Remove the bay leaf. Taste the soup. Adjust seasoning with salt and pepper as needed.
7. Ladle the hot soup into bowls. Garnish each serving with fresh parsley. Serve with crusty bread or dinner rolls for a complete meal.