There’s something about a bowl of Cabbage Roll Soup that just feels like home . When I was kid, my grandma made it every winter and it always hit the spot , full of veggies, meat, and rice . It’s simple , yet kinda magic in a pot .
What is Cabbage Roll Soup?
Cabbage Roll Soup is like the inside of those rolled cabbage leaves without all the wrapping . Instead of rolling meat, rice, and spices in each leaf, you toss everything into one big pot and let it simmer . You still get that nice cabbage crunch, juicy meat bits, and tender rice all mixed up in a tasty broth .
At its core, this soup has four main parts: cabbage, ground meat, rice, and broth . The cabbage keeps it fresh and low-calorie , the meat gives it that hearty feel , rice makes it filling , and the broth pulls it all together .
One cool thing about this soup is you can switch stuff out easy . If you’re vegetarian, swap meat for lentils . Want gluten-free? Use cauliflower rice . You can even try different spices for a little kick .
History of Cabbage Roll Soup
This soup comes from old Eastern European kitchens , especially Poland, Ukraine, and Russia . Folks there wrapped rice and meat in cabbage leaves for special dinners , calling them golabki or holubtsi . Over time, someone thought, “Why not turn it into soup?”, and voilà—Cabbage Roll Soup was born .
Cabbage was cheap and grew in many gardens , so families made tons of variations . When immigrants moved to North America , they brought their recipes along . Now you can find this soup in lots of homes and diners , reminding people of family nights and holidays .
Health Benefits of Cabbage Roll Soup
Cabbage is a superstar veggie . It’s packed with vitamіn C for your immune system and vitamin K for strong bones . Plus it has antioxidants that fight inflammation .
Lean meat—whether beef, turkey, or a plant-based choice—gives you protein to build muscles and keep you full . The rice (or quinoa) adds fiber , which helps your tummy feel good and keeps digestion moving .
Because it’s mostly veggies and broth , this soup stays low in calories but still fills you up . It’s perfect if you’re watching your weight or just want a light dinner that’s still satisfying .
Ingredients
Here’s what you need for about 6–8 bowls of Cabbage Roll Soup:
- Cabbage: 1 medium head, chopped (green or savoy)
- Ground Meat: 1 lb (beef, turkey, or plant-based)
- Rice: 1 cup uncooked (white, brown, or quinoa)
- Vegetables: 1 onion (diced), 2 cloves garlic (minced), 1 bell pepper (diced)
- Spices: 1 teaspoon caraway seeds, 1 bay leaf, salt and pepper to taste
- Broth: 6 cups (chicken, vegetable, or beef)
- Diced Tomatoes: 1 can (15 oz)
Detailed Recipe for Cabbage Roll Soup
Ingredients (for 6–8 servings)
- 1 medium head of cabbage, chopped
- 1 lb ground meat (beef or turkey)
- 1 cup rice (uncooked)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 6 cups broth (chicken, vegetable, or beef)
- 1 can (15 oz) diced tomatoes
- 1 teaspoon caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Directions
1. Prep: Chop cabbage, dice onion, garlic, and bell pepper . Measure rice and broth .
2. Cook meat & veggies: In a big pot, heat a bit of oil over medium . Toss in onion and garlic , cook till soft. Add ground meat and brown it . Drain extra fat if needed .
3. Combine: Stir in cabbage, bell pepper, rice, tomatoes (with juice), caraway seeds, bay leaf, and broth . Season with salt and pepper .
4. Simmer: Bring to a boil , then lower heat and let it cook for about 30 minutes , until rice and cabbage are tender .
Serving Suggestions and Tips
Top your soup with fresh parsley or dill for a pop of green . A spoon of sour cream on each bowl adds creaminess . Serve with crusty bread or a side salad if you want more crunch .
Leftovers keep well in the fridge for up to 4 days . Freeze portions for up to 3 months in airtight containers . Reheat on stove or microwave . Feel free to tweak spices or add more veggies to suit your taste .
Variations on Cabbage Roll Soup
You can go meat-free by using lentils or plant-based crumbles instead of ground meat . Swap rice for quinoa or cauliflower rice if you need gluten-free .
For extra flavor, try adding smoked paprika or a dash of hot sauce . A splash of Worcestershire sauce can give it a savory twist . Mix and match until you find your favorite version .
Frequently Asked Questions (FAQs)
- Can you freeze Cabbage Roll Soup? Yes , freeze for up to 3 months in freezer bags or containers .
- Can I use a slow cooker? Totally . Cook on low for 6–8 hours for deep flavor .
- What sides go well? Crusty bread, green salad, or even a cheese platter make good matches .
- Is it gluten-free? It is if you pick gluten-free broth and grains .
Conclusion
Cabbage Roll Soup blends old-time flavors with easy cooking . It’s warm, healthy, and ready for all kinds of tweaks . Perfect for busy nights, family dinners, or whenever you need a cozy bowl .
Call to Action
Give this soup a try soon and tell us how it went ! Drop a comment below or share your pics on social media with our hashtag .
Cabbage Roll Soup
Equipment
- 1 large heavy pot or Dutch oven
- 1 cutting board
- 1 chef's knife
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 1 pound ground beef or turkey Feel free to substitute ground beef with ground turkey or chicken for a lighter version.
- 1 medium onion, chopped About 1 cup.
- 2 cloves garlic, minced
- 1 medium head cabbage, chopped About 6 cups.
- 1 can (15 ounces) diced tomatoes, undrained
- 4 cups beef broth or vegetable broth
- 1 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons olive oil
- fresh parsley for garnish Optional.
Instructions
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat.
- Stir in the chopped cabbage, diced tomatoes (with juice), beef broth, uncooked rice, Worcestershire sauce, thyme, and paprika.
- Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30-35 minutes, or until the rice is cooked and the cabbage is tender.
- Taste and adjust seasoning if necessary. Remove from heat and let the soup sit for a few minutes before serving.
- Ladle the soup into bowls, and garnish with fresh parsley if desired.
