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cabbage roll soup recipe

Cabbage Roll Soup is a comforting and hearty dish that captures the flavors of traditional cabbage rolls in a warm and delicious soup form. Perfect for chilly days, this soup is packed with ground meat, rice, and tangy tomato flavors, making it a family favorite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American/Eastern European
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Can opener

Ingredients
  

  • 1 lb ground beef or turkey Can substitute with a plant-based protein for a vegetarian version.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 15 oz can tomato sauce
  • 14.5 oz can diced tomatoes with liquids
  • 4 cups vegetable or chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt To taste.
  • 1 cup uncooked rice White or brown.
  • 4 cups shredded cabbage
  • 2 tablespoons olive oil
  • Fresh parsley for garnish Optional.

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are softened.
  • Add the ground beef or turkey to the pot. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 7-10 minutes.
  • Stir in the Worcestershire sauce, dried thyme, dried basil, paprika, black pepper, and salt. Mix well to combine.
  • Pour in the tomato sauce, diced tomatoes (with their juices), and broth. Stir to combine all ingredients.
  • Add the uncooked rice to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20 minutes.
  • After 20 minutes, add the shredded cabbage to the soup. Stir well and continue to simmer (covered) for an additional 15 minutes, or until the cabbage is tender and the rice is cooked.
  • Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Notes

You can substitute ground beef or turkey with a plant-based protein for a vegetarian version.
Feel free to add other vegetables such as carrots or celery for extra flavor and nutrition.
This soup can be refrigerated for up to 4 days or frozen for longer storage. Reheat before serving.