Cabbage Roll Soup Recipe

This Cabbage Roll Soup is a hearty and comforting dish that brings all the delicious flavors of traditional cabbage rolls into an easy, one-pot meal. Packed with tender cabbage, seasoned ground beef, and rice in a flavorful tomato-based broth, this soup is perfect for weeknight dinners or meal prep. Plus, it’s much simpler to make than rolling individual cabbage leaves!

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The Origins of Cabbage Rolls

Cabbage rolls have been a staple in many Eastern European and Middle Eastern cuisines for centuries. Typically, cabbage leaves are stuffed with a filling of ground meat, rice, and seasonings, then simmered in a tomato-based sauce. This soup version simplifies the process by deconstructing the cabbage rolls into a hearty, easy-to-make soup that delivers the same great flavors without the extra effort.

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Key Ingredients and Why They Matter

Ground Beef

Ground beef is the protein base of this soup, providing a rich, hearty flavor. You can also use ground pork, turkey, or a mix of both for a different flavor profile.

• Pro Tip: Use lean ground beef to reduce excess fat, or drain the fat after browning the meat for a healthier option.

Cabbage

Green cabbage is the star of this soup, offering a tender bite and a slightly sweet flavor that pairs perfectly with the tomato broth. Cabbage is not only nutritious but also adds a satisfying texture to the soup.

• Tip: Shred or chop the cabbage into bite-sized pieces for even cooking and easier eating.

Rice

White rice or brown rice works well in this soup, adding a comforting starch that makes the dish more filling. For a heartier texture, you can also use wild rice or quinoa.

• Substitution Tip: If you’re short on time, use instant rice or pre-cooked rice to speed up the cooking process.

Tomato Base

A combination of diced tomatoes, tomato sauce, and beef broth creates a rich and savory broth that forms the foundation of this soup. The tomato flavors are essential to mimicking the traditional cabbage roll sauce.

• Pro Tip: Add a tablespoon of tomato paste for a deeper, more concentrated tomato flavor.

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How to Make Cabbage Roll Soup

Step 1: Brown the Ground Beef

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of ground beef and cook until browned, about 5-7 minutes. Break up the meat with a spoon as it cooks. Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.

• Tip: For added flavor, sauté the beef with minced garlic and onion.

Step 2: Sauté the Vegetables

In the same pot, add 1 diced onion, 2 minced garlic cloves, and 2 carrots, diced. Cook for 3-4 minutes until the vegetables soften. Stir in 2 cups of chopped cabbage and cook for another 3 minutes, allowing the cabbage to wilt slightly.

• Pro Tip: Add a pinch of red pepper flakes for a slight kick.

Step 3: Add Tomatoes and Broth

Pour in 1 can (15 oz) of diced tomatoes, 1 can (8 oz) of tomato sauce, and 4 cups of beef broth. Stir everything together and bring the soup to a simmer.

• Tip: For a richer flavor, substitute part of the broth with tomato juice or add a splash of Worcestershire sauce.

Step 4: Add Rice and Cook

Stir in 1/2 cup of uncooked rice and 1 bay leaf. Cover the pot, reduce the heat to low, and let the soup simmer for 25-30 minutes, or until the rice is cooked through and the cabbage is tender.

• Pro Tip: If the soup becomes too thick, add more beef broth or water to reach your desired consistency.

Step 5: Return the Beef

Once the rice is cooked, return the browned beef to the pot. Stir to combine and let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt, pepper, and a dash of paprika or cumin, if desired.

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Serving Suggestions

Serve this Cabbage Roll Soup with a dollop of sour cream and a sprinkle of fresh parsley for added flavor. This soup pairs wonderfully with crusty bread or garlic toast, which is perfect for soaking up the rich tomato broth.

For a complete meal, serve with a simple side salad or steamed vegetables to balance the hearty flavors of the soup.

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Variations and Add-Ins

Turkey or Pork Cabbage Roll Soup

Swap out the ground beef for ground turkey or ground pork for a lighter or more flavorful variation. Both options work well and provide a different spin on the classic.

Low-Carb Cabbage Roll Soup

For a low-carb version, replace the rice with cauliflower rice. Simply stir in the cauliflower rice toward the end of cooking and let it simmer until tender.

Spicy Cabbage Roll Soup

Add cayenne pepper or chopped jalapeños to the soup for an extra kick of heat. You can also use spicy sausage instead of ground beef for even more flavor.

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Dietary Adaptations

This Cabbage Roll Soup can be adapted to suit various dietary preferences:

• Gluten-Free: Ensure that your broth and seasonings are gluten-free, and you’re good to go.
• Dairy-Free: This recipe is naturally dairy-free, but avoid adding any dairy-based garnishes like sour cream.
• Vegetarian/Vegan: Replace the ground beef with lentils or plant-based meat and use vegetable broth instead of beef broth for a vegetarian or vegan option.

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Frequently Asked Questions

Cabbage Roll Soup Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. It can be stored in the refrigerator for up to 4 days and reheated on the stove or in the microwave. The flavors get even better as it sits!

Can I freeze this soup?
Yes, this soup freezes well. Let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.

Can I use cooked rice instead of uncooked?
Yes, you can use pre-cooked rice. Simply add it to the soup during the last 10 minutes of cooking to warm it through without overcooking it.

What type of cabbage works best?
Green cabbage is most commonly used for this recipe, but you can also use Savoy or Napa cabbage for a slightly different texture.

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