Cabbage Roll Soup Recipe
This one-pot cabbage roll soup delivers all the comforting flavors of traditional cabbage rolls without the hassle. Hearty, quick, and perfect for weeknights, it’s a warm and familiar meal made easy for busy days.
Ingredients
- 2 teaspoons olive oil
- to taste salt and pepper
- 1 pound ground beef 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups green cabbage coarsely chopped
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 cans tomato sauce 8 ounce cans
- ½ cup long grain rice uncooked
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper. Break it up with a spatula and cook until browned, about 4 to 5 minutes.
- Add the diced onion and minced garlic to the beef. Sauté for 2 to 3 minutes until fragrant and softened.
- Stir in the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Bring everything to a gentle simmer.
- Cover and simmer the soup for about 25 minutes. Stir occasionally and cook until the rice is tender and the cabbage is soft but not mushy.
- Remove the bay leaf. Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley just before serving for a touch of freshness.
Notes
- Let onions caramelize a bit for added depth.
- Fresh cabbage gives better texture than pre-shredded.
- Brown sugar balances acidity.
- Don’t overcook rice to avoid mush.
- Tastes even better the next day!
Nutrition
Calories: 263kcalCarbohydrates: 24gProtein: 19gFat: 9gSaturated Fat: 3gCholesterol: 49mgSodium: 574mgFiber: 2gSugar: 9g
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