Cabbage Roll Soup Recipe

By Muhammad Faizan

Cabbage Roll Soup Recipe

Ingredients

  • 1 Tbsp olive oil

  • 1 ½ lbs lean ground beef

  • Salt and freshly ground black pepper, to taste

  • 1 large yellow onion, chopped (about 1 ¾ cups)

  • 2 large carrots, chopped (about 1 ¼ cups)

  • 5 cups packed chopped cabbage (16–19 oz)

  • 3 cloves garlic, minced

  • 2 (14.5 oz) cans low-sodium beef broth

  • 3 (8 oz) cans tomato sauce

  • 2 (14.5 oz) cans diced tomatoes

  • ½ cup uncooked long-grain white rice

  • 1 Tbsp Worcestershire sauce

  • 1 tsp paprika

  • 1 tsp dried thyme

  • 1–2 Tbsp light brown sugar (optional, balances acidity)

  • 2 bay leaves

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the beef:
    Heat olive oil in a large pot over medium-high heat. Add ground beef and season with salt and pepper. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat.

  2. Sauté vegetables:
    Add the onion, carrots, and garlic. Sauté for about 3–4 minutes, until the onions are softened.

  3. Add liquids and seasonings:
    Stir in beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, paprika, thyme, and brown sugar (if using). Mix well.

  4. Add cabbage and rice:
    Stir in chopped cabbage, rice, and bay leaves. Bring to a boil.

  5. Simmer:
    Reduce heat to medium-low, cover, and simmer for about 25–30 minutes, stirring occasionally, until rice and cabbage are tender.

  6. Taste and adjust:
    Season with additional salt and pepper if needed. Remove bay leaves before serving.

  7. Serve:
    Ladle into bowls and garnish with fresh parsley. Enjoy warm with crusty bread or rolls.

Notes & Tips

  • You can substitute ground turkey or chicken for a lighter version.

  • For extra flavor, add a splash of lemon juice or apple cider vinegar before serving.

  • Want it spicier? Add red pepper flakes or a dash of hot sauce.

  • Make it low-carb by skipping the rice and adding cauliflower rice instead.

  • This soup freezes well for up to 3 months — store in airtight containers.

Servings

Makes about 6–8 servings (roughly 1½ cups per serving).

Nutritional Info (Per Serving)

(approximate, may vary)

  • Calories: 290

  • Protein: 22 g

  • Fat: 10 g

  • Carbohydrates: 28 g

  • Fiber: 5 g

  • Sugars: 10 g

  • Sodium: 640 mg

Health Benefits

✅ Rich in nutrients: Cabbage is full of vitamins C and K.
✅ High in protein: Ground beef adds satisfying protein.
✅ Low in calories: A hearty but light comfort meal.
✅ Digestive support: Cabbage and carrots provide fiber.
✅ Immune support: Garlic and onion are natural immune boosters.

Q&A About Cabbage Roll Soup

Q: Can I use cooked rice instead of raw?
A: Yes! Add 1½ cups of cooked rice near the end of cooking (after simmering) to prevent overcooking.

Q: Can I make this in a slow cooker?
A: Absolutely. Brown the beef first, then add all ingredients (except rice) to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add rice during the last hour.

Q: How long will it keep?
A: In the refrigerator, it lasts up to 4 days in an airtight container.

Q: Can I make it vegetarian?
A: Yes — skip the beef, use vegetable broth, and add beans or lentils for protein.

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