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Cabbage Roll Soup Recipe
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Cabbage Roll Soup

Cabbage Roll Soup deconstructs traditional stuffed cabbage rolls into a comforting, hearty soup that’s easy to prepare. It combines the savory flavors of ground beef, cabbage, tomatoes, and rice into a delicious one-pot meal, perfect for cold-weather dining.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine: Eastern European
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups cabbage chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 bell pepper diced
  • 1 can 14.5 oz diced tomatoes, undrained
  • 4 cups beef broth
  • 2 cups tomato sauce
  • ½ cup uncooked rice
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Method
 

  1. In a large pot, brown the ground beef over medium heat. Drain any excess grease.
  2. Add onion and garlic to the pot and sauté until softened.
  3. Mix in cabbage, carrots, celery, and bell pepper, cooking until slightly tender.
  4. Pour in the diced tomatoes with their juice, beef broth, and tomato sauce. Stir in the rice, paprika, thyme, salt, and pepper.
  5. Bring the soup to a boil, then reduce heat and simmer covered for 25-30 minutes, or until the rice is cooked and vegetables are tender.
  6. Serve hot, garnished with fresh parsley.

Notes

  • For a gluten-free version, ensure all packaged ingredients are certified gluten-free.
  • To make the soup Paleo or low-carb, substitute the rice with cauliflower rice.
  • The soup can be made in a slow cooker by adding all ingredients post-sauté into the cooker and setting it on low for 6-7 hours.