Description
A hearty and flavorful Cabbage Roll Soup that combines ground beef, cabbage, and rice simmered in a rich tomato and beef broth. This comforting soup captures the classic taste of traditional cabbage rolls in an easy-to-make, one-pot meal perfect for cooler days.
Ingredients
Scale
Meat and Vegetables
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Broth and Seasonings
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
Other
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Heat the oil and brown the beef: In a large pot over medium-high heat, heat 1 Tbsp olive oil. Add 1 1/2 lbs lean ground beef, season with salt and freshly ground black pepper, and cook while stirring and breaking apart occasionally until browned. Transfer browned beef to a paper-towel-lined plate, reserving 2 Tbsp of rendered fat in the pot.
- Sauté the vegetables: Add chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add chopped cabbage and minced garlic and sauté for an additional 3 minutes until vegetables soften.
- Add liquids and seasonings: Pour in 4 cups low-sodium beef broth, 3 cans tomato sauce, 2 cans petite diced tomatoes, 1 Tbsp packed light brown sugar, 1 Tbsp Worcestershire sauce, 1 1/2 tsp dried paprika, 1 tsp dried oregano (or fresh), 3/4 tsp dried thyme (or fresh), and 2 bay leaves. Stir well to combine.
- Return beef to pot and bring to boil: Add the browned beef back into the soup mixture. Season with additional salt and pepper to taste. Bring the mixture to a light boil over medium-high heat.
- Add rice and simmer: Stir in 3/4 cup dry long-grain white rice, cover the pot, reduce heat to low, and simmer gently. Stir occasionally, cooking until the rice is tender and fully cooked, about 25 minutes.
- Adjust consistency and finish: Stir in additional beef broth if the soup is too thick; it will thicken further as it rests. Remove bay leaves. Stir in 1 Tbsp fresh lemon juice and 1/3 cup chopped fresh parsley. Serve the soup warm.
Notes
- Original recipe called for 2 Tbsp brown sugar, but 1 Tbsp provides adequate sweetness.
- To make it gluten free, ensure Worcestershire sauce is gluten free or substitute with tamari.
- Add extra broth if you prefer a thinner soup consistency as it thickens when resting.
- Fresh herbs enhance flavor but dried herbs work well as a substitute.
- Leftovers develop more flavor when reheated, and soup thickens to a stew-like consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: twenty-eight g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
