Cabbage Roll Soup Recipe
cabbage roll soup recipe
Table of Contents
Cabbage Roll Soup Recipe
Cabbage Roll Soup recipe is a comforting, hearty dish that brings the flavors of traditional stuffed cabbage rolls in a cozy, soup form. This easy to make recipe combines tender cabbage, flavorful ground beef, and a rich tomato broth, seasoned with herbs and spices to give you a dish that’s both satisfying and nutritious. Perfect for a cozy weeknight dinner, this Cabbage Roll Soup recipe is sure to be a family favorite!
Description:
Cabbage Roll Soup recipe is a warm and comforting meal that mirrors the classic stuffed cabbage rolls, minus the time consuming rolling. It’s the perfect dish for anyone craving a hearty, one pot meal that’s both filling and healthy. In this Cabbage Roll Soup recipe, tender cabbage is simmered in a savory tomato broth with lean ground beef, rice, and a blend of aromatic seasonings. It’s everything you love about cabbage rolls, simplified into an easy soup form. Whether you’re looking for a gluten free dinner option or just want a cozy, low calorie dish, this cabbage roll soup fits the bill.
The main ingredient in this soup is, of course, cabbage. Cabbage is a cruciferous vegetable that’s packed with vitamins and minerals, making it a great addition to any healthy diet. It’s low in calories but high in fiber, which makes it perfect for a filling soup that won’t weigh you down. The addition of ground beef gives the soup a rich, savory flavor, while the rice adds a comforting texture and helps to thicken the broth.
The secret to this recipe’s incredible flavor is the combination of seasonings. Tomato paste, garlic, onions, and bay leaves bring depth and warmth, while a dash of paprika gives the soup a slight smoky note. The simplicity of this soup doesn’t mean it lacks flavor—each spoonful is packed with savory goodness that will warm you up on even the coldest days.
This Cabbage Roll Soup recipe is a fantastic meal prep option and can be stored in the fridge for up to four days or frozen for future meals. Whether you serve it as a main course or as part of a larger meal, it’s sure to please everyone at the table.
Perfect for those who love comfort food with a healthy twist, this cabbage roll soup recipe is a must try. It’s a family friendly dish that’s easy to make, full of flavor, and guaranteed to warm you up.
Ingredients:
- 1 medium head of cabbage, chopped
- 1 lb (450g) ground beef (lean)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked rice (preferably short grain or medium grain)
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth (low sodium)
- 1 can (6 oz) tomato paste
- 2 bay leaves
- 1 tsp smoked paprika (optional, for extra flavor)
- 1 tsp dried thyme
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- 1 tbsp olive oil (for sautéing)
- 1 tbsp sugar (to balance acidity)
- 1 tbsp apple cider vinegar (for a tangy touch)
- Fresh parsley (for garnish, optional)
Instructions:
- Brown the Ground Beef:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat if needed. - Sauté the Vegetables:
Add the chopped onion and garlic to the pot with the beef. Sauté for 3-4 minutes until the onion is translucent and fragrant. - Add the Broth and Tomatoes:
Pour in the diced tomatoes (with their juices), beef broth, and tomato paste. Stir well to combine. - Season the Soup:
Add the bay leaves, smoked paprika, thyme, salt, pepper, and sugar. Stir to incorporate all the seasonings into the soup base. - Simmer:
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-30 minutes, allowing the flavors to meld together and the broth to thicken slightly. - Add the Rice and Cabbage:
Stir in the chopped cabbage and cooked rice. Continue to simmer for an additional 15-20 minutes, or until the cabbage is tender and the rice is heated through. - Finish the Soup:
Stir in the apple cider vinegar for a tangy finish and adjust seasoning as necessary, adding more salt, pepper, or paprika to taste. - Serve:
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot, and enjoy!
Notes:
- Rice: You can use cooked white rice, brown rice, or even cauliflower rice for a low carb alternative.
- Make-Ahead Tip: This soup can be made ahead of time and stored in the fridge for up to 4 days. The flavors will only improve as it sits.
- Freezing: You can freeze the soup for up to 3 months. Store it in airtight containers, and thaw in the fridge overnight before reheating.
- Vegetarian Version: For a vegetarian version, substitute the ground beef with lentils or a plant-based protein and use vegetable broth instead of beef broth.
- Spice Level: If you like your soup with a little kick, add some crushed red pepper flakes or chili powder to the mix.
- Topping Suggestions: A dollop of sour cream or a sprinkle of shredded cheese can make this soup even more indulgent.
cabbage roll soup recipe
Ingredients
- 1 medium head of cabbage chopped
- 1 lb 450g ground beef (lean)
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup cooked rice preferably short grain or medium grain
- 1 can 14.5 oz diced tomatoes
- 2 cups beef broth low sodium
- 1 can 6 oz tomato paste
- 2 bay leaves
- 1 tsp smoked paprika optional, for extra flavor
- 1 tsp dried thyme
- 1 tsp salt or to taste
- ½ tsp black pepper or to taste
- 1 tbsp olive oil for sautéing
- 1 tbsp sugar to balance acidity
- 1 tbsp apple cider vinegar for a tangy touch
- Fresh parsley for garnish, optional
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain excess fat if needed.
- Add the chopped onion and garlic to the pot with the beef. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Pour in the diced tomatoes (with their juices), beef broth, and tomato paste. Stir well to combine.
- Add the bay leaves, smoked paprika, thyme, salt, pepper, and sugar. Stir to incorporate all the seasonings into the soup base.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-30 minutes, allowing the flavors to meld together and the broth to thicken slightly.
- Stir in the chopped cabbage and cooked rice. Continue to simmer for an additional 15-20 minutes, or until the cabbage is tender and the rice is heated through.
- Stir in the apple cider vinegar for a tangy finish and adjust seasoning as necessary, adding more salt, pepper, or paprika to taste.
- Remove the bay leaves before serving. Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot, and enjoy!
Notes
- Rice: You can use cooked white rice, brown rice, or even cauliflower rice for a low carb alternative.
- Make-Ahead Tip: This soup can be made ahead of time and stored in the fridge for up to 4 days. The flavors will only improve as it sits.
- Freezing: You can freeze the soup for up to 3 months. Store it in airtight containers, and thaw in the fridge overnight before reheating.
- Vegetarian Version: For a vegetarian version, substitute the ground beef with lentils or a plant-based protein and use vegetable broth instead of beef broth.
- Spice Level: If you like your soup with a little kick, add some crushed red pepper flakes or chili powder to the mix.
- Topping Suggestions: A dollop of sour cream or a sprinkle of shredded cheese can make this soup even more indulgent.
