Cabbage Roll Soup

Cabbage Roll Soup 🥬🍲

This hearty, comforting soup delivers all the flavors of traditional stuffed cabbage rolls—without the fuss! Packed with ground beef, rice, tomatoes, and tender cabbage in a savory broth.

🍽️ Ingredients

• 1 lb ground beef (or turkey/plant-based crumbles)

• 1 onion, diced

• 3 cloves garlic, minced

• 1 small head cabbage, chopped (about 6 cups)

• 1 cup uncooked long-grain white rice (or cauliflower rice for low-carb)

• 1 (15 oz) can diced tomatoes (with juices)

• 1 (15 oz) can tomato sauce

• 4 cups beef or vegetable broth

• 2 tbsp Worcestershire sauce

• 1 tsp paprika

• 1 tsp dried thyme

• 1 bay leaf

• Salt & pepper to taste

• Fresh parsley (for garnish)

Optional:

• ½ tsp red pepper flakes (for heat)

• 1 tbsp brown sugar (to balance acidity)

👩‍🍳 Instructions

1. Brown the Beef

• In a large pot, cook ground beef over medium heat until no longer pink. Drain excess fat.

2. Sauté Aromatics

• Add onion and garlic; cook until soft (~3 mins).

3. Add Remaining Ingredients

• Stir in cabbage, rice, diced tomatoes, tomato sauce, broth, Worcestershire, paprika, thyme, bay leaf, salt, and pepper.

4. Simmer

• Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 mins until rice and cabbage are tender.

5. Serve

• Remove bay leaf. Garnish with parsley and a dollop of sour cream if desired.

💡 Tips & Variations

✔ Slow Cooker: Brown beef first, then add everything to the crockpot. Cook on LOW 6–8 hrs or HIGH 3–4 hrs.
✔ Freezer-Friendly: Omit rice (add cooked rice when reheating).
✔ Vegetarian? Use lentils instead of beef and vegetable broth.

This soup is cozy, filling, and full of nostalgia—just like Grandma’s cabbage rolls! 😊

Pair with: Crusty bread or a side of rye toast. 🥖