Cabbage Roll Soup Recipe

If you love traditional cabbage rolls but dread the time and effort they take to prepare, cabbage roll soup is your answer! This recipe captures all the familiar flavors of classic cabbage rolls—savory ground beef, tender cabbage, rich tomato broth—but in an easy, one-pot format. Perfect for chilly days, this soup is hearty, nutritious, and sure to please the whole family. Follow this simple guide to bring the warmth of cabbage roll flavors to your table without the fuss.

Ingredients

Base Ingredients

• 1 lb ground beef (or substitute with ground turkey or pork)
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups green cabbage, chopped (about ½ of a medium cabbage)
• 2 carrots, peeled and diced
• 1 bell pepper, diced (optional for added flavor)
• 1 cup white rice, uncooked
• 6 cups beef broth (substitute with chicken or vegetable broth as needed)

Seasonings and Tomato Base

• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes, with their juice
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1–2 tbsp brown sugar (optional, to balance acidity)

Garnishes

• Fresh parsley, chopped
• A dollop of sour cream (optional)

Step-by-Step Instructions

Step 1: Brown the Ground Beef

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper.
3. Transfer the cooked beef to a plate and set aside. Drain any excess grease if needed.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.
2. Add the chopped cabbage, carrots, and bell pepper (if using). Sauté for another 4–5 minutes until the cabbage begins to soften.

Step 3: Combine the Base Ingredients

1. Return the cooked beef to the pot.
2. Stir in the tomato paste, ensuring the vegetables and beef are well coated.
3. Add the tomato sauce, diced tomatoes, Worcestershire sauce, and all the seasonings (thyme, smoked paprika, oregano). Mix well.
4. Pour in the beef broth and bring the mixture to a boil.

Step 4: Simmer and Cook the Rice

1. Once boiling, reduce the heat to low and add the uncooked white rice.
2. Cover and simmer for 20–25 minutes, or until the rice is tender and the flavors have melded. Stir occasionally to prevent sticking.

Step 5: Season and Serve

1. Taste the soup and adjust seasoning with additional salt, pepper, or brown sugar as needed.
2. Serve in bowls with a sprinkle of fresh parsley on top and a dollop of sour cream if desired.

Serving and Storage Tips

• Serving: This soup is best enjoyed fresh with a side of crusty bread or a simple green salad.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.

Helpful Notes

• Make it Low-Carb: Swap out white rice for cauliflower rice or omit rice entirely for a low-carb option.
• Flavor Boosts: Add a splash of red wine vinegar or a pinch of red pepper flakes for a bit of tang and heat.
• Vegetarian Version: Substitute the ground beef with lentils or a plant-based ground meat, and use vegetable broth.
• Short on Time? Use instant rice and add it during the last 10 minutes of cooking to save time.

Tips from Well-Known Chefs

• Jamie Oliver’s Tip: “Always use a good quality broth or stock—it’s the backbone of your soup’s flavor.”
• Gordon Ramsay’s Advice: “Toast the rice lightly in the pot before adding broth for an extra layer of flavor.”
• Rachel Ray’s Suggestion: “Try adding a splash of balsamic vinegar at the end for a surprising depth of flavor.”

Frequently Asked Questions

1. Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook, so you may need to simmer the soup for an additional 10–15 minutes.

2. What can I use to make the soup thicker?

If you prefer a thicker consistency, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the soup during the last 5 minutes of cooking.

3. Is it okay to use purple cabbage?

You can use purple cabbage, but it may slightly alter the flavor and give the soup a deeper color.

4. Can I prepare this soup in a slow cooker?

Absolutely! Brown the beef and sauté the onion and garlic in a skillet first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

5. What if I don’t have Worcestershire sauce?

Substitute with soy sauce or balsamic vinegar for a similar depth of flavor.

6. How do I prevent the rice from absorbing all the broth when storing?

Cook the rice separately and add it to individual servings if you plan to store the soup. This helps maintain the broth-to-rice ratio.

7. Can I add potatoes instead of rice?

Yes, diced potatoes make a great alternative and create a different texture in the soup.

8. How do I keep the cabbage from becoming too mushy?

Be mindful of your cooking time. If you prefer firmer cabbage, reduce the simmering time by a few minutes.

9. Can I make this spicier?

Add a teaspoon of crushed red pepper flakes or a few dashes of hot sauce to increase the heat.

10. What’s a good substitute for ground beef?

Ground turkey, pork, or even Italian sausage work well in this recipe, adding their unique flavors.

Enjoy making this comforting cabbage roll soup, perfect for a cozy meal that’s big on flavor and simplicity!