Cabbage Roll Soup

When you want all the comfort of stuffed cabbage rolls but dont have time for all that rolling and stuffing this soup is your answer. Its got everything you love about traditional cabbage rolls tender leaves savory beef rice and rich tomato broth all in one cozy pot. The smell alone will bring everyone to the kitchen and its perfect for those chilly evenings when you need something warm and filling.

Why This Recipe Works

This soup takes everything delicious about cabbage rolls and turns it into something so much easier to make. You get all those amazing flavors without spending hours in the kitchen. I love how the cabbage gets tender in the rich broth while the beef and rice make it filling enough for dinner. Plus it reheats beautifully making it perfect for batch cooking or meal prep. Sometimes the simplest recipes become family favorites and this ones definitely earned that spot.

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Everything You Need

• The Main Players:
• 1 pound lean ground beef grass-fed if you can find it
• ½ large head green cabbage about 6-7 cups chopped
• 1 cup cooked rice white or brown both work great
• The Flavor Base:
• 2 tablespoons olive oil
• 1 large yellow onion diced
• 4 cloves garlic minced
• 2 carrots diced small
• 2 celery stalks finely chopped
• The Tomato Team:
• 2 cans (14 oz each) diced tomatoes with juice
• 2 tablespoons tomato paste
• 4 cups beef broth homemade is amazing but boxed works too
• 2 cups water
• Seasonings That Make It Sing:
• 2 bay leaves
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon caraway seeds optional but authentic
• 2 tablespoons Worcestershire sauce
• 1-2 teaspoons brown sugar balances the acidity
• Salt and pepper to taste
• For Serving:
• Fresh parsley chopped
• Sour cream a dollop makes it extra special
• Extra black pepper

Lets Make It

Start With The Base:

Grab your biggest soup pot and warm up that olive oil over medium heat. Drop in your ground beef breaking it up with your spoon as it cooks. Let it get nice and brown about 8 minutes youre building flavor here. If theres excess fat drain most of it off but leave a little for taste. Add those diced onions carrots and celery right to the beef. Let them cook until the onions turn soft and translucent about 5 minutes. When you add the garlic let it cook just until you can smell it about 30 seconds.

Build Those Flavors:

Now sprinkle in all those amazing seasonings paprika thyme caraway seeds if youre using them. Let them toast for a minute theyll become so fragrant. Add your tomato paste and cook it for another minute or two it deepens the flavor. Pour in those diced tomatoes Worcestershire sauce beef broth and water. Drop in your bay leaves give everything a good stir and let it come up to a gentle bubble.

Time For The Cabbage:

Add your chopped cabbage to the pot. I like to add it in batches letting each handful wilt down a bit first. Once its all in bring everything to a simmer then turn the heat down to medium-low. Cover your pot and let it cook for about 25-30 minutes or until that cabbage is tender but still has a little bite to it.

Finishing Touches:

Now stir in your cooked rice. Let it simmer another 5 minutes so the rice can soak up all those delicious flavors. Give it a taste this is when you want to adjust your seasonings. Maybe add a little more salt and pepper or that brown sugar if the tomatoes are too tangy. If its thicker than you like add a splash more broth.

Serve It Up:

Ladle this beautiful soup into big bowls. Top each one with a sprinkle of fresh parsley and if youre feeling indulgent add a dollop of sour cream it melts into the broth creating something magical. Extra black pepper on top is always good too.

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Make It Your Way

Want to make this soup even better? Try using a mix of ground beef and pork for extra flavor. If youre watching carbs cauliflower rice works beautifully instead of regular rice. Sometimes I add mushrooms while the onions are cooking they bring an amazing earthiness. For a vegetarian version skip the meat and use mushrooms and lentils instead just make sure to use vegetable broth. The soup actually tastes better the next day when all those flavors have had time to get friendly with each other.

Storage And Reheating

This soup is perfect for meal prep it keeps beautifully in the fridge for 4-5 days. Store it in airtight containers and reheat it gently on the stove or in the microwave. If youre freezing it and I always do leave out the rice and add fresh rice when you reheat it keeps the texture better that way. Frozen soup lasts about 3 months. When reheating you might need to thin it out with a bit more broth since the cabbage and rice tend to soak up liquid as it sits. A fresh garnish of parsley and a dollop of sour cream make leftover soup taste just as good as day one.

Frequently Asked Questions

→ Can I make this soup ahead of time?

Yes, it actually tastes better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

→ Can I use different meat?

Ground turkey or pork work well as alternatives to beef. You can also mix meats for more flavor.

→ Should I add the rice right away if I'm planning for leftovers?

For leftovers, store cooked rice separately and add when reheating to prevent it from getting mushy.

→ Can I use different types of cabbage?

Both green and savoy cabbage work well. Red cabbage will change the color of your soup but tastes fine.

→ Is this soup freezer-friendly?

Yes, though it's best to freeze without the rice and add fresh rice when reheating.