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Cabbage Roll Soup Recipe
Marco Santini

Cabbage Roll Soup Recipe

A hearty, easy one-pot cabbage roll soup made with ground beef, green cabbage, rice, and a rich tomato broth. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Eastern European
Calories: 320
Ingredients Method

Ingredients
  

  • 1 lb ground beef 80/20
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 6 cups green cabbage chopped
  • 1 can 14.5 oz diced tomatoes
  • 1 can 15 oz tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 3/4 cup uncooked long-grain white rice
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 tbsp olive oil

Method
 

  1. Brown the beef
  2. Heat olive oil in a large pot over medium-high heat. Add ground beef, break apart, and cook until browned. Drain excess fat.
  3. auté aromatics
  4. Add diced onion and cook 3 minutes until softened. Add minced garlic and cook 60 seconds more.
  5. Build the broth
  6. Add diced tomatoes, tomato sauce, beef broth, water, Worcestershire sauce, and seasonings. Bring to a boil.
  7. Add rice
  8. Stir in uncooked rice. Reduce to a simmer and cook uncovered for 15 minutes.
  9. Add cabbage
  10. Stir in chopped cabbage. Simmer 10–12 minutes until cabbage is tender. Taste and adjust seasoning.
  11. Serve
  12. Ladle into bowls and top with sour cream, fresh parsley, or parmesan. Serve with crusty bread.