Description
This Cabbage Roll Soup is one of the best easy dinner ideas for busy families who love hearty comfort food. Tender cabbage and seasoned ground beef cook with rice in a rich tomato broth for a filling and satisfying meal. This quick and simple soup brings all the familiar flavors of traditional stuffed cabbage rolls without the extra work. It is perfect for weeknight dinner and meal prep and offers a healthy balance of vegetables and protein that makes every bowl comforting and delicious.
Ingredients
- 1 pound Lean ground beef
- 4 cups chopped Green cabbage
- 1 medium onion diced Yellow onion
- 3 cloves minced Garlic
- 1 tablespoon Olive oil
- 1 can or 14.5 ounces Diced tomatoes
- 1 can or 8 ounces Tomato sauce
- 4 cups Beef broth
- 1/2 cup Uncooked long-grain white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Sweet paprika
- 1 teaspoon Dried oregano
- 3/4 teaspoon or to taste Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
Instructions
- Remove any damaged outer leaves from the cabbage and cut away the firm core. Chop the remaining cabbage into roughly bite-sized pieces that will soften evenly while still keeping some of their natural shape. Measure 4 cups of chopped cabbage for the soup.
Dice the yellow onion into small pieces and mince the garlic cloves. Keep the cabbage separate from the onion and garlic because they will enter the soup at different cooking stages. The prepared vegetables should look naturally irregular rather than perfectly uniform.
- Place the olive oil in a large heavy-bottomed pot over medium-high heat. Add the ground beef and break it into small uneven crumbles as it cooks for about 5 minutes. Continue cooking until the meat develops browned edges and loses its raw pink color.
Add the diced onion and cook for another 3 minutes until the pieces soften and become slightly translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant. Drain excess grease if necessary while keeping the flavorful browned beef in the pot.
- Add the chopped cabbage to the pot with the browned beef and onions. Pour in the diced tomatoes with their juices followed by the tomato sauce and beef broth. Stir gently until the cabbage begins to mix with the meat and the tomato liquids surround the vegetables.
Add the Worcestershire sauce and paprika and oregano along with the salt and black pepper. Bring the mixture to a gentle boil and then reduce the heat to maintain a steady simmer. The cabbage will begin to soften as the red tomato broth works its way between the leaves.
- Stir the uncooked long-grain white rice into the simmering soup and distribute the grains throughout the broth. Cover the pot partially and let the soup simmer gently for 20 to 25 minutes while stirring occasionally to prevent rice from sticking to the bottom.
As the soup cooks the cabbage will become tender and slightly translucent while the rice expands and absorbs some of the seasoned tomato broth. The beef will remain in small savory crumbles and the liquid will deepen to a rich reddish color. When the rice is fully tender and the cabbage is soft the soup is ready for serving.
- Remove the pot from the heat once the rice and cabbage are tender. Taste the broth and adjust the seasoning if necessary. Allow the soup to rest briefly so the ingredients settle and the tomato flavor becomes more balanced.
Ladle one generous portion into a white ceramic soup bowl and make sure each serving contains a good mixture of beef and cabbage and rice. Sprinkle the chopped fresh parsley over the top and serve the soup warm. The finished bowl should have visible tender cabbage folds and browned beef crumbles with plump rice grains throughout the rich tomato broth.
Notes
Pro Tips:
- Choose lean ground beef for a rich savory flavor without excessive grease and drain any extra fat before adding the cabbage.
- Cut the cabbage into medium pieces rather than thin shreds so it becomes tender while keeping its shape in the simmering soup.
- For meal prep cook the rice separately and add it when serving so it does not absorb too much broth during refrigeration.
- Adjust the broth near the end of cooking because different rice varieties absorb liquid at different rates and can thicken the soup.
Storage: Refrigerator Storage: Allow the Cabbage Roll Soup to cool promptly and transfer it into airtight food storage containers. Refrigerate within 2 hours of cooking and keep it at 40°F or below. The soup will stay fresh for 3 to 4 days when stored correctly.
Freezer Storage: Divide the completely cooled soup into freezer-safe containers and leave some space for expansion. Freeze for up to 3 months for the best flavor and texture. The cabbage generally freezes well although the rice may become softer after thawing.
Reheating Instructions: Transfer refrigerated soup to a saucepan and warm over medium heat while stirring occasionally until thoroughly heated to 165°F. Add a little water or beef broth if the rice has absorbed too much liquid. Frozen soup can be thawed overnight in the refrigerator before reheating.
Meal Prep Advice: If you plan to store the soup for several days then consider cooking the rice separately. Keep the cooked rice in its own airtight container and combine it with the heated soup just before serving. This helps maintain a more consistent broth texture and prevents the rice from becoming overly soft.
Serving Leftovers: Stir the soup well before serving because the rice and beef may settle while stored. Taste the reheated soup and adjust the seasoning if needed. Add a little fresh parsley for extra color and freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Eastern European-Inspired American