When you think about a cabbage roll, it doesn’t really sound like anything special. Ground meat and rice rolled up in a cabbage leaf and cooked in tomato sauce… it just sounds rather humble. But there’s a reason why most cultures have their own version of the dish – it’s truly delicious! And that’s exactly why we’ve gone ahead and turned it into a soup. Our Cabbage Roll Soup has all the classic flavors you love, but there’s no rolling required for you to enjoy them. Just a little bit of stirring and simmering and you get seasoned beef, rice, and tender cabbage all tucked into a savory tomato broth. Yum!
I am partial to soups that take about thirty minutes to put together, and this one comes in just over that with twenty-five minutes of simmering time. It doesn’t take long for the flavors to meld (maybe because they’re just meant to be together), it’s more that you have to simmer this long enough for the rice to cook through. In any case, it’s not a long process!
While we’ve gone with just ground beef here, you can certainly use a beef/pork combo if that’s how you normally like your cabbage rolls. After browning that with some onion and garlic, you dress it up with some chopped green cabbage, carrots, and white rice that you simmer in a beef and tomato based broth that’s accented with paprika and brown sugar. It’s like a hug in a bowl… a delicious, warm hug.
Cabbage Roll Soup
10m prep time
25m cook time
Gluten-Free diet suitable
- 1 lb ground beef
- 1 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 5 cups green cabbage, coarsely chopped
- 2 carrots, peeled, quartered and sliced
- 5 cups beef broth
- 3 (8 oz each) cans tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1/2 cup uncooked long grain white rice
- Fresh parsley, chopped, for garnish (optional)
- Kosher salt and freshly ground black pepper, to taste
- In a large pot over medium-high heat, brown the ground beef. Season with salt and pepper and cook until no longer pink.
- Add onion and cook until translucent and soft, 3-4 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and let cook until color has deepened, about 1 minute.
- Add cabbage, carrots, beef broth, tomato sauce, Worcestershire sauce, brown sugar, paprika, and rice. Bring to a simmer and cook until rice is tender, about 25 minutes.
- Season to taste with salt and pepper, serve with fresh parsley, if desired, and enjoy!
Recipe adapted from Dinner at the Zoo.