Last updated on October 23rd, 2019 at 08:19 pm
This Cabbage Roll Soup is loaded with ground beef, vegetables and rice in a savory tomato broth. Enjoy the flavors of Stuffed Cabbage Rolls without all the work!
This delicious Cabbage Roll Soup is hearty, rich and warming. Made with simple ingredients and without the cabbage boiling, leaf filling, rolling, wrapping and baking! You are welcome!
This super tasty budget friendly meal is made in one pot and without much effort. Perfect to make on busy weeknights.
My mother in law used to make the best stuffed cabbage rolls. She would spend hours carefully crafting the delicious casserole while we waited patiently, only to devour it right after it came out of the oven and in under 5 minutes! Her recipe called for a thin layer of tomato ketchup on top of the already sauced rolls. As they baked, the ketchup created a super thin savory/sweet crust that was just out of this world delicious!
For this easy to make cabbage roll soup, I try to replicate the flavors of my mother in law’s stuffed cabbage rolls (oh, how much I miss them!). I am sure your family will enjoy this stuffed cabbage soup as much as we do.
How To Make Cabbage Roll Soup
Making this cabbage soup recipe is very easy. The ingredients are simple and also very affordable. Garlic, onions, carrots, cabbage, ground beef, crushed tomatoes, beef broth, ketchup, rice and spices.
I used lean ground beef but you can also make this soup with ground pork, ground turkey, ground chicken and even bulk sausage. If not using lean ground beef or if using sausage, drain any excess fat from the pot before adding the vegetables.
For a different twist, use quinoa instead of rice. The quinoa, just like the rice will cook in the soup.
- In a pot or Dutch oven, brown the ground beef until cooked through. Season the meat with salt and pepper.
- Add the onions and saute for about 4 minutes. Add the garlic and cook for about a minute.
- Add the rest of the ingredients and bring to a boil.
- Lower the heat, cover and simmer for about 20 to 25 minutes or until the rice is tender.
- Stir the soup a couple of times during the cooking to prevent the ingredients from sticking to the bottom of the pot. Serve!
- I like to cut the cabbage into large pieces (about 2.5 to 3 inches), however, you can cut it into smaller pieces if you prefer.
- This beef cabbage soup is a thick soup – almost like a stew. Add more broth if you prefer a soupier consistency.
- This soup reheats well. Just keep in mind that as the soup sits, the rice absorbs more of the broth ending up in a thicker type stew. Add broth to get it to the desire consistency.
- This cabbage soup freezes well. I usually place the soup in freezer ziptop bags (not more than 4 portions per bag). Make sure they freeze as flat as possible, this way it is easier to thaw out.
- Freezing individual portions is also great, especially if you need to pack office lunches.
- Take a look at these easy ground beef recipes:
Brown Butter Cornbread Tamale Pie
Ground Beef Stroganoff
Korean Beef and Rice Bowls
- Looking for more soup ideas? Here are a few favorites:
Slow Cooker Chicken Enchilada Soup
Easy Thai Tom Yum Soup
Ginger and Turmeric Carrot Soup
THINGS YOU MAY NEED
WANT TO TRY THIS CABBAGE ROLL SOUP?
PIN IT TO YOUR SOUP BOARD TO MAKE IT LATER!!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
Cabbage Roll Soup
- 1 teaspoon olive oil
- 1 pound lean ground beef
- Salt and ground black pepper to taste
- 1 small onion finely diced
- 4 cloves garlic, minced
- 4 cups coarsely chopped green cabbage
- 2 carrots, peeled and diced
- 4 1/2 cups beef broth
- 1 (28-ounces) can crushed tomatoes
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 2 tablespoons chopped parsley for garnish (optional)
- In a large pot or Dutch oven heat the olive oil over medium high heat. Add the ground beef and season with salt and pepper to taste.
- Cook the ground beef, breaking up the meat with a wooden spoon for about 4 to 5 minutes or until cooked through and no longer pink. Drain any excess fat if needed.
- Add the onion and cook for 2 - 3 minutes, Add the garlic and cook for about a minute or until fragrant.
- Add the cabbage, carrots, beef broth, crushed tomatoes, ketchup, Worcestershire sauce, thyme, rice, and bay leaf and bring to a boil. Lower the heat, and season to taste.
- Cover and simmer for 20 to 25 minutes or until the rice is tender, stirring a couple of times during cooking. Remove the bay leaf and discard.
- Garnish with chopped parsley and serve.
KEEP IN TOUCH AND NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!