Description
A hearty and comforting Cabbage Roll Soup bursting with the savory flavors of ground beef, cabbage, tomatoes, and rice, capturing the essence of traditional cabbage rolls in a warming soup form. Perfect for a cozy meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings and Miscellaneous
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while breaking it up occasionally until browned. Transfer the beef to a plate lined with paper towels and reserve 2 Tbsp of the rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add chopped cabbage and minced garlic and continue sautéing for an additional 3 minutes.
- Add Liquids and Seasonings: Pour in the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the soup mixture.
- Simmer with Rice: Season the soup with salt and pepper to taste, bring it to a light boil, then add the dry rice. Cover the pot, reduce heat, and simmer for about 25 minutes, stirring occasionally, until the rice is cooked through.
- Finish and Serve: Stir in additional beef broth to thin the soup as desired (it thickens as it rests). Then add fresh lemon juice and chopped parsley. Serve the soup warm and enjoy.
Notes
- The original recipe called for 2 Tbsp of brown sugar, but 1 Tbsp is sufficient to balance the flavors.
- You can substitute ground turkey for beef for a leaner version.
- If you prefer a gluten-free version, ensure Worcestershire sauce used is gluten-free.
- To decrease cooking time, use pre-cooked rice added at the end of simmering just to heat through.
- The soup thickens as it rests, so add extra broth if you prefer a thinner consistency before serving.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
