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Cabbage Roll Soup

Cabbage Roll Soup is a hearty and comforting dish that captures the classic flavors of stuffed cabbage rolls in a simple soup form. Perfect for a cozy dinner, this soup is both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (or turkey)
  • 1 medium carrot, diced
  • 1 green bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups beef or vegetable broth
  • 2 cups green cabbage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup uncooked rice (white or brown)
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.
  • Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  • Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with your spoon, about 5-7 minutes.
  • Stir in the diced carrot and green bell pepper, cooking for another 3-4 minutes until they begin to soften.
  • Pour in the diced tomatoes with their juice and the broth. Stir well to combine all ingredients.
  • Bring the mixture to a boil, then add the chopped cabbage, thyme, oregano, salt, pepper, uncooked rice, and tomato paste.
  • Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the cabbage is tender.
  • Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Notes

For added flavor, you can include a splash of vinegar or Worcestershire sauce before serving.
This soup stores well in the refrigerator for up to 4 days, and it freezes nicely if you need to meal-prep.
Feel free to add other vegetables such as zucchini or corn for extra nutrition.