Cabbage Roll Soup
This Cabbage Roll Soup recipe is a cozy, one-pot meal that delivers all the rich, savory flavors of traditional cabbage rolls without the fuss of rolling or baking. Packed with ground beef, pork, cabbage, and rice in a tangy tomato broth, it's the ultimate comfort food.
Servings: 8 servings
Calories: 310kcal
Cost: 20
Equipment
- Soup Pot or
Ingredients
- 1 lb lean ground beef
- ½ lb ground sausage
- Salt and freshly ground black pepper
- 1 large yellow onion , chopped
- 2 medium carrots , quartered and sliced
- 5 cups chopped cabbage , (packed)
- 4 cloves garlic , minced
- 5-6 cups low-sodium beef broth
- 2 8 oz cans tomato sauce
- 1 14.5 oz can petite diced tomatoes
- 1 Tablespoon Worcestershire sauce
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 3/4 cup dry jasmine or long-grain white rice
- Juice from ½ of a small lemon
- 2 Tablespoons chopped fresh parsley
Instructions
- Brown meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.1 lb lean ground beef, ½ lb ground sausage
- Saute Veggies: Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.1 large yellow onion, 2 medium carrots, 4 cloves garlic, 5 cups chopped cabbage
- Finish soup: Add beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.5-6 cups low-sodium beef broth, 2 8 oz cans tomato sauce, 1 14.5 oz can petite diced tomatoes, 1 Tablespoon Worcestershire sauce, 1 ½ teaspoons smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 bay leaf, 3/4 cup dry jasmine or long-grain white rice
- Simmer: Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through.
- Taste and serve: Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this soup with a few dashes of crushed red pepper flakes on top, too).Salt and freshly ground black pepper, Juice from ½ of a small lemon, 2 Tablespoons chopped fresh parsley
Notes
Yield: makes 10-12 cups. Serving Size: About 1 ½ cups.
Make Ahead Instructions: This soup reheats great if you want to make the whole thing in advance.
Freezing Instructions: Freeze for up to 3 months.
Nutrition
Calories: 310kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 543mg | Potassium: 743mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2892IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 2mg
Recipe Link
