Description
Hearty and flavorful Cabbage Roll Soup, capturing the taste of traditional cabbage rolls without all the work! A comforting and easy-to-customize soup perfect for a chilly day.
Ingredients
Scale
- 1 pound ground beef (or ground turkey or sausage)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large head of cabbage, chopped (about 6–8 cups)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 6 cups beef broth (or vegetable broth)
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional garnishes: sour cream, fresh parsley, shredded cheese
Instructions
- Sauté the Aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Brown the Meat: Add the ground beef (or your choice of ground meat) to the pot. Break it up with a spoon and cook until browned, about 7-10 minutes. Drain off any excess grease.
- Add the Garlic and Spices: Add the minced garlic, oregano, thyme, smoked paprika, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
- Incorporate the Tomatoes: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Stir well to combine.
- Add the Broth and Cabbage: Pour in the beef broth (or vegetable broth). Add the chopped cabbage. Stir everything together to ensure the cabbage is submerged in the liquid.
- Season and Simmer: Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
- Add the Rice: Stir in the cooked rice. Simmer for another 10-15 minutes, or until the rice is heated through.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed.
- Ladle and Garnish: Ladle the cabbage roll soup into bowls. Garnish with a dollop of sour cream, a sprinkle of fresh parsley, or some shredded cheese, if desired.
- Serve hot and enjoy!
Notes
- Meat Variations: Feel free to use ground turkey, Italian sausage, or a combination of meats.
- Vegetarian Option: Omit the ground meat and use vegetable broth. Add a can of drained and rinsed beans for added protein.
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Cabbage Texture: If you prefer a softer cabbage, you can add it earlier in the cooking process.
- Rice Options: You can use white rice, brown rice, or even quinoa.
- Slow Cooker Version: Brown the meat and sauté the onions and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked rice during the last 30 minutes of cooking time.
- Freezer Friendly: Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adding Other Vegetables: Feel free to add other vegetables to this soup, such as carrots, celery, or bell peppers. Add them along with the onions at the beginning of the cooking process.
- Using Fresh Herbs: If you have fresh oregano and thyme on hand, feel free to use them instead of dried. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
- Tomato Paste: For a richer tomato flavor, add 2 tablespoons of tomato paste along with the crushed tomatoes.
- Worcestershire Sauce: A dash of Worcestershire sauce can add a savory depth of flavor to the soup. Add about 1 tablespoon along with the broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes