Cabbage Roll Soup
Cabbage Roll Soup is a hearty and comforting dish that captures the flavors of stuffed cabbage rolls without the hassle of rolling. This one-pot meal combines ground meat, rice, and fresh cabbage simmered in a flavorful tomato broth, making it a perfect choice for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 ladle
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium head cabbage, chopped About 4 cups
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth or vegetable broth
- 1 cup uncooked white rice
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 2 tablespoons olive oil
- to garnish fresh parsley Optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the chopped cabbage and cook for an additional 5 minutes, stirring frequently until the cabbage begins to wilt.
- Add the diced tomatoes (with juice), beef broth, uncooked rice, tomato paste, Worcestershire sauce, thyme, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the rice is cooked and the cabbage is tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
Notes
For a vegetarian version, substitute the ground meat with lentils and use vegetable broth.
Feel free to add other vegetables like carrots or bell peppers for extra nutrition.
This soup can be made ahead of time and stored in the fridge for up to 3 days; flavors improve after resting.