Why Make This Recipe
Cabbage Roll Soup is a comforting dish that brings warmth to the table. It’s a delicious and hearty meal that combines all the flavors of traditional cabbage rolls but in a simpler form. Perfect for busy weeknights, this soup is easy to make and provides plenty of leftovers. Plus, it’s filled with healthy ingredients, making it a wholesome choice for the whole family.
How to Make Cabbage Roll Soup
Ingredients:
- 2 teaspoons olive oil
- Salt and pepper to taste
- 1 pound ground beef (90% lean)
- 1 onion (finely diced)
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots (peeled, quartered, and sliced)
- 4 cups beef broth
- 3 (8 ounce) cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
Directions:
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula, until the beef is browned, about 4-5 minutes.
- Add the onion and garlic and cook for 2-3 minutes until fragrant.
- Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with more salt and pepper if needed.
- Bring to a simmer and cook for 25 minutes or until the rice is tender.
- Remove the bay leaf and discard it. Sprinkle the soup with parsley before serving.
How to Serve Cabbage Roll Soup
Serve Cabbage Roll Soup hot in bowls. You can pair it with some crusty bread or a simple side salad for a complete meal. A sprinkle of extra parsley on top can add color and flavor.
How to Store Cabbage Roll Soup
If you have leftovers, let the soup cool down to room temperature. Store it in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup. Just make sure to transfer it to a freezer-safe container, and it will stay good for about 3 months.
Tips to Make Cabbage Roll Soup
- Use lean ground beef to keep the soup lighter.
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- Adjust the sweetness by changing the amount of brown sugar based on your taste.
Variation
You can make this soup vegetarian by replacing the ground beef with lentils or mushrooms. Use vegetable broth instead of beef broth for a meat-free option.
FAQs
Can I use a different type of meat?
Yes, you can use ground turkey or chicken instead of beef for a leaner option.
Is this recipe gluten-free?
To make it gluten-free, ensure that you use gluten-free beef broth and check the labels on your tomato sauce.
Can I make this in a slow cooker?
Yes, you can. Brown the meat first on the stove, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Cabbage Roll Soup
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef (90% lean) Use lean ground beef to keep the soup lighter.
- 1 medium onion (finely diced)
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 medium carrots (peeled, quartered, and sliced)
- 4 cups beef broth Ensure it is gluten-free if necessary.
- 3 8 ounce cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 leaf bay leaf
- 3 tablespoons brown sugar Adjust sweetness based on taste.
- 2 tablespoons parsley For garnish.
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and season with salt and pepper. Cook until browned, about 4-5 minutes.
- Add the onion and garlic; cook for 2-3 minutes until fragrant.
Cooking
- Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with additional salt and pepper if needed.
- Bring to a simmer and cook for 25 minutes, or until the rice is tender.
- Remove the bay leaf and discard it. Sprinkle the soup with parsley before serving.