Description
A comforting and hearty Eastern European-inspired Cabbage Roll Soup that captures all the flavors of traditional stuffed cabbage in a delicious one-pot meal. Packed with ground beef, fresh vegetables, and tender rice, this gluten-free soup is perfect for a cozy dinner or meal prep.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
Vegetables and Tomatoes
- 4 cups chopped green cabbage
- 2 medium carrots, peeled and sliced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
Liquids and Seasonings
- 4 cups beef broth
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Garnish
- Chopped fresh parsley (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed to keep the soup from being greasy.
- Sauté Aromatics: Add the chopped onion and minced garlic to the browned beef. Cook for 2–3 minutes until the onion is softened and fragrant, stirring frequently to prevent burning.
- Add Vegetables and Liquids: Stir in the chopped cabbage, sliced carrots, canned diced tomatoes with their juice, tomato sauce, and beef broth. Then add the uncooked white rice along with Worcestershire sauce, paprika, dried thyme, salt, black pepper, and the bay leaf. Mix everything thoroughly to combine flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 25 to 30 minutes, stirring occasionally to prevent the rice from sticking, until the rice is tender and the cabbage is soft.
- Finish and Serve: Remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt or pepper if needed. Garnish with chopped fresh parsley, if desired, before serving hot.
Notes
- For a leaner version, substitute ground beef with ground turkey or ground chicken.
- Leftovers can be stored in the refrigerator for up to 4 days.
- This soup freezes well, making it excellent for meal prep and easy reheating.
