Cabbage Roll Soup

The rich aroma of tomatoes and herbs simmering with tender cabbage leaves will fill your kitchen as you prepare this hearty Cabbage Roll Soup. This soul-warming dish transforms the classic Eastern European cabbage rolls into a convenient, spoonable delight that delivers all the traditional flavors without the fuss of stuffing and rolling. Perfect for chilly evenings, this soup combines the satisfying elements of ground meat, rice, and vegetables in a savory tomato broth that’s both comforting and nourishing. You’ll learn how to create a deliciously balanced Cabbage Roll Soup that captures the essence of its inspiration while being much simpler to prepare.

Why You’ll Love This Recipe

This Cabbage Roll Soup recipe will quickly become a family favorite for numerous reasons. First, it offers all the beloved flavors of traditional stuffed cabbage rolls but requires just a fraction of the effort – no tedious rolling or stuffing required! The soup achieves a perfect balance of textures, from the tender strips of cabbage to the hearty ground meat and soft, absorbent rice that soaks up the rich tomato broth.

The depth of flavor develops as it simmers, creating a complex taste profile that feels like it took hours of careful preparation. Yet, this soup comes together in one pot, minimizing cleanup while maximizing flavor. The combination of sweet cabbage, savory meat, and tangy tomato creates an irresistible harmony that satisfies even the most discerning palates.

Additionally, this Cabbage Roll Soup is incredibly versatile, working as a complete meal on its own or as a starter for a larger feast. It’s economical too, using simple, affordable ingredients while providing multiple servings that taste even better the next day as the flavors continue to meld.

Ingredients

For this hearty Cabbage Roll Soup, you’ll need:

• 1 lb (454g) ground beef (85% lean) or ground turkey
• 1 tablespoon (15ml) olive oil
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 medium head of green cabbage, chopped (approximately 8 cups)
• 2 medium carrots, diced (about 1 cup)
• 1 cup (185g) uncooked white rice
• 1 can (28 oz/796ml) crushed tomatoes
• 2 cans (14.5 oz/411ml each) diced tomatoes
• 6 cups (1.4L) beef broth
• 2 tablespoons (30ml) tomato paste
• 2 teaspoons dried oregano
• 1 tablespoon dried parsley
• 1 bay leaf
• 2 tablespoons (30ml) Worcestershire sauce
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

The cabbage is the star ingredient, providing a sweet, tender texture as it cooks down in the broth. Select fresh, firm cabbage with crisp leaves for the best results. The combination of crushed and diced tomatoes creates the perfect consistency, while Worcestershire sauce adds a subtle umami depth that enhances the overall flavor profile.

Pro Tips

Get the Perfect Texture: The key to outstanding Cabbage Roll Soup is controlling how long you cook the cabbage. For a soup with more structure, add the cabbage in the last 30 minutes of cooking. If you prefer softer cabbage that melts in your mouth (more like traditional cabbage rolls), add it earlier in the process. The cabbage should be tender but not mushy – test a piece before serving to ensure it’s reached your desired consistency.

Build Flavor Layers: Don’t rush the initial steps of browning the meat and sautéing the vegetables. Take time to thoroughly brown the ground meat until it develops a deep caramelization, then scrape up those flavorful brown bits when you add the onions and garlic. This creates a rich foundation for your soup that can’t be achieved by simply boiling all ingredients together.

Rice Timing Matters: The rice can make or break your Cabbage Roll Soup. Add uncooked rice directly to the soup about 30 minutes before serving to prevent it from becoming overly soft. Alternatively, if you’re planning to store some soup for leftovers, consider cooking the rice separately and adding it to individual portions when serving. This prevents the rice from absorbing too much liquid during storage and becoming mushy when reheated.

Instructions

Step 1: Brown the Meat
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned, about 5-7 minutes. Season with salt and pepper while cooking. The browning process creates rich flavor compounds that will infuse the entire soup, so don’t rush this step.

Step 2: Add Aromatics
Add the diced onions to the browned meat and cook for 3-4 minutes until they become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic. The aromatics will release their flavors into the fat, creating a flavor base for your Cabbage Roll Soup.

Step 3: Incorporate Vegetables
Add the chopped cabbage and diced carrots to the pot, stirring to combine with the meat mixture. Cook for about 5 minutes, allowing the cabbage to begin wilting and the carrots to soften slightly. You’ll notice the cabbage will reduce in volume as it releases some moisture.

Step 4: Add Liquids and Seasonings
Pour in the crushed tomatoes, diced tomatoes, beef broth, and tomato paste. Stir in the Worcestershire sauce, dried oregano, dried parsley, and bay leaf. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.

Step 5: Simmer and Add Rice
Cover the pot and simmer for about 25 minutes. Remove the lid, add the uncooked rice, and stir well. Return the lid and continue simmering for an additional 20-25 minutes, or until the rice is tender and has absorbed some of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Step 6: Final Adjustments
Remove the bay leaf. Taste your Cabbage Roll Soup and adjust the seasonings as needed. If the soup seems too thick, add a little more broth. If it’s too thin, simmer uncovered for a few more minutes to reduce. Garnish with fresh chopped parsley before serving.

Variations

Vegetarian Cabbage Roll Soup: Transform this hearty dish into a plant-based delight by substituting the ground beef with 2 cups of cooked lentils or 16 ounces of crumbled plant-based ground meat alternative. Replace the beef broth with vegetable broth for a completely vegetarian version that still packs plenty of protein and flavor. The lentils provide a similar texture while absorbing the rich tomato flavors beautifully.

Low-Carb Cabbage Soup: For those following a low-carb eating plan, simply omit the rice and add extra cabbage for bulk. You can also replace the rice with 2 cups of cauliflower rice added in the last 10 minutes of cooking. This variation of Cabbage Roll Soup maintains the comforting essence of the original while fitting into a ketogenic or low-carb lifestyle.

Spicy Cabbage Roll Soup: Add a kick to your soup by incorporating 1/2 teaspoon of red pepper flakes when sautéing the onions and garlic. For even more heat and depth, stir in 2 tablespoons of paprika (smoked or sweet) along with your other seasonings. This Hungarian-inspired twist adds a warming quality that’s especially welcome during cold weather months.

Storage and Serving

This Cabbage Roll Soup stores exceptionally well, often tasting even better the next day as the flavors continue to develop. Allow the soup to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, you may need to add a splash of broth or water as the rice will continue to absorb liquid.

Serve this hearty soup with a dollop of sour cream on top, which adds a creamy tanginess that beautifully complements the tomato broth. For a complete meal, pair with a slice of crusty rye bread or a simple side salad with vinaigrette. The Cabbage Roll Soup also makes an excellent starter before a lighter main course.

For an elegant presentation, ladle the soup into wide, shallow bowls and garnish with a sprinkle of fresh herbs, a swirl of good-quality olive oil, and a twist of freshly ground black pepper. This transforms a humble cabbage soup into a restaurant-worthy dish.

FAQs

Can I make Cabbage Roll Soup in a slow cooker?
Yes! Brown the meat, onions, and garlic first, then transfer to a slow cooker with the remaining ingredients except the rice. Cook on low for 6-7 hours, then add the rice and cook for another 30-45 minutes until the rice is tender.

My soup is too thick. How can I adjust the consistency?
The rice continues to absorb liquid as the Cabbage Roll Soup sits. Simply add more beef broth when reheating until you reach your desired consistency. Start with 1/2 cup and add more as needed.

Can I use pre-shredded cabbage to save time?
Absolutely. A 16-ounce bag of coleslaw mix (without dressing) can replace the fresh cabbage for convenience, though hand-chopped cabbage provides slightly better texture and flavor.

Is this soup freezer-friendly?
Yes, though for best results, consider freezing the soup without rice and adding freshly cooked rice when reheating. This prevents the rice from becoming overly soft after freezing and thawing.

How can I make this soup more filling?
To make Cabbage Roll Soup even heartier, increase the ground meat to 1.5 pounds, add a can of drained and rinsed white beans, or serve it over a small portion of mashed potatoes for a truly satisfying meal.

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