Description
Cabbage Roll Soup packed with hearty ground beef, cabbage, and rice. A comforting one-pot meal that’s quick, easy, and sure to please!
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 calories per serving
- Sugar: 7 grams
- Sodium: 1050 mg
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 50 mg