Description
This cabbage roll soup captures the flavors of traditional cabbage rolls without the rolling. It is a hearty, comforting soup with ground beef, rice, tomatoes, and cabbage. You can make it in one pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (low sodium)
- 1/2 cup uncooked white rice
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess fat.
- Add onion and garlic. Cook until softened, about 3 minutes.
- Stir in chopped cabbage, diced tomatoes, tomato sauce, beef broth, rice, paprika, pepper, salt, and bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 40 minutes, until cabbage and rice are tender.
- Remove bay leaf. Taste and adjust seasoning if needed. Serve hot, garnished with parsley if desired.
Notes
- You can use ground turkey or chicken instead of beef.
- For a vegetarian version, replace beef with lentils and use vegetable broth.
- Store leftovers in the fridge for up to 4 days. The soup thickens as it sits; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg