Cabbage Roll Soup: A Hearty, Comforting Bowl of Classic Flavors
This Cabbage Roll Soup captures all the comforting flavors of traditional stuffed cabbage rolls in an easy-to-make, one-pot meal. Perfect for chilly evenings, this hearty soup combines tender cabbage, savory ground beef, and aromatic spices in a rich tomato broth. Whether you’re craving a taste of Eastern European comfort food or need a nourishing weeknight dinner, this recipe delivers satisfaction in every spoonful.
The beauty of this Cabbage Roll Soup lies in its simplicity. Unlike traditional cabbage rolls that require tedious rolling and long cooking times, this deconstructed version brings the same delicious flavors to your table with minimal effort. The melding of sweet cabbage, tangy tomatoes, and savory meat creates a balanced flavor profile that will have everyone asking for seconds.
Quick Recipe Highlights
- Flavor Profile: A perfect balance of savory ground beef, sweet cabbage, and tangy tomatoes with aromatic garlic and herbs.
- Texture: Tender cabbage leaves, hearty meat, and a slightly thickened broth create a satisfying mouthfeel.
- Aroma: The scent of sautéed onions, garlic, and paprika will fill your kitchen with irresistible warmth.
- Visual Appeal: Vibrant red tomatoes contrast beautifully with pale green cabbage in this rustic, comforting dish.
- Skill Level Needed: Beginner-friendly with simple chopping and sautéing techniques.
- Special Equipment: Just a large pot or Dutch oven and basic kitchen tools.
Why You’ll Love This Cabbage Roll Soup
This Cabbage Roll Soup offers the perfect solution when you’re craving the nostalgic flavors of stuffed cabbage without the work. The combination of tender cabbage, well-seasoned meat, and rich tomato broth creates layers of flavor that develop beautifully as the soup simmers. It’s the kind of meal that tastes even better the next day, making it ideal for meal prep.
From a nutritional standpoint, this soup packs a powerful punch. Cabbage is loaded with vitamins C and K, while the lean ground beef provides high-quality protein. The tomatoes contribute lycopene, a powerful antioxidant. Together, they create a balanced meal that’s both satisfying and nourishing.
What makes this Cabbage Roll Soup truly special is its versatility. It’s equally at home on a casual weeknight dinner table as it is at a cozy gathering with friends. The recipe easily adapts to different dietary needs, and the ingredients are affordable and accessible year-round.
For busy home cooks, this recipe is a dream come true. All the components cook together in one pot, minimizing cleanup. The hands-on time is minimal, and the soup practically cooks itself once everything is in the pot. It’s the perfect solution for those nights when you want homemade comfort without spending hours in the kitchen.
Economically, this Cabbage Roll Soup is a winner. Cabbage and ground beef are budget-friendly ingredients that stretch far, making this an excellent choice for feeding a crowd or meal prepping for the week. The recipe yields generous portions, and leftovers freeze beautifully for future quick meals.
The Recipe
Cabbage Roll Soup
Serves: 6
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped
- 2 (14.5 oz) cans diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
- Add chopped cabbage to the pot and stir to combine. Cook for 5 minutes until the cabbage begins to wilt.
- Stir in diced tomatoes (with their juices), beef broth, tomato paste, paprika, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes until the cabbage is tender.
- Stir in cooked rice and simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Remove bay leaf before serving. Garnish with fresh parsley.
Recipe Notes
- For a lighter version, substitute ground turkey or chicken for the beef.
- Make it vegetarian by using plant-based ground meat and vegetable broth.
- Leftovers will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the meat first, then add all ingredients except the rice to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked rice during the last 30 minutes of cooking.
What type of rice works best in this recipe?
We recommend using long-grain white rice or brown rice for texture. If using instant rice, add it at the very end since it cooks quickly. For low-carb options, cauliflower rice works well too.
How can I make this soup more flavorful?
For deeper flavor, try adding a splash of Worcestershire sauce, a pinch of red pepper flakes, or a tablespoon of brown sugar to balance the acidity. Fresh herbs like dill or parsley added at the end brighten up the flavors.
