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Cabbage Roll Soup Recipe

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★★★★★

4.8 from 80 reviews

Hearty and comforting Cabbage Roll Soup inspired by traditional stuffed cabbage rolls, combining ground beef, cabbage, tomatoes, and rice in a flavorful broth for an easy one-pot meal.

Ingredients

Scale

Main Ingredients

  • 1 pound lean ground beef
  • 1/2 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chopped cabbage
  • 1 (14 ounce) can tomato sauce
  • 1 (28 ounce) can fire-roasted diced tomatoes with juices
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon paprika
  • 1/2 teaspoon Italian seasoning
  • 2/3 cup uncooked white rice (jasmine recommended)
  • Salt & pepper to taste

Instructions

  1. Brown the Beef and Onion: Add the ground beef and chopped onion to a large soup pot and cook over medium-high heat, stirring occasionally, until the beef is fully browned and the onions are softened, about 8 minutes. If there is excess fat, carefully spoon most of it out to reduce greasiness.
  2. Add Aromatics and Vegetables: Stir in the minced garlic until fragrant, then add the chopped cabbage, tomato sauce, fire-roasted diced tomatoes with juices, beef broth, and water. Mix well to combine all ingredients evenly in the pot.
  3. Season and Add Rice: Sprinkle in the paprika and Italian seasoning, then stir in the uncooked white rice to distribute it evenly throughout the soup base.
  4. Bring to a Boil and Simmer: Increase heat to high and bring the soup to a gentle boil. Once boiling, stir well, then reduce the heat to low, cover the pot with the lid slightly ajar to allow some steam to escape, and let the soup simmer for 15-20 minutes or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
  5. Finalize Seasoning and Serve: Taste the soup, then season it with salt and pepper according to your preference. Serve the soup hot immediately for best flavor and texture.

Notes

  • Use jasmine rice for a fragrant touch, but long-grain white rice works well too.
  • Spoon out excess grease after browning beef to keep soup from being too oily.
  • Simmer with the lid slightly open to prevent the soup from boiling over or becoming too thick.
  • Can be stored in an airtight container in the refrigerator for up to 4 days.
  • Freezes well for up to 3 months; thaw overnight before reheating.
  • For a vegetarian version, substitute ground beef with lentils and use vegetable broth instead.

Keywords: Cabbage Roll Soup, Ground Beef Soup, Hearty Soup, One Pot Meal, Cabbage Soup, Comfort Food

Find it online: https://www.sanacooks.com/cabbage-roll-soup-recipe/