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–+ servings

CABBAGE ROLL SOUP

Transform classic stuffed cabbage into this hearty, soul-warming soup. Perfect for busy weeknights when you need comfort food fast!
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

Base Mix:

  • 1½ pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 large sweet onion diced
  • 3 cloves garlic minced
  • Salt and black pepper

Soup Components:

  • 1 medium head cabbage roughly chopped (about 8 cups)
  • 3 large carrots sliced into coins
  • 32 ounces 4 cups beef stock
  • 2 15 oz cans tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 2/3 cup uncooked long-grain white rice
  • 2 bay leaves
  • 2 tablespoons light brown sugar
  • 3 tablespoons fresh parsley chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

Garnish Options:

  • Extra fresh parsley
  • Sour cream
  • Crusty bread for serving

Instructions

  • Warm olive oil in a large Dutch oven over medium-high heat. Add ground beef and season with salt and pepper. Cook until nicely browned, about 8 minutes.
  • Reduce heat to medium, add onions and garlic. Sauté until onions turn translucent, about 4-5 minutes.
  • Add cabbage and carrots to the pot. Cook for 3-4 minutes, stirring occasionally.
  • Pour in beef stock, tomato sauce, and Worcestershire sauce. Add rice, bay leaves, brown sugar, paprika, and thyme.
  • Bring mixture to a gentle boil, then reduce heat. Simmer covered for 25-30 minutes, or until rice is tender and cabbage is soft.
  • Remove bay leaves. Stir in fresh parsley.
  • Taste and adjust seasonings as needed.
  • Let rest 5-10 minutes before serving. Top with garnishes if desired.

Notes

  • Storage: Keeps in refrigerator up to 5 days
  • Freezing: Cool completely, then freeze up to 3 months
  • Rice Tip: Add a splash of broth when reheating if soup becomes too thick
  • Meal Prep: Chop vegetables up to 2 days ahead
  • Dutch Oven: A 6-quart or larger pot works best