Cabbage Roll Soup Recipe

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Cabbage Roll Soup Recipe

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

This hearty and nutritious soup transforms the flavors of classic cabbage rolls into a comforting one-pot meal. Packed with tender veggies, savory beef, and a perfectly seasoned broth, it’s a family favorite that’s naturally gluten- and dairy-free.

Ingredients

Base:

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • Kosher salt and ground black pepper, to taste

Veggies and Flavorings:

  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium carrots, quartered and sliced
  • 1 red bell pepper, seeded and diced
  • A few spears of fresh thyme, leaves picked (or 1/2 tsp dried thyme)
  • 1 small green cabbage, chopped (about 6–7 cups)

Broth and Add-ins:

  • 4 cups low-sodium beef broth (or vegetable broth for a lighter option)
  • 3 cans (8 oz each) crushed tomatoes
  • 1/2 cup brown rice, uncooked (or quinoa for a gluten-free alternative)
  • 1 bay leaf
  • 1 tbsp honey

Instructions

  1. Sauté the Beef:
    • Heat the olive oil in a large Dutch oven or soup pot over medium heat.
    • Add the ground beef and cook, breaking it apart with a wooden spatula, until browned (about 5–7 minutes). Season lightly with salt and pepper.
    • Transfer the cooked beef to a plate and set aside, leaving any drippings in the pot.
  2. Cook the Vegetables:
    • Add the diced onion, garlic, carrots, and red bell pepper to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are slightly softened and aromatic.
    • Add the thyme and stir for an additional 30 seconds.
  3. Deglaze the Pot:
    • Pour in 1/2 cup of the beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. These bits add incredible flavor to the soup!
  4. Add Remaining Ingredients:
    • Return the cooked ground beef to the pot.
    • Stir in the cabbage, remaining beef broth, crushed tomatoes, uncooked brown rice, bay leaf, and honey. Mix everything well to combine.
  5. Simmer the Soup:
    • Increase the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 35–40 minutes, or until the rice is tender and the cabbage is soft. Stir occasionally to prevent sticking.
  6. Finish and Serve:
    • Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
    • Ladle the hot soup into bowls and serve immediately.

Tips for Success

  1. Make it heartier: Add cooked and crumbled sausage for extra richness or a can of drained and rinsed white beans for added protein.
  2. Rice options: Brown rice adds a chewy texture, but you can use white rice for a quicker cooking time or even cauliflower rice for a low-carb option.
  3. Freezer-friendly: This soup freezes beautifully! Allow it to cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stovetop.
  4. Topping ideas: Garnish with fresh parsley, a dollop of sour cream, or a sprinkle of grated Parmesan for extra flavor.

This Cabbage Roll Soup delivers the comforting essence of stuffed cabbage rolls in a fraction of the time, making it a perfect go-to meal for chilly nights or busy weeks. Enjoy!

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