Cabbage Roll Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
214 kcal
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Course
Main Course, Soup
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Cuisine
American
Cabbage Roll Soup
Description
Cabbage Roll Soup features lean ground beef browned with onion and garlic, enhanced by cabbage, diced carrots, and a blend of beef broth, crushed tomatoes, ketchup, and Worcestershire sauce. Dried thyme and a bay leaf add subtle aromatic depth. Uncooked long grain rice cooks in the broth, lending body to the soup. The method involves sautéing the meat and vegetables before simmering the entire mixture until the rice is tender, yielding a dish that is thick and filling.
The soup serves well as a complete meal on its own, providing protein, vegetables, and grains in one pot. It pairs well with crusty bread or a simple side salad, making it suitable for lunch or dinner during cooler weather.
The recipe notes recommend adjusting broth amounts for a thinner consistency and suggest alternatives for cooking methods like pressure cooking or slow cooking, which can help save time or develop deeper flavors. Garnishing with fresh parsley adds brightness before serving.
Ingredients
- 1 teaspoon olive oil
- 1 pound ground beef lean
- salt to taste
- black pepper to taste
- 1 small onion finely diced
- 4 cloves garlic minced
- 4 cups green cabbage coarsely chopped
- 2 carrot peeled and diced
- 4 1/2 cups beef broth
- 1 (28-ounces) crushed tomatoes canned
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon thyme dried
- 1/2 cup long grain rice uncooked
- 1 bay leaf
- 2 tablespoons parsley chopped, for garnish, optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the ground beef and season with salt and pepper to taste.
- Cook the ground beef, breaking up the meat with a wooden spoon for about 4 to 5 minutes or until cooked through and no longer pink. Drain any excess fat, if needed.
- Add the onion and cook for 2 - 3 minutes. Add the garlic and cook for about a minute or until fragrant.
- Add the cabbage, carrots, beef broth, crushed tomatoes, ketchup, Worcestershire sauce, thyme, rice, and bay leaf and bring to a boil. Lower the heat, and season to taste.
- Cover and simmer for 20 to 25 minutes or until the rice is tender, stirring a couple of times during cooking. Remove the bay leaf and discard.
- Garnish with chopped parsley and serve.
Notes
- For a thinner soup, increase the broth quantity according to your desired consistency.
- You can prepare this soup in a pressure cooker by sautéing ingredients then cooking under high pressure for 14 minutes, using an 8-quart or larger pot.
- Using a slow cooker, brown the beef and sauté onions and garlic first, then cook all ingredients on low for 7-8 hours or high for 5-6 hours.
- Stir occasionally during cooking to prevent sticking and ensure even cooking of rice and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 817mg | 34% |
| Potassium | 591mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3580IU | 72% |
| Vitamin C | 22.1mg | 25% |
| Calcium | 58mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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