Cabbage Roll Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
253 kcal
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Course
Soup
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Cuisine
Eastern European
Cabbage Roll Soup
Description
The Cabbage Roll Soup brings together lean ground beef and chopped onions cooked until browned, providing a savory base. Minced garlic and fresh cabbage add flavor and texture. Tomato sauce, fire-roasted diced tomatoes with juices, beef broth, and water form the liquid portion, enhanced by paprika and Italian seasoning. Uncooked jasmine rice is added to the pot and cooked through while the soup simmers, absorbing flavors and thickening the consistency.
The resulting soup has a rich tomato and beef flavor with tender cabbage and a mild spice from paprika. The rice adds body and comfort to the broth, creating a filling meal served hot and fresh.
This soup is suitable as a main course during colder months or when craving a familiar taste similar to cabbage rolls without the wrapping and baking process.
Because the rice absorbs liquid over time, leftovers may require adding extra broth or water when reheated to restore desired consistency.
Ingredients
- 1 pound ground beef lean
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 3 cups cabbage chopped
- 1 (14 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes with juices, fire-roasted
- 4 cups beef broth
- 1 cup water
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2/3 cup white rice I used jasmine, uncooked
- salt to taste
- black pepper to taste
Instructions
- Add the ground beef and onion to a large soup pot and cook it over medium-high heat, stirring occasionally, until the beef is browned (about 8 minutes). If there's a lot of excess fat, spoon most of it out.
- Stir in the garlic, followed by the cabbage, tomato sauce, diced tomatoes, broth, water, paprika, Italian seasoning, and rice.
- Increase the heat to high and bring the soup to a boil. Once it's just started to boil, give it a good stir, then reduce the heat and cover the pot with the lid slightly open. Let it simmer for 15-20 minutes or until the rice is cooked. Stir it occasionally to make sure the rice isn't sticking to the bottom of the pot.
- Season soup with salt & pepper as needed and serve immediately.
Notes
- Leftover soup often thickens as rice soaks up liquid; add more beef broth when reheating to loosen consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 1173mg | 49% |
| Potassium | 659mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 21mg | 23% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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