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Cabbage Roll Soup
Make the best Cabbage Roll Soup recipe with just 15 minutes of hands-on time. Let it simmer to soak in all of the delicious flavors, then enjoy an easy one pot meal in under an hour. This soup is filled with everything you'd find in a traditional cabbage roll, including ground beef, rice and tomato sauce, all mixed up in a warm and cozy soup recipe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 552 kcal
Course:
Main Course , Soup
Cuisine:
Polish
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 pound ground beef or ground pork
- 4 cups green cabbage roughly chopped
- 2 carrots peeled and diced (about 1 cup diced carrots)
- 4 cups beef broth
- 15 ounce can tomato sauce
- 14.5 ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce
- ½ cup uncooked long grain rice
- 3 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley chopped
Instructions
- Add the olive oil to a large pot, or dutch oven, on the stove over medium-high heat.
- When the oil is hot, add the onion and cook for 4 minutes. Add the garlic and cook for another minute.
- Add the ground beef, crumble and cook until no longer pink, around 6-8 minutes. Drain any grease from the skillet.
- Add the chopped cabbage, carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, rice, brown sugar, paprika, salt and pepper. Stir to combine everything, then add the bay leaf.
- Turn the heat on the stove up to high and bring the liquid to a boil, cover, reduce the heat down to medium and simmer the soup for 30 minutes. Remove the lid, use tongs to remove the bay leaf and discard it. Stir in the fresh parsley, then serve immediately.
Cup of Yum
Notes
- Store cabbage roll soup leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 6 months.
- To make cabbage roll soup in a Crock Pot, you’ll want to cook the onions, garlic and ground beef on the stovetop first, then transfer them to a slow cooker, along with all of the other ingredients (except the parsley). Cover and slow cook for 4-5 hours on high, or 8-10 hours on low. Remove the lid and stir in the parsley before serving.
Nutrition Information
Calories
552kcal
(28%)
Carbohydrates
50g
(17%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
2297mg
(96%)
Potassium
1324mg
(38%)
Fiber
7g
(28%)
Sugar
21g
(42%)
Vitamin A
6166mg
(123%)
Vitamin C
51mg
(57%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 2297mg | 96% |
| Potassium | 1324mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
| Vitamin A | 6166mg | 123% |
| Vitamin C | 51mg | 57% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.