Cabbage Roll Soup Recipe
User Reviews
4.4
Cabbage Roll Soup Recipe
Description
This Cabbage Roll Soup Recipe transforms the elements of cabbage rolls into a soup. Ground beef is browned and cooked with diced onion, carrots, and garlic. Green cabbage, diced tomatoes, chicken broth, and uncooked long-grain rice are added with seasonings including paprika and a bay leaf. The soup is simmered until the rice is tender and cabbage softened. Finally, sugar, Worcestershire sauce, and white vinegar provide a balanced savoriness with a touch of tang.
The soup combines the savory depth of meat and broth with the gentle sweetness of carrots and cabbage softness. The addition of rice makes it substantial and filling, while the vinegar and Worcestershire sauce add complexity similar to the traditional stuffed cabbage flavor profile.
Serve this soup warm garnished with fresh parsley for a comforting main or starter. It pairs well with crusty bread or a simple green salad.
Let cooled soup store in airtight containers in the fridge up to four days or freeze for up to three months. When reheating, thin with extra broth if needed and heat thoroughly over the stove or microwave.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef lean
- 1 cup chopped yellow onion about 1 medium onion
- 1 cup carrot about 2 medium carrots, diced
- 3 tablespoons garlic minced
- 4 cups green cabbage about half of one head, chopped
- 6 cups chicken broth low-sodium
- 1 diced tomato 14 ounce can, no-salt-added
- 3/4 cup long-grain white rice uncooked
- 1 teaspoon paprika
- 1 bay leaf
- 1 tablespoon salt sea salt
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white vinegar
- parsley fresh, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat.
- Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
- Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
- Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
Notes
- Leftover soup is best reheated with additional broth to adjust thickness as needed.
- Cool completely before refrigerating; soup keeps fresh up to 4 days refrigerated.
- Freeze in a safe container for up to 3 months, thaw overnight before reheating.
- Reheat on stove or microwave, stirring occasionally for even heat distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 47mg | 16% |
| Sodium | 1347mg | 56% |
| Potassium | 724mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3778IU | 76% |
| Vitamin C | 22mg | 24% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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