Easy Cabbage Roll Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
162 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Easy Cabbage Roll Soup
Description
This soup mirrors the taste of traditional stuffed cabbage rolls by combining browned lean ground beef with diced onions, garlic, carrots, bell pepper, and fresh thyme. Chopped green cabbage and crushed tomatoes add body and acidity to the dish. Brown rice cooks directly in the broth, absorbing flavors while maintaining some bite. A bay leaf steeps during simmering to add subtle herbal notes, while honey balances acidity from the tomatoes. The soup is stirred frequently and simmered until the rice is tender and cabbage soft.
The flavor results in a balanced savory soup combining the earthiness of cabbage and beef, sweetness from carrots and honey, and tang from tomatoes. The vegetables stay mostly tender but not mushy, and the rice offers a filling texture. This approach delivers the essence of cabbage rolls without stuffing individual leaves, making the dish quicker to prepare.
Serve hot as a complete meal on its own. The soup reheats well and can be stored in the refrigerator for several days or frozen for months. Adjust seasoning and rice choice according to preference; quinoa or other grains can substitute for brown rice. Fresh thyme and evenly diced vegetables ensure even cooking and flavor distribution.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef lean
- salt to taste, Kosher
- black pepper to taste, Kosher
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 2 medium carrot quartered and sliced
- 1 red bell pepper seeded and diced
- thyme leaves picked, a few spears, fresh
- 1 small green cabbage chopped (about 6-7 cups)
- 4 cups beef broth low-sodium
- 3 x 8 oz cans crushed tomatoes
- 1/2 cup brown rice uncooked, or quinoa
- 1 bay leaf
- 1 tbsp honey
Instructions
- Heat the oil in a large dutch oven pot over medium heat.
- Add ground beef and cook, mincing the meat with a wooden spatula as it browns. Season with salt and pepper.
- Stir in the onion, garlic, carrots, pepper and thyme, and cook for a few more minutes, until veggies start to soften.
- Add 1/2 cup of broth to deglaze the pot, stirring all the way through the bottom.
- Add the remaining ingredients and stir well to combine.
- Bring to a boil then reduce heat and simmer for 35-40 minutes, or until the rice is done and the cabbage is tender.
- Remove and discard the bay leaf and serve soup hot!
Notes
- Use lean ground beef to reduce fat content.
- Red bell pepper can be substituted with orange or yellow peppers for slight flavor variation.
- Fresh thyme is preferable but dried thyme can be used.
- Brown rice may be replaced with other grains like quinoa.
- Store leftovers refrigerated for 2-4 days or freeze for up to 3 months.
- Chop vegetables uniformly to ensure even cooking.
- Beef broth can be substituted with bouillon and hot water if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 162kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 322mg | 13% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3115IU | 62% |
| Vitamin C | 54mg | 60% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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