Cabbage Roll Soup

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Cabbage Roll Soup brings cozy home-cooked goodness straight to your table without the time-consuming work of wrapping and baking individual rolls. This soup delivers the beloved flavors of stuffed cabbage—tender leaves, savory beef, tomatoes, and rice—in one hearty pot. Every spoonful echoes the soul and warmth of classic comfort food, while its simplicity makes it a natural contender for weeknight dinners, big-batch lunches, and family gatherings.

Whether you crave a reminder of grandma’s kitchen or are new to Eastern European flavors, this soup hits that sweet spot between tradition and practicality. Let’s explore how to make this rich and hearty Cabbage Roll Soup, covering ingredients, method, smart tips, serving ideas, and storage strategies, so you end up with a meal that soothes, satisfies, and keeps you coming back for more.

Why Make Cabbage Roll Soup?

Classic cabbage rolls can be a labor of love, involving stuffing, rolling, and baking. Cabbage Roll Soup swaps the fuss for ease. Here are a few reasons it stands out:

• Time-saving: Everything simmers in one pot—no wrapping, rolling, or layering required.
• Hearty and filling: Lean beef, rice, and plenty of vegetables ensure a complete meal.
• Highly customizable: From ground turkey to brown rice, you can easily tweak it for preference or dietary needs.
• Flavorful and comforting: The familiar combination of tangy tomatoes, tender cabbage, and juicy beef replicates the cozy taste of cabbage rolls.
• Great for meal prep: Leftovers can be enjoyed again, and the flavors deepen overnight.

The Secret to Savory, Satisfying Cabbage Roll Soup

The essence of cabbage rolls is a blend of ground meat, vegetables, rice, and tomato-based sauce. This soup reimagines those staples, letting them meld together as they gently simmer. The cabbage’s gentle sweetness, robust beef, and savory aromatics all come together in a tomato-forward broth. Small additions—a pinch of brown sugar, a bay leaf—offer depth and balance.

Nutritional Benefits

You also get layers of nutrition. Cabbage is high in fiber, Vitamin C, and antioxidants. Carrots and tomatoes bring more vitamins and minerals, while lean beef supplies protein and iron. This means you get a healthy, well-rounded meal, especially when paired with whole grain bread or a fresh green salad.

Ingredients for Cabbage Roll Soup

Selecting fresh ingredients makes a big difference in flavor and texture. Here’s what you need:

• Green cabbage (1 medium head), chopped
• Lean ground beef (1 lb, 90/10 or 85/15)
• Olive oil (1-2 tablespoons)
• Yellow onion (1 large, diced)
• Carrots (2 large, peeled and chopped)
• Garlic (3-4 cloves, minced)
• Diced tomatoes (1 can, 28 ounces, with juices)
• Tomato sauce (1 can, 15 ounces)
• Low-sodium beef broth (6 cups)
• Long-grain white rice (½ cup, uncooked)
• Brown sugar (1 tablespoon)
• Paprika (1 teaspoon)
• Dried thyme (1 teaspoon)
• Bay leaf (1)
• Salt and black pepper, to taste
• Fresh parsley (chopped, for garnish)

Ingredient notes and swaps

• Protein options: Try ground turkey, pork, or plant-based crumbles for variety.
• Rice substitution: Use brown rice, barley, or even cauliflower rice for a low-carb take.
• Extra vegetables: Bell peppers or celery add texture and nutrients.
• Tomato alternatives: Crushed tomatoes can work for a smoother broth.

Step-by-Step: How to Make Cabbage Roll Soup

For the perfect pot of Cabbage Roll Soup, follow these steps:

1. Brown the Beef

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef. Cook, breaking it up as it browns, for about 6-8 minutes. Drain fat if needed for a lighter soup.

2. Build the Aromatic Base

Add chopped onions and carrots. Sauté, stirring, for 3-5 minutes until onions soften and become translucent. Stir in minced garlic and cook another minute to release its aroma.

3. Add Cabbage

Toss in the chopped cabbage. Stir well and let it cook for 4-5 minutes so it wilts and blends with the beef and vegetables. It may look like a lot, but cabbage reduces significantly as it cooks.

4. Pour in the Liquids and Seasonings

Add diced tomatoes (with juices), tomato sauce, and beef broth to the pot. Sprinkle in the rice, brown sugar, paprika, thyme, bay leaf, and a generous pinch of salt and pepper.

• This is a good time to adjust the broth if you prefer a thicker or thinner soup. You can add an extra cup of broth for a lighter texture or keep it as is for a heartier meal.

5. Simmer

Increase the heat, bringing the soup to a slight boil. Reduce heat to low, cover, and let it simmer for 25-30 minutes. Stir occasionally so the rice cooks evenly and doesn’t stick. The soup is ready when the rice is tender and the cabbage is silky soft.

6. Finish and Serve

Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

Serving tip: Cabbage Roll Soup shines with a side of crusty country bread, sourdough, or rolls—anything that absorbs the savory broth.

Table: Ingredient Preparation Summary

Tips for Making the Best Cabbage Roll Soup

Every home cook has their tricks for making a great soup. Here are some ways to elevate yours:

• Fresh produce is key: Crisp cabbage and aromatic herbs make the flavors shine.
• Cook rice separately if storing: If you plan to eat the soup over several days, you can cook rice separately and add it to each serving. This prevents the rice from absorbing too much liquid and getting mushy.
• Go lean but not dry: Choose lean ground beef, but not so lean that it turns dry. An 85/15 blend balances flavor and texture.
• Season in stages: Taste after simmering, then adjust salt, pepper, and herbs just before serving.
• Add sourness if desired: For extra tang, finish with a splash of apple cider vinegar or a squeeze of lemon.
• Boost the vegetables: Try chopped bell peppers or spinach during the last ten minutes of simmering.
• Serve with bread: A crusty baguette complements the hearty broth and helps scoop up every last drop.

Serving Suggestions

Cabbage Roll Soup is versatile and approachable. Here are a few serving ideas:

• Family dinners: Offer it with buttered rye or sourdough bread, plus a crisp salad to round out the meal.
• Meal prep: Pack thermos jars for warming workday lunches.
• Make it a bowl meal: Top with a dollop of sour cream or sprinkle with sharp cheddar cheese for richness.

Storing and Freezing

Cabbage Roll Soup stores and freezes beautifully, making it ideal for leftovers.

Storing

• Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate for up to 4 days. Rice will absorb liquid, so add extra broth when reheating if needed.

Freezing

• Best practice: Freeze before adding rice for optimal texture. Ladle cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months.
• To use: Thaw overnight in the fridge, then reheat on the stove. If the soup was frozen without rice, simmer freshly cooked rice in while heating.

Reheating

• Reheat gently on the stove over medium-low heat, adding extra broth as necessary to loosen the soup. Individual portions can be microwaved in 2-3 minute bursts, stirring halfway.

Cabbage Roll Soup FAQs

Can I use leftover rice?
Yes, stir in cooked rice during the last few minutes of simmering so it warms up but doesn’t become mushy.

What if I want a vegetarian version?
Swap beef for lentils or plant-based crumbles and use vegetable broth.

Can I make this in a slow cooker?
Brown the beef first, then add all ingredients except the rice. Cook on low for 6-7 hours. Stir in rice about an hour before serving.

Cabbage Roll Soup is the kind of meal that transforms simple, affordable ingredients into something truly comforting. It captures everything good about classic cabbage rolls—deep flavor, hearty texture, wholesome satisfaction—without the tedious prep. Whether served as a nourishing lunch or a cozy supper, this soup is bound to become a favorite in your kitchen. Gather your ingredients, let the pot simmer, and savor a classic reinvented for today’s table.