Cabbage Roll Soup
This Cabbage Roll Soup has all the cozy tomato, beef, cabbage, and rice flavor of classic cabbage rolls without stuffing or rolling. It is hearty, comforting, and easy enough for a busy weeknight.
Ingredients
- 2 teaspoons vegetable oil
- 1 pound lean ground beef
- salt and pepper to taste
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 4 cups green cabbage chopped
- 2 medium carrots quartered and sliced
- 4 cups low-sodium beef broth
- 3 8-ounce cans tomato sauce
- 1/2 cup uncooked white rice
- 1 bay leaf
- 3 tablespoons light brown sugar
- 2 tablespoons fresh chopped parsley
Instructions
- Heat the vegetable oil in a Dutch oven or large soup pot over medium-high heat, then add the ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks.
- Add the finely diced onion and minced garlic to the browned beef and cook for another 2 to 3 minutes, until the onion softens, watching carefully so the garlic does not burn.
- Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked white rice, bay leaf, and brown sugar to the pot.
- Stir everything together really well, especially along the bottom of the pot where the rice likes to settle.
- Bring the soup to a simmer, then let it cook for about 25 minutes, stirring a couple of times, until the rice is tender and the carrots are tender.
- Fish out and discard the bay leaf before serving.
- Sprinkle the fresh parsley over the soup and serve it hot.
Notes
Let the soup cool, then store it in covered containers in the refrigerator for a few days. The rice will soak up liquid as it sits, so add a little water or beef broth when reheating gently on the stove, stirring now and then. This soup also freezes nicely in portioned freezer containers or bags; lay freezer bags flat at first so they stack well.
Nutrition
Calories: 310kcal
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