Description
Hearty and comforting Cabbage Roll Soup inspired by classic cabbage rolls, featuring ground beef, cabbage, vegetables, and long-grain rice simmered in a savory tomato broth. Perfect for a warm, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook while stirring and breaking it up occasionally until it is fully browned. Transfer the beef to a paper towel-lined plate, reserving 2 Tbsp of the rendered fat in the pot.
- Sauté vegetables: Add the chopped onion and carrots to the pot and sauté for 2 minutes. Then add the chopped cabbage and minced garlic and sauté for an additional 3 minutes until the vegetables start to soften.
- Add liquids and seasonings: Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot and stir to combine.
- Simmer the soup: Season with salt and pepper to taste and bring the mixture to a light boil. Add the dry long-grain white rice, cover the pot, reduce heat to low, and simmer until the rice is cooked through, about 25 minutes, stirring occasionally to prevent sticking.
- Finish and serve: Stir in additional beef broth to thin the soup to your desired consistency, as it will thicken as it rests. Finally, stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The recipe originally called for 2 Tbsp brown sugar, but 1 Tbsp provides sufficient sweetness.
- For a lower sodium version, use low-sodium tomato sauce and diced tomatoes.
- Fresh herbs can be substituted for dried herbs in a 3:1 ratio for enhanced flavor.
- If you prefer a thicker consistency like a stew, omit additional broth at the end.
- Leftovers keep well and flavor improves after a day in the refrigerator.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
