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Cabbage Roll Soup

Easy Cabbage Roll Soup

A deconstructed version of the classic stuffed cabbage roll, simmered in a tangy tomato-beef broth with rice and tender vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Soup, Main Course
Cuisine: American, Eastern European
Calories: 213
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. lean ground beef
  • 4 cups chopped green cabbage
  • 2 medium carrots sliced
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 3 8 oz. cans tomato sauce
  • 1/2 cup white rice uncooked
  • 3 tbsp. brown sugar
  • 2 tbsp. fresh parsley
  • 1 bay leaf
  • 2 tsp. vegetable oil
  • Salt and pepper to taste

Equipment

  • Dutch Oven or Large Pot
  • Chef's Knife
  • spatula

Method
 

  1. Brown beef in oil with salt and pepper.
  2. Sauté onion and garlic with the beef for 2–3 minutes.
  3. Stir in cabbage, carrots, broth, tomato sauce, rice, bay leaf, and sugar.
  4. Simmer for 25 minutes until rice and cabbage are tender.
  5. Discard bay leaf, garnish with parsley, and serve.

Notes

1. Use low-sodium beef broth to better control the saltiness of the finished soup. 2. If you prefer a thicker soup, let it simmer uncovered for the last 10 minutes to reduce the liquid. 3. Always remove the bay leaf before serving to avoid a bitter bite.