Description
A hearty and comforting cabbage roll soup that captures all the flavors of traditional cabbage rolls in a warm, filling soup. Made with lean ground beef, fresh vegetables, cabbage, and a tomato-based broth, this recipe is perfect for a nutritious and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 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, then 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
- Heat Oil and Brown Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while stirring and breaking up the meat until browned. Transfer beef to a paper towel-lined plate, reserving 2 Tbsp of rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add chopped cabbage and minced garlic, continuing to sauté for 3 more minutes.
- Add Broth and Seasonings: Pour in beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return browned beef to the pot and stir well.
- Simmer with Rice: Season the soup with additional salt and pepper to taste. Bring to a light boil, then add the dry rice. Cover the pot, reduce heat to low, and simmer, stirring occasionally, for about 25 minutes or until rice is cooked through.
- Finish Soup: Add more beef broth as needed to thin the soup, since it will thicken as it rests. Stir in fresh lemon juice and chopped parsley. Serve the soup warm.
Notes
- The original recipe used 2 Tbsp brown sugar, but 1 Tbsp is sufficient and less sweet.
- You can substitute ground turkey for beef for a leaner version.
- Use fresh herbs if available for better flavor.
- If you prefer gluten-free, confirm Worcestershire sauce is gluten-free or use an alternative.
- The soup thickens as it rests, so add extra broth if you want a thinner consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
