Some evenings just beg for a cozy, stick-to-your-ribs kind of meal. You know what I mean? When the wind’s howling outside and you’d trade just about anything for a warm bowl that feels like a hug.
This cabbage roll soup is exactly that—comfort without the fuss of rolling leaves.
Why You’ll Love It
Imagine all the flavors of a classic cabbage roll—savory meat, tender cabbage, a hint of sweetness—just bobbing merrily in a rich tomato broth. No more wrestling with wilted cabbage leaves or corralling stuffing into neat little parcels. Instead, you get all that nostalgia, served up in a single pot.
It’s surprisingly versatile, too. Ground beef gives you that meaty bite, but you can easily swap in turkey or even a plant-based protein if you’re leaning lighter. And those sweet carrots and fragrant onions? They play off the beef broth and tomato sauce in a way that feels homey and familiar, but with a slight twist that keeps things interesting. Plus, cleanup is a breeze—so it’s perfect for busy weeknights when you crave comfort but hate scrubbing pans.
Timing and Servings
From chopping board to dinner table, you’re looking at roughly 40 minutes. Here’s the quick breakdown:
- 10 minutes to brown the meat and soften the aromatics
- 25 minutes gently simmering everything together
- A few minutes at the end for final tweaks and garnishes
This recipe yields about six generous bowls. That means dinner tonight and at least a couple of lunches later in the week—because let’s be honest, leftovers of this soup are even better after the flavors hang out overnight.
Ingredients
2 teaspoons olive oil
1 pound lean ground beef (90% lean)
Salt and freshly ground black pepper, to taste
1 medium onion, finely diced
2 teaspoons minced garlic
4 cups green cabbage, roughly chopped
2 carrots, peeled, quartered, and sliced
4 cups beef broth (try a good-quality brand like Swanson or your favorite stock)
3 cans (8 oz each) tomato sauce
½ cup uncooked long-grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons fresh parsley, chopped
Directions
Heat the olive oil in a large pot over medium-high heat. Toss in the ground beef, season with a pinch of salt and pepper, and break it up with your spatula. You’re aiming for golden-brown bits—that’s where a lot of the flavor hides. This should take about 4–5 minutes.
Next, stir in the onion and garlic. You’ll know they’re ready when the onions turn translucent and the kitchen smells downright irresistible—roughly 2–3 minutes.
Add the cabbage and carrots, then pour in the beef broth and tomato sauce. Sprinkle the rice and brown sugar on top, drop in the bay leaf, and give everything a good stir. At this point, taste the broth and add more salt or pepper if it seems shy.
Bring the mixture to a gentle simmer, cover the pot, and let it bubble away for about 25 minutes. Keep an eye on it; the rice should soften without turning into mush. Once the grains are tender, fish out the bay leaf, stir in the parsley, and your soup is ready for ladling.
Variations
If you’re in the mood for something different:
- Swap the beef for ground turkey or chicken for a lighter encore.
- Vegetarians can use cooked lentils or a plant-based crumble—still plenty of texture.
- Switch rice for quinoa or farro to boost fiber and add a nutty note.
- Toss in diced bell pepper or celery with the carrots for extra crunch.
- Craving a kick? A sprinkle of smoked paprika or red pepper flakes will warm things up.
Storage & Reheating Tips
Let the soup cool to room temperature before sealing it in airtight containers. It will keep in the fridge for up to four days. When you’re ready to dig in, reheat gently on the stove over low heat—add a splash of broth or water if it’s looking too thick.
For speedy lunches, portion into microwave-safe bowls and zap in 1-minute intervals, stirring in between. Planning ahead? Freeze individual servings for up to two months; thaw overnight in the fridge before reheating.
FAQs
Can I make this dairy-free?
Yes—this recipe doesn’t call for any dairy. If you like a creamy garnish, skip it or try a dollop of dairy-free yogurt.
Why is my rice gummy?
Overcooked rice and high heat are often to blame. Lower the simmer, start checking around 20 minutes, or rinse the rice first to wash away extra starch.
What about a slow-cooker version?
Absolutely. Brown the meat, onion, and garlic first for flavor. Then toss everything into your slow cooker, set it on low for 6–7 hours (or high for 3–4), and add parsley right before serving.
Can I prepare ingredients ahead of time?
Sure thing. Chop the veggies a day in advance and store them in the fridge. You can even brown the meat ahead, then just assemble and simmer when you’re ready.
Conclusion
There you have it—a no-fuss, one-pot spin on the traditional cabbage roll that feels like a warm embrace in a bowl. Perfect for family dinners, meal prep, or whenever you need a little comfort. Give it a whirl, and you just might find this soup becoming your go-to on chilly nights. Enjoy!
CABBAGE ROLL SOUP
Ingredients
- 2 teaspoons olive oil
- 1 pound ground beef 90% lean
- Salt and freshly ground black pepper to taste
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups green cabbage roughly chopped
- 2 carrots peeled, quartered, and sliced
- 4 cups beef broth
- 3 cans 8 oz each tomato sauce
- 1/2 cup uncooked long-grain rice
- 1 bay leaf
- 3 tablespoons brown sugar
- 2 tablespoons fresh parsley chopped
Instructions
- Cook the ground beef: Heat olive oil in a large pot over medium-high heat. Add ground beef, seasoning with salt and pepper. Cook, breaking it apart with a spatula, until browned (about 4-5 minutes).
- Add aromatics: Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, until the onion is tender and fragrant.
- Combine vegetables and liquids: Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar. Stir well and season with additional salt and pepper to taste.
- Simmer the soup: Bring the soup to a simmer. Cover and cook for about 25 minutes, or until the rice is tender.
- Finish and serve: Remove the bay leaf. Garnish with fresh parsley and serve hot.
