Comforting Cabbage Roll Soup

This hearty cabbage roll soup brings the classic flavors of cabbage rolls into a warm, comforting bowl perfect for any chilly day. Combining ground beef, tender cabbage, and tomato-rich broth, it delivers a satisfying and well-rounded meal that feels like a hug from the inside. It’s easy to make and comes together in one pot, making weeknight dinners simple and delicious.

This recipe quickly became a family favorite after I made it during a busy week. Now it’s one of the first meals I think of when I want something cozy and filling.

Ingredients

• One pound lean ground beef: brings protein and richness to the soup
• One medium yellow onion: diced finely adds a sweet, aromatic base
• One cup baby carrots: chopped provide a slight natural sweetness and texture
• One tablespoon garlic paste: enhances depth of flavor fresh garlic paste works well if you have it
• One tablespoon Worcestershire sauce: contributes savory umami notes
• One teaspoon salt: balances all the flavors
• Half teaspoon ground black pepper: adds mild heat
• One teaspoon garlic powder and one teaspoon onion powder: boost the savory layers
• One teaspoon paprika: gives a subtle smoky warmth use smoked paprika if you want more depth
• One teaspoon Italian seasoning: adds herby brightness
• Half head cabbage: cored and chopped into 1 inch pieces adds crunch and bulk choose fresh, crisp cabbage
• Five cups beef broth: offers a rich, flavorful liquid base
• Fourteen ounces petite diced tomatoes: bring acidity and texture canned is best for convenience
• Sixteen ounces tomato sauce: enriches the soup making it hearty
• Two tablespoons ketchup: add a subtle tang and sweetness to balance acidity
• Two bay leaves: impart delicate herbal notes
• Half cup uncooked long grain white rice: cooks right in the soup making it hearty and filling
• Chopped parsley for garnish: adds a fresh, bright finish

Instructions

Sauté the Ground Beef:

In a Dutch oven over medium heat, cook the ground beef until it is no longer pink. Drain any excess grease to prevent the soup from becoming oily. Return beef to the pot.

Cook the Aromatics:

Add finely diced onions, chopped carrots, and garlic paste to the pot with the beef. Stir and cook for about five to seven minutes, or until the onions have softened and become translucent. This slow cooking of the aromatics builds the flavor base.

Season the Mixture:

Add Worcestershire sauce, salt, ground black pepper, garlic powder, onion powder, paprika, and Italian seasoning. Stir well to evenly distribute the spices and sauce into the meat and vegetables for depth and complexity.

Add Cabbage and Start Soup Base:

Incorporate the chopped cabbage into the pot and cook for two to three minutes while stirring often until slightly softened. Then pour in beef broth, petite diced tomatoes, tomato sauce, and ketchup. Toss in the two bay leaves and uncooked rice as well. Stir to combine all ingredients thoroughly.

Simmer Until Rice is Tender:

Bring the soup to a boil, then reduce heat to low and cover tightly. Let it simmer for 30 minutes without uncovering so the rice can cook properly and absorb flavors.

Check and Finish Cooking Rice:

After 30 minutes, remove the lid and check the rice’s texture. If it is still firm, cover again and cook for another five minutes. This prevents mushy rice while ensuring it is fully cooked.

Final Touches:

Remove and discard the bay leaves. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and fresh herb flavor. Serve hot and enjoy.

I always remember my mom making cabbage something when I was a kid, and this soup brings back that comforting feeling.

Storage Tips

Store leftover cabbage roll soup in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth or water if the soup has thickened too much. You can also freeze individual portions for up to three months, which is perfect for busy nights.

Ingredient Substitutions

Ground turkey or chicken can replace beef if you want a leaner option. Brown rice or quinoa can be used instead of white rice but adjust the cooking time as they take longer to cook. For a vegetarian version, swap beef broth for vegetable broth and use plant-based meat substitutes or extra beans for protein.

Serving Suggestions

This soup pairs beautifully with crusty bread or a simple green salad to round out the meal. A sprinkle of Parmesan or a dollop of sour cream on top can add richness and layer extra flavor.

This soup is simple yet full of flavor, making it perfect for both busy nights and special family dinners.

FAQs about Recipes

→ What type of meat is used in this dish?

Lean ground beef is used, providing a rich and savory base.

→ Can I substitute the rice with another grain?

Yes, alternatives like barley or quinoa could be used, but cooking times may vary.

→ What is the role of Worcestershire sauce here?

It adds a tangy, umami depth that complements the beef and enhances overall flavor.

→ How do bay leaves affect the final taste?

They impart a subtle herbal note that enriches the broth without overpowering other ingredients.

→ Is it important to keep the pot covered while simmering?

Yes, covering helps the rice cook evenly and allows the flavors to meld together properly.

→ Can this dish be prepared in advance?

Absolutely, it tastes even better the next day as flavors continue to develop.