Cabbage Roll Soup (Printable Version)
A rich, flavorful mix of beef, cabbage, and tomatoes slow-cooked to savory perfection.
# What You'll Need:
→ Meat
01 -
1 pound lean ground beef
→ Vegetables
02 -
1 medium yellow onion, finely diced
03 -
1 cup baby carrots, chopped
04 -
½ head cabbage, cored and chopped into 1-inch pieces (about 5-6 cups)
05 -
Parsley, chopped for garnish
→ Liquids & Sauces
06 -
5 cups beef broth
07 -
14 ounces petite diced tomatoes
08 -
16 ounces tomato sauce
09 -
2 tablespoons ketchup
10 -
1 tablespoon Worcestershire sauce
11 -
1 tablespoon garlic paste
→ Grains
12 -
½ cup uncooked long grain white rice
→ Spices & Seasonings
13 -
1 teaspoon salt
14 -
½ teaspoon ground black pepper
15 -
1 teaspoon garlic powder
16 -
1 teaspoon onion powder
17 -
1 teaspoon paprika
18 -
1 teaspoon Italian seasoning
19 -
2 bay leaves
# Step-by-Step Guide:
01 -
In a Dutch oven, cook the ground beef over medium heat until no longer pink. Drain excess grease and return beef to the pot.
02 -
Add diced onions, chopped carrots, and garlic paste to the beef. Cook until onions soften, approximately 5 to 7 minutes.
03 -
Stir in Worcestershire sauce, salt, ground black pepper, garlic powder, onion powder, paprika, and Italian seasoning until fully combined.
04 -
Mix chopped cabbage into the pot and cook, stirring frequently, for 2 to 3 minutes.
05 -
Pour in beef broth, petite diced tomatoes, tomato sauce, ketchup, add bay leaves and uncooked rice. Stir well and bring to a boil.
06 -
Reduce heat to low, cover, and simmer for 30 minutes without uncovering to allow rice to cook thoroughly.
07 -
Remove lid and assess rice doneness; if needed, cover and continue cooking for an additional 5 minutes.
08 -
Discard bay leaves, garnish with chopped parsley, and serve hot.
# Additional Notes:
01 -
Do not uncover the pot during the initial 30-minute simmer to ensure the rice cooks evenly.