Ultimate Cabbage Roll Soup Guide: Hearty Comfort in a Bowl
Ultimate Cabbage Roll Soup Guide: Hearty Comfort in a Bowl
Transform the classic comfort food of cabbage rolls into an easy, one-pot soup that delivers all the flavor without the fuss! This cabbage roll soup captures the heartwarming essence of traditional stuffed cabbage rolls but simplifies preparation significantly. Whether you’re craving the hearty richness of ground beef or prefer a plant-based vegetarian version, this versatile recipe adapts beautifully to various cooking methods including crock pot, Dutch oven, or standard stove-top preparation.
Perfect for chilly evenings, busy weeknights, or when you need a nourishing meal that feeds a crowd, cabbage roll soup combines tender cabbage, savory tomato broth, and satisfying protein in every spoonful. The beauty of this dish lies in its flexibility – use what you have on hand and customize it to your taste preferences.
Ingredients You’ll Need
- 1 lb lean ground beef (or plant-based ground for vegetarian)
- 1 medium head green cabbage, chopped (about 6-8 cups)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 cup long-grain white rice, uncooked
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Brown the Meat
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef (or plant-based alternative) and cook until browned, breaking it up with a spoon as it cooks. If using beef, drain any excess fat.
Step 2: Sauté Vegetables
Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
Step 3: Add Remaining Ingredients
Stir in the chopped cabbage, crushed tomatoes, tomato paste, broth, uncooked rice, thyme, paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
Step 4: Simmer to Perfection
Cover and simmer for 25-30 minutes, or until rice is tender and cabbage is soft. Stir occasionally to prevent sticking.
Step 5: Adjust Seasonings
Remove bay leaf and taste the soup. Adjust salt and pepper as needed. If the soup is too thick, add more broth until desired consistency is reached.
Step 6: Serve and Enjoy
Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread for a complete meal.
Cooking Method Variations
Crock Pot Cabbage Roll Soup
Brown meat and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add rice during the last hour of cooking.
Dutch Oven Cabbage Roll Soup
Follow the stovetop instructions using a heavy Dutch oven for even heat distribution and superior flavor development.
Expert Tips for Perfect Cabbage Roll Soup
- Chop cabbage uniformly for even cooking – aim for 1-inch pieces
- Don’t overcook the rice – it should be tender but not mushy
- Make it ahead – soup flavors improve overnight
- Freeze beautifully – perfect for meal prep, just omit rice if freezing
- Customize spice level – add red pepper flakes for heat
- Vegetarian option – use plant-based ground and vegetable broth
Frequently Asked Questions
Can I make cabbage roll soup without rice?
Absolutely! Omit the rice and serve with crusty bread, or add cooked rice separately when serving.
How long does cabbage roll soup last in the refrigerator?
Properly stored in an airtight container, it will keep for 3-4 days.
Can I freeze cabbage roll soup?
Yes, but for best texture, freeze without rice and add cooked rice when reheating.
What’s the best cabbage for soup?
Green cabbage works perfectly, but savoy cabbage adds lovely texture too.
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or mushrooms would be delicious additions.
Ultimate Cabbage Roll Soup Guide: Hearty Comfort in a Bowl
Ingredients
Method
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add ground beef (or plant-based alternative) and cook until browned, breaking it up with a spoon as it cooks. If using beef, drain any excess fat.
- Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- Stir in the chopped cabbage, crushed tomatoes, tomato paste, broth, uncooked rice, thyme, paprika, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
- Cover and simmer for 25-30 minutes, or until rice is tender and cabbage is soft. Stir occasionally to prevent sticking.
- Remove bay leaf and taste the soup. Adjust salt and pepper as needed. If the soup is too thick, add more broth until desired consistency is reached.
- Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread for a complete meal.
