Cabbage Roll Soup Recipe – Deconstructed Cabbage Rolls in a Pot
Cabbage Roll Soup Recipe – Deconstructed Cabbage Rolls in a Pot
Craving the comforting flavors of traditional stuffed cabbage rolls but short on time? This cabbage roll soup delivers all the hearty, savory goodness of the classic dish in a fraction of the time. Whether you prefer the rich flavor of ground beef or a vegetarian version, this one-pot wonder combines tender cabbage, aromatic spices, and wholesome ingredients in a soul-warming broth that’s perfect for chilly evenings.
This deconstructed cabbage roll soup captures the essence of the beloved Eastern European dish without the fuss of rolling individual cabbage leaves. It’s incredibly versatile—you can prepare it in a Dutch oven on the stovetop or let your crock pot do the work while you go about your day.
Ingredients
For Ground Beef Version:
- 1 lb lean ground beef
- 1 medium head green cabbage, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 cup long-grain white rice, uncooked
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
For Vegetarian Version:
- Substitute ground beef with 2 cups cooked brown lentils or 1 lb plant-based ground “meat”
- Use vegetable broth instead of beef broth
- Add 8 oz sliced mushrooms for extra umami flavor
Step-by-Step Instructions
Dutch Oven Method:
- Brown the Meat: Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Sauté Vegetables: Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
- Build the Base: Stir in tomato paste, paprika, Worcestershire sauce, and season with salt and pepper. Cook for 2 minutes to deepen flavors.
- Add Remaining Ingredients: Pour in crushed tomatoes, broth, and add the bay leaf. Stir in uncooked rice and chopped cabbage.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is cooked and cabbage is tender.
- Serve: Remove bay leaf. Garnish with fresh parsley and serve hot.
Crock Pot Method:
- Brown Meat: In a skillet, brown ground beef with onions. Drain excess fat.
- Combine Ingredients: Transfer beef mixture to crock pot. Add all remaining ingredients except cabbage.
- Add Cabbage: Stir in chopped cabbage.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Finish: Remove bay leaf, adjust seasoning, and serve.
Expert Tips
- Rice Cooking: For crock pot versions, consider using parboiled rice to prevent it from becoming mushy during long cooking times.
- Cabbage Texture: Add cabbage in two batches—half at the beginning for deeper flavor, half in the last 30 minutes for varied texture.
- Make it Heartier: Add diced potatoes or substitute half the rice with barley for extra substance.
- Freezing: This soup freezes beautifully. Cool completely and store in airtight containers for up to 3 months.
- Spice Level: Add red pepper flakes or a dash of hot sauce for a spicy kick.
Frequently Asked Questions
Can I make this cabbage roll soup vegetarian?
Absolutely! Substitute ground beef with cooked lentils, black beans, or plant-based ground meat. Use vegetable broth and add mushrooms for extra savory flavor.
How long does cabbage roll soup keep in the refrigerator?
Store leftovers in an airtight container for 3-4 days. The flavors actually improve overnight!
Can I use different types of cabbage?
Green cabbage works best, but savoy cabbage or Napa cabbage can also be used. Adjust cooking time as these varieties cook faster.
What’s the best way to reheat cabbage roll soup?
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened too much.
Can I make this soup gluten-free?
Yes! Ensure your broth and Worcestershire sauce are gluten-free. The recipe is naturally gluten-free otherwise.
Cabbage Roll Soup Recipe – Deconstructed Cabbage Rolls in a Pot
Ingredients
Method
- Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, paprika, Worcestershire sauce, and season with salt and pepper. Cook for 2 minutes to deepen flavors.
- Pour in crushed tomatoes, broth, and add the bay leaf. Stir in uncooked rice and chopped cabbage.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until rice is cooked and cabbage is tender.
- Remove bay leaf. Garnish with fresh parsley and serve hot.
