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Cabbage Roll Soup: Easy One-Pot Recipes for Ground Beef & Vegetarian Versions

This comforting soup transforms traditional cabbage rolls into an easy one-pot meal featuring ground beef or vegetarian lentil options. Perfect for chilly evenings, it delivers all the classic Eastern European flavors with minimal effort.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb lean ground beef
  • 1 medium head green cabbage, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 1 cup uncooked rice
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 tsp smoked paprika

Method
 

Instructions
  1. Sauté aromatics: In a skillet, heat olive oil and sauté onion, garlic, and carrots until softened
  2. Brown meat (for beef version): Add ground beef and cook until browned. Drain excess fat
  3. Combine in Crock Pot: Transfer sautéed vegetables and meat (or lentils for vegetarian) to Crock Pot. Add chopped cabbage, crushed tomatoes, broth, rice, tomato paste, and spices
  4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours
  5. Serve: Stir before serving and adjust seasoning as needed
  6. Dutch Oven Method: Heat olive oil in Dutch oven. Sauté onion, garlic, and carrots until softened. Add ground beef and cook until browned (or skip for vegetarian)
  7. Add remaining ingredients: Stir in cabbage, crushed tomatoes, broth, rice, tomato paste, and spices
  8. Simmer: Bring to a boil, then reduce heat and simmer for 30-40 minutes until rice is cooked and cabbage is tender
  9. Finish: Adjust seasoning and serve hot

Notes

Chop cabbage evenly for uniform cooking, don't overcook rice, add rice later in Dutch oven method to prevent mushiness, soup tastes even better the next day as flavors meld