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Cabbage Roll Soup Recipe: Hearty Comfort in a Bowl

This comforting cabbage roll soup brings all the flavors of traditional stuffed cabbage rolls into an easy one-pot meal. Perfect for chilly evenings, this versatile recipe works beautifully in both slow cookers and Dutch ovens with options for both meat lovers and vegetarians.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef
  • 1 medium head green cabbage, chopped
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 1 cup uncooked rice
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth (vegetable broth for vegetarian)
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
  2. Add onions, carrots, and garlic. Cook for 5-7 minutes until vegetables begin to soften.
  3. Stir in tomato paste, paprika, and thyme. Cook for 1 minute until fragrant.
  4. Add chopped cabbage and cook for 5 minutes, stirring occasionally.
  5. Pour in crushed tomatoes, broth, and uncooked rice. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender.
  7. Season with salt and pepper. Garnish with fresh parsley before serving.

Notes

Brown the meat well for deeper flavor, use good quality broth, don't overcook the rice, leftovers freeze beautifully for up to 3 months, serve with crusty bread.