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Cozy Cabbage Roll Soup Recipe: A One-Pot Comfort Classic

This cabbage roll soup recipe transforms traditional cabbage rolls into an easy one-pot meal. Featuring savory ground beef, tender cabbage, tomatoes, and fluffy rice simmered together for a comforting dinner perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium head green cabbage, chopped (about 6 cups)
  • 1 (28 oz) can crushed tomatoes
  • 4 cups beef broth
  • 1 cup long-grain white rice, uncooked
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
  2. Add the diced onion to the pot and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the chopped cabbage to the pot and stir to combine. Cook for 5 minutes until the cabbage begins to wilt. Stir in the tomato paste, oregano, and paprika, cooking for 1 minute to release their flavors.
  4. Pour in the crushed tomatoes and beef broth. Add the bay leaf and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Stir in the uncooked rice, cover, and continue simmering for another 15-20 minutes, or until the rice is tender and cooked through.
  6. Remove the bay leaf. Taste and adjust seasonings if needed. Garnish with fresh parsley before serving.

Notes

For richer flavor: Use homemade beef broth instead of store-bought. Vegetarian option: Replace ground beef with plant-based ground "beef" or lentils and use vegetable broth. Crock Pot method: Brown meat and sauté vegetables first, then transfer to slow cooker with remaining ingredients.