Cabbage Roll Soup
Make the best Cabbage Roll Soup recipe with just 15 minutes of hands-on time. Let it simmer to soak in all of the delicious flavors, then enjoy an easy one pot meal in under an hour. This soup is filled with everything you'd find in a traditional cabbage roll, including ground beef, rice and tomato sauce, all mixed up in a warm and cozy soup recipe!
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 teaspoons garlic, minced
- 1 pound ground beef, or ground pork
- 4 cups green cabbage, roughly chopped
- 2 carrots, peeled and diced (about 1 cup diced carrots)
- 4 cups beef broth
- 15 ounce can tomato sauce
- 14.5 ounce can diced tomatoes
- 1 tablespoon worcestershire sauce
- ½ cup uncooked long grain rice
- 3 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the olive oil to a large pot, or dutch oven, on the stove over medium-high heat.
- When the oil is hot, add the onion and cook for 4 minutes. Add the garlic and cook for another minute.
- Add the ground beef, crumble and cook until no longer pink, around 6-8 minutes. Drain any grease from the skillet.
- Add the chopped cabbage, carrots, beef broth, tomato sauce, diced tomatoes, Worcestershire sauce, rice, brown sugar, paprika, salt and pepper. Stir to combine everything, then add the bay leaf.
- Turn the heat on the stove up to high and bring the liquid to a boil, cover, reduce the heat down to medium and simmer the soup for 30 minutes. Remove the lid, use tongs to remove the bay leaf and discard it. Stir in the fresh parsley, then serve immediately.
Notes
- Store cabbage roll soup leftovers in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 6 months.
- To make cabbage roll soup in a Crock Pot, you’ll want to cook the onions, garlic and ground beef on the stovetop first, then transfer them to a slow cooker, along with all of the other ingredients (except the parsley). Cover and slow cook for 4-5 hours on high, or 8-10 hours on low. Remove the lid and stir in the parsley before serving.
Nutrition Facts
Calories 552kcal (28%)Carbohydrates 50g (17%)Protein 28g (56%)Fat 28g (43%)Saturated Fat 10g (50%)Polyunsaturated Fat 1gMonounsaturated Fat 13gTrans Fat 1gCholesterol 81mg (27%)Sodium 2297mg (96%)Potassium 1324mg (38%)Fiber 7g (28%)Sugar 21g (23%)Vitamin A 6166mg (123%)Vitamin C 51mg (62%)Calcium 156mg (16%)Iron 6mg (33%)
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