Here’s a warm and hearty Cabbage Roll Soup—all the flavors of stuffed cabbage rolls in an easy-to-make soup form. 🥬🍲
🥬 Cabbage Roll Soup
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium head of cabbage, chopped
- 2 cups cooked rice (or 1 cup uncooked rice, cooked in the soup)
- 1 can (15 oz / 425 g) diced tomatoes
- 4 cups beef or chicken broth
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: 1–2 carrots, diced; 1–2 celery stalks, diced
- Optional garnish: sour cream or fresh parsley
Instructions
- Cook meat
- In a large pot, brown ground beef over medium heat.
- Drain excess fat.
- Add onions and garlic; sauté until softened.
- Add vegetables
- Stir in chopped cabbage (and carrots/celery if using).
- Cook 5 minutes until cabbage begins to soften.
- Add liquids & seasonings
- Add diced tomatoes, tomato paste, broth, paprika, thyme, salt, and pepper.
- Bring to a boil, then reduce to simmer.
- Cook rice
- If using cooked rice, stir it in now and heat through.
- If using uncooked rice, add it at this stage and simmer 15–20 minutes until rice and cabbage are tender.
- Serve
- Ladle soup into bowls.
- Garnish with a dollop of sour cream or sprinkle of parsley if desired.
Tips
- For extra flavor, simmer longer to let the cabbage fully absorb the broth.
- Leftovers taste even better the next day!
- You can make a lighter version by using ground turkey or chicken and low-sodium broth.
I can also give a quick, 30-minute “weeknight” version that uses pre-shredded cabbage and instant rice so it’s ready fast.
Do you want me to do that?
