Cabbage Roll Soup
A filling one-pot soup with ground beef, tender cabbage, rice, tomatoes, and herbs. It delivers the familiar combination of cabbage rolls in a simple soup format.
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Servings: 8
Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16–19 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, then more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 tbsp packed light brown sugar
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Add the beef and season with salt and pepper. Cook until browned, stirring occasionally and breaking the meat into smaller pieces as it cooks. Transfer the beef to a paper-towel-lined plate, leaving 2 Tbsp of the rendered fat in the pot.
- Add the onion and carrots and sauté for 2 minutes. Add the cabbage and garlic and continue sautéing for another 3 minutes.
- Pour in the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the cooked beef to the pot.
- Season with salt and pepper to taste and bring the soup to a light boil. Add the rice, cover the pot, reduce the heat, and simmer for about 25 minutes, stirring occasionally, until the rice is cooked through.
- Add more beef broth if you would like a thinner consistency. The soup will continue to thicken as it sits and can become almost stew-like. Stir in the lemon juice and parsley, then serve warm.