Cabbage Roll Soup Recipe
This hearty soup brings together ground beef, tender cabbage, carrots, rice, and a savory tomato-beef broth in one pot. It delivers the familiar components of cabbage rolls without the work of assembling and stuffing individual leaves.
Print Pin Servings: 6
Ingredients
- 2 tsp vegetable oil
- 1 lb lean ground beef
- salt and pepper
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cup chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 8 oz cans tomato sauce
- 1/2 cup white rice, uncooked
- 1 bay leaf
- 3 tbsp light brown sugar
- 2 tbsp fresh chopped parsley
Instructions
- In a Dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
- Season ground beef with salt and pepper as desired and cook until browned.
- Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
- Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
- Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
- Take out the bay leaf and sprinkle with chopped parsley.
