This cabbage roll soup recipe makes a hearty, wholesome and comforting dinner your whole family will love.
Nothing like an easy soup recipe for busy weeknights! This hearty soup is inspired by the traditional cabbage roll recipe, and it is reimagined into sort of a deconstructed or unstuffed cabbage roll soup.
It is such a simple dinner, full of delicious flavors that is great on a chilly day.
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How to make cabbage roll soup
First gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this cabbage roll soup recipe, you will need the following ingredients:
- avocado oil (you can sub cooking spray, olive oil, or other oil of choice)
- lean ground beef
- Salt and pepper
- tomato paste
- onion – I used yellow onion
- carrots
- celery
- garlic
- Italian seasoning
- fresh cabbage (green cabbage)
- beef broth
- canned diced tomatoes
- uncooked white rice (I use Jasmine)
- bay leaf
- chopped parsley – optional for topping
Feel free to sub ground turkey for the ground beef. If you choose to use brown rice, be aware that the cook time is a bit longer for brown rice. The veggies will cook longer and may be softer than the original recipe.
Cooking cabbage roll soup
Heat a large pot or dutch oven to medium heat. Add the oil. Once the oil is hot, add in the ground beef and use a wooden spoon to break it up as it cooks then season it well with salt and pepper.
Once the beef is mostly browned, stir in the tomato paste and let it cook for about 1 minute. Then add in the onion, carrots, celery, garlic, and Italian seasoning and toss and cook that all together with the meat for 2-3 minutes.
Finally, add in the chopped cabbage, beef broth, diced tomatoes, rice, and bay leaf. Season with salt and pepper to taste.
Stir and let that come to a boil, then cover and simmer on medium-low heat for 20-25 minutes, until the rice is tender and cooked. Season with more salt and pepper to taste.
Once the soup is done, remove it from the heat and serve it hot topped with fresh chopped parsley and ground black pepper.
Leftovers
How long is cabbage roll soup good in the fridge? Up to 5 days, in a covered, airtight container.
Can you freeze cabbage roll soup? Yes, this freezes well for up to 3 months. Use an airtight container or freezer bags (cooled soup).
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Cabbage Roll Soup
This cabbage roll soup recipe makes a hearty, wholesome and comforting dinner your whole family will love.
Ingredients
- 1 Tablespoon avocado oil (sub cooking spray, if desired)
- 1 pound ground beef
- Salt and pepper – to taste
- 1 Tablespoon tomato paste
- 1 yellow onion medium, peeled and diced
- 2 carrots medium – peeled and diced
- 2 stalks of celery – diced
- 2 cloves garlic – peeled and minced
- 2 teaspoons Italian seasoning
- 2 cups green cabbage – chopped
- 4 cups beef broth low sodium
- 2 14.5 ounce cans of diced tomatoes
- ½ cup uncooked white rice
- 1 bay leaf
- Fresh chopped parsley – optional for topping
Instructions
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Heat a large pot or dutch oven to medium heat. Add the oil. Once the oil is hot, add in the ground beef and use a wooden spoon to break it up as it cooks then season it well with salt and pepper.
-
Once the beef is mostly browned, stir in the tomato paste and let it cook for about 1 minute. Then add in the onion, carrots, celery, garlic, and Italian seasoning and toss and cook that all together with the meat for 2-3 minutes. Season with salt and pepper to taste.
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Finally, add in the chopped cabbage, beef broth, diced tomatoes, rice, and bay leaf. Stir and let that come to a boil, then cover and simmer on medium-low heat for 20-25 minutes, until the rice is tender and cooked. Season with more salt and pepper to taste.
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Once the soup is done, remove it from the heat and serve it hot topped with fresh chopped parsley and ground black pepper.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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