Okay, friends, let’s talk comfort food. Picture this: it’s a chilly evening, the kind where you just want to curl up on the couch with a warm blanket and something incredibly satisfying. Now, imagine all the deliciousness of classic cabbage rolls – that sweet and tangy tomato sauce, the tender cabbage leaves, the savory meat filling – but without all the fuss of rolling. That’s exactly what this **Cabbage Roll Soup** is all about! It’s like the lazy-day, deconstructed version of a family favorite, and honestly, it’s even more delicious (and way easier, if I’m being honest!). If you love a good bowl of hearty chili, you’re going to absolutely adore this. It’s become a staple in our house, especially during those hectic weeknights when time is of the essence. And the best part? The leftovers are even better the next day!
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What is cabbage roll soup?
Think of it as Cabbage Rolls in soup form. It’s essentially all the core components of traditional cabbage rolls—ground meat (usually beef or pork, or a mixture!), rice, cabbage, and a rich tomato-based sauce—cooked together in a pot until everything is wonderfully tender and the flavors have melded together beautifully. The name explains it perfectly, really! Instead of painstakingly wrapping the filling in cabbage leaves, everything simmers together in a delicious, hearty broth. It’s a one-pot wonder that’s perfect for a weeknight meal, and it tastes like pure comfort in a bowl. It’s not fancy, but it’s incredibly satisfying, and that’s what really matters, right?
Why you’ll love this recipe?
Let me count the ways! What I love most about this **cabbage roll soup** recipe is how it manages to pack in so much flavor with so little effort. Seriously, it’s almost embarrassingly easy.
- Flavor Explosion:What is the combination of sweet tomato, tangy cabbage, and savory meat? Is it a symphony of flavors that dance on your tongue? I always add smoked paprika for that extra depth. Don’t skip it!
- Ridiculously EasyForget spending hours rolling cabbage leaves. This soup comes together in under an hour, making it perfect for busy weeknights. Is this a lifesaver?
- Budget FriendlyThe ingredients are all relatively inexpensive, making this a great option if you’re trying to make some healthy food. How do I stretch my grocery budget? What are some good ways to use ground beef in a soup?
- Versatile:Can you customize this soup to your liking? Use different types of ground meat, add other vegetables, or adjust the spices to suit your taste. I’ve even added a can of diced tomatoes with green chilies for some kick!
If you like unstuffed bell Pepper Casserole, you’ll find this soup equally satisfying. What is your review of this soup? What more could you ask for?
How do you make cabbage roll soup?
Quick Overview
Making **cabbage roll soup** is surprisingly simple! First, you’ll brown the ground meat with onions and garlic. Then, you’ll add the cabbage, rice, and tomato-based sauce. Simmer everything together until the cabbage is tender and the rice is cooked through. That’s it! The beauty of this method is that it’s basically foolproof, and you get all the wonderful flavors of cabbage rolls without the hassle.
Ingredients
For the Base:
- 1 tablespoon olive oil per 1 cup.
- 1 large onion, chopped.
- 2 cloves garlic, minced. 1 clove onion
- 1 pound ground beef (or a mixture of beef and pork)
For the Soup:
- 1 medium head of cabbage, shredded.
- 1 can crushed tomatoes. (28 ounces) ..
- 1 can tomato sauce. 1 ounce. can. 1 lb
- 4 cups beef broth (or chicken broth)
- 1/2 cup uncooked long grain rice.
- 1 teaspoon smoked paprika (trust me on this one!)
- 1/2 teaspoon dried oregano. Add salt and
- Salt and pepper to taste.
How do I follow the
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. What is the key here is not to burn the garlic! Keep the heat at medium and stir frequently.
Step 2: Brown the Meat
Add the Ground Beef (or beef and pork mixture) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. I always use a lean ground beef to minimize the grease, but if you’re using a higher fat content, definitely drain it well.
Step 3: Add the Cabbage
If the cabbage is soft, add it to the pot and cook for 5 minutes. Don’t worry if it seems like a lot of cabbage at first; it will wilt down as it cooks. I sometimes add a splash of water to help it along.
Step 4: Stir in the Tomatoes, Broth, and Rice
In a large bowl, mix the crushed tomatoes, tomato sauce, and beef broth. Stir in the uncooked rice, smoked paprika, and dried oregano. Season with salt and pepper to taste.
Step 5: Simmer
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until thickened. Is cabbage tender? Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Step 6: Taste and Adjust
Taste soup and adjust seasoning as needed. If you like smoked paprika, you may want to add more salt or pepper. I sometimes add a pinch of sugar to balance the acidity of the tomatoes, but that’s totally optional.
Step 7: Serve and Enjoy
Serve hot, garnished with sour cream or Greek yogurt and a sprinkle of fresh parsley, if desired. What are some good ideas for dipping bread?
What should I serve it with?
What is a cabbage roll soup? With a few simple sides.
- What is a good light lunch?Serve with a side salad and vinaigrette.
- For a heartier meal: Is thereServe with crusty bread for dipping.
- What is the best comfort food?Top with a dollop of Greek yogurt or Greek yoghurt. Sprinkle with fresh parsley.
My family loves it with a side of Garlic Bread. The warm, garlicky flavor complements the tanginess of the soup perfectly. And honestly, who can resist a good piece of garlic bread?
Top Tips for Perfecting Your Cabbage Roll Soup
Here are a few tips and tricks I’ve learned over the years to make the best **cabbage roll soup** ever:
- Don’t overcook the cabbage: You want it to be tender, but not mushy. I find that 30-40 minutes of simmering is the perfect amount of time.
- Use good quality broth: The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor. I prefer using homemade broth, but store-bought broth works just as well. Just make sure to choose a brand that you like.
- Add a touch of acidity: A splash of vinegar or lemon juice at the end of cooking can brighten up the flavors and add a nice tang. I usually use a tablespoon of apple cider vinegar.
- Customize the spices: Feel free to experiment with different spices to suit your taste. I love adding a pinch of red pepper flakes for a little heat, or a teaspoon of Italian seasoning for a more herby flavor.
- Make it ahead of time: This soup is even better the next day, as the flavors have had time to meld together. It’s a great option for meal prepping!
One mistake I made early on was adding too much rice. The rice absorbs a lot of liquid as it cooks, so be careful not to add too much, or your soup will end up being more like a stew. I also learned that using pre-shredded cabbage can save time, but it doesn’t have the same texture as freshly shredded cabbage. So, if you have the time, I recommend shredding your own cabbage.
Storing and Reheating Tips
Cabbage roll soup stores beautifully, making it perfect for meal prepping or enjoying leftovers. Here’s how to store and reheat it:
- Room Temperature: Do not leave at room temperature for longer than two hours.
- Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually improve over time!
- Freezer Instructions: For longer storage, freeze the soup in an airtight container for up to 2-3 months. Be sure to leave some space at the top of the container, as the soup will expand as it freezes.
When reheating, you can either reheat the soup on the stovetop over medium heat, or in the microwave. If reheating on the stovetop, add a splash of broth or water if the soup is too thick. If reheating in the microwave, heat in 1-minute intervals, stirring in between, until heated through.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for **cabbage roll soup**! It’s a hug in a bowl that’s perfect for any time of year. It’s easy to make, packed with flavor, and incredibly comforting. Plus, it’s a great way to use up any leftover cabbage you might have. If you enjoy this recipe, you might also like my recipe for unstuffed bell pepper skillet. It’s another quick and easy deconstructed dish that’s full of flavor. I really hope you give this recipe a try. I can’t wait to hear how yours turns out! Happy cooking, friends!
Cabbage Roll Soup: 7 Reasons It's Your Next Cozy Meal Hit!
Ingredients
Main Ingredients
- 2 lbs lean ground turkey or beef if preferred
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 small head of savoy cabbage shredded
- 5 cups chicken broth low sodium recommended
- 2 cups tomato sauce smooth
- 1 cup brown rice rinsed and drained
- 1 tbsp soy sauce low sodium
- 28 oz can diced tomatoes with basil and oregano
- 1 tsp black pepper freshly ground
- 0.5 tsp sea salt or to taste
- grated cheddar cheese for garnish
Instructions
Preparation Steps
- In a large pot over medium heat, cook the ground turkey until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Stir in shredded cabbage, chicken broth, tomato sauce, brown rice, soy sauce, diced tomatoes, black pepper, and sea salt.
- Bring to a boil, then reduce heat to low and simmer for about 25 minutes, or until cabbage and rice are tender.
- Season the soup with additional salt and pepper to taste, if necessary.
- Serve hot in bowls, topped with grated cheddar cheese.
