Cabbage Roll Soup

I love cabbage rolls. A lot. However, I can’t find good cabbage rolls in small-town Louisiana. And I tried making them exactly one time, which was enough times to make me know I’m not the kind of person that makes homemade cabbage rolls (or sourdough…RIP, Mrs. Blankenship.) This cabbage roll soup transforms a labor-intensive comfort food into comfort food perfect for a chilly winter night.

Ingredients Needed

• Olive oil
• Lean ground beef
• Onion
• Fresh garlic
• Smoked paprika
• Kosher salt and black pepper
• Green cabbage – Cored and roughly chopped. You can also buy a bag of pre-shredded cabbage, just avoid the very thin angel-shred variety as it’s too thin.
• Canned stewed tomatoes
• Tomato sauce
• Beef broth
• Dried parsley
• White vinegar
• Hot rice – I like cooking the rice separately and then ladling the soup over the rice (like you would for gumbo); keeping the rice in soup causes the rice to absorb the liquid until it turns into more of a stovetop casserole. You can use either white or brown rice it won’t really impact the flavor of the soup. This is a great use for leftover rice!

How to Make Cabbage Roll Soup

1. If you’re not using leftover rice, prepare the rice.
2. In a large stock pot, heat some olive oil over medium heat. Add the ground beef and cook, stirring frequently. When the beef is about halfway cooked, add the onion, garlic, paprika, salt, and pepper and continue cooking until the beef is cooked through.
3. Add the cabbage and cook, stirring frequently, for 2-3 minutes or until the cabbage begins to soften. Add the tomatoes, tomato sauce, beef broth, parsley, and vinegar and bring to a boil. Cover and reduce heat. Simmer for 20-25 minutes or until the cabbage is tender. Season to taste.
4. To serve, add a scoop of hot rice to each bowl and then top with the soup.

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Cabbage Roll Soup

5 from 1 vote

The flavors of a traditional cabbage roll come together in this quick and easy soup. A warm tomato base pairs perfectly with hearty ground beef and broth for a filling dinner.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

ServingsServings8 servings

Print Rate SaveSaved!

Equipment

• 1 stock pot

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound lean 10% or leaner ground beef
• 1 onion, large chopped
• 3-4 cloves garlic minced
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound green cabbage cored and roughly chopped OR 16 oz. shredded cabbage (coleslaw mix)
• 2 14.5- ounce cans stewed tomatoes pulsed in a blender so they’re broken down but not completely smooth
• 1 16- ounce can tomato sauce
• 1 quart 2 cans beef broth
• 1 tablespoon parsley dried
• 1 tablespoon white vinegar
• 2-3 cups rice hot, cooked (leftover rice works great)

Instructions

• If you’re not using leftover rice, prepare the rice.
• In a large stock pot, heat the olive oil over medium heat. Add the ground beef and cook, stirring frequently. When the beef is about halfway cooked, add the onion, garlic, paprika, salt, and pepper and continue cooking until the beef is cooked through.
• Add the spinach and cook, stirring frequently, for 2-3 minutes or until the cabbage begins to soften. Add the tomatoes, tomato sauce, beef broth, parsley, and vinegar and bring to a boil. Cover and reduce heat. Simmer for 20-25 minutes or until the cabbage is tender. Season to taste.
• To serve, add a scoop of hot rice to each bowl and then top with the soup.

Notes

• • Store cooled soup in an airtight container in the fridge and eat within 3-4 days for best results.

• • Freeze in individual portions for an easy lunch or dinner on busy days.

Nutrition

Serving: 8g, Calories: 316kcal, Carbohydrates: 49g, Protein: 18g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 757mg, Potassium: 693mg, Fiber: 4g, Sugar: 7g, Vitamin A: 890IU, Vitamin C: 32mg, Calcium: 77mg, Iron: 4mg

Course: Main Courses, Soups

Cuisine: European

Keyword: Cabbage Roll Soup

Calories: 316kcal

Author: Sara Wells

Cost: $8

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