Description

This Cabbage Roll Soup Recipe has all the comforting flavor of traditional cabbage rolls—without the rolling! A hearty, one-pot meal made with ground beef, cabbage, rice, and a rich tomato broth.

Ingredients

1 pound ground beef (or ground turkey for a lighter version)
1 medium white onion, diced
3 cloves garlic, minced
½ head green cabbage, chopped into bite-sized pieces
1 cup cooked white or brown rice
2 carrots, peeled and chopped
2 celery stalks, sliced
6 cups beef or chicken broth (low-sodium)
1 can (28 oz) crushed tomatoes
2 tablespoons tomato paste
2 bay leaves
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, optional garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat a large pot over medium heat. Add ground beef and cook, breaking it up as it browns. Drain excess grease.

2. Add diced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened.

3. Add chopped carrots and celery. Cook for a few minutes until they start to soften.

4. Stir in tomato paste and mix well to deepen the flavor.

5. Pour in broth and crushed tomatoes. Stir to combine.

6. Add bay leaves, paprika, thyme, salt, and pepper.

7. Stir in chopped cabbage. Mix gently and cover the pot.

8. Bring to a boil, then reduce heat to a simmer.

9. Cook for 25–30 minutes until cabbage is tender and flavors meld.

10. Stir in cooked rice and simmer for another 5–7 minutes until heated through.

11. Remove bay leaves before serving.

12. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Use freshly chopped cabbage instead of pre-shredded for better texture.

Cook rice in advance or use leftovers to save time.

Browning the tomato paste with the veggies builds rich flavor.

Don’t skip the garlic—it adds great depth.

Let the soup rest 10 minutes before serving to enhance the flavor.