Description
A hearty cabbage roll soup that captures the classic flavors of stuffed cabbage in an easy one-pot meal. Made with lean ground beef, cabbage, rice, and tomato broth for a comforting and filling dish.
Ingredients
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- Salt and pepper to taste
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups 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
- Heat vegetable oil in a Dutch oven or large soup pot over medium-high heat. Add the ground beef.
- Season the beef with salt and pepper and cook until browned, breaking it apart as it cooks.
- Add the diced onion and minced garlic and cook for 2–3 minutes until the onion becomes tender and fragrant.
- Stir in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar until well combined.
- Bring the soup to a gentle simmer and cook for about 25 minutes, or until the rice is tender.
- Remove the bay leaf. Ladle the soup into bowls and sprinkle with fresh chopped parsley before serving.
Notes
- You can substitute ground turkey for ground beef for a lighter version.
- If the soup thickens too much after sitting, add a little extra broth when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 60 mg
