Description
A hearty and comforting cabbage roll soup that captures the classic flavors of traditional cabbage rolls in an easy-to-make soup form. This recipe features lean ground beef, cabbage, carrots, and rice simmered in a savory tomato and beef broth seasoned with aromatic herbs and spices. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper to taste
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, plus more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Brown the beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add ground beef, season with salt and pepper, and cook while stirring and breaking it up occasionally until browned. Remove beef and drain on paper towels, reserving 2 Tbsp of rendered fat in the pot.
- Sauté vegetables: Add chopped onion and carrots to the pot and sauté for 2 minutes. Then add chopped cabbage and minced garlic, sautéing for an additional 3 minutes to soften the vegetables.
- Add liquids and seasonings: Pour in the beef broth, tomato sauce, diced tomatoes, light brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot and stir well to combine.
- Simmer with rice: Season soup with salt and pepper to taste and bring to a light boil. Add the dry long-grain rice, cover the pot, reduce heat, and simmer gently for about 25 minutes, stirring occasionally, until the rice is cooked through.
- Finish and serve: Stir in additional beef broth if you want a thinner consistency, as the soup will thicken upon resting. Finally, mix in fresh lemon juice and chopped parsley. Serve the soup warm for a hearty meal.
Notes
- The recipe originally called for 2 Tbsp brown sugar, but 1 Tbsp provides a balanced sweetness without overpowering the flavors.
- Use low-sodium beef broth to control the saltiness of the soup.
- For a gluten-free option, ensure Worcestershire sauce is gluten-free or substitute with coconut aminos or soy sauce if tolerated.
- This soup thickens as it cools, so you may want to add extra broth when reheating.
- Fresh herbs can be substituted with dried herbs, adjusting the quantity as specified in the ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
