Description
Cabbage Roll Soup deconstructs traditional stuffed cabbage rolls into a comforting, hearty soup that’s easy to prepare. It combines the savory flavors of ground beef, cabbage, tomatoes, and rice into a delicious one-pot meal, perfect for cold-weather dining.
Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups beef broth
- 2 cups tomato sauce
- 1/2 cup uncooked rice
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, brown the ground beef over medium heat. Drain any excess grease.
- Add onion and garlic to the pot and sauté until softened.
- Mix in cabbage, carrots, celery, and bell pepper, cooking until slightly tender.
- Pour in the diced tomatoes with their juice, beef broth, and tomato sauce. Stir in the rice, paprika, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer covered for 25-30 minutes, or until the rice is cooked and vegetables are tender.
- Serve hot, garnished with fresh parsley.
Notes
- For a gluten-free version, ensure all packaged ingredients are certified gluten-free.
- To make the soup Paleo or low-carb, substitute the rice with cauliflower rice.
- The soup can be made in a slow cooker by adding all ingredients post-sauté into the cooker and setting it on low for 6-7 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Calories: 290 kcal
- Sugar: 8 g
- Fat: 14 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 16 g