This Cabbage Roll Soup combines the satisfying flavors of ground beef, tender cabbage, and fluffy rice, all simmered together in a rich, savory broth. The tomato base gives it a deep, comforting taste that’s perfect for those chilly days when you want something warming and nourishing.
- Ingredients:
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large head of cabbage, chopped
- 1 cup rice (white, brown, or wild)
- 2 (15 oz) cans diced tomatoes
- 4 cups beef broth (or vegetable broth)
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
- 1 tablespoon vinegar (optional, for a little tang)
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
- Add the chopped onion and garlic to the pot, sautéing for 2-3 minutes until softened.
- Stir in the tomato paste, paprika, thyme, oregano, salt, and pepper. Cook for another 1-2 minutes until fragrant.
- Pour in the diced tomatoes and beef broth. Bring to a simmer and cook for 10-15 minutes to let the flavors meld together.
- Add the chopped cabbage and rice to the pot. Stir to combine, and then cover the pot. Simmer for 25-30 minutes until the cabbage is tender and the rice is cooked through.
- If desired, stir in the vinegar to add a little tanginess to the soup.
- Taste and adjust seasonings, adding more salt or pepper if needed.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 350 kcal | Servings: 6 servings
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