Easy Cabbage Roll Soup Recipe

Introduction

Easy Cabbage Roll Soup captures all the comforting flavors of traditional cabbage rolls in a warm, hearty bowl. This one-pot meal is simple to make and perfect for cozy dinners any night of the week.

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• Kosher salt and ground pepper (to taste)
• 1 medium yellow onion (diced finely)
• 2 cloves garlic (minced)
• 2 medium carrots (quartered and sliced)
• 1 red bell pepper (seeded and diced)
• A few spears of fresh thyme (leaves picked)
• 1 small green cabbage (chopped, about 6-7 cups)
• 4 cups low-sodium beef broth
• 3 x 8 oz cans crushed tomatoes
• 1/2 cup brown rice (uncooked, or quinoa)
• 1 bay leaf
• 1 tbsp honey

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven pot over medium heat.
2. Step 2: Add the ground beef and cook, breaking it apart with a wooden spatula as it browns. Season with kosher salt and ground pepper to taste.
3. Step 3: Stir in the diced onion, minced garlic, sliced carrots, diced red bell pepper, and fresh thyme leaves. Cook for a few minutes until the vegetables begin to soften.
4. Step 4: Pour in 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Step 5: Add the remaining broth, crushed tomatoes, chopped cabbage, brown rice, bay leaf, and honey. Stir well to combine all ingredients.
6. Step 6: Bring the soup to a boil, then reduce the heat and simmer gently for 35 to 40 minutes, or until the rice is tender and the cabbage is cooked through.
7. Step 7: Remove and discard the bay leaf. Serve the soup hot and enjoy!

Tips & Variations

• Substitute ground turkey or chicken for a leaner protein option.
• Use quinoa instead of brown rice to add extra protein and shorten cooking time.
• Add a splash of apple cider vinegar or a squeeze of lemon juice before serving for a touch of brightness.
• For a vegetarian version, omit the meat and use vegetable broth with extra beans or lentils.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice can be used, but it will cook faster and may become softer than brown rice. Adjust the simmering time accordingly to avoid overcooking.

Is it possible to make this soup in a slow cooker?

Absolutely! Brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the rice and cabbage are tender.

Easy Cabbage Roll Soup Recipe

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★★★★★

4.9 from 79 reviews

A hearty and comforting Easy Cabbage Roll Soup that captures all the delicious flavors of traditional cabbage rolls in a warm, satisfying bowl. This soup features lean ground beef, tender cabbage, fresh vegetables, and brown rice simmered in a savory tomato and beef broth base, making it perfect for a nutritious weeknight dinner.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• Kosher salt and ground pepper, to taste
• 1 medium yellow onion, diced finely
• 2 cloves garlic, minced
• 2 medium carrots, quartered and sliced
• 1 red bell pepper, seeded and diced
• A few spears of fresh thyme, leaves picked
• 1 small green cabbage, chopped (about 6–7 cups)
• 4 cups low-sodium beef broth
• 3 x 8 oz cans crushed tomatoes
• 1/2 cup brown rice (uncooked) or quinoa
• 1 bay leaf
• 1 tbsp honey

Instructions

1. Heat the oil: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium heat until shimmering.
2. Cook the ground beef: Add 1 pound of lean ground beef to the pot and cook, using a wooden spatula to break up and mince the meat as it browns. Season the beef with kosher salt and ground pepper to taste, stirring frequently until fully browned.
3. Sauté the vegetables: Stir in the diced onion, minced garlic, quartered and sliced carrots, diced red bell pepper, and fresh thyme leaves. Cook for several minutes until the vegetables begin to soften and become fragrant.
4. Deglaze the pot: Pour in 1/2 cup of the beef broth and stir vigorously to deglaze, scraping the bottom of the pot to loosen any browned bits for extra flavor.
5. Add remaining ingredients: Add the chopped cabbage, remaining 3.5 cups beef broth, crushed tomatoes, uncooked brown rice (or quinoa), bay leaf, and 1 tablespoon honey. Stir thoroughly to combine all ingredients evenly.
6. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and cover. Allow the soup to simmer for 35-40 minutes, or until the rice is tender and the cabbage is cooked through.
7. Finish and serve: Remove and discard the bay leaf. Taste and adjust seasoning if necessary. Serve the soup hot for a comforting meal.

Notes

• You can substitute quinoa for brown rice for a gluten-free or higher protein option.
• Use low-sodium beef broth to control the salt content in the soup.
• For a vegetarian version, replace ground beef with plant-based meat or lentils and use vegetable broth instead of beef broth.
• Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.
• This soup can be frozen in portions for up to 3 months. Thaw overnight before reheating.

Keywords: cabbage roll soup, ground beef soup, healthy soup, easy dinner, cabbage soup, comfort food, weeknight meal