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Cabbage Roll Soup Recipe

This Cabbage Roll Soup Recipe is a comforting, hearty one-pot meal capturing classic flavors with less fuss and faster prep. Perfect for cozy nights!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Cabbage, Comfort Food, Easy, Ground Beef, One-Pot, Quick, Soup
Servings: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 1 teaspoon fresh rosemary
  • 1 teaspoon dried thyme or fresh
  • 1 teaspoon dried Italian seasoning herbs
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 cups coarsely chopped green cabbage
  • 2 carrots peeled and diced
  • 1 red bell pepper diced
  • 4 cups Zoup! Good, Really Good Beef Broth
  • 2 cans tomato sauce 8-ounce each
  • 1 can diced tomatoes 14-ounce
  • 0.5 cup white long-grain rice uncooked
  • 1 bay leaf
  • 3 tablespoons brown sugar
  • 2 tablespoons parsley chopped

Instructions

  • Heat your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until browned and no longer pink. Remove excess fat if necessary. Next, add finely diced onion and minced garlic, stirring until softened and fragrant, about 3-4 minutes.
  • Sprinkle in the rosemary, thyme, and Italian seasoning. Stir well to coat the beef and onions. Then stir in the tomato paste and Worcestershire sauce, cooking for another 2 minutes to deepen the flavors and caramelize the tomato paste slightly.
  • Add the chopped cabbage, diced carrots, and red bell pepper to the pot. Pour in the beef broth, tomato sauce, and diced tomatoes. Stir everything together. Toss in the bay leaf and brown sugar, which will balance the acidity of the tomatoes.
  • Stir in the uncooked white rice. Bring the soup to a boil, then reduce heat to low and cover. Let it simmer gently for about 25-30 minutes, or until the rice is tender and the vegetables are cooked through.
  • Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Stir in the chopped parsley for a fresh pop of color and flavor. Ladle your Cabbage Roll Soup Recipe into bowls and serve warm with crusty bread or a simple side salad.

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon or heatproof spatula
  • Sharp Chef’s Knife
  • Cutting Board
  • Measuring Spoons and Cups
  • Ladle

Notes

  • This soup reheats beautifully and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Substitute ground beef with ground turkey, chicken, lamb, or plant-based crumbles for variations.
  • Use quinoa or barley instead of rice for a gluten-free or nuttier alternative.