This Cabbage Roll Soup recipe delivers all the comforting flavor of traditional stuffed cabbage rolls in one easy pot. It is a satisfying, hearty meal perfect for busy weeknights or family dinners.
Author:avasinclair
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
1 head green cabbage (about 2 pounds), thinly sliced or chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup uncooked white rice
Instructions
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the chopped cabbage, diced tomatoes (with juice), tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the cabbage is tender.
Stir in the uncooked white rice. Increase the heat slightly to maintain a gentle simmer, cover, and cook for an additional 15 to 20 minutes, or until the rice is fully cooked and tender.
Taste and adjust seasonings if needed before serving hot.
Notes
For a lower-carb option, skip the rice and add 1 cup of chopped carrots with the cabbage for extra vegetable content.
You can substitute ground beef with ground turkey or ground sausage for a different flavor profile.
This soup reheats well and is excellent for meal prep; the flavors deepen overnight.