Cabbage Roll Soup

 

About This RecipeCabbage Roll Soup is a deconstructed version of the classic stuffed cabbage roll. It captures all the essential flavors of the traditional dish—savory meat, tender cabbage, and tomatoes—in a simpler, soup form. This recipe is designed for stovetop preparation and results in a hearty, one-pot meal.Why You’ll Love This RecipeThis soup requires less active preparation time than assembling traditional cabbage rolls. It is a single-pot recipe, which simplifies both cooking and cleanup. The dish yields a large quantity, making it suitable for family meals and leftovers.Ingredients1 tablespoon olive oil1 large onion, diced2 cloves garlic, minced1 pound ground beef (or ground turkey)1 medium head green cabbage, cored and chopped1 (28-ounce) can crushed tomatoes1 (15-ounce) can tomato sauce4 cups beef broth (or chicken broth)1 cup cooked white rice2 teaspoons paprika1 teaspoon dried thyme1 bay leafSalt and black pepper to tasteFresh parsley, chopped (for garnish, optional)Step by Step InstructionsHeat the olive oil in a large pot or Dutch oven over medium heat.Add the diced onion and cook until softened, about 5 minutes.Add the minced garlic and cook for another minute until fragrant.Add the ground beef to the pot. Cook, breaking it up with a spoon, until it is browned and no longer pink. Drain any excess fat.Add the chopped cabbage to the pot and stir to combine. Cook for 5-7 minutes, until the cabbage begins to wilt.Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir to combine.Add the paprika, dried thyme, bay leaf, salt, and pepper. Stir well.Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.Stir in the cooked rice and simmer for an additional 5 minutes to heat through.Remove the bay leaf. Taste and adjust seasoning if necessary.Ladle into bowls and garnish with fresh parsley if desired.FAQCan I use uncooked rice? It is not recommended to add uncooked rice directly to the soup, as it will absorb too much liquid and can become mushy. Always use pre-cooked rice.Can I make this soup in a slow cooker? Yes. After browning the meat and onions, transfer all ingredients except the rice to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked rice before serving.Can I use a different type of meat? Yes, ground turkey, chicken, or pork can be substituted for the ground beef.You Must KnowThe type of broth used will affect the overall flavor of the soup. Beef broth will provide a richer, deeper flavor, while chicken broth will result in a slightly lighter taste. The soup will thicken upon standing due to the rice and tomatoes.Storage TipsAllow the soup to cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. The soup can be frozen for up to 3 months. Note that the texture of the cabbage may become softer upon thawing and reheating. Reheat on the stovetop over medium heat or in a microwave, adding a splash of broth or water if the soup has thickened too much