Description
Cabbage Roll Soup
Craving a comforting meal on a chilly day? This Cabbage Roll Soup is a hearty twist on traditional cabbage rolls, packed with tender beef, veggies, and rice, simmered to perfection. Perfect for when you want all the flavors of cabbage rolls without the fuss of stuffing! This dish is sure to warm you up from the inside out and makes a great leftover for busy weeknights. Serve it with a side of crusty bread, and you’ve got yourself a cozy, satisfying dinner.
2 tsp vegetable oil
1 lb lean ground beef
Salt and pepper, to taste
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups chopped green cabbage
2 medium carrots, sliced
4 cups low-sodium beef broth
3 (8 oz) cans tomato sauce
1/2 cup white rice, uncooked
1 bay leaf
3 tbsp light brown sugar
2 tbsp fresh parsley, chopped
Directions:
1. Heat oil in a large pot, add ground beef, season with salt and pepper, and cook until browned.
2. Add onion and garlic, cook for 2-3 minutes until tender.
3. Stir in cabbage, carrots, broth, tomato sauce, rice, bay leaf, and brown sugar.
4. Simmer for 25 minutes or until rice is tender.
5. Remove bay leaf, sprinkle with parsley, and serve.
Prep Time: 45 mins
Kcal: 213 per serving
Step-by-Step Guide
1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the ground beef, season generously with salt and pepper, and cook, breaking it up with a spoon, until no pink remains. Drain any excess fat if desired.
2. Sauté Aromatics: Add the diced onion to the pot with the beef. Cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Combine Ingredients: To the pot, add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Stir thoroughly to combine, ensuring the rice is submerged in the liquid.
4. Simmer: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. The soup is ready when the rice is tender and the cabbage is soft.
5. Finish and Serve: Carefully remove and discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serving Suggestions
This hearty soup is a complete meal in a bowl, but a few simple sides elevate it. Serve with warm, crusty bread or garlic toast for dipping. A dollop of sour cream or a sprinkle of grated Parmesan cheese adds a creamy, tangy contrast. For a lighter touch, pair it with a simple green salad dressed with a vinaigrette.
How-to Summary
Brown ground beef with onion and garlic. Add cabbage, carrots, broth, tomato sauce, rice, a bay leaf, and brown sugar. Simmer covered for 25-30 minutes until rice is cooked. Discard the bay leaf, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey, chicken, or pork are excellent substitutes for ground beef. For a vegetarian version, use lentils or a plant-based ground meat alternative.
Can I make this soup in a slow cooker? Absolutely. Brown the beef and onions first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Why is my rice mushy? Overcooking or using pre-cooked rice can cause mushiness. Ensure you use uncooked long-grain white rice and stick to the simmering time. The rice will continue to absorb liquid as leftovers.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup has thickened too much.
Can I freeze this soup? You can, but note that the texture of the rice and cabbage may become softer upon thawing. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
- Overcrowding the Pot: Ensure your pot is large enough to hold all ingredients comfortably for even cooking.
- Skipping the Browning: Browning the beef properly builds a deep, foundational flavor. Don’t just boil it with the other ingredients.
- Using Instant Rice: Instant or minute rice will turn to mush. Always use standard uncooked long-grain white rice.
- Forgetting the Bay Leaf: Remember to remove it before serving, as it is a choking hazard and can impart a bitter flavor if left in too long.
Conclusion
This Cabbage Roll Soup masterfully captures the comforting essence of the classic dish in a simple, one-pot format. It’s a versatile, family-friendly recipe that delivers maximum flavor with minimal effort. Perfect for meal prep and cozy nights, this soup is guaranteed to become a cherished staple in your dinner rotation.