Looking for a hearty and flavorful meal that’s easy to make? Say hello to cabbage roll soup! This cabbage roll soup recipe takes all the deliciousness of classic cabbage rolls and turns it into a one-pot wonder. Perfect for cozy dinners or meal-prepping for the week, it’s a comforting, nutrient-packed dish.
This recipe is incredibly easy to follow, even if you’re a beginner in the kitchen. Whether you’re feeding a family or looking for a dish to warm you up on a chilly evening, this cabbage roll soup is sure to be a hit.
Preparation and Cooking Time
Time is precious, especially when it comes to cooking dinner. That’s why knowing how much time a recipe takes is key.
- Preparation Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
You’ll have a piping hot bowl of hearty cabbage roll soup on your table in under an hour. This recipe is perfect for weeknight dinners, as it’s quick yet satisfying.
Essential Kitchen Tools for Easy Cooking
Before you start, make sure you have the right kitchen tools on hand. They help simplify the process and make cooking more enjoyable. Here’s what you need:
- Large Pot or Dutch Oven – Ideal for cooking soups and keeping everything in one pot.
- Cutting Board and Sharp Knife – You’ll need these for chopping your vegetables.
- Wooden Spoon or Ladle – Perfect for stirring and serving the soup.
- Measuring Cups and Spoons – Key to ensuring accurate ingredient ratios.
- Mixing Bowls – Helps organize ingredients before they go into the pot.
With these tools ready, cooking cabbage roll soup becomes so much easier.
Ingredients You’ll Need
Cabbage roll soup is made with simple, wholesome ingredients that pack a punch of flavor. Here’s what you’ll need to make a big pot that serves about 6–8 people:
- Ground beef (or ground turkey for a leaner option): 1 pound
- White onion: 1 medium, diced
- Minced garlic: 3 cloves
- Green cabbage: ½ head, chopped into bite-sized pieces
- Cooked white or brown rice: 1 cup
- Carrots: 2, peeled and chopped
- Celery stalks: 2, sliced
- Beef or chicken broth: 6 cups
- Canned crushed tomatoes: 1 (28-ounce) can
- Tomato paste: 2 tablespoons
- Bay leaves: 2
- Paprika: 1 teaspoon
- Dried thyme: 1 teaspoon
- Salt and pepper to taste
- Fresh parsley for garnish (optional).
These simple ingredients come together to create a wholesome and filling meal.
Step-by-Step Guide to Making Cabbage Roll Soup
This recipe is easy to follow and doesn’t require any fancy cooking techniques. Here’s how to make cabbage roll soup from start to finish.
1. Sauté Your Ingredients
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s browned, breaking it up with a wooden spoon. Once browned, drain any excess grease.
Next, add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until they’re soft and aromatic.
2. Build Your Base
Once your onions are sautéed, mix in the chopped carrots, sliced celery, and tomato paste. Stir everything together to coat the vegetables and meat with that rich, tomato flavor.
3. Add the Liquids
Now it’s time to add in the broth and crushed tomatoes. Stir to combine everything well. This forms the flavorful base of your soup. Toss in your bay leaves, paprika, dried thyme, and a pinch of salt and pepper.
4. Toss in the Cabbage
Add the chopped cabbage to the pot. Don’t worry if it looks like a lot; cabbage shrinks as it cooks. Stir it in gently so it gets soaked in all those flavorful juices.
5. Simmer and Cook
Cover the pot and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer. Allow the soup to cook for about 25–30 minutes, or until the cabbage is tender and the flavors are fully developed.
6. Add the Rice
Finally, stir in the cooked rice. Simmer for another 5–7 minutes to warm it through. Taste the soup and adjust the seasoning as needed.
7. Serve and Enjoy!
Ladle the hot cabbage roll soup into bowls. You can garnish each serving with fresh parsley for a pop of color and extra flavor, if you like.
Tips for Perfect Cabbage Roll Soup Recipe
- Use fresh vegetables for the best flavor. Pre-chopped or bagged shredded cabbage can save time.
- If you prefer a low-carb version, skip the rice or replace it with cauliflower rice.
- Want more heat? Add a pinch of red pepper flakes or cayenne.
- Store leftovers in an airtight container in the fridge for up to 4 days. This soup tastes even better the next day, as the flavors meld together!
Nutrition Information (Per Serving)
Here’s an approximate breakdown of the nutritional content (based on 8 servings):
- Calories: 250
- Protein: 15g
- Carbohydrates: 20g
- Fat: 10g
- Fiber: 4g
- Sugar: 6g
This soup is packed with protein, vitamins, and minerals while being relatively low in calories. It’s also a great way to sneak in more veggies!
Why You’ll Love This Recipe?
Cabbage roll soup is everything you love about stuffed cabbage rolls but without the hassle of rolling and assembling. It’s fast, easy, and perfect for feeding a crowd. The combination of tender cabbage, flavorful beef, and hearty rice in a savory tomato broth is unbeatable. Plus, it’s freezer-friendly! Make a big batch and save some for future meals.
Final Thoughts
Whether you’re a seasoned chef or a beginner in the kitchen, this cabbage roll soup recipe is a winner. It’s quick, nutritious, and perfect for meal prepping or a simple family dinner. The rich flavors and nourishing ingredients will have everyone coming back for seconds. With your kitchen tools ready and step-by-step instructions at hand, you’re just 50 minutes away from savoring this delicious homemade soup.
Make it tonight, and don’t forget to share your culinary success with friends and family!
Cabbage Roll Soup Recipe
Ingredients
- Ground beef or ground turkey for a leaner option: 1 pound
- White onion: 1 medium diced
- Minced garlic: 3 cloves
- Green cabbage: ½ head chopped into bite-sized pieces
- Cooked white or brown rice: 1 cup
- Carrots: 2 peeled and chopped
- Celery stalks: 2 sliced
- Beef or chicken broth: 6 cups
- Canned crushed tomatoes: 1 28-ounce can
- Tomato paste: 2 tablespoons
- Bay leaves: 2
- Paprika: 1 teaspoon
- Dried thyme: 1 teaspoon
- Salt and pepper to taste
- Fresh parsley for garnish optional.
Instructions
- Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook it until it’s browned, breaking it up with a wooden spoon. Once browned, drain any excess grease.
- Next, add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until they’re soft and aromatic.
- Once your onions are sautéed, mix in the chopped carrots, sliced celery, and tomato paste. Stir everything together to coat the vegetables and meat with that rich, tomato flavor.
- Now it’s time to add in the broth and crushed tomatoes. Stir to combine everything well. This forms the flavorful base of your soup. Toss in your bay leaves, paprika, dried thyme, and a pinch of salt and pepper.
- Add the chopped cabbage to the pot. Don’t worry if it looks like a lot; cabbage shrinks as it cooks. Stir it in gently so it gets soaked in all those flavorful juices.
- Cover the pot and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer. Allow the soup to cook for about 25–30 minutes, or until the cabbage is tender and the flavors are fully developed.
- Finally, stir in the cooked rice. Simmer for another 5–7 minutes to warm it through. Taste the soup and adjust the seasoning as needed.
- Ladle the hot cabbage roll soup into bowls. You can garnish each serving with fresh parsley for a pop of color and extra flavor, if you like.
Notes
- Use fresh vegetables for the best flavor. Pre-chopped or bagged shredded cabbage can save time.
- If you prefer a low-carb version, skip the rice or replace it with cauliflower rice.
- Want more heat? Add a pinch of red pepper flakes or cayenne.
- Store leftovers in an airtight container in the fridge for up to 4 days. This soup tastes even better the next day, as the flavors meld together!
