cabbage roll soup recipe
Cabbage Roll Soup is a hearty and comforting dish that captures the flavors of traditional cabbage rolls without the fuss of rolling each leaf. This one-pot meal is packed with tender cabbage, ground meat, and rice in a tomato-based broth, making it a satisfying choice for dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Knife
- 1 Chopping board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 can (15 oz) tomato sauce
- 6 cups chicken or vegetable broth
- 1 medium head cabbage, chopped (about 4 cups)
- 1 cup uncooked white rice
- 1 can (15 oz) diced tomatoes (with juice)
- 1 tablespoon lemon juice
- as needed fresh parsley (optional, for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the salt, black pepper, paprika, and oregano. Stir for another minute to combine the spices.
- Pour in the tomato sauce and broth. Bring the mixture to a gentle boil.
- Add the chopped cabbage, uncooked rice, and diced tomatoes (with juice) to the pot. Stir well.
- Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice and cabbage are tender.
- Stir in the lemon juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a vegetarian version, you can substitute ground meat with lentils or plant-based meat and use vegetable broth.
Feel free to add other vegetables such as carrots or bell peppers for additional flavor and nutrition.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.