Description
This hearty Cabbage Roll Soup with Ground Beef brings all the comforting flavors of classic cabbage rolls into a warm, satisfying soup. Packed with tender cabbage, savory ground beef, aromatic spices, and a tangy tomato broth, this dish is perfect for a cozy family meal. It simmers slowly to meld the flavors and cook the rice to perfection, creating a delicious bowl of nourishing comfort food.
Ingredients
Meat and Oil
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 teaspoon kosher salt, divided
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and small diced
- 4 cloves garlic, minced
- ½ medium green cabbage, cored and chopped into 1-inch pieces (about 5-6 cups)
Spices and Flavorings
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 1 bay leaf
Tomato and Broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilis, undrained
- 1 (15-ounce) can tomato sauce
- 4 cups low-sodium beef broth
Grains
- ½ cup long-grain white rice, uncooked
Instructions
- Brown the Beef: Heat a large Dutch oven or stockpot over medium-high heat. Add the olive oil, ground beef, and ¼ teaspoon of the salt. Cook for 5-6 minutes, breaking the beef into small crumbles, until well browned and no pink remains. Drain any excess fat to keep the soup lighter.
- Cook the Vegetables: Add the diced onion and carrots to the same pot with the beef. Cook for 3-4 minutes until they soften, providing a flavorful base for the soup.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, dried oregano, black pepper, and the remaining ¼ teaspoon salt. Cook for about 1 minute, stirring constantly until the garlic is fragrant and spices are well combined with the meat and vegetables.
- Add the Liquids: Pour in the Worcestershire sauce, apple cider vinegar, and brown sugar. Stir well to coat the meat and vegetables evenly, adding depth and balance of sweet and tangy flavors.
- Add Tomatoes and Broth: Add the fire-roasted diced tomatoes with green chilis (undrained), tomato sauce, beef broth, and ½ teaspoon salt. Stir to combine thoroughly, scraping the bottom of the pot to release any browned bits for added flavor.
- Simmer with Cabbage and Rice: Add the chopped cabbage, uncooked white rice, and bay leaf to the pot. Stir until everything is evenly incorporated. Bring the soup to a boil over medium-high heat.
- Cook the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 25-30 minutes, stirring occasionally. This will cook the rice until tender and soften the cabbage beautifully.
- Finish and Season: Remove the bay leaf from the soup. Taste and adjust the seasoning with additional salt, pepper, or a splash more apple cider vinegar if desired to brighten the flavors.
- Serve: Ladle the hot cabbage roll soup into bowls and garnish with fresh parsley if desired. Enjoy this hearty and comforting meal!
Notes
- Use lean ground beef to reduce excess fat and make the soup lighter.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes with the other spices.
- Substitute brown rice for white rice for a nuttier flavor and added fiber; adjust cooking time accordingly.
- Leftovers taste even better the next day as the flavors continue to meld.
- Freeze any leftovers in airtight containers for up to 3 months for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
