Cabbage Roll Soup

Cabbage roll soup has everything in a stuffed cabbage roll, with no leaves to roll. Ground beef or turkey, onion, bell pepper, chopped cabbage and uncooked white rice simmer together in a tomato and beef broth base. It is a one-pot meal, so the cleanup is short.

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The recipe makes 6 bowls. Prep takes 10 minutes and cooking takes 40, so the soup is ready in 50 minutes.

What Goes in the Pot

The card at the bottom has the exact amounts. Here is what each ingredient adds.

• Ground beef or turkey (1 pound): the heart of the soup. A plant-based meat can replace it for a vegetarian version.
• Onion (1 medium) and garlic (2 cloves): a savory base.
• Green bell pepper (1 medium): a touch of sweetness and some bite.
• Tomato sauce (15 ounces) and diced tomatoes (14.5 ounces, undrained): together they make the base, adding acidity and richness.
• Beef broth (4 cups): for richness. Homemade is ideal, but a good store-bought broth works.
• Cabbage (2 cups, chopped): it supplies the texture and the cabbage roll character.
• Uncooked white rice (1 cup): it cooks in the soup and makes it hearty.
• Oregano (2 teaspoons) and paprika (1 teaspoon): the classic seasoning, with salt and pepper to taste.
• Olive oil (1 tablespoon): for sauteing the vegetables.

Cooking It in One Pot

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and bell pepper and saute for about 5 minutes until softened. Add the ground meat and cook 6-8 minutes, breaking it apart with a spoon, until browned. Drain excess fat if needed.

Stir in the tomato sauce, diced tomatoes, beef broth, cabbage, rice, oregano, paprika, salt and pepper. Bring it to a boil, then lower the heat, cover, and simmer for 30-40 minutes, until the rice is cooked and the cabbage is tender. Stir now and then so the rice does not stick. Taste and adjust the seasoning before serving.

Notes on the Pot, Rice and Broth

• Use a heavy pot. A Dutch oven holds heat well for simmering. Any large, heavy-bottomed pot works if you have enough space for everything.
• Watch the rice type. Brown rice takes longer than white, so adjust the simmering time.
• Vary the spices. Spices like cumin, chili powder or a dash of smoked paprika can make the soup your own.
• Top each bowl. A dollop of sour cream or a sprinkle of fresh parsley goes on well.

Ways to Change It

• More vegetables: carrots add natural sweetness and zucchini adds texture. Chop them and add them during the simmer.
• Quinoa for rice: a gluten-free swap. Quinoa cooks faster than rice, so adjust the time.
• More heat: a pinch of red pepper flakes, a dash of hot sauce or diced jalapeños.
• Vegetarian: plant-based ground meat in place of the beef or turkey.

What to Serve With It

A side salad of mixed greens, cucumbers and cherry tomatoes with a tangy vinaigrette balances the warm soup. Cauliflower rice is a lighter side that soaks up the broth. For a drink, herbal tea or sparkling water.

Nutrition per Bowl

A bowl has approximately 290 calories, 10 grams of fat (3 grams saturated), 28 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 20 grams of protein and 800 milligrams of sodium.

FAQ

Can I freeze cabbage roll soup?

Yes. Let it cool completely, then move it to an airtight container or freezer bag. It keeps in the freezer for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stovetop.

Can I make it spicier?

Add a pinch of red pepper flakes or a dash of hot sauce while it cooks, or diced jalapeños. Adjust to your taste.

Can I use something other than rice?

Quinoa is a gluten-free swap, and cauliflower rice works too. Both may cook in less time than rice, so adjust the time.

Is it good for meal prep?

Yes. It keeps in the refrigerator for up to 3 days and reheats easily, so a big batch covers several meals.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us