Cabbage Roll Soup
Creamy, hearty, and impossibly comforting, this Cabbage Roll Soup captures everything you love about traditional cabbage rolls without the fuss of rolling.
Servings: 6 servings
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 pound Ground beef Preferably 80/20 for flavor
- 4 cups Chopped cabbage About half a medium head, roughly sliced
- 1 cup Uncooked rice Rinsed if desired
- 1 large Onion Chopped finely
- 3 cloves Garlic Minced
- 2 cups Tomato sauce
- 4 cups Beef broth Low-sodium if preferred
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Salt Start with this amount, adjust to taste
- 0.5 teaspoon Black pepper Start with this amount, adjust to taste
- 2 tablespoons Olive oil
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes, stirring occasionally, until they are translucent and fragrant.
- Add the ground beef to the pot. Break it up with a wooden spoon and cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no longer pink. Drain any excess fat by tilting the pot slightly and spooning off fat, or use a mesh strainer—leave just enough to coat the bottom.
- Stir in the chopped cabbage and uncooked rice. Toss everything together for 1 to 2 minutes so the rice and cabbage begin to absorb flavors.
- Pour in the tomato sauce, beef broth, and water. Sprinkle in the paprika and season with salt and pepper. Stir well to combine and bring the mixture up to a gentle boil over medium-high heat.
- Once boiling, reduce the heat to low, cover partially, and let the soup simmer for about 25 to 30 minutes. Check at 20 minutes: the rice should be tender and the cabbage soft but not falling apart. Adjust salt and pepper to taste.
- Serve hot in bowls with a sprinkle of fresh parsley, a dollop of sour cream, or a wedge of crusty bread for dipping.
Notes
For a thinner soup, add another cup of water or broth. For a heartier stew, use less liquid or add more rice.