Pin it
Whenever I need something comforting, my Cabbage Roll Soup always does the trick. It's got all the tasty elements of traditional stuffed cabbage without having to roll anything up. That tasty mix of juicy beef, shredded cabbage, veggies and fluffy rice swimming in tomato broth makes everyone grab another bowl.
Basic Components, Incredible Taste
What I adore about this soup is how it captures everything delicious from classic cabbage rolls but transforms it into a simple one-pot wonder. You won't break the bank with these ingredients, you can pop leftovers in the freezer, and it's actually tastier when you reheat it next day. This has become my favorite when I want something filling and comforting.
Your Shopping List
- Lean Ground Beef: I pick lean to keep it healthier while staying flavorful.
- Vegetable Oil: A small amount to kick things off.
- Onion and Garlic: They create that wonderful flavor foundation.
- Green Cabbage: The star ingredient that turns tender and yummy.
- Carrots: They bring natural sweetness and pretty color.
- Low-Sodium Beef Broth: Forms our tasty liquid base.
- Tomato Sauce: Adds that deep, tangy flavor we want.
- White Rice: Turns this soup into a complete meal.
- Bay Leaf: This tiny addition packs serious flavor punch.
- Brown Sugar: A tiny bit rounds out all the flavors.
- Parsley: Fresh herbs give it that finishing pop.
Cooking Instructions
- Cook Your Meat:
- Heat up your pot, drizzle some oil and cook that beef until brown, smashing it into crumbles. Pour off extra grease.
- Build Flavor Base:
- Throw in those onions and garlic, letting them soften and release their aroma.
- Combine Main Ingredients:
- Mix in your cabbage, carrots, broth, tomato sauce, bay leaf, and that pinch of brown sugar, then stir everything together.
- Cook It Down:
- Let it reach a gentle boil, then lower the heat, cover and cook about 25 minutes.
- Add The Rice:
- Stir in your rice and continue cooking another 15 minutes until it's perfectly soft.
- Serve It Up:
- Adjust the salt and pepper, top with fresh parsley and serve alongside some crusty bread.
Helpful Tricks
- Switch Your Meat: Ground turkey is a great alternative, or try meatless options too.
- Uniform Chopping: Keeps everything cooking at the same pace.
- Batch It Up: Make twice as much and freeze portions for quick meals later.
Pin it
Storage Suggestions
- Leftovers: Stays good in your fridge for 3-4 days.
- Freezer Magic: Store individual portions for up to 3 months, flatten bags to save freezer space.
- Reheating: Thaw overnight in the fridge then warm gently on your stovetop.
Frequently Asked Questions
- → Can I use brown rice instead of white?
Brown rice takes more time to cook. Add 15-20 extra minutes and pour in more broth if needed while cooking.
- → How do I store leftover soup?
Store it in a sealed container in the fridge for up to 4 days. If the rice soaks up liquid, just add more broth when you reheat it.
- → Can I freeze this soup?
Absolutely. It can stay frozen for about 3 months. Note that the rice might soften a bit as it thaws, but it’ll still taste great!
- → Can I make this in a slow cooker?
Yes! Brown the ground meat first, then toss everything in the slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.
- → How do I prevent the rice from getting mushy?
Take it off the heat right when the rice feels done. Or, for more control, cook the rice separately and mix it into bowls when serving.