Picture this: all the hearty, comforting flavors of traditional cabbage rolls, but in a fraction of the time and with half the fuss. That’s exactly what you get with this cabbage roll soup recipe. Perfect for those chilly evenings when you crave something warm and satisfying without spending hours in the kitchen.
Why This Recipe Works
- It simplifies the classic cabbage roll process by turning it into a soup, saving you time and effort.
- The combination of ground beef, rice, and cabbage in a rich tomato broth delivers all the flavors you love in a more spoonable form.
- It’s incredibly versatile, allowing for easy substitutions based on dietary preferences or what you have on hand.
- This soup freezes beautifully, making it a great option for meal prep or future cozy nights in.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small head cabbage, chopped
- 1 cup uncooked white rice
- 6 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Brown the Ground Beef
In a large pot over medium heat, cook the ground beef until it’s nicely browned, about 5-7 minutes. Break it up with a wooden spoon as it cooks to ensure even browning. Tip: Drain any excess fat if you prefer a leaner soup, but a little fat adds flavor!
Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook for about 3 minutes, until the onion is translucent and the garlic is fragrant. This builds a flavor base that’s essential for a delicious soup.
Add the Cabbage and Rice
Stir in the chopped cabbage and uncooked rice. Let them cook with the beef and aromatics for about 2 minutes. This step helps the cabbage start to soften and the rice to toast slightly, enhancing the overall flavor of the soup.
Pour in the Liquids and Season
Add the beef broth, crushed tomatoes, and tomato paste to the pot. Stir well to combine. Season with paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the rice is cooked and the cabbage is tender.
Final Adjustments
Taste the soup and adjust the seasoning if necessary. If the soup is too thick, add a bit more broth or water to reach your desired consistency. Tip: Letting the soup sit for a few minutes off the heat allows the flavors to meld together beautifully.
Tips and Tricks
For a richer flavor, consider browning the ground beef in batches to avoid overcrowding the pot, which can lead to steaming rather than browning. If you’re short on time, pre-shredded cabbage can be a time-saver. For those who enjoy a bit of heat, adding a pinch of red pepper flakes with the other spices can give the soup a nice kick. Lastly, if you’re making this soup ahead of time, keep in mind that the rice will continue to absorb liquid as it sits, so you may need to add more broth when reheating.
Recipe Variations
- For a vegetarian version, substitute the ground beef with lentils or a plant-based ground meat alternative.
- Swap white rice for brown rice or quinoa for a whole grain option; just adjust the cooking time accordingly.
- Add other vegetables like carrots or bell peppers for extra nutrition and color.
- Use ground turkey or chicken instead of beef for a lighter version of the soup.
- For a creamy twist, stir in a dollop of sour cream or Greek yogurt before serving.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Just add the rice in the last hour of cooking to prevent it from becoming too mushy.
How long does this soup last in the fridge?
Stored in an airtight container, the soup will keep for up to 4 days in the refrigerator. Reheat on the stove over medium heat, adding a little broth or water if the soup has thickened too much.
Can I freeze cabbage roll soup?
Yes, this soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. You may need to adjust the seasoning after thawing, as flavors can mellow during freezing.
Summary
This cabbage roll soup is a quick, easy, and delicious way to enjoy all the flavors of traditional cabbage rolls with minimal effort. Perfect for meal prep or a cozy dinner, it’s sure to become a family favorite.
