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To make this warm and hearty soup, gather these ingredients: - 1 medium head of green cabbage, chopped - 1 lb ground beef (or turkey for a lighter option) - 1 cup cooked rice (white or brown) - 1 large onion, diced - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 4 cups beef broth (or vegetable broth) - 1 tablespoon Worcestershire sauce - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley for garnish You can make this soup your own. Here are some easy swaps: - Use ground chicken or pork instead of beef. - Swap cooked rice for quinoa or barley. - If you’re out of beef broth, try vegetable broth or chicken broth. - For a vegan version, use lentils or beans instead of meat and skip the broth. - Fresh herbs can replace dried ones. Use three times the amount of fresh herbs. This soup is not only tasty but also good for you. Here’s a quick look at the nutrition: - Calories: Approximately 250 - Protein: 18g - Carbohydrates: 30g - Fat: 8g - Fiber: 4g Each bowl of this cabbage roll soup gives you a great blend of flavors and nutrients. Enjoy every cozy bite! {{ingredient_image_1}} To make cabbage roll soup, gather all your ingredients first. This helps you stay organized. You need a medium head of green cabbage, ground beef, cooked rice, onion, garlic, crushed tomatoes, broth, Worcestershire sauce, herbs, salt, and pepper. Chopping the cabbage and dicing the onion ahead of time saves time. 1. Heat the Oil: Start by heating the olive oil in a large pot over medium heat. 2. Sauté the Aromatics: Add the diced onion and minced garlic. Cook them for about 5 minutes, until they smell great and soften. 3. Brown the Meat: Next, add the ground beef. Cook it until it turns brown. Use a spoon to break the meat apart. If there’s extra fat, drain it. 4. Add Cabbage: Now, stir in the chopped cabbage. Cook for 5-7 minutes until it starts to wilt. 5. Combine Ingredients: Mix in the cooked rice, crushed tomatoes, broth, Worcestershire sauce, oregano, thyme, salt, and pepper. Stir everything well. 6. Simmer: Bring the soup to a boil. Then, lower the heat and let it simmer without a lid for 20-30 minutes. This time lets all the flavors blend and the cabbage gets tender. 7. Taste and Adjust: After simmering, taste the soup. Adjust the seasoning if you need to. Ladle the soup into bowls. For a nice touch, sprinkle fresh parsley on top. This adds color and a fresh taste. Serve the soup hot with some crusty bread for dipping. The bread complements the soup nicely and makes it even more comforting. Enjoy this warm dish on a chilly day! To boost flavor, use fresh herbs. Fresh parsley adds brightness. You can also try adding a bay leaf while cooking. It adds depth to the broth. If you love spice, add a pinch of red pepper flakes. This brings warmth without overpowering the dish. One mistake is overcooking the cabbage. You want it tender, not mushy. Another error is not draining excess fat from the meat. Fat can make the soup greasy. Always taste your soup before serving. Adjust the salt and pepper to your liking. For a thicker soup, add more rice. You can also blend a portion of the soup. This gives a creamy texture without added dairy. Ensure all ingredients are cut evenly for even cooking. Stir the soup occasionally while it simmers to prevent sticking. Pro Tips Use Fresh Herbs: Fresh parsley not only adds color but also enhances the flavor profile of the soup. Consider adding basil or dill for an extra layer of freshness. Adjust the Broth: Customize the soup's richness by using a combination of beef and vegetable broth, or opt for low-sodium broth to control the saltiness. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge to allow the flavors to meld together overnight. Vegetarian Option: Substitute the ground beef with lentils or a meat substitute for a delicious vegetarian version of this comforting soup. {{image_2}} You can make a tasty vegetarian version of this soup. Start by using a mix of veggies. You can use mushrooms, bell peppers, and zucchini. Instead of meat, use 1 cup of lentils or chickpeas for protein. Replace beef broth with vegetable broth to keep it vegetarian. This soup stays rich and full of flavor. Add more spices like smoked paprika for depth. If you love spice, try adding red pepper flakes. Start with half a teaspoon and adjust to your taste. You can also add diced jalapeños for a fresh kick. For a smoky flavor, include a chipotle pepper in adobo sauce. This will add both heat and a nice smoky taste. Spice up your soup to warm you right up! You can switch the ground beef for other proteins. Ground turkey is a leaner option that works well. You can also use ground chicken if you prefer. For a plant-based choice, try crumbled tempeh or tofu. Both provide great texture and soak up the soup's flavors. Choose what you like best for your meal! To store your leftover cabbage roll soup, let it cool down first. Then, scoop it into an airtight container. This keeps the soup fresh. You can keep it in the fridge for about three to four days. If you plan to eat it later, store it in smaller portions. This way, you can take out just what you need. For long-term storage, freezing is best. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. Make sure to label the containers with the date. This helps you keep track of how long it has been frozen. When you're ready to eat, thaw the soup overnight in the fridge. If you need it faster, you can use the microwave. Heat on medium power until warm. Stir it a few times to help it heat evenly. You can also reheat it on the stove. Just put it in a pot over low heat. Stir often until it is hot throughout. Enjoy your delicious cabbage roll soup again! Cabbage roll soup is a warm, tasty dish inspired by traditional cabbage rolls. It combines ground meat, rice, and cabbage in a rich broth. You enjoy all the flavors of cabbage rolls without the fuss of rolling them. The soup is hearty and satisfying, perfect for chilly days. Plus, it uses simple ingredients you likely have at home. Yes, you can make cabbage roll soup in a slow cooker! Just brown the meat and onions first. Then, add all ingredients to the slow cooker. Cook on low for about 6-8 hours or high for 3-4 hours. This method allows the flavors to mix well over time. You will enjoy a delicious and easy meal with minimal effort. Cabbage roll soup lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. When you want to enjoy it again, just heat it on the stove or in the microwave. The flavors may deepen as it sits. This makes it even more tasty for your next meal! Cabbage roll soup is a hearty dish packed with flavor and nutrients. We explored its ingredients, preparation steps, and tips for cooking success. I shared how to enhance flavor and avoid common mistakes. This soup has adaptable variations, including vegetarian and spicy options. Proper storage helps keep it fresh, ensuring you enjoy it longer. Remember, this soup is versatile and can fit your taste. With these insights, you can make delicious cabbage roll soup each time. Enjoy your cooking journey!

Cabbage Roll Soup Delight

A hearty and comforting soup that combines the flavors of cabbage rolls in a delicious broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 medium head green cabbage, chopped
  • 1 lb ground beef (or turkey for a lighter option)
  • 1 cup cooked rice (white or brown)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 4 cups beef broth (or vegetable broth)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing until they are softened and fragrant, about 5 minutes.
  • Add the ground beef to the pot, cooking until browned while breaking it apart with a spoon. Drain excess fat if necessary.
  • Stir in the chopped cabbage, cooking for about 5-7 minutes until it starts to wilt.
  • Add the cooked rice, crushed tomatoes, beef broth, Worcestershire sauce, oregano, thyme, salt, and pepper. Stir well to combine all ingredients.
  • Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 20-30 minutes, allowing the flavors to meld together and the cabbage to become tender.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley for a pop of color and added freshness.

Notes

Ladle the soup into bowls and top with a sprinkle of fresh parsley. Serve with crusty bread for dipping!
Keyword beef, cabbage, comfort food, soup