Turn a time-consuming dish into a hearty meal-in-a-bowl with this recipe for Cabbage Roll Soup!
Okay, before you start in on me for giving you yet another cabbage recipe, let me explain why. Not only is cabbage delicious, but it is also rich in nutrients and fiber. It is a versatile vegetable that you can do a great deal with, from making coleslaw to corned beef and cabbage, throwing it into stews, using it for kimchi, sautéing it as a side, stuffing it into egg rolls, and making it into breaded cutlets (you read that right). So, when I tell you that I have another fabulous cabbage recipe, like this cabbage roll soup, know that I’m speaking from experience.
You may also be wondering what makes this recipe different from the one for unstuffed cabbage rolls that I recently shared. The answer is easy: this one is soupier! There’s a time when you might want a skillet meal, and other times when a steaming bowl of soup is ideal. Use those soup-craving times to make this meaty, tasty pot of goodness. Besides, while I add raisins to my unstuffed cabbage rolls skillet, I’m not sure if I’d like them in a soup. Maybe one day I’ll be brave enough to give it a go.
This soup takes everything that makes stuffed cabbage rolls delicious, and simplifies it into a hearty meal. The main thing to remember when making this soup is not to forget about it on the stove. Rice can overcook and get mushy quickly. You can also make a double batch of this soup if you’re feeding a crowd or want to have a lot of leftovers.
Now, here’s a shout-out for anyone like me who has lived on the viral “cabbage soup” from diets in the past. I always found it hard to get past a couple of bowls of that soup due to the lack of protein. The ground beef in this recipe makes quite a difference, providing a more filling dish than I ever got from the famous diet version. You can even omit the rice and brown sugar to create a low-carb version. I did that once and found it was satisfying.
Simple ingredients and easy substitutions
Many of the ingredients in cabbage roll soup are kitchen staples, so you likely won’t need to buy much to make this soup. It’s also easy to substitute some of the ingredients if you are out of something. For example, if you have a can of whole or chopped tomatoes in their liquid, you can use that instead of the tomato sauce. I like the small chunks of tomatoes that you get when you squish canned whole tomatoes between your fingers. It’s messy but fun!
You can also substitute ground turkey or chicken for the lean beef. If using beef, opt for 90% lean ground beef to minimize the amount of fat that needs to be drained from the pot. Also, feel free to add more carrots if you like. My family likes a lot of carrots in soup, so I often double the amount. And, since I only use Paleo sweeteners in my cooking, I substitute coconut sugar for brown sugar, and it still tastes great.
How do I store leftovers?
Allow leftover cabbage roll soup to cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. I also like to freeze leftovers in individual portions using freezer-safe containers or zippered freezer bags. That way, I always have some on hand for when I want a light meal. Freeze leftovers for up to 3 months, and let portions thaw overnight in the refrigerator before reheating. When reheating this soup, you may need to add a little more broth or water if the rice has absorbed too much of the liquid; alternatively, you can enjoy it with a more stew-like consistency.
Serving suggestions
Serve your cabbage roll soup with some toasted Muffuletta Bread, Cornbread With Creamed Corn, or Potato Rolls. While you don’t need any traditional sides, soup always goes well with sandwiches. Try making some cooling Cucumber Sandwiches, or this tasty Pimento Cheese Sandwich for a change of pace. This Cherry Cobbler Recipe is perfect for a summertime dessert when cherries are at their ripest.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt to taste
- Freshly ground black pepper to taste
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 4 cups chopped green cabbage
- 2 medium carrots peeled, quartered, and sliced
- 4 cups low-sodium beef broth
- 24 ounces tomato sauce
- 2 teaspoons Worcestershire sauce
- ½ cup uncooked long-grain white rice
- 2 bay leaves
- 2 tablespoons light brown sugar
- Fresh parsley chopped, for garnish
Instructions
- Add olive oil to a large pot over medium-high heat. Once the oil is shimmering, add the ground beef and season with salt and pepper. Cook until the beef is browned and crumbled, about 5-6 minutes.
- Add the diced onion and minced garlic to the beef. Sauté for about 2 minutes until the onion softens. Then add the chopped cabbage and sliced carrots, cooking for an additional 3 minutes.
- Pour in the beef broth, tomato sauce, and Worcestershire sauce. Stir in the uncooked rice, bay leaves, and brown sugar. Bring the mixture to a simmer and cook for 25-30 minutes until the rice and vegetables are tender.
- Remove the bay leaves and adjust salt and pepper if needed. Serve the soup hot, garnished with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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