Cabbage roll soup recipe with beef delivers the comforting, rustic flavors of traditional cabbage rolls in a simple, one-pot format. This hearty meal combines tender ground beef, crisp cabbage, and savory tomato broth into a wholesome bowl that feels like home.
Table of Contents
Table of Contents
Why You’ll Love This Cabbage Roll Soup recipe with beef
This soup captures the exact flavor profile of cabbage rolls without the tedious rolling process. You get the sweetness of softened cabbage melded with the depth of ground beef and a tangy tomato base, all swimming in a rich, seasoned broth. It offers a nostalgic, soul-warming experience that hits the spot on busy weeknights.
Beyond its taste, the convenience factor is hard to beat. You avoid the time-consuming tasks of blanching leaves and stuffing them one by one. Everything cooks together in a single pot, making cleanup minimal and the process stress-free for home cooks.
It also holds up beautifully for meal prep. The flavors intensify after a night in the fridge, making it an excellent candidate for lunches throughout the week. Whether you are serving a family dinner or looking for a cozy meal, this soup is a reliable crowd-pleaser.
Ingredients of the Cabbage Roll Soup recipe with beef
For the Soup Base
- 1 lb lean ground beef
- 1 medium head green cabbage, chopped into bite-sized pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups beef broth
- 1 cup uncooked white rice
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Equipment / Tools Needed
- Large Dutch oven or heavy-bottomed pot
- Chef’s knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Brown the Beef
Heat the olive oil in your Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Sauté until the meat is browned and no longer pink. Season with a pinch of salt and pepper.
Step 2: Sauté the Aromatics
Add the diced onion to the pot with the beef. Cook for about five minutes until the onion becomes translucent and begins to soften. Stir in the minced garlic and tomato paste, cooking for another minute until the garlic is fragrant and the tomato paste deepens in color.
Step 3: Simmer the Broth
Pour in the crushed tomatoes and beef broth. Scrape the bottom of the pot to release any browned bits. Add the oregano and thyme. Bring the liquid to a gentle boil, then reduce the heat to low.
Step 4: Add Cabbage and Rice
Fold in the chopped cabbage and the uncooked rice. Cover the pot and let the soup simmer for about 20 to 25 minutes, or until the cabbage is tender and the rice is fully cooked through. Stir occasionally to ensure the rice doesn’t stick to the bottom.
Tips & Tricks
For the best texture, ensure your cabbage pieces are consistent in size. If you prefer a thicker soup, add an extra tablespoon of tomato paste. Always taste your broth before serving; cabbage can be quite sweet, so a little extra salt or a splash of lemon juice at the end can brighten the entire dish.
Serving Suggestions
Serve this soup piping hot with a slice of crusty sourdough bread or warm garlic knots. A dollop of sour cream or plain yogurt on top adds a luxurious creaminess that complements the acidity of the tomatoes.
Variations / Substitutions
You can easily substitute the beef for ground turkey or chicken if you prefer a lighter profile. For a grain-free option, replace the white rice with cauliflower rice, adding it during the last 10 minutes of simmering so it maintains a slight crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm individual portions on the stove over low heat. If the soup has thickened too much, add a small splash of beef broth to reach your desired consistency.
Nutritional Info
Calories: 320 kcal
Protein: 22g
Carbohydrates: 38g
Fat: 9g
Conclusion
Cabbage roll soup is the ultimate expression of comfort food, proving that you do not need complex methods to achieve depth and satisfaction. Its combination of humble ingredients creates a meal that feels both nourishing and indulgent.
Give this recipe a try next time you need a dependable, warming dinner. It is a simple way to bring a classic flavor profile into your modern kitchen repertoire with very little effort.
FAQ
Can I freeze this soup?
Yes, this soup freezes well for up to three months. Allow it to cool completely before portioning into freezer-safe containers, leaving a little room for expansion.
What is the best type of cabbage to use?
Green cabbage is the standard choice because it holds its structure well in broth. Savoy cabbage is a great alternative if you prefer a softer, more delicate texture.
Can I use pre-cooked rice?
If using pre-cooked rice, add it during the last 5 minutes of cooking. Adding it too early will cause the grains to become mushy and lose their integrity.
How do I adjust the thickness?
If you prefer a stew-like consistency, let the soup simmer uncovered for an extra 10 minutes to reduce the liquid. For a thinner, soupier base, add an extra cup of broth.
Cabbage Roll Soup with Beef
Ingredients
- 1 lb lean ground beef
- 1 medium head green cabbage, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups beef broth
- 1 cup uncooked white rice
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat and brown the ground beef, seasoning with salt and pepper.
- Add the diced onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot.
- Stir in the oregano and thyme and bring to a boil.
- Reduce heat to low, fold in the cabbage and rice, then cover and simmer for 20 to 25 minutes until cabbage is tender and rice is cooked.