Go Back
The main stars in my cabbage roll soup are fresh and hearty. You need: - 1 medium head of green cabbage, chopped - 1 pound ground beef or turkey - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup rice, rinsed - 1 can (28 oz) crushed tomatoes - 4 cups beef or vegetable broth - 1 teaspoon dried oregano - 1 teaspoon paprika - 1 teaspoon cumin - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish These ingredients blend well to create a warm and comforting soup. The ground meat adds protein, while the cabbage provides fiber and crunch. You can switch up some ingredients if needed. If you want a leaner option, use ground turkey instead of beef. You can also swap white rice for brown rice or quinoa for a healthier twist. If you don’t like tomatoes, use tomato sauce or even diced bell peppers for a different flavor. Seasonings and herbs are key to making this soup shine. Oregano brings a nice earthy taste, while paprika offers warmth and depth. Cumin adds a hint of spice that rounds out the dish. Don’t forget salt and black pepper! They enhance all the flavors. Adjust these seasonings to your taste for the best results. {{ingredient_image_1}} Start by gathering all your ingredients. Here’s what you need: - 1 medium head of green cabbage, chopped - 1 pound ground beef (or turkey) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup rice, rinsed - 1 can (28 oz) crushed tomatoes - 4 cups beef or vegetable broth - 1 teaspoon dried oregano - 1 teaspoon paprika - 1 teaspoon cumin - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Wash the cabbage well and chop it into bite-sized pieces. Rinse the rice until the water runs clear. This helps remove extra starch. Chop the onion finely and mince the garlic. These two add great flavor to the soup. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them until they become soft and clear, about five minutes. Next, add the ground beef or turkey. Break it apart with a spoon as it cooks. Brown the meat for about five to seven minutes. Now, season the meat with salt, black pepper, paprika, and cumin. Stir well to blend the spices with the meat. Add the chopped cabbage next. Cook for about five minutes, letting it wilt slightly. Then, stir in the rinsed rice, crushed tomatoes, and broth. Mix everything well. Bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about thirty minutes. This allows the rice to cook and the flavors to blend. Once the timer goes off, taste your soup. Adjust the seasoning if needed by adding more salt, pepper, or herbs. If you want, you can add a bit more paprika for extra flavor. Serve the soup hot. Ladle it into rustic bowls. Garnish with freshly chopped parsley for a nice pop of color. I like to serve it with a slice of crusty bread on the side. It’s perfect for dipping! Enjoy every warm, comforting bite. To boost your cabbage roll soup's flavor, focus on layering. Start with the base: sauté onions and garlic in olive oil. This gives the soup a rich taste. Don’t skip the spices! Paprika and cumin add warmth and depth. Consider adding a splash of vinegar or lemon juice. This brightens the soup and balances the flavors. Cooking time can change based on your heat level and pot size. If you use a larger pot, your soup may cook faster. Check the rice at the 20-minute mark. If it needs more time, give it an extra 5 minutes. Keep it covered to trap steam and heat. This helps cook the rice evenly. Presentation matters! Serve your soup in rustic bowls. Top each bowl with fresh parsley for color. A slice of crusty bread on the side is perfect for dipping. For a twist, add a dollop of sour cream on top. This adds creaminess and a tangy taste. Enjoy your warm bowl of comfort! Pro Tips Tip Title: Use Fresh Herbs: Adding fresh herbs like dill or thyme towards the end of cooking enhances the flavor profile of your soup. Tip Title: Customize Your Protein: Feel free to substitute ground beef with ground chicken, turkey, or even a plant-based protein for a lighter version. Tip Title: Add Extra Veggies: Boost nutrition by incorporating other vegetables like bell peppers, carrots, or zucchini into the soup. Tip Title: Make It Ahead: This soup tastes even better the next day! Prepare it in advance and let the flavors develop overnight. {{image_2}} You can easily make Cabbage Roll Soup vegetarian or vegan. Swap the meat with plant-based protein. Use lentils or mushrooms for a hearty bite. Replace beef broth with vegetable broth. Add more veggies, like carrots and bell peppers, for extra flavor. You can use quinoa instead of rice for added protein and texture. While ground beef is a classic choice, you can use other meats too. Ground turkey offers a leaner option. You can even try ground chicken for a lighter taste. For a richer flavor, use Italian sausage. Just remember to adjust the seasonings to match the meat you pick. Rice is a great base for this soup, but other grains work well too. Try barley for a chewy texture and nutty flavor. Quinoa adds a protein boost and cooks quickly. You might also like using farro; it gives a nice, hearty feel. Adjust the cooking time according to the grain you choose to keep it tender. To keep your cabbage roll soup fresh, let it cool first. Use an airtight container to store the soup. This will help keep flavors intact. Make sure to fill the container, leaving little air space. Label the container with the date. This way, you can track how long it’s been stored. You can freeze cabbage roll soup for later. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. When you want to eat it, move it to the fridge to thaw overnight. Reheat it in a pot over low heat. Stir often to ensure even warming. You can also microwave it in a covered bowl. Just be careful; the soup can get hot! When stored in the fridge, cabbage roll soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for off smells or changes in color before eating. If it looks or smells bad, throw it away. Keeping your soup safe helps you enjoy its full flavor! To add spice, you can include red pepper flakes. Start with half a teaspoon and adjust to your taste. You might also try adding a diced jalapeño for a fresh kick. Mixing in hot sauce at the end can give your soup a nice heat boost too. Just remember to taste as you go. Yes, you can use other types of cabbage! Savoy cabbage adds a nice texture, while Napa cabbage gives a sweeter flavor. You can even mix different cabbages for a fun twist. Just chop them the same size as green cabbage to keep the cooking time consistent. This soup pairs well with crusty bread or a fresh salad. A slice of sourdough or whole grain bread is perfect for dipping. You can also serve it with a dollop of sour cream for creaminess. A side of pickles adds a nice tang too. Absolutely! To make Cabbage Roll Soup in a slow cooker, brown the meat first. Then, add all the other ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The flavors will meld beautifully, making it a rich and tasty dish. Cabbage Roll Soup is a comforting dish that mixes simple ingredients and flavors. We discussed key ingredients, cooking methods, and helpful tips to enhance your meal. Remember, you can adjust the soup for different diets, store leftovers easily, and even spice it up. You now have all the tools to make this delicious recipe your own. Enjoy the warmth and joy it brings!

Cabbage Roll Soup Delight

A hearty and flavorful soup that combines the classic taste of cabbage rolls in a comforting bowl.
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 pound ground beef (or turkey)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup rice, rinsed
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and black pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent (about 5 minutes).
  • Add the ground beef (or turkey) to the pot, breaking it apart with a spoon, and cook until browned. Season with salt, black pepper, paprika, and cumin.
  • Stir in the chopped cabbage and cook for an additional 5 minutes, allowing it to wilt slightly.
  • Add the rinsed rice, crushed tomatoes, and broth to the pot. Stir well to combine all ingredients.
  • Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, or until the rice is tender and the flavors have melded together.
  • Taste and adjust the seasoning if necessary, adding more salt, pepper, or herbs to your liking.
  • Serve the soup hot, garnished with freshly chopped parsley for a pop of color and flavor.

Notes

Serve the soup in rustic bowls, with a sprinkle of fresh parsley on top and a slice of crusty bread on the side for dipping.
Keyword beef, cabbage, comfort food, soup