Cabbage Roll Soup is a cozy, satisfying dish that offers all the delightful flavors of traditional stuffed cabbage rolls without the fuss of rolling them up. Picture a steaming bowl brimming with ground beef, tender cabbage, and seasoned rice, all simmered in a savory broth. This recipe is like a well-hugged blanket on a chilly evening, wrapping you in warmth and comfort with every spoonful.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

I first stumbled upon this recipe during a particularly busy week when I craved hearty comfort food but didn’t have the time or energy for labor-intensive meals. What I found was a remarkable blend of simplicity and rich flavors that came together in one pot, making it the ultimate weeknight meal. It’s not just easy to whip up; it’s also budget-friendly and something the whole family will enjoy. Trust me, once you try this Cabbage Roll Soup, it might just become a staple in your home, too!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under an hour, this soup is perfect for busy weeknights.
Irresistible Flavor: The marriage of beef, tomatoes, and aromatic spices creates a mouthwatering dish.
Eye-Catching Appeal: Vibrant colors from the fresh vegetables make this soup visually delightful.
Flexible Serving: Perfect for lunch, dinner, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets.

Ingredients You’ll Need

2 lbs ground beef: The main protein adds richness. You can use ground turkey for a leaner version.
1 teaspoon kosher salt: Enhances flavors. Can substitute with sea salt, adjusting to taste.
½ teaspoon black pepper: Adds a mild kick; freshly ground is best for optimal flavor.
1 tablespoon olive oil or avocado oil: Used for sautéing. Both are healthy fats; use whatever you have.
2 cups yellow onion, diced: Sweetens and adds depth to the dish. Substitute with shallots if preferred.
1 cup carrots, sliced or diced: Adds sweetness and color. You can use frozen carrots for convenience.
2 cloves garlic, minced: Essential for flavor; using fresh garlic enhances the dish’s overall taste.
1 lb green cabbage, chopped: The star ingredient that provides crunch and nutrition. Savoy cabbage also works.
30 oz diced tomatoes: Provides acidity and body. Fire-roasted diced tomatoes add a smoky flavor if desired.
8 oz tomato sauce: Adds thickness and a rich tomato flavor. Substitute with marinara sauce for a twist.
6 cups gluten-free beef broth: The liquid base for the soup. Chicken broth or vegetable broth can be used as alternatives.
1 cup uncooked white rice: Helps to thicken and bulk up the soup. Swap for brown rice or quinoa, adjusting cook time.
1 tablespoon gluten-free Worcestershire sauce: Adds depth and umami. Make sure it’s labeled gluten-free if needed.
1 tablespoon fresh lemon juice: Brightens flavors; can substitute with apple cider vinegar for a different acidity.
1 tablespoon brown sugar: Balances acidity; skip it if you prefer a less sweet profile.
2 teaspoons paprika: Gives warmth and color. Smoked paprika can add an extra layer of flavor.
1 teaspoon dried oregano: Classic herb that complements the dish. Italian seasoning can be used as a substitute.
½ cup fresh parsley, chopped: Adds freshness before serving; basil may be a nice alternative.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Preheat the Dutch oven: Set a large Dutch oven over medium heat. Allow it to warm up for a few minutes to ensure even cooking.

Brown the beef: Add 2 lbs ground beef to the pot and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for about 5-6 minutes, breaking it apart with a spatula until it’s nicely browned all over.

Cook the aromatics: Next, drizzle in 1 tablespoon olive oil or avocado oil, and toss in 2 cups diced yellow onion. Stir for 3-4 minutes until the onions become translucent and fragrant.

Add carrots and garlic: Stir in 1 cup sliced carrots and 2 cloves minced garlic, cooking for an additional 2-3 minutes. Keep the mixture moving to prevent the garlic from burning, which can create a bitter taste.

Incorporate the cabbage: Toss in 1 lb chopped green cabbage, cooking for just a few minutes until it begins to soften and wilt, making your kitchen smell delightful.

Mix the ingredients: Stir in 30 oz diced tomatoes, 8 oz tomato sauce, 6 cups gluten-free beef broth, and 1 cup uncooked white rice. Add 1 tablespoon gluten-free Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, 2 teaspoons paprika, and 1 teaspoon dried oregano. Mix everything well to combine.

Bring to a gentle boil: Increase the heat to high, bringing the soup to a boil. Once bubbling, reduce the heat slightly to let it simmer.

Cover and simmer: Place a lid on the pot and allow it to simmer gently for about 30 minutes, or until the rice is tender and the flavors are melded beautifully.

Finish with parsley: When ready to serve, add ½ cup chopped fresh parsley on top for a burst of freshness and color. Ladle the soup into bowls and enjoy!

Storing & Reheating

To store, let the Cabbage Roll Soup cool completely before packing it away. Transfer to an airtight container for the refrigerator, where it will keep well for up to 4 days. For longer storage, you can freeze it for up to 3 months—just ensure it’s in a freezer-safe container. When ready to enjoy, reheat on the stovetop over medium heat, stirring regularly until warm, about 10-15 minutes. Note that the rice may absorb some liquid as it sits, so feel free to add a splash of broth to refresh the texture as you heat.

Chef’s Helpful Tips

Avoid overcooking the beef, as it can become tough. Aim for a good brown color without burning.
If you want a heartier soup, consider adding more rice or veggies like bell peppers.
Pairing this soup with crusty bread is a must for a complete meal.
If you’re short on time, use instant rice to cut down on cooking time. Just add it in the last 10 minutes of simmering.
For a touch of creaminess, a dollop of sour cream or Greek yogurt on top just before serving is lovely.

Cabbage Roll Soup embodies comfort in a bowl, providing both hearty nourishment and delightful flavors. By skipping the rolling process, you save time but not taste. Moreover, this dish welcomes experiments—whether you swap vegetables or dabble in spices. So, why not make it your own? Gather your ingredients and make yourself a big pot of this scrumptious soup. Enjoy!

Recipe FAQs

Can I make Cabbage Roll Soup in a slow cooker?

Absolutely! Brown the ground beef and sauté the onions and garlic in a skillet beforehand. Then, combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for about 3-4 hours.

What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh garden salad. You could also enjoy it over mashed potatoes or rice for an extra filling option.

Can I use a different kind of meat?

Definitely! Ground turkey, chicken, or even plant-based alternatives work well in this recipe. Adjust the cooking method if needed but primarily follow the same steps.

How can I adjust the soup for dietary restrictions?

To modify the soup for gluten-free diets, ensure all broth and Worcestershire sauce are gluten-free. You can also exclude the brown sugar or substitute it with honey or maple syrup for a natural sweetener.

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Cabbage Roll Soup (All the Flavor, No Rolling)

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Author: Danae
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

This mouthwatering Cabbage Roll Soup is packed with flavor from ground beef, fresh vegetables, and spices. Perfect for a quick and hearty dinner, it’s a healthy comfort food that brings a homemade touch to your table.

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

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Instructions

Preheat a large dutch oven over medium heat. Add 2 lbs ground beef, seasoning it with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Cook the beef until browned, about 5-6 minutes, breaking it up with a spatula as it cooks.
Stir in 1 tablespoon olive oil or avocado oil and add 2 cups diced yellow onion. Cook for 3-4 minutes until the onion is translucent.
Add 1 cup sliced or diced carrots and 2 cloves minced garlic. Cook for another 2-3 minutes, stirring frequently to avoid burning the garlic.
Incorporate 1 lb chopped green cabbage and stir until it softens.

Notes

Feel free to substitute ground turkey or chicken for a leaner option.
For extra flavor, add a splash of hot sauce or a pinch of red pepper flakes.
This soup can be stored in the fridge for up to 3 days and freezes well.