Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Eastern European Inspired
Ingredients: 1 lb ground beef (or use turkey for a leaner option); 1 medium onion, diced; 3 garlic cloves, minced; 4 cups shredded green cabbage (about 1/2 a small head); 2 medium carrots, sliced or diced; 2 celery stalks, diced; 1 can (14.5 oz) diced tomatoes; 1 can (6 oz) tomato paste; 4 cups beef or vegetable broth; 1 cup cooked rice (optional, added at the end); 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp dried thyme (or 1 tbsp fresh thyme); 1 bay leaf; Salt and black pepper to taste; Optional: 1–2 tsp chili flakes for a spicy kick; Fresh parsley, chopped (for garnish); Sour cream or plain yogurt (for garnish); Lemon wedges (for garnish)

Description

All the hearty, nostalgic flavors of traditional cabbage rolls—without the rolling. This one-pot soup is loaded with tender cabbage, savory ground beef, rice, and a rich tomato broth, making it a cozy and satisfying meal for any night of the week.

Ingredients

Scale

1 lb ground beef (or use turkey for a leaner option)
1 medium onion, diced
3 garlic cloves, minced
4 cups shredded green cabbage (about 1/2 a small head)
2 medium carrots, sliced or diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
4 cups beef or vegetable broth
1 cup cooked rice (optional, added at the end)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried thyme (or 1 tbsp fresh thyme)
1 bay leaf
Salt and black pepper to taste
Optional: 1–2 tsp chili flakes for a spicy kick
Fresh parsley, chopped (for garnish)
Sour cream or plain yogurt (for garnish)
Lemon wedges (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the ground beef and cook until browned, breaking it into small pieces. Drain excess fat if needed.
Stir in the onion, garlic, carrots, and celery. Cook for 5–7 minutes until vegetables soften.
Add the cabbage, diced tomatoes, tomato paste, broth, Worcestershire sauce, smoked paprika, thyme, bay leaf, salt, and pepper. Mix well to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.
If using, stir in the cooked rice and let it heat through.
Remove and discard the bay leaf.
Ladle into bowls and garnish with parsley, a dollop of sour cream or yogurt, and a squeeze of lemon juice if desired.

Notes

Use ground turkey for a leaner version.
Soup stores well in the fridge for up to 4 days and freezes beautifully.
Can be made ahead and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European Inspired

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 7g
Sodium: 720mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 21g
Cholesterol: 55mg