Description
Enjoy a simple and easy cabbage roll soup recipe with this flavorful dish packed with tomato, rice, and cabbage goodness.
Ingredients
For the Cabbage Roll Soup:
- 1 pound lean ground beef
- 1 medium yellow onion, diced finely
- 1 cup baby carrots, chopped
- 1 tablespoon garlic paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ head cabbage, cored and chopped into 1 inch pieces (about 5–6 cups)
- 5 cups beef broth
- 14 ounces petite diced tomatoes
- 16 ounces tomato sauce
- 2 tablespoons ketchup
- 2 bay leaves
- ½ cup uncooked long grain white rice
- Parsley, chopped for garnish
Instructions
- Cook the Beef: In a Dutch Oven, cook ground beef over medium heat until no longer pink. Drain grease. Add onions, carrots, and garlic paste. Cook until onions are soft.
- Season the Soup: Add Worcestershire sauce, salt, pepper, garlic powder, onion powder, paprika, and Italian seasonings. Stir to combine.
- Add Ingredients: Stir in cabbage, beef broth, diced tomatoes, tomato sauce, ketchup, bay leaves, and rice. Bring to a boil, then simmer for 30 minutes.
- Check Rice: After 30 minutes, check rice doneness. Cook for an additional 5 minutes if needed.
- Finish and Serve: Remove bay leaves, garnish with parsley, and serve hot.
Notes
- You can also make this into a crockpot cabbage roll soup easily. Brown the beef in a pan, then transfer to the crockpot and continue the process. Cook for 6-7 hours for tender rice.
- Adjust broth as needed during crockpot cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 8g
- Sodium: 1272mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
