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Cabbage Roll Soup

A comforting and hearty dish that captures the flavors of traditional cabbage rolls in a warm, savory soup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or turkey for a lighter option)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, chopped for added sweetness and crunch
  • 1 can (14.5 ounces) diced tomatoes providing a burst of flavor
  • 4 cups beef broth the base that ties all the ingredients together
  • 1 small head cabbage, chopped into bite-sized pieces
  • 1 cup rice (uncooked) makes this soup filling
  • 2 tablespoons tomato paste for a rich, concentrated tomato flavor
  • 1 teaspoon paprika adding warmth and depth
  • 1 teaspoon dried oregano giving an earthy aroma
  • to taste Salt and pepper enhancing the overall flavor
  • to taste Fresh parsley, chopped for garnish, bringing a pop of color

Method
 

Preparation
  1. In a large pot, start by browning the ground beef over medium heat. Drain any excess fat.
  2. Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté for about 5 minutes until the vegetables become tender and aromatic.
Cooking
  1. Stir in the diced tomatoes, beef broth, chopped cabbage, and uncooked rice. Follow with the tomato paste, paprika, oregano, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat to low. Cover and let it gently simmer for 30-35 minutes, or until the cabbage and rice are tender.
  3. Taste the soup and adjust the seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Consider adding a pinch of red chili flakes for heat or a splash of heavy cream for creaminess. Use leftover cooked rice to cut down prep time; add it in the last 10 minutes to warm through. Additional vegetables like shredded carrots or zucchini can also be added.