Cabbage Roll Soup is a delightful and hearty dish that encapsulates all the flavors of traditional cabbage rolls without the fuss of rolling them up. This soup is not only warming on a cold day but also packed with nutritious ingredients.
Why Make This Recipe
Making Cabbage Roll Soup is a great way to enjoy a comforting meal that is easy to prepare. It combines ground beef with fresh vegetables and aromatic spices, resulting in a rich and flavorful broth. Plus, it’s a fantastic use for leftover cabbage, making it both economical and delicious.
How to Make Cabbage Roll Soup
Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 1 carrot, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 small head of cabbage, chopped
- 15 oz can diced tomatoes
- 6 cups beef broth
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups cooked rice (optional)
- 1 tbsp olive oil
Directions:
- In a large Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned.
- Add chopped onion, carrot, bell pepper, and garlic, and sauté until the vegetables are tender.
- Stir in chopped cabbage, diced tomatoes, beef broth, oregano, and paprika.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
- If using, stir in cooked rice and simmer for an additional 5-10 minutes.
- Season with salt and pepper to taste before serving.
How to Serve Cabbage Roll Soup
Serve Cabbage Roll Soup hot in bowls. You can garnish it with fresh parsley or a dollop of sour cream if you like. Pair it with crusty bread or a simple side salad for a complete meal.
How to Store Cabbage Roll Soup
Let the soup cool completely before storing it. Transfer it to airtight containers and keep it in the refrigerator for up to 4 days. You can also freeze the soup in portions for up to 3 months. Just make sure to leave space in the containers as the soup will expand when frozen.
Tips to Make Cabbage Roll Soup
- For extra flavor, try adding some diced potatoes or corn.
- If you want a spicier kick, add some crushed red pepper or cayenne.
- This soup is even better the next day, as the flavors have more time to meld together.
Variation
You can make a vegetarian version by using a meat substitute or lentils instead of ground beef. Just adjust the cooking time accordingly.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you’ll need to chop them and let them cook down a little longer to create a good base for the soup.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free if you use gluten-free beef broth. Make sure to check the labels on any added ingredients.
Can I add more vegetables?
Absolutely! Feel free to add other vegetables like zucchini or beans to boost the nutrition and flavor of the soup.
Cabbage Roll Soup
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 medium onion, chopped
- 1 cup carrot, diced
- 1 cup bell pepper, diced
- 2 cloves garlic, minced
- 1 small head cabbage, chopped Great for using leftover cabbage.
- 15 oz can diced tomatoes
- 6 cups beef broth Use gluten-free broth if needed.
- 1 tsp dried oregano
- 1 tsp paprika
- to taste Salt and pepper
- 2 cups cooked rice (optional) Add for extra heartiness.
- 1 tbsp olive oil For sautéing the vegetables.
Instructions
Cooking Steps
- In a large Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned.
- Add chopped onion, carrot, bell pepper, and garlic, and sauté until the vegetables are tender.
- Stir in chopped cabbage, diced tomatoes, beef broth, oregano, and paprika.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
- If using, stir in cooked rice and simmer for an additional 5-10 minutes.
- Season with salt and pepper to taste before serving.