Cabbage Roll Soup is a cozy dish that brings the flavors of traditional stuffed cabbage rolls to a warm and comforting soup. This hearty recipe features ground beef, chopped veggies, and tender cabbage, making it an ideal meal for chilly evenings.
Why Make This Recipe
This soup is not only delicious, but it’s also easy to prepare. It combines simple ingredients into a wholesome meal that’s perfect for the whole family. Plus, it’s a great way to use up leftover cabbage and can be made in one pot, minimizing cleanup.
How to Make Cabbage Roll Soup
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head of cabbage, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- In a Dutch oven, heat olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until softened.
- Add the ground beef and cook until browned.
- Stir in the carrots and celery, cooking for another 3-4 minutes.
- Add the cabbage, diced tomatoes, beef broth, tomato paste, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.
How to Serve Cabbage Roll Soup
Serve this warm soup in bowls, and you can add a dollop of sour cream on top for extra creaminess. Fresh bread or crackers on the side also make a great accompaniment!
How to Store Cabbage Roll Soup
Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to cool it down before freezing and label the container.
Tips to Make Cabbage Roll Soup
- For extra flavor, try adding a bay leaf while simmering.
- Customize the veggies—feel free to add bell peppers or potatoes.
- If you like heat, add some crushed red pepper flakes.
Variation
You can make this soup with ground turkey or chicken instead of beef for a lighter option. Additionally, use vegetable broth for a vegetarian version of the soup; just leave out the meat.
FAQs
Can I make this soup in a slow cooker?
Yes, you can! Brown the meat and sauté the onions and garlic first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Is this soup healthy?
Yes! This soup is packed with vegetables and lean protein. It’s low in calories and high in nutrients.
Can I use frozen cabbage?
Yes, you can use frozen cabbage. Just remember to thaw and drain it before adding it to the soup to avoid excess water.
Cabbage Roll Soup
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 head cabbage, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- to taste salt and pepper
- 1 tablespoon olive oil
Instructions
Preparation
- In a Dutch oven, heat olive oil over medium heat.
- Add the chopped onion and garlic. Sauté until softened.
- Add the ground beef and cook until browned.
- Stir in the carrots and celery, cooking for another 3-4 minutes.
- Add the cabbage, diced tomatoes, beef broth, tomato paste, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes until the vegetables are tender.