Description
At its heart, beef cabbage roll soup is a streamlined, deconstructed soup version of traditional stuffed cabbage rolls. Instead of parboiling cabbage leaves, preparing a savory filling, carefully wrapping the filling into neat little bundles, and baking them under tomato sauce for hours, this dish takes all of those exact same wholesome ingredients and simmers them together into a rich broth.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil (optional)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small head cabbage (about 1½ lb/700 g), chopped
- 2 medium carrots, sliced
- 1 can (14–15 oz/400 g) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups (1.4 L) beef broth
- ½ cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed.
- Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Mix in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, beef broth, cabbage, carrots, rice, paprika, oregano, thyme, bay leaf, and Worcestershire sauce.
- Bring to a boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
- Remove the bay leaf. Taste and season with salt and black pepper.
- Garnish with fresh parsley and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 285 kcal
Keywords: deconstructed cabbage roll soup, stuffed cabbage soup with ground beef, easy cabbage roll soup