Print

Cabbage Roll Soup

A bowl of cabbage roll soup with ground beef, rice, and tender cabbage in a rich tomato broth, topped with sour cream and fresh dill
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cabbage Roll Soup has all the classic flavors of traditional stuffed cabbage rolls in a simple, hearty, and comforting one-pot soup. A filling and delicious meal perfect for a chilly day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups beef broth
  • 1 head of cabbage, cored and chopped
  • 1 cup uncooked white rice
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and chopped onion and cook, breaking up the meat, until beef is fully browned and onion is soft, about 5 to 7 minutes. Drain off excess fat.
  2. Stir in the minced garlic and cook for one minute until fragrant.
  3. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Add the chopped cabbage, uncooked rice, brown sugar, apple cider vinegar, dried dill, salt, and pepper. Stir well to combine.
  5. Bring the soup to a boil, then reduce heat to a low simmer. Cover and cook for 20 to 25 minutes, stirring occasionally, until the cabbage is tender and rice is fully cooked through.
  6. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
  7. Ladle into bowls and serve with sour cream, fresh dill, or shredded cheddar cheese.

Notes

  • The rice will continue absorbing liquid as the soup sits. For leftovers, consider cooking rice separately and adding it to each bowl at serving time to keep the broth from getting too thick.
  • For a quicker prep, substitute a bag of pre-shredded coleslaw mix for the whole head of cabbage.
  • For deeper flavor, use a mix of ground beef and ground pork.
  • To freeze, store the soup base without the rice for up to 3 months and add freshly cooked rice when reheating.

Nutrition

Find it online: https://www.benefitiany.com/cabbage-roll-soup/