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A close-up of a white bowl filled with hearty cabbage roll soup, featuring ground meat, tender cabbage, carrots, and a rich tomato broth, garnished with fresh parsley.
Daniel

Hearty Cabbage Roll Soup

Enjoy all the classic, comforting flavors of traditional cabbage rolls in this easy, one-pot soup! This hearty cabbage roll soup is packed with savory ground beef, tender rice, and a rich, tomato-dill broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Eastern European
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1.5 lbs lean ground beef 90/10 recommended
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 small head green cabbage about 2 lbs, cored and chopped
  • 6 cups low-sodium beef broth
  • 1 (28 ounce) can crushed tomatoes undrained
  • 1 (8 ounce) can tomato sauce
  • 3/4 cup long-grain white rice uncooked
  • 2 tbsp brown sugar packed
  • 1 tbsp apple cider vinegar
  • 1 tsp dried dill
  • 1 tsp smoked paprika
  • 1.5 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • Large Dutch oven or stockpot
  • Cutting board
  • Chef's Knife

Method
 

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chopped onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef to the pot. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
  3. Stir in the beef broth, crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, dried dill, smoked paprika, salt, and pepper. Bring the mixture to a simmer.
  4. Add the chopped cabbage to the pot. Stir to combine, cover, and reduce the heat to medium-low. Simmer for 20 minutes, or until the cabbage begins to soften.
  5. Stir in the uncooked rice. Cover the pot again and continue to simmer for another 20-25 minutes, or until the rice is cooked through and the cabbage is tender.
  6. Taste the soup and adjust seasonings if necessary. Add more salt, pepper, or a pinch of sugar to balance the flavors.
  7. Serve hot, garnished with a dollop of sour cream and fresh dill if desired.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating. Freezing: This soup freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating. Variations: You can substitute ground turkey or pork for the beef. For a shortcut, use a bag of pre-shredded coleslaw mix instead of chopping a whole head of cabbage.