Cabbage Roll Soup Recipe

When the air turns crisp, there’s nothing like a big pot of soup simmering on the stove. This cabbage roll soup is one of those heartwarming recipes that instantly makes you feel cozy and content. It’s all the comforting flavors of traditional stuffed cabbage rolls, without the time-consuming rolling and stuffing. Plus, it’s a one-pot wonder – a great bonus when you’re craving something delicious but don’t want to spend all day in the kitchen.

I first made this recipe on a chilly weekend after seeing my grandma’s cabbage rolls in the fridge. I love her classic cabbage rolls, but let’s be honest – they take time and patience to make! So, I thought, why not try capturing those flavors in an easier, soup form? One pot, 30 minutes, and boom – I had a pot of rich, savory cabbage roll soup that tasted just like her traditional dish, but with way less effort.

this RECIPE

The humble origins of cabbage roll soup

Cabbage rolls themselves are a classic Eastern European comfort food, popular in countries like Poland, Hungary, and Russia. They typically involve cabbage leaves stuffed with a mixture of ground meat, rice, and spices, then baked in a rich tomato sauce. However, each family and region has its own twist, and some recipes even vary from village to village. The idea of turning cabbage rolls into a soup likely originated as a way to simplify the dish while keeping all those hearty, satisfying flavors. And the soup version brings something extra to the table: it’s faster, easier, and just as cozy.

Let’s talk ingredients: making the magic happen

This cabbage roll soup has a few key ingredients that give it that distinct flavor. Here’s what you’ll need:

• Ground beef – This brings rich, savory flavor to the soup. I usually go with lean ground beef, but ground turkey works too if you’re looking for a lighter version. Just make sure to season it well.
• Green cabbage – It wouldn’t be cabbage roll soup without cabbage! Cabbage adds a subtle sweetness and a lovely texture. You can swap in savoy cabbage if you prefer a milder flavor.
• Tomato sauce – The tomato sauce gives the soup its signature tangy base. I find that regular canned tomato sauce works perfectly here, but if you’re out, crushed tomatoes or even tomato paste diluted with a bit of water will do.
• Carrots – They add a touch of sweetness and balance out the acidity of the tomato sauce. Plus, carrots bring some extra color and a hint of crunch to the soup.
• Rice – White rice is classic in cabbage rolls, and it’s essential here too. If you prefer, brown rice works, but it’ll take a bit longer to cook. For a low-carb option, try adding cauliflower rice towards the end.
• Brown sugar – A little brown sugar might seem unexpected, but it really helps mellow out the acidity of the tomatoes and adds depth to the soup. Don’t skip it!
• Bay leaf and fresh parsley – The bay leaf adds a subtle earthiness, and a sprinkle of parsley at the end brings a fresh, herbaceous note. You could use dried parsley in a pinch, but fresh is definitely better.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you’ll want a large pot or Dutch oven. I like using my Dutch oven because it distributes heat evenly, which helps everything cook consistently. If you don’t have one, any big, heavy-bottomed pot will do.

A wooden spoon or spatula is handy for breaking up the ground beef as it cooks, and a sharp knife is a must for chopping all those veggies. If you’re short on time, you can use a food processor to chop the cabbage and carrots quickly – just pulse a few times until they’re coarsely chopped. Oh, and don’t forget a ladle for serving!

Step-by-step: how to make this comforting cabbage roll soup

Ready to cook? Here’s how to pull it all together:

1. Brown the beef – Heat up your oil in a Dutch oven or large pot over medium-high heat. Once hot, add the ground beef. Season it with a bit of salt and pepper, and cook until it’s browned, breaking it up as you go. This should take about 5-7 minutes. (Tip: don’t overcrowd the pot, or the beef will steam instead of brown.)
2. Add the aromatics – Toss in the diced onion and minced garlic, and cook for another 2-3 minutes, stirring occasionally. You want the onions to soften and become translucent, and the garlic should smell fragrant but not burn.
3. Combine the main ingredients – Add your chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar to the pot. Give it a good stir to make sure everything is well mixed.
4. Simmer away – Bring the soup to a simmer, then reduce the heat and let it cook for about 25 minutes. The rice should be tender, and the flavors will have melded beautifully. (If you’re using brown rice, you might need to add an extra 10-15 minutes of cook time.)
5. Finish with fresh herbs – Remove the bay leaf, and sprinkle the soup with fresh chopped parsley just before serving. Give it a final taste and add more salt or pepper if needed.

And there you have it – a delicious, hearty cabbage roll soup that tastes like it’s been simmering all day.

Mix it up! Variations and adaptations to try

There are so many ways you can tweak this cabbage roll soup to make it your own. Here are some ideas to get you started:

• Low-carb version – Swap out the white rice for cauliflower rice. Just add it in the last 5 minutes of cooking to keep it from getting too mushy.
• Vegan option – Use vegetable broth instead of beef broth, and swap the ground beef for plant-based ground “meat” or even cooked lentils. The lentils add a nice texture and make the soup hearty enough to satisfy.
• Spicy twist – Add a pinch of crushed red pepper flakes when you sauté the onions and garlic. It gives the soup a bit of heat that balances nicely with the sweet cabbage and tomato sauce.
• Italian-inspired version – Swap the parsley for basil, add a sprinkle of Italian seasoning, and finish with a bit of Parmesan on top. It gives the soup a whole new flavor profile.
• Make it creamy – For a richer, creamier version, add a splash of heavy cream or coconut milk towards the end of cooking. It’s especially comforting during the colder months.

Serving ideas: make it a meal

Serve your cabbage roll soup with a slice of crusty bread on the side for dipping, or ladle it over a small scoop of mashed potatoes (trust me, it’s delicious). If you’re having guests, garnish each bowl with a little extra parsley and maybe a sprinkle of Parmesan for a pop of color.

To round out the meal, a light salad with a tangy vinaigrette balances the richness of the soup. Or, if you’re in the mood for something indulgent, try serving it with cheesy garlic bread. The flavors go together perfectly!

Pair it with the perfect drink

This hearty soup pairs wonderfully with a medium-bodied red wine, like a Merlot or a Malbec. The rich flavors of the soup balance well with the slight fruitiness of the wine. For a non-alcoholic option, a glass of sparkling water with a splash of cranberry juice adds a festive touch and a hint of tartness that complements the savory flavors.

Storing and reheating: make-ahead tips

Cabbage roll soup actually tastes even better the next day, once the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of broth if it’s too thick.

You can also freeze this soup! Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months in the freezer. Just thaw it in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe serves about 6, but you can easily double it if you’re cooking for a crowd. Just make sure your pot is big enough to hold everything! If you’re cooking for one or two, halve the ingredients – though I’d still make the full amount and freeze leftovers for a quick meal later.

Potential pitfalls: a few friendly tips

• Overcooked rice – Be careful not to overcook the rice, or it can get mushy. If you prefer firmer rice, consider adding it about 10 minutes into the simmering process.
• Adjusting the seasoning – Taste the soup after it’s simmered, and adjust salt and pepper as needed. Cabbage and tomatoes can vary in sweetness, so you may need to tweak the seasoning to get it just right.

Give it a try and make it your own

I hope you love this cabbage roll soup as much as I do! It’s hearty, comforting, and full of flavor – perfect for chilly nights. And remember, this recipe is super adaptable, so feel free to play around with it and make it your own. Happy cooking!

Frequently Asked Questions

1. Can I use ground turkey instead of ground beef?
   • Absolutely! Ground turkey works great in this soup and makes it a bit lighter.
2. Can I use pre-cooked rice?
   • Yes, just add it in the last few minutes of cooking to warm it through.
3. How long does this soup keep?
   • It’ll last up to 4 days in the fridge or 3 months in the freezer.
4. Can I make this soup in a slow cooker?
   • Yes! Brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours.
5. Can I skip the brown sugar?
   • You can, but the soup may taste a bit more acidic. The sugar helps balance the tomatoes.

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