Name: Cabbage Roll Soup (All the Flavor, No Rolling)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 lbs ground beef; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon olive oil or avocado oil; 2 cups yellow onion – diced; 1 cup carrots – sliced or diced; 2 cloves garlic – minced; 1 lb green cabbage – chopped; 30 oz diced tomatoes; 8 oz tomato sauce; 6 cups gluten-free beef broth – or gluten-free chicken broth; 1 cup uncooked white rice; 1 tablespoon gluten-free worcestershire sauce; 1 tablespoon fresh lemon juice; 1 tablespoon brown sugar; 2 teaspoons paprika; 1 teaspoon dried oregano; ½ cup fresh parsley – chopped

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Cabbage Roll Soup brings all the comforting flavors of traditional cabbage rolls but without the fuss of rolling each individual one. Just imagine a hearty bowl of tender cabbage combined with savory ground beef in a rich, tomato-based broth, all infused with spices that make every spoonful delightful. It’s the perfect dish for chilly nights when you’re craving something warm and satisfying, yet easy to make.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

I first stumbled upon this recipe during a rainy afternoon, craving the nostalgic flavors of my childhood. A cozy kitchen with steam softly rising from a pot of soup is all it takes to create memories. It’s budget-friendly too, stretching enough to feed a crowd or provide delicious leftovers. I can’t wait for you to experience this wholesome, crowd-pleasing dish, so let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just over an hour, with only 10 minutes of prep.
Irresistible Flavor: Enjoy a mix of savory beef, sweet tomatoes, and aromatic spices in each bite.
Eye-Catching Appeal: The rich colors are just as pleasing to the eyes as they are to the palate.
Flexible Serving: Perfect for a weeknight dinner or a cozy gathering with friends.
Diet-Friendly Options: Easily adaptable, and gluten-free, making it suitable for various dietary needs.

Ingredients You’ll Need

2 lbs ground beef: This adds protein and a hearty flavor. You can substitute it with ground turkey or chicken for a lighter option.
1 teaspoon kosher salt: Essential for enhancing the flavors of your dish.
½ teaspoon black pepper: Adds a gentle kick without overwhelming the palate.
1 tablespoon olive oil or avocado oil: Helps to sauté the vegetables and adds a delightful richness.
2 cups yellow onion, diced: For a sweet base that complements the savory elements.
1 cup carrots, sliced or diced: Provides natural sweetness and color to the soup.
2 cloves garlic, minced: Elevates the flavor profile with a fragrant touch.
1 lb green cabbage, chopped: The star ingredient, adding bulk and a unique texture.
30 oz diced tomatoes: Canned diced tomatoes provide acidity and depth to the broth.
8 oz tomato sauce: Thickens the broth and enriches the overall tomato flavor.
6 cups gluten-free beef broth (or chicken broth): The liquid base for the soup; make sure it’s gluten-free if needed.
1 cup uncooked white rice: Absorbs the flavorful broth and makes the soup comforting and hearty.
1 tablespoon gluten-free Worcestershire sauce: Adds umami depth; be sure to check labels for gluten-free options.
1 tablespoon fresh lemon juice: Balances the rich flavors with a touch of brightness.
1 tablespoon brown sugar: A hint of sweetness that rounds out the flavors beautifully.
2 teaspoons paprika: Introduces a subtle smokiness to depth.
1 teaspoon dried oregano: A classic herb that complements the flavors of the soup perfectly.
½ cup fresh parsley, chopped: Adds a fresh pop of color and flavor right at the end.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Brown the Beef: Preheat a large Dutch oven over medium heat. Once heated, add 2 lbs of ground beef seasoned with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Cook for about 5-6 minutes until browned, breaking down the meat with a spatula to ensure even cooking.

Sauté the Vegetables: Drizzle in 1 tablespoon of olive oil or avocado oil, then add 2 cups of diced yellow onion. Stir well and cook for 3-4 minutes until the onion becomes soft and translucent. Next, toss in 1 cup of sliced or diced carrots and 2 cloves of minced garlic. Sauté for an additional 2-3 minutes, stirring frequently to avoid burning the garlic.

Add Cabbage: Mix in 1 lb of chopped green cabbage. Cook for just a few minutes until the cabbage starts to soften; this adds a wonderful texture to the soup while enhancing the flavors.

Combine All Ingredients: Pour in 30 oz of diced tomatoes and 8 oz of tomato sauce, followed by 6 cups of gluten-free beef broth. Stir in 1 cup of uncooked white rice, 1 tablespoon of gluten-free Worcestershire sauce, 1 tablespoon of fresh lemon juice, 1 tablespoon of brown sugar, 2 teaspoons of paprika, and 1 teaspoon of dried oregano. This step creates a beautiful symphony of flavors.

Bring to a Boil: Increase the heat to bring the soup to a boil. Once it’s bubbling away, reduce the heat to a simmer and cover the pot with a lid.

Cook Until Tender: Allow the soup to simmer for about 30 minutes. You’ll know it’s ready when the rice is tender. The aromas filling your kitchen are simply irresistible!

Finish with Parsley: Just before serving, sprinkle in ½ cup of freshly chopped parsley. This lively addition brightens up the dish and makes it visually appealing.

Storing & Reheating

Store any leftover Cabbage Roll Soup in an airtight container at room temperature for a few hours before refrigerating. It can last up to 3-4 days in the fridge. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When you’re ready to enjoy, simply reheat on the stovetop over medium heat for about 10 minutes or until heated through. Note that the rice may absorb some broth during storage, so you may need to add a splash of water or broth to refresh the soup.

Chef’s Helpful Tips

Avoid overcooking the cabbage; it should be tender but still retain some crunch.
Make sure to break up the ground beef well while browning for even cooking.
For a heartier soup, add additional vegetables like bell peppers or zucchini when sautéing.
Keep an eye on the rice; different types absorb liquid at varying rates.
This soup makes great leftovers, but the flavors deepen and improve overnight. Consider making it a day ahead for a dinner party!

Rich, cozy, and flavor-packed, this Cabbage Roll Soup is not your average weeknight meal. The blend of fresh ingredients, coupled with the nostalgic warmth of cabbage rolls without the rolling, makes it easy to approach with excitement and joy. I encourage you to experiment with ingredients, make it your own, and enjoy the process of creating something truly comforting.

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! If you choose to use brown rice, just keep in mind that it takes longer to cook. You may need to add an extra 10-15 minutes to the simmering time for it to become tender.

How do I make this soup vegetarian or vegan?

To make a vegan version, swap the ground beef for lentils or diced mushrooms for texture and protein. Use veggie broth instead of beef broth and skip the Worcestershire sauce or find a vegan alternative.

Can I add more vegetables to this soup?

Definitely! Feel free to add more veggies such as diced bell peppers, corn, or even beans for added flavor and nutrients. Just make sure to adjust the cooking time to ensure everything is tender.

What’s the best way to freeze this soup?

Allow the soup to cool before transferring it to freezer-safe containers. If you expect to add toppings such as parsley or cream, store those separately until you’re ready to serve. Reheat directly from the freezer for quick hunger satisfaction!