Cabbage Roll Soup

This hearty one-pot soup has all the comforting flavors of classic cabbage rolls—ground beef, tender cabbage, tomatoes, and rice—without the time-consuming rolling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8

Ingredients

• 1 tablespoon olive oil
• 1 pound (450 g) lean ground beef (or ground turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups green cabbage, chopped (about ½ medium head)
• 1 (15-ounce/425 g) can diced tomatoes, undrained
• 1 (15-ounce/425 g) can tomato sauce
• 6 cups beef broth (or chicken broth)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar (optional, to balance acidity)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• ¾ cup uncooked long-grain white rice
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
2. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess fat if necessary.
3. Stir in the onion, carrots, and celery. Cook for 5–6 minutes until softened.
4. Add the garlic and cook for 30 seconds until fragrant.
5. Stir in the chopped cabbage and cook for 3–4 minutes until it begins to wilt.
6. Add the diced tomatoes, tomato sauce, broth, Worcestershire sauce, brown sugar (if using), paprika, oregano, basil, thyme, bay leaf, salt, and pepper.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
8. Stir in the uncooked rice and continue simmering for 18–20 minutes, or until the rice is tender.
9. Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
10. Ladle into bowls and garnish with fresh parsley.

Optional Toppings

• Sour cream
• Shredded cheddar cheese
• Fresh dill
• Grated Parmesan cheese
• Crusty bread or garlic toast on the side

Slow Cooker Version

1. Brown the beef, onion, and garlic in a skillet.
2. Transfer to the slow cooker with all ingredients except the rice and parsley.
3. Cook on Low for 6–8 hours or High for 3–4 hours.
4. Stir in the uncooked rice during the last 30–40 minutes of cooking.
5. Garnish with parsley before serving.

Instant Pot Version

1. Use the Sauté function to brown the beef and cook the onion and garlic.
2. Add the remaining ingredients except the rice.
3. Pressure cook on High for 10 minutes, then allow a 10-minute natural release.
4. Stir in the rice, switch to Sauté, and cook for about 12–15 minutes, stirring occasionally, until the rice is tender.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. (For best texture, freeze before adding the rice, then cook fresh rice when reheating.)

Approximate Nutrition (Per Serving)

• Calories: 310
• Protein: 22 g
• Carbohydrates: 24 g
• Fat: 14 g
• Fiber: 5 g
• Sugar: 9 g
• Sodium: 680 mg

This soup is rich, comforting, and even better the next day as the flavors continue to develop.