Cabbage Roll Soup

09.21.2015

Cabbage Roll Soup | Cooking Classy

I’ve been wanting to try Russian/Ukranian cabbage rolls for a long time, basically since I got a Pinterest account because I always see them on there and they look delicious. I finally got around to it but instead I decided to go the easier route and made them in soup form instead. I’m sure this soup is so much faster than making the real deal yet I can bet this tastes just as good. If I ever try a real cabbage roll I’ll let you know how they compare, although I loved this soup so much I might not ever want to go the long route and take all that time to cook cabbage, stuff, roll and top cabbage rolls. One pot just sounds better right? Especially after a long day of work.

This soup is total hearty comfort food. It’s packed with veggies, the rice will help fill you up and you get a fair amount of protein from the beef so this soup is an all around win! It’s so good that if you do make the classic cabbage rolls you might just find yourself converting to this easier method and making it as soup from now on instead! This Cabbage Roll Soup was also kid approved so it’s definitely a family friendly dinner! I already look forward to making it again this fall and winter, there’s nothing like a bowl of perfectly warm, good homestyle soup on a cold day.

Cabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking ClassyCabbage Roll Soup | Cooking Classy

Cabbage Roll Soup

Yield: About 8 servings

Cabbage Roll Soup

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2 lbs lean ground beef
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 3/4 cups)
  • 2 large carrots, chopped (1 1/4 cups)
  • 5 cups packed chopped cabbage (16 - 19 oz)
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium beef broth
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 tsp dried paprika
  • 1 tsp dried oregano or 1 Tbsp chopped fresh
  • 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
  • 2 bay leaves
  • 3/4 cup dry long-grain white rice
  • 1 Tbsp fresh lemon juice
  • 1/3 cup chopped fresh parsley

Directions

  • Heat 1 Tbsp olive oil in a large cast iron pot over medium-high heat. Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside. Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture. Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.
  • Recipe source: inspired by Spending with Pennies and Simply Stacie
http://www.cookingclassy.com/2015/09/cabbage-roll-soup/

 

38 comments

  • Krystle: Oh yum, SO much easier than cabbage rolls. I’d love to come home to this on a chilly fall evening! September 21, 2015 at 9:13pm Reply

  • Nancy: Pinning! Looks totally amazing.can’t wait to give it a try. September 22, 2015 at 2:46pm Reply

  • Shari Kelley: This looks so flavorful, Jaclyn! Your soups are always so good. Such a great idea to put all the ingredients of a cabbage roll in soup form. I can’t wait to give this one a try. September 22, 2015 at 3:24pm Reply

  • Esther: What a great recipe. Thank you for sharing. September 22, 2015 at 4:47pm Reply

  • Elena: Hi Jaclyn,

    I’m from Russia and I just wanted to let you know that what you’ve created here is quite popular in Russia – it is called “lazy cabbage rolls”! :)

    You could also try adding a dollop of sour cream into each plate when serving this dish – it makes it even creamier.

    Thanks and keep posting! September 29, 2015 at 6:08am Reply

    • Jaclyn: My family and I actually tried it with sour cream too it was delicious, I forgot to mention it above :). Thanks for your comment Elena! September 30, 2015 at 4:57pm Reply

  • JoAnn: Made this today. It’s a chilly day in Kansas. It was delicious, I didn’t have beef broth so I used reduced sodium chicken broth. I make Polsh Golabki and this is a similar flavor. The recipe is definitely staying in my soup rotation! Thanks. October 4, 2015 at 5:58pm Reply

    • Jaclyn: I’m so glad you liked it Joann! Thanks for your feedback! October 6, 2015 at 11:22pm Reply

  • Rebeca: This looks delicious. I want to make it right now! I have red cabbage on hand. Do you think I could use that instead of green cabbage? October 10, 2015 at 11:46am Reply

    • Jaclyn: I wouldn’t recommend the red for this the color and flavor probably wouldn’t go so well. October 10, 2015 at 2:29pm Reply

  • Nikki: I just made this and it is great. Thank you! October 20, 2015 at 4:29pm Reply

  • Jennifer: Hola me encanto siempre lo he querido probarlo y por fin lo hice excelente gracias a mi esposo encantado de probar un plato ruso.Soy de Nicaragua y pues no se ve mucho esta comida!!!! October 23, 2015 at 8:00am Reply

  • Jolene: I’ve made this, but I substituted ground pork for the ground beef. It was really delicious. Great recipe! October 27, 2015 at 8:13pm Reply

    • Jaclyn: I’m so glad you liked it Jolene! October 27, 2015 at 10:16pm Reply

  • Elyse: Hi! Soooo excited to try this! Any thoughts on freezing this without the rice and adding rice right before serving? I like to make soups for lunches and freeze what I don’t need for the week. October 31, 2015 at 6:17am Reply

  • Outi Carson: I will certainly try this version, it looks very tasty.

    Here’s my Finnish version of “lazy cabbage rolls,” without tomatoes. If you want a “soupier” version, add more water and bouillon granules at the end.

    Warning: this is a very large batch as I like to freeze leftovers. It freezes beautifully.

    2 lbs very lean ground beef
    2 medium onions, chopped
    At least 10 cups of cabbage (small head)
    3 medium carrots, peeled and sliced
    2.5 cups water
    1 cup white rice, uncooked
    3 tbsp Herb-Ox beef bouillon granules
    2 tsp dried chervil or marjoram or both
    8 whole allspice in a sachet

    Brown meat. Add onion, cabbage and carrots. Let simmer for a couple of minutes, covered, then add water and spices. Bring to boil, let simmer, covered, for 10 minutes. Add rice and simmer for 20 minutes more. Remove allspice. Serve with whole berry cranberry sauce. Enjoy! November 6, 2015 at 12:51am Reply

  • Shelly: Do you think you could use quinoa instead of rice? November 6, 2015 at 6:54am Reply

    • Jaclyn: It would obviously give it a different flavor but it should work fine. November 12, 2015 at 5:27pm Reply

  • Stephanie: I made this last week & both me and my husband LOVED IT! My husband said over and over again “this is so good. you need to save this recipe” and we shared some with a friend who also agreed that it is amazing. It was even better the next day when some of the liquid was absorbed into the rice. Yummy! November 19, 2015 at 11:47am Reply

  • Mia: Do want!

    I don’t eat beef; do you think I’d be able to make a satisfying version of this recipe with a ground turkey substitute? November 23, 2015 at 4:02pm Reply

    • Linda: I’ve made a very similar soup like this for years with ground turkey. It will still taste delicious. Those pictures look gorgeous Jaclyn! Sometimes I add chopped green pepper too. (And if you’re in a big hurry, I have a friend who just adds a bag of pre-cut cole-slaw mix instead of chopping up carrots and cabbage.) December 29, 2015 at 8:23pm Reply

      • Janet: I used Cole slaw mix but still chopped the carrots. Added some extra rough chopped cabbage. We love cabbage, January 10, 2016 at 3:57pm Reply

    • Shaunna: I made it with Ground Turkey tonight and it was amazing! I bet it would be great with ground chicken as well! January 6, 2016 at 6:32pm Reply

  • Malcolm W.: This soup is delicious! I made it for Christmas Eve. Very filling. I have also made your carmelitas now on two different occasions and they were a hit also. I can’t wait to try other recipes that you have shared.
    Malcolm W. December 26, 2015 at 8:57am Reply

  • Heidi: Just made this and it is sooooooo good!!!! Thank you for the recipe! December 31, 2015 at 8:35am Reply

  • Katy: Delicious! I just made it tonight for my husband and I (who doesn’t love to try new things) and we both loved it! He did ask me how many calories are in a serving of this soup. Do you have an estimate? January 4, 2016 at 7:54pm Reply

  • Shaunna: Has anyone worked out the nutritional content of this soup yet? Just curious. January 6, 2016 at 6:35pm Reply

  • Sue: OMG so good and easy. Thx for sharing January 8, 2016 at 1:53pm Reply

  • Marilee Alvey: It’s 409 calories a serving. The soup is supposed to serve 8. I wish I knew how many cups a serving is because it’s not easy logging it in this way. January 8, 2016 at 4:39pm Reply

  • Jocelyn Kinchelow: I made this dish this past Sunday in order to eat it for lunch that coming week……I’ve been eating it for lunch and dinner everyday😩. It is sooooooooo good. I used turkey instead of beef, chicken broth instead of beef broth, rotel instead of diced tomatoes, and brown rice instead of white rice. This was/is amazingness!!!! Seriously……..amazingness. Everyday it tasted better. Amazingness……. February 3, 2016 at 1:33pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this soup Jocelyn! Thanks for your feedback :)! February 4, 2016 at 6:04pm Reply

  • Kate: I made this on the weekend and absolutely loved it! The leftovers were perfect for my lunches for a few days! This is going to become a regular for me! I used brown rice instead of white and cooked it for 10 minutes then added the broccoli on top for another 5 and it was perfect. Thanks for sharing! February 24, 2016 at 8:35am Reply

  • Katherine G: I’ve never had this kind of soup before. This looks so delicious! February 25, 2016 at 5:54pm Reply

  • Charlotte: Perfect soup for today! The only change I made is to add some chopped cooked bacon. Sour cream is a must. Now, it’s total comfort back to childhood! Thank you! February 28, 2016 at 8:22am Reply

    • Jaclyn: I’m happy to hear you enjoyed it Charlotte and that it reminds you of your childhood :), I love recipes like that! February 28, 2016 at 12:03pm Reply

  • Karla: Hey there! Great recipe! Is there any way I could pressure can this. I know I’d have to omit the rice, but was wondering,if so how long would it process for? Thanks :) May 19, 2016 at 10:33am Reply

    • Jaclyn: Sorry I’ve never canned before so I’m clueless there, I know there’s quite a few rules to it. May 19, 2016 at 11:19am Reply

  • Gina Malone: I made this soup a couple of weeks ago and loved it! I’ve made unstuffed cabbage rolls before, but never as a soup. Will definitely be making again! :) I also added a link to your recipe in my blog: http://tastequests.com/2016/06/cabbage-roll-soup/ June 20, 2016 at 6:22pm Reply

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