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
All the flavors of cabbage rolls with out all the hassle! This soup is easy to make and deliciously flavorful. A delicious new recipe to add to the dinner rotation.
- 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
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.