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Cabbage Roll Soup

Unstuffed Cabbage Roll Soup Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 358
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground beef (85% lean)
  • 1 tbsp vegetable oil (optional)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage (about 2 lbs), cored and chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth
  • ¾ cup uncooked long-grain white rice, rinsed
  • 2 tbsp packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper
  • chopped fresh parsley, for serving

Method
 

  1. Brown the ground beef and onion in a large pot over medium-high heat for 6–8 minutes, until the meat is no longer pink. Drain excess fat if needed.
  2. Stir in the garlic and smoked paprika; cook for 1 minute until fragrant.
  3. Add the cabbage, diced tomatoes with juices, tomato sauce, beef broth, brown sugar, and vinegar. Bring to a boil.
  4. Stir in the rice, reduce heat to low, cover, and simmer for 25–30 minutes until the rice is tender and the cabbage is soft.
  5. Turn off the heat. Season with salt and pepper, ladle into bowls, top with parsley, and serve hot.

Notes

This soup tastes even better the next day. If you have time, make it ahead and reheat gently, adding a splash of broth to get the texture back to where you like it.