Go Back

Cabbage Roll Soup

Cabbage Roll Soup is a comforting, hearty dish that captures the flavors of traditional cabbage rolls without the hassle of rolling each one. This soup features tender ground beef, savory vegetables, and nutritious cabbage, all simmered together in a flavorful tomato broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Wooden spoon

Ingredients
  

  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • ½ head green cabbage, chopped
  • 28 ounces canned diced tomatoes (with juice)
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • 1 cup cooked rice (optional) for added heartiness

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the ground beef (or turkey) to the pot and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.
  • Add the diced carrot and bell pepper to the pot, stirring well to combine. Cook for an additional 3-4 minutes.
  • Stir in the chopped cabbage and cook down for about 5 minutes until it begins to soften.
  • Add the canned diced tomatoes (with juice), beef broth, tomato paste, oregano, thyme, paprika, salt, and pepper to the pot. Stir well.
  • Bring the soup to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, allowing the flavors to meld.
  • If using, stir in the cooked rice just before serving, and heat through for another 5 minutes.

Notes

Feel free to customize the vegetables based on your preferences or what you have on hand.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
For a vegetarian version, replace the ground beef with a plant-based protein and use vegetable broth.