One-Pot Cabbage Roll Soup Recipe: Comfort Food Perfection

Get ready to experience all the delicious flavors of traditional cabbage rolls in an easy-to-make soup format! This cabbage roll soup combines tender ground beef, aromatic vegetables, and nutritious cabbage swimming in a rich tomato broth. Whether you’re looking for a comforting weeknight dinner or a meal prep solution, this versatile recipe has you covered with multiple cooking methods including slow cooker, Dutch oven, and vegetarian variations.

Ingredients You’ll Need

• 1 pound lean ground beef
• 1 medium head cabbage, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup uncooked white rice
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

Dutch Oven Method

1. Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
2. Sauté Vegetables: Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Add Remaining Ingredients: Stir in chopped cabbage, crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until cabbage is tender and flavors meld together.
5. Add Rice: Stir in uncooked rice and cook for another 15-20 minutes until rice is cooked through.
6. Serve: Ladle soup into bowls and enjoy warm.

Crock Pot Method

1. Brown Meat: In a skillet, brown the ground beef and drain excess fat.
2. Combine Ingredients: Transfer beef to slow cooker. Add all remaining ingredients except rice.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Add Rice: Stir in rice during the last 30 minutes of cooking.
5. Serve: Ladle into bowls and enjoy.

Vegetarian Variation

Simply substitute the ground beef with plant-based ground meat alternative or add 2 cups of cooked lentils. Use vegetable broth instead of beef broth for a completely vegetarian version.

Expert Tips for Perfect Cabbage Roll Soup

• Choose the Right Cabbage: Green cabbage works best for its sturdy texture and mild flavor.
• Don’t Overcook: Add rice towards the end to prevent it from becoming mushy.
• Season Layer by Layer: Season each component as you cook for maximum flavor development.
• Make Ahead: This soup tastes even better the next day as flavors continue to meld.
• Freeze Well: Portion and freeze leftovers for quick future meals.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but brown rice requires longer cooking time. Add it at the beginning of the simmering process.

How long does cabbage roll soup last in the fridge?

Properly stored in an airtight container, it lasts 3-4 days in the refrigerator.

Can I make this soup gluten-free?

Absolutely! Ensure your beef broth and Worcestershire sauce are gluten-free brands.

What can I serve with cabbage roll soup?

This soup is a complete meal on its own, but crusty bread or a simple green salad complement it well.

One-Pot Cabbage Roll Soup Recipe: Comfort Food Perfection

This comforting cabbage roll soup brings all the delicious flavors of traditional cabbage rolls into an easy-to-make soup format featuring tender ground beef, aromatic vegetables, and nutritious cabbage in a rich tomato broth. The recipe offers versatile cooking methods including Dutch oven and slow cooker options, along with a vegetarian variation for flexibility.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 pound lean ground beef
• 1 medium head cabbage, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup uncooked white rice
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

 

Instructions

1. Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
2. Sauté Vegetables: Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Add Remaining Ingredients: Stir in chopped cabbage, crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until cabbage is tender and flavors meld together.
5. Add Rice: Stir in uncooked rice and cook for another 15-20 minutes until rice is cooked through.
6. Serve: Ladle soup into bowls and enjoy warm.

Notes

Choose green cabbage for best texture, add rice towards the end to prevent mushiness, season layer by layer for maximum flavor, soup tastes better the next day, freezes well for meal prep.