One of my all-time comfort meals is cabbage roll soup. Think of everything you love about the time-honored cabbage roll — the savory beef and rice filling, the tender cabbage, the rich tomato sauce — and imagine it transformed into a steaming, one-pot-wonder version that’s quicker, simpler, and just as satisfying.
Stuffed cabbage rolls, known as golabki (little pigeons) in Poland, are favorites across Eastern Europe, which is where I discovered them traveling years ago. This soup takes the basic ingredients and elements of the roll and delivers in a hearty, delicious soup.
I’m all about bold flavors and smart shortcuts. This soup fits the bill: hearty and filling, ideal for weeknight dinners, and made in one pot so you spend less time fussing and more time digging in. Or make it in advance and you’ve got lunches for a week.
Ingredients
- Ground beef
- Garlic
- Onion
- Paprika
- Beef broth
- Diced tomatoes
- Tomato sauce
- Cabbage
- White rice
- Brown sugar
- Worcestershire sauce
- Bay leaf
- Black pepper
- Salt
- Parsley
How to make the soup
Start by prepping the vegetables and garlic. Peel and small dice the onion. Mince the garlic. Core the cabbage and slice the leaves into approximately 1-inch pieces.
In a large pot, heat a drizzle of olive oil over medium-high heat. When the oil is shimmering, add the ground beef and cook for 5 minutes, crumbling and breaking up the meat as it cooks. Drain any excess fat and then return the pot to the stove. Add the minced garlic, diced onion, and salt and pepper. Cook about 5 minutes, stirring occasionally, until the onions are soft. Add the paprika and cook for 30 seconds to 1 minute, stirring to combine.
Add the broth to the meat and vegetable mixture, scrapping the fond from the bottom of the stock pot. Add in the diced tomatoes (including liquid), tomato sauce, brown sugar, Worcester, bay leaf, cabbage, and rice. Turn the heat to high to bring soup to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 25-30 minutes or until the cabbage is tender and the rice is cooked. Do not overcook the cabbage, or it will become mushy. Remove the bay leaf before serving and sprinkle the soup with chopped parsley, if desired.
Savory Cabbage Roll Soup
Packed with vegetables and ground beef, this soup has all the elements of stuffed cabbage roll in one satisfying bowl.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 lbs ground beef
- 4 cloves of garlic, minced (2 tsp)
- 1 large onion, diced
- 2 tsp paprika
- 6 cups beef broth
- 2 14.5oz cans diced tomatoes
- 1 8oz can tomato sauce
- 1 head of cabbage, cored and chopped
- 1 cup uncooked white rice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tsp black pepper
- 1/2 tsp salt
- Parsley (garnish)
Instructions
1. In a large stock pot, heat a drizzle of olive oil over medium-high heat.
1. Brown the ground beef for 5 minutes, crumbling and breaking up the meat.
2. Drain any excess fat and return the pot to the heat.
3. Add the garlic, onion, pepper, and salt and sauté for 4-5 minutes or until the onions are soft.
4. Add the paprika and combine for 30 seconds to 1 minute.
5. Add the broth and scrape the fond from the bottom of the pot.
6. Add in the diced tomatoes, tomato sauce, brown sugar, Worcestershire, bay leaf, cabbage, and rice.
7. Bring the pot to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes or until the cabbage is tender and the rice is cooked.
8. Remove the bay leaf and sprinkle with chopped parsley before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1166Total Fat: 73gSaturated Fat: 29gUnsaturated Fat: 45gCholesterol: 319mgSodium: 560mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 99g