Cabbage Roll Soup
Cabbage Roll Soup captures the classic flavors of stuffed cabbage rolls in a comforting, hearty soup. This dish is perfect for chilly nights and provides a delicious way to enjoy the healthy benefits of cabbage and other vegetables.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 pound ground beef or turkey You can substitute with a plant-based alternative for a vegetarian version.
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 4 cups beef or vegetable broth
- 1 medium head green cabbage, chopped (about 6 cups)
- 1 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef or turkey and cook until browned, breaking it up with a spoon, about 7-10 minutes. Drain any excess fat.
- Stir in the diced tomatoes, tomato sauce, beef or vegetable broth, and chopped cabbage. Bring the mixture to a boil.
- Add in the uncooked rice, Worcestershire sauce, Italian seasoning, paprika, and season with salt and pepper to taste. Reduce the heat to low.
- Cover and simmer for about 30 minutes, stirring occasionally, until the cabbage and rice are tender.
- Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley if desired.
Notes
For a more flavorful soup, consider adding a dash of hot sauce or a pinch of red pepper flakes.
You can substitute the ground meat with a plant-based alternative for a vegetarian version.
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for longer storage.