Cabbage Roll Soup

Hi there, food lover! 👋

Ready to warm your soul with a comforting bowl of goodness? Today, we’re diving into a dish that takes the cozy flavors of traditional stuffed cabbage rolls and transforms them into a hearty, wholesome soup. 🍲💚

Cabbage Roll Soup is one of those recipes that feels like a hug in a bowl. Traditionally, stuffed cabbage rolls are made by filling tender cabbage leaves with rice, beef, and spices, then simmering them in a rich tomato sauce. Delicious, yes—but also a bit time-consuming. That’s where this soup version shines! Instead of carefully rolling and stuffing, we toss all the classic ingredients into one big pot and let them simmer together until every spoonful is brimming with nostalgia and flavor.

This dish carries the heart of Eastern European kitchens, where families gathered around steaming bowls of cabbage dishes that symbolized love, frugality, and nourishment. Whether you’ve grown up eating stuffed cabbage rolls or you’re just discovering them now, this soup makes tradition accessible without losing its soul. Perfect for chilly nights, busy weekdays, or a weekend family dinner, it’s both filling and heartwarming.

So grab your biggest pot, roll up your sleeves, and let’s bring tradition to life—one simmering spoonful at a time. 🌿🍅

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Ingredients

For the Soup Base:

• 2 tbsp olive oil or butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb ground beef (or ground turkey/pork)
• 1 cup uncooked rice (white or brown)
• 1 medium green cabbage, chopped (about 6 cups)
• 1 large carrot, diced
• 2 celery stalks, diced

Liquids & Seasonings:

• 6 cups beef or chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh parsley, chopped
• A dollop of sour cream or plain Greek yogurt
• Crusty bread for dipping 🥖

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Step-by-Step Directions

1. Start the Base:
   Heat olive oil in a large soup pot over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until softened and fragrant, about 5 minutes.
2. Cook the Meat:
   Add ground beef (or your chosen meat) to the pot. Cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
3. Add Tomatoes & Broth:
   Stir in crushed tomatoes, diced tomatoes, tomato paste, and broth. Mix well until the base is rich and aromatic.
4. Season Well:
   Add paprika, oregano, thyme, bay leaf, salt, and black pepper. Bring the pot to a gentle boil.
5. Stir in the Rice:
   Add uncooked rice directly into the soup. Stir, reduce heat to low, and let it simmer.
6. Add the Cabbage:
   Once the rice begins to soften (about 10 minutes), stir in chopped cabbage. Cover partially and let simmer for 25–30 minutes, until rice and cabbage are tender.
7. Taste & Adjust:
   Taste the broth and adjust seasoning with more salt, pepper, or herbs if needed.
8. Serve & Enjoy:
   Ladle hot soup into bowls, sprinkle with parsley, and add a spoonful of sour cream if desired. Serve with crusty bread.

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Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 45 minutes | ⏳ Total Time: 1 hour
⚡ Calories per serving: ~310 | 🍽️ Servings: 6

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Bon appétit and happy cooking! 👩🍳🍽️