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A hearty bowl of Cabbage Roll Soup is pictured as the featured image for this delicious recipe.

Easy Cabbage Roll Soup

This hearty and flavorful soup captures all the comforting flavors of traditional cabbage rolls in a simplified, one-pot version. With ground beef, tender cabbage, rice, and a rich tomato broth, it's a satisfying and easy meal to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 6 cups beef broth
  • 1 medium head of cabbage, cored and shredded
  • 1 cup cooked rice
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • measuring cups and spoons
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes. Stir in the oregano, thyme, and red pepper flakes (if using).
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer.
  5. Add the shredded cabbage to the pot. If using uncooked rice, add it now as well. Simmer until the cabbage is tender and the rice is cooked through (if using uncooked rice), about 20-25 minutes. If using pre-cooked rice, add it during the last 5 minutes of cooking.
  6. Season the soup with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley.

Notes

For a richer flavor, brown the ground beef well. Adding a tablespoon of tomato paste along with the crushed tomatoes and sauce can intensify the tomato flavor. Green cabbage holds up best in this soup. You can substitute chicken broth for beef broth if preferred. Store leftover soup in an airtight container in the refrigerator for up to 3 days.