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Easy Cabbage Roll Soup

Cabbage roll soup brings ground beef, tender cabbage, rice, and tomatoes together in a hearty one-pot meal. It simmers until the rice is tender and the cabbage is soft, with the familiar flavor of cabbage rolls in an easy soup.
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Prep Time 15 minutes
Cook Time 43 minutes
Resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and diced
  • 3 cloves garlic minced
  • 1 green cabbage small, about 2 pounds, cored and chopped
  • 6 cups low-sodium beef broth
  • 1 can (28 oz) diced tomatoes with their juices
  • 1 can (15 oz) tomato sauce
  • 0.75 cup long-grain white rice rinsed
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 bay leaf

Method
 

  1. In an 8-quart pot over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
  2. Drain excess fat.
  3. Add the onion and carrots and cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften.
  4. Stir in the garlic and cook for 30 seconds.
  5. Add the cabbage and cook for 3 to 4 minutes, stirring, until it begins to wilt.
  6. Stir in the beef broth, diced tomatoes and their juices, tomato sauce, rice, Worcestershire sauce, salt, pepper, paprika, and bay leaf.
  7. Bring to a boil over high heat.
  8. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the rice is tender and the cabbage is soft.
  9. Remove the bay leaf.
  10. Let the soup rest off the heat for 5 minutes before serving.

Notes

For the best texture, serve soon after the rice becomes tender, since it continues absorbing broth as it sits. Refrigerate leftovers for 3–4 days; freezing is fine, though the rice may soften when reheated. Ground turkey can replace the ground beef if desired.