Making Delicious Cabbage Roll Soup

Dive into the cozy warmth of Cabbage Roll Soup, a delectable and easier take on the traditional stuffed cabbage rolls. This soup brings all the beloved flavors of the classic dish into a comforting, one-pot meal that’s perfect for chilly evenings. Packed with tender cabbage, savory ground meat, rice, and a rich tomato broth, this soup is both hearty and nourishing. Ideal for those who love the taste of cabbage rolls but are short on time, this recipe simplifies the process without sacrificing depth or delight. Whether you’re looking for a new family favorite or a way to warm up from the inside out, Cabbage Roll Soup is sure to hit the spot.

The inspiration for Cabbage Roll Soup came on a blustery winter day when the craving for my grandmother’s cabbage rolls hit me. Those rolls, with their savory filling and tender cabbage, were a labor of love that I longed to recreate. However, with the day’s demands leaving little time for the intricate rolling process, I sought a simpler solution. Remembering the rich flavors and comforting warmth of her recipe, I decided to deconstruct the classic dish into a soup.

To my delight, the experiment was a success. Each spoonful was a tribute to the original, filled with the flavors and nostalgia of my grandmother’s kitchen but requiring only a fraction of the effort. Sharing this soup with my family, I watched as it brought smiles and warmth, quickly becoming a requested favorite. It was a reminder that sometimes, it’s the essence of our cherished recipes that matters most, even when they take on a new form.

Why You’ll Love Cabbage Roll Soup

• Flavorful and Filling: Combines all the traditional ingredients of cabbage rolls in a satisfying soup.
• Time-Saver: Offers the taste of stuffed cabbage rolls without the time-consuming preparation.
• Versatile: Easy to adjust to your taste preferences and dietary needs.
• Nutritious: Packed with vegetables and lean protein for a healthy, balanced meal.

Ingredients Notes For Cabbage Roll Soup

• Ground Meat: Beef is traditional, but turkey or pork can also be used for lighter options.
• Cabbage: Green cabbage, chopped into bite-sized pieces, adds texture and nutrients.
• Rice: Long-grain white rice contributes to the soup’s heartiness. Use brown rice for a whole-grain option.
• Tomato Base: A mix of tomato sauce and diced tomatoes creates a rich, flavorful broth.
• Broth: Beef or chicken broth adds depth to the soup. Vegetable broth can be used for a vegetarian version.
• Seasonings: Paprika, garlic, and herbs enhance the soup with classic flavors.

Recipe Steps

1. Brown the Meat: Cook the ground meat in a large pot until no longer pink, seasoning with salt, pepper, and paprika.
2. Sauté Vegetables: Add chopped onions and garlic to the pot, cooking until softened.
3. Simmer Soup: Stir in the chopped cabbage, diced tomatoes, tomato sauce, broth, and rice. Bring to a simmer and cook until the cabbage is tender and the rice is cooked through.
4. Adjust Seasonings: Taste and adjust the seasoning as needed. Add fresh herbs like dill or parsley for a bright finish.
5. Serve: Ladle the soup into bowls, offering a comforting and hearty meal that’s ready to enjoy.

Storage Options

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze the soup in suitable containers for up to 3 months. Thaw in the refrigerator before reheating.

Making Delicious Cabbage Roll Soup

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Ingredients

• Ground beef: 1 lb (450g) (you can also use ground pork or a mix of both)
• Olive oil: 1 tablespoon
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Cabbage: 1 small head, cored and chopped (about 4-5 cups)
• Carrots: 2 medium, peeled and diced
• Diced tomatoes: 14 oz (400g) can, with juice
• Tomato sauce: 15 oz (450g) can
• Beef broth: 4 cups (1 liter)
• Long grain rice: 1/2 cup, uncooked
• Worcestershire sauce: 1 tablespoon
• Paprika: 1 teaspoon
• Dried thyme: 1/2 teaspoon
• Bay leaf: 1
• Salt and pepper: to taste
• Fresh parsley: chopped, for garnish

Instructions

1. Brown the Meat:
   • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain excess fat if necessary.
2. Sauté Vegetables:
   • Add the diced onion and minced garlic to the pot with the meat. Cook, stirring occasionally, until the onions are translucent and soft, about 5 minutes.
3. Add Cabbage and Carrots:
   • Stir in the chopped cabbage and diced carrots. Cook for another 5 minutes, allowing the cabbage to begin to soften.
4. Add Liquids and Seasonings:
   • Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir in the uncooked rice, Worcestershire sauce, paprika, dried thyme, and bay leaf. Season with salt and pepper to taste.
5. Simmer the Soup:
   • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the rice and vegetables are tender.
6. Final Adjustments:
   • Once the soup is done, remove the bay leaf and adjust the seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side.

• Author: Maria