Cabbage roll soup is a comforting soup inspired by traditional cabbage rolls. It has the same flavors—cabbage, ground meat, tomatoes, and rice—but is much easier to prepare because everything is cooked together in one pot.
Cabbage Roll Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 pound (450 g) ground beef or ground turkey
- 1 large head cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped (optional)
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 can (6 oz / 170 g) tomato paste
- 6 cups beef or vegetable broth
- 1 cup cooked rice (or ½ cup uncooked rice added during cooking)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 tablespoon lemon juice or a splash of vinegar (optional, for a traditional tangy flavor)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot. Sauté onion until softened, about 3–5 minutes.
- Add garlic and ground meat. Cook until browned, breaking the meat into small pieces.
- Stir in cabbage, carrots, and celery. Cook for a few minutes until slightly softened.
- Add tomatoes, tomato paste, broth, paprika, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer:
- About 30–40 minutes if using cooked rice.
- About 45 minutes if adding uncooked rice.
- Stir in cooked rice near the end of cooking.
- Add lemon juice or vinegar if you like a slightly tangy cabbage-roll flavor.
- Garnish with parsley and serve warm.
Tips
- For a lighter version, use ground turkey or chicken.
- For a vegetarian version, replace meat with beans or lentils.
- The soup often tastes even better the next day after the flavors blend.
- It freezes well for up to about 3 months in an airtight container.
