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A steaming bowl of cabbage roll soup with ground beef, rice, and tender cabbage garnished with parsley.
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Cabbage Roll Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Calories: 425kcal

Ingredients

  • 1.5 lbs lean ground beef
  • 1 large yellow onion, diced
  • 4 cloves garlic , minced
  • 1 medium head green cabbage, chopped into 1-inch pieces (about 8 cups)
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 6 cups beef broth
  • 1/2 cup uncooked long-grain white rice
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 bay lea f
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  • In a large Dutch oven or heavy-bottomed soup pot, brown the ground beef over medium-high heat until no longer pink, breaking it into small crumbles with a wooden spoon.
  • Drain the excess fat from the pot, leaving approximately one tablespoon for sautéing.
  • Add the diced onion and minced garlic to the pot. Sauté for 4 to 5 minutes until the onion becomes translucent and fragrant.
  • Stir in the chopped cabbage and cook for 3 minutes to slightly soften the leaves.
  • Pour in the diced tomatoes, tomato sauce, and beef broth. Add the brown sugar, Worcestershire sauce, paprika, thyme, and bay leaf. Stir well to combine.
  • Add the uncooked white rice to the pot and bring the liquid to a rolling boil.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25 to 30 minutes, or until the rice is cooked through and the cabbage is tender.
  • Remove the bay leaf and stir in the lemon juice to brighten the flavors.
  • Taste and adjust seasoning with salt and black pepper. Garnish with fresh parsley before serving.