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+ servings
Serve up this cabbage roll soup on a cold day.
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5 from 1 vote

Cabbage Roll Soup Recipe

Cabbage Roll Soup transforms the flavors of this classic dish into soup form! This easy recipes comes together when beef, cabbage, and rice are simmered in a seasoned tomato sauce base.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: irish
Servings: 6 servings
Author: London

Ingredients

  • 3 Tbsp. oil avocado or olive, divided
  • 1 small sweet onion finely diced
  • 3 cloves garlic crushed
  • 1 lb. ground beef venison or turkey, 90/10 or 93/7
  • 4-5 cups cabbage cut into 1-inch pieces
  • 2 large carrots peeled and sliced
  • 4 cups beef broth regular sodium
  • 15 oz. crushed tomatoes canned
  • 8 oz. tomato sauce canned
  • ½ cup rice uncooked, white or brown*
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. brown sugar white or coconut sugar
  • 1 ¾ tsp. salt to taste
  • ½ tsp. black pepper to taste
  • 1 tsp. oregano dried
  • ½ tsp. paprika
  • 2 Tbsp. fresh parsley finely chopped

Instructions

  • Add 2 tablespoons of oil and onion to a large Dutch oven over medium heat and saute for 3-4 minutes, or until translucent. Add garlic and continue sauteing for an additional 30 seconds or until fragrant.
  • Push the onions to the side and add another tablespoon of oil along with the ground meat. Cook for 7-8 minutes, or until cooked through. Crumble the meat with a potato masher.
  • Add the cabbage, carrots, broth, crushed tomatoes, tomato sauce, rice, Worcestershire, sugar, salt, pepper, oregano, and paprika. Bring it all to a boil and then reduce the heat to medium-low. Cover and let cook for 20-25 minutes, or until rice is tender.
  • Mix in the fresh parsley just before serving. Enjoy!

Video

Notes

  • How to prep ahead of time: The cabbage and onions can be cut 1-2 days before you cook the dish.
  • How to store: Place the leftover soup in an airtight container. Store in the fridge for up to 4-5 days.
  • How to freeze: You can freeze leftovers in an airtight container or in individual portions in freezer bags for up to 3 months
  • How to reheat: Allow the cabbage soup to thaw in the fridge. For best results, reheat in a saucepan over medium heat.

Nutrition

Calories: 414kcal | Carbohydrates: 34g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1267mg | Potassium: 1137mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4397IU | Vitamin C: 36mg | Calcium: 112mg | Iron: 4mg