Cabbage Roll Soup Recipe

I love how this dish mixes lean ground beef, hearty veggies, and vibrant spices into one soul-warming bowl. The creamy melding of tomatoes and cabbage with a touch of thyme and paprika creates a comforting, crave-worthy meal perfect for cooling nights. It feels like a delicious, homestyle hug in every bite.

I’ve been experimenting in the kitchen for a while and I think this Cabbage Roll Soup is one of my best creations yet. It’s a hearty, unstuffed cabbage soup that’s perfect for those chilly fall days.

I use 1 lb lean ground beef, a diced yellow onion, three minced garlic cloves and a chopped green bell pepper to build a deep, savory base. Then I toss in a small head of roughly chopped cabbage and a can of 28 oz diced tomatoes with all their juices for a burst of flavor.

The rice and beef broth help bring everything together into a comforting dish that’s rich in protein and vitamins. Seasoned with salt, black pepper, paprika and a bit of thyme, it reminds me a bit of what some call Lazy Cabbage Roll Soup or even the Cabbage Beef Soup version.

Its nutritional value makes it a smart, balanced meal when you’re in need of some warmth and nourishment. Enjoy!

Why I Like this Recipe

I love this recipe because it gives me a warm, hearty feel on chilly days. The mix of lean ground beef, cabbage and those other veggies really makes it comforting when I need something to cozy up with.

I also like how its super easy to make. I mean, I don’t have to be a master chef to throw everything together – just a few steps and a simmer and its done.

Another thing is that the flavor is just perfect. The blend of diced tomatoes, spices like paprika and thyme, and even the garlic and onion all bring a really deep taste that makes each spoonful count.

Lastly, it’s so satisfying knowing that with simple ingredients I get a bowl full of goodness that not only fills me up but also feels like the ultimate homecooked meal.

Ingredients

• Lean ground beef supplies essential protein and a rich, hearty base for the soup flavor.
• Medium yellow onion adds a sweet and savory aroma that makes the broth delicious.
• Minced garlic gives a zesty punch and layers the dish with a bold taste.
• Cabbage brings crunch, lots of fiber, and vitamins that are really good for you.
• Diced tomatoes create a tangy, slightly sweet broth loaded with antioxidants.
• Long grain white rice contributes carbohydrate fuel and a comforting texture overall.

Ingredient Quantities

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, chopped
• 1 small head of cabbage, roughly chopped
• 1 can (28 oz) diced tomatoes, undrained
• 1 cup long grain white rice
• 6 cups beef broth
• 2 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme

How to Make this

1. In a large pot, brown 1 lb of lean ground beef over medium heat until it no longer looks pink. Drain off any extra grease.

2. Add the diced yellow onion, minced garlic, and chopped green bell pepper to the pot and cook for about 5 minutes until they get a bit soft.

3. Stir in the roughly chopped cabbage and let cook for another few minutes until it starts to soften.

4. Pour in the entire can (28 oz) of diced tomatoes with their juice and mix it in with the beef and veggies.

5. Sprinkle in 1 cup of long grain white rice, stirring so it spreads evenly.

6. Pour 6 cups of beef broth into the pot, and stir everything together.

7. Season with 2 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, and 1/2 tsp dried thyme.

8. Bring the soup up to a boil, then lower the heat and let it simmer.

9. Allow the soup to simmer for around 25 minutes, or until the rice is tender and the cabbage is soft.

10. Taste the soup and adjust the seasonings if needed, then serve hot and enjoy a delicious, warm bowl of Cabbage Roll Soup on a cold day.

Equipment Needed

1. Stove – You’ll use it to actually heat the pot and cook.
2. Large pot – This big pot is for browning the beef and then combining all the veggies and broth.
3. Chef’s knife – Needed for dicing the onion, mincing the garlic, chopping the bell pepper, and roughly chopping the cabbage.
4. Cutting board – To safely cut and prep all your vegetables.
5. Measuring cups – For accurately measuring the white rice and beef broth.
6. Measuring spoons – Used for the salt, pepper, paprika, and thyme.
7. Wooden spoon – For stirring the ingredients while they cook.
8. Colander – Handy to drain off the extra grease from the beef after browning.
9. Can opener – To open the can of diced tomatoes.
10. Ladle – For serving up that tasty soup once its done cooking.

FAQ

Cabbage Roll Soup Recipe Substitutions and Variations

• If you don’t have lean ground beef, you can use ground turkey or chicken instead.
• If you’re out of yellow onions, you can swap in red or white onions without much trouble.
• If you cant find green bell pepper, other colors like red or yellow bell peppers will work just fine.
• If beef broth isn’t on hand, chicken broth or even a good vegetable broth make a neat substitute.
• If you want to try something different with the rice, brown rice is a solid option although it might need a bit longer to cook.

Pro Tips

1. Be sure you really brown the beef till its nicely caramelized before draining the fat; this step is key to bring out a deeper flavor in your soup.
2. When you’re cooking the onions, garlic, and bell pepper, let em really soften up so they release all their sweetness and add a richer base to the dish.
3. Try to cut the cabbage into even pieces and keep an eye on it so it doesnt turn to mush completely; a bit of crunch adds a good texture contrast.
4. Always taste the soup towards the end of cooking and adjust the spices if needed; sometimes a little extra salt or paprika can really make the flavors pop.