Cabbage Roll Soup Recipe
This cabbage roll soup, made with green cabbage, lean ground beef, and rice, is simmered in a tomato-based vegetable broth and takes just 15 minutes to prep!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 teaspoons dried thyme
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 pound lean ground beef
- ½ head cabbage chopped, about 6 cups
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 4 cups vegetable broth
- ¼ cup uncooked long-grain white rice rinsed and drained
Instructions
- In a heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onions and cook for 5–6 minutes until softened.
- Add the garlic, thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
- Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes.
- Add the chopped cabbage, crushed tomatoes, Worcestershire sauce, and vegetable broth. Bring to a boil and then stir in the uncooked rice.
- Reduce the heat to a simmer and cook uncovered for 30 minutes, stirring occasionally, until the rice and cabbage are tender and serve.
Notes
Storage: Store cooled soup in an airtight container for up to 4 days in the fridge. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much in storage.
Please note that Metric conversions are estimates only.
Nutrition
Calories: 287kcal | Carbohydrates: 25g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 858mg | Potassium: 828mg | Fiber: 6g | Sugar: 10g | Vitamin A: 375IU | Vitamin C: 42mg | Calcium: 104mg | Iron: 5mg
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