1. Can I make Cabbage Roll Soup ahead of time?

Yes! Cabbage Roll Soup actually tastes even better the next day as the flavors have had more time to develop. You can prepare it in advance and store it in the refrigerator for up to 3 days. For even longer storage, freeze it in individual portions, and thaw as needed.

2. Can I use a slow cooker to make Cabbage Roll Soup?

Absolutely! To make this soup in a slow cooker, simply brown the ground beef and sauté the onions and garlic on the stove first. Then transfer them to your slow cooker, add the remaining ingredients, and cook on low for 6-7 hours or on high for 3-4 hours.

3. Can I substitute the beef in this recipe?

Yes, if you prefer a lighter version of the soup, you can substitute ground turkey or ground chicken for the beef. You can also opt for plant-based ground meat alternatives for a vegetarian version.

4. How can I make Cabbage Roll Soup spicier?

To add a bit of heat to the soup, sprinkle in some red pepper flakes or a dash of hot sauce during the cooking process. You can also add chopped jalapeños or a spicy sausage variety for an extra kick.

Cabbage Roll Soup - Easy, Delicious Comfort Food Recipe

Name: Cabbage Roll Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 2 tsp vegetable oil; 1 medium yellow onion, diced finely; 2 cloves garlic, minced; 4 cups green cabbage, chopped; 2 medium carrots, quartered and sliced; 4 cups low-sodium beef broth; 3 8 oz cans tomato sauce; 1/2 cup uncooked white rice; 1 bay leaf; 3 tbsp light brown sugar; 2 tbsp fresh chopped parsley

Description

Cabbage Roll Soup is a comforting and hearty dish that brings the flavors of traditional stuffed cabbage rolls into a simple, easy-to-make soup. Perfect for chilly days, this dish is a warm, filling, and flavorful meal that will satisfy your family or guests. Packed with ground beef, cabbage, rice, and rich tomato broth, this soup is a wonderful blend of nutrients and flavors that everyone will enjoy.

Ingredients

Scale

1 lb lean ground beef
2 tsp vegetable oil
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cups green cabbage, chopped
2 medium carrots, quartered and sliced
4 cups low-sodium beef broth
3 8 oz cans tomato sauce
1/2 cup uncooked white rice
1 bay leaf
3 tbsp light brown sugar
2 tbsp fresh chopped parsley

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Instructions

In a Dutch oven or large soup pot, heat 2 teaspoons of vegetable oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook the beef until browned, breaking it up as it cooks.
Add the diced onion and minced garlic to the pot. Cook for 2-3 minutes, until the onion becomes soft and translucent.
Stir in the chopped cabbage, sliced carrots, tomato sauce, and low-sodium beef broth. Then, add the uncooked rice, bay leaf, and brown sugar.
Bring the soup to a simmer, then reduce the heat to low. Let the soup cook for about 25 minutes, or until the rice is tender and the flavors have melded together.
Remove the bay leaf and sprinkle with fresh parsley before serving.

Notes

This soup freezes beautifully. After cooling, store it in airtight containers or freezer bags for up to 3 months. Reheat it when ready to serve.
If you prefer a thicker soup, let it simmer uncovered for an extra 5-10 minutes to reduce the liquid slightly.
For a spicier version, add red pepper flakes or hot sauce during the cooking process.
You can use ground turkey or chicken as a substitute for ground beef for a leaner version of the soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 213 kcal
Sugar: 6.63g
Sodium: 346.58mg
Fat: 5.24g
Saturated Fat: 2.83g
Unsaturated Fat: 2.00g
Trans Fat: 0.00g
Carbohydrates: 20.27g
Fiber: 0.51g
Protein: 20.23g
Cholesterol: 46.87mg