Love cabbage rolls but hate the hassle? This Cabbage Roll Soup packs all the comforting flavors of homemade rolls into an easy, no-fuss soup that hits the spot every time!
You are going to love this Russian recipe for cabbage roll soup.
Table of Contents
Reasons to Love This Cabbage Soup
- This Cabbage Roll Soup recipe is a breeze to make, perfect for when you crave a quick, delicious meal without the hassle.
- This soup tastes even better the next day, making it perfect for leftovers that pack even more flavor.
- The Cabbage Roll Soup recipe wraps you in comfort, ideal for cozying up on chilly days.
Recipe Ingredients
- Chopped Green Cabbage: With its mildly sweet, earthy flavor and soft, tender texture when cooked.
- Worcestershire Sauce: This sauce offers a tangy, umami-rich flavor with a smooth, liquid texture that deepens the beefy taste.
- Chicken Broth: This savory, slightly salty broth forms the flavorful base of the soup.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Options: Substitute the ground beef with ground turkey or ground pork for a slightly different flavor and texture.
- Spice it Up: Add a pinch of dried oregano and black pepper for extra depth and warmth.
- Cauliflower Rice Swap: Replace the white rice with cauliflower rice for a low-carb option.
How to Make Cabbage Roll Soup
Step #1: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat.
Step #2: Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
Step #3: Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
Step #4: Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
Expert Tips
- Adjust Seasoning Gradually: When adding salt and pepper, do so in small increments and taste frequently. This helps you achieve the perfect seasoning without overshooting, especially with the addition of Worcestershire and vinegar at the end.
- Browning for Depth: Ensure the ground beef is well-browned before adding other ingredients and beef broth. This step adds a rich, caramelized flavor to the soup.
Frequently Asked Questions
Yes, you can substitute tomato sauce for diced tomatoes. This will give the soup a smoother texture and slightly richer flavor.
Chop the cabbage leaves into bite-sized pieces or thin strips. This ensures they cook evenly and provide the perfect texture and flavor throughout the soup.
Storage Info
To store Cabbage Roll Soup, let it cool completely and transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl, stirring occasionally for even heating.
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Cabbage Roll Soup Recipe
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 cup chopped yellow onion - about 1 medium onion
- 1 cup diced carrots - about 2 medium carrots
- 3 tablespoons minced garlic
- 4 cups chopped green cabbage - about half of one head
- 6 cups low-sodium chicken broth
- 1 14 ounce can no-salt-added diced tomatoes
- 3/4 cup uncooked long-grain white rice
- 1 teaspoon paprika
- 1 bay leaf
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 1 tablespoon Worcestershire
- 1 tablespoon white vinegar
- Fresh parsley for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat.
- Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
- Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
- Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.
NOTES
Nutrition
Can I add sourcroute to this instead of vinegar ? and add a can of instant rice at the end, and let it simmer on low for a bit?
Cat, give it a try and let us know how it works out.
Wonderful soup! I went meatless in the slow cooker added rice and vinegar last. Also added 2 teaspoons of “better than bouillon”. Better the second day.
Yum! Have you ever tried this in the slow cooker? Probably still wait until the end to add sugar, Worcestershire, and vinegar, right?
I haven’t tried it, but yes, I’d wait until the end to add those ingredients 🙂
I found this on Pinterest, and I made it for my family! THEY LOVED IT! I will be definitely making this again soon! thanks for the recipe!
I love hearing this, Kristin!! So glad you and your family like it 🙂
This sounds and looks delicious! I just printed the recipe off and look forward to making it. Thanks for the recipe!