This Cabbage Roll Soup has all of the delicious, savory flavors of traditional cabbage rolls in a warm, comforting soup version that is SO much easier to make than the rolls but just as tasty!
Course Soup
Cuisine American
Keyword Cabbage Roll Soup
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Calories 331kcal
Author Michelle
Ingredients
1poundground beef
1medium onionchopped
2cloves garlicminced (about 1 teaspoon)
2carrotsfinely chopped or shredded
2celery ribsfinely chopped
4cupsbeef broth
3(8 ounce) cans tomato sauce
4-5cupscoarsely chopped green cabbage
½cup uncooked white rice
2-3tablespoonsbrown sugar
1bay leaf
3tablespoonsfinely chopped fresh parsley
Salt & pepper
Instructions
In a large pot or Dutch oven, brown ground beef with onions and garlic until cooked through.
Add carrots and celery and saute for an additional 2-3 minutes.
Add beef broth, tomato sauce, cabbage, rice, brown sugar, and bay leaf. Stir to combine.
Bring to a simmer and allow to cook for about 25 minutes, until rice is tender.
Remove bay leaf. Stir in parsley. Season with salt and pepper to taste.
Video
Notes
Brown sugar: You can omit the brown sugar if you really want to. Its purpose is to cut the acid from the tomatoes, and I highly recommend using it.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer Directions: After preparing, allow soup to cool to room temperature. Transfer to a freezer bag or container. Label and seal and freeze for up to 3-6 months. To use, thaw overnight in the refrigerator. Reheat in a large pot or Dutch oven on the stove before serving.