Cabbage Roll Soup Recipe

cabbage roll soup in pot with black serving spoon

4.94 from 32 votes

Cabbage roll soup has all the comfort of stuffed cabbage rolls in soup form with loads of cabbage, lean ground beef, and rice in a rich tomato and beef broth.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Dinner Recipes, entree, Soup

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 134kcal

Author: Traci

Equipment

chef's knife
cutting board
6-quart stockpot or 6-quart pressure cooker
stirring utensil

Ingredients

2 tablespoons Olive Oil or preferred oil
1 pound Lean Ground Beef (uncooked)
4 cloves Garlic minced
1 medium Onion diced (about 1 cup)
1 large Carrot diced (about 1 cup)
1 (28-ounce can) Crushed Tomatoes or tomato sauce
⅓ cup Tomato Paste about half of a 6-ounce can
1 cup uncooked Long Grain White Rice rinsed until water runs clear
2 tablespoons Brown Sugar optional
1 tablespoon Worcestershire Sauce
1 tablespoon Smoked Paprika
1 ½ pounds Green Cabbage chopped (1 small head or 8 cups)
6 cups Beef Broth
1 teaspoon Salt or more as needed
½ teaspoon Black Pepper
Fresh Parsley for garnish

Instructions

Heat OLIVE OIL over medium high heat in 6 quart pot. (See footnotes for Instant Pot Method).
Saute GROUND BEEF and GARLIC until beef is cooked through. Add the ONION and saute a few minutes until tender.
If needed, drain excess grease and add a splash of broth and scrape loose any brown bits from the inside of the pot to deglaze.
Add CARROTS, CRUSHED TOMATOES, TOMATO PASTE, RICE, BROWN SUGAR, WORCESTERSHIRE SAUCE, PAPRIKA, CABBAGE, BROTH, SALT, and PEPPER. Stir to combine.
Bring just to a boil, reduce heat, and simmer 20 minutes, or until rice is fully cooked.
Serve warm garnished with CHOPPED PARSLEY.
To store, allow soup to cool completely. Refrigerate in an airtight container up to 5 days, or freeze up to 90 days (or longer if vaccuum sealed).

Notes

Pressure cooker instructions:

Press 'Saute' on the cooker and add OLIVE OIL.
When display reads "Hot", add GROUND BEEF and GARLIC. Saute until beef is cooked through. Add ONIONS and saute a few minutes until tender.
Press 'Cancel' and drain excess grease, if needed. Add a splash of broth and scrape the bottom, if needed.
Add remaining ingredients (except salt and pepper) and stir to combine.
Secure the lid. Turn pressure valve to "Sealing" and pressure cook on HIGH for 3 minutes followed by a 15-minute natural pressure release (NPR). Safely turn pressure valve to "Venting" and release any remaining steam. Press 'Cancel'.
Open lid, stir the soup, and season with SALT and PEPPER to taste.
Serve warm garnished with CHOPPED PARSLEY.

Can you freeze cabbage roll soup?

You sure can! In fact, and this recipe yields 4 quarts, so there’s plenty to freeze if you’re a small family. To freeze this soup, allow it to cool completely, then package into freezer safe storage containers or zip top bags. Freeze up to 90 days, or longer if vacuum sealed. To thaw, give it an overnight rest in the refrigerator, then you're ready to heat and serve.

Nutrition