Easy Unstuffed Cabbage Roll Soup
Get all the cozy flavor of classic cabbage rolls in a fraction of the time with this hearty, one pot soup. Made with ground beef, rice, cabbage, and a savory tomato broth, it's the ultimate comfort food dinner.
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef 90% lean
- 1 medium yellow onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage about 1/2 medium head
- 2 large carrots peeled and sliced
- 4 cups beef broth
- 3 8 oz cans tomato sauce
- 1/2 cup uncooked long grain white rice
- 1 bay leaf
- 3 tablespoons packed brown sugar
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium high heat. Add the ground beef, season with salt and pepper, and cook for 4-5 minutes, breaking it up with a spoon, until browned.
- Add the diced onion and garlic to the pot. Cook for 2-3 more minutes, stirring, until the onion is softened.
- Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar to the pot. Stir well to combine. Season with another pinch of salt and pepper.
- Bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, or until the rice is tender and the cabbage is soft.
- Remove the pot from the heat. Discard the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
For freezer friendly meals or to prevent mushy leftovers, cook the rice separately and add it to individual bowls when serving. Ground turkey or plant based crumbles work great as a beef substitute.