Description
A comforting and hearty Unstuffed Cabbage Roll Soup that combines the classic flavors of traditional cabbage rolls into a delicious, easy-to-make soup. This recipe features ground beef and pork, fresh vegetables, tomato sauce, and cabbage simmered together with rice for a fulfilling meal enjoyed by the whole family.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- ½ yellow onion, chopped (about ½ cup)
- 3 cloves garlic, minced
Meat
- ½ pound ground beef
- ½ pound ground pork
Vegetables & Canned Ingredients
- 2 carrots, diced
- 1 (14.5-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 (14.5-ounce) cans beef broth
- ½ small head green cabbage, chopped (about 4 cups)
Grains & Seasonings
- ½ cup uncooked white rice
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat olive oil over medium heat in a Dutch oven. Add the chopped yellow onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Cook Meat: Add the ground beef and ground pork to the pot with the onions and garlic. Cook, breaking the meat apart with a spoon, until browned and fully cooked through.
- Add Ingredients: Stir in diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked white rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika. Mix well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low and let it simmer, uncovered, for 25 minutes or until the rice is tender and the cabbage is cooked to your liking.
- Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
- You can substitute ground turkey for a leaner version of this soup.
- For a gluten-free option, ensure the Worcestershire sauce is gluten-free or omit it entirely.
- Adjust the amount of rice depending on your preference for thickness; less rice will make a lighter soup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a pinch of red pepper flakes if you like a little heat in your soup.
