Warm Hearty Soup

This hearty Cabbage Roll Soup warms you right up when it's cold outside. It's got all the good stuff from traditional cabbage rolls - savory meat, fluffy rice, and veggies - transformed into a steaming, satisfying bowl. You won't believe how fast it comes together but tastes like you've been cooking all day.

Why Make This Soup

Traditional cabbage rolls take forever and a day to prepare. This soup packs all those delicious flavors but cuts your time in half. The meat turns tender, cabbage gets soft and slightly sweet, while the rice soaks up all that rich broth. Whip up a pot on the weekend - it actually tastes better the next day.

What You Need

• Oil: 2 spoons of everyday cooking oil
• Ground Beef: 2 pounds of lean meat - skip the fatty stuff
• Salt and Pepper: 1 spoon salt, 1/2 spoon pepper
• Onion: 1 large yellow onion, diced small
• Garlic: 4 cloves, crushed and minced
• Cabbage: 1 head, chopped into mouth-sized bits
• Carrots: 3 large ones, cut into thin rounds
• Beef Broth: 8 cups low-sodium type
• Tomato Sauce: 2 cans (15 oz each)
• Rice: 1 cup plain white rice, uncooked
• Bay Leaf: 1 whole leaf
• Brown Sugar: 2 spoons
• Parsley: Handful fresh, finely chopped

Pin it

How to Make It

First things first:

Grab your largest cooking pot. Set it on your biggest burner. Make sure everything's chopped and ready to go.

Cook the meat:

Set heat to medium-high. Pour in oil. Add meat. Break it into small chunks with your spoon. Sprinkle in 1 spoon salt and 1/2 spoon pepper. Cook until meat turns brown - about 8 minutes.

Add aromatics:

Toss in chopped onions with the meat. Add minced garlic. Stir everything until onions look clear - takes about 5 minutes. Scrape any stuck bits from the bottom.

Pour in liquids:

Add both cans of tomato sauce. Pour in all 8 cups broth. Stir well. Turn heat to high.

Toss in vegetables:

Add all cabbage pieces. Throw in sliced carrots. Drop in bay leaf. Sprinkle in brown sugar. Mix everything thoroughly.

Stir in rice:

Once soup starts bubbling, add rice. Give it one good stir. Cover pot with lid.

Simmer time:

Lower heat. Let cook for 25 minutes. Keep that lid on tight! Rice needs the steam to cook properly.

Test for doneness:

After 25 minutes, try the cabbage - should be nice and soft. Check rice too - shouldn't be crunchy anymore.

Adjust flavor:

Remove bay leaf - nobody wants to bite that! Taste soup. Need salt? Add some now. Too thick? Splash in hot broth.

Finish and serve:

Sprinkle chopped parsley on top. Put salt and pepper on the table. Serve while piping hot.

Making It Perfect

Cut your cabbage in larger chunks as they'll shrink while cooking. Go for bright green cabbage heads instead of brownish ones. Don't forget to remove that tough core first. Try to slice carrots all the same thickness for even cooking. The brown sugar isn't optional - it balances the tomato acidity wonderfully. Keep sampling as you cook to catch any flavor issues early.

Using The Right Pot

A deep soup pot works wonders - you want those tall sides. A Dutch oven's even better if you've got one handy. Check that your lid fits snugly or the steam escapes and leaves your rice crunchy. Don't overfill past 3/4 of the pot or you'll have a messy stovetop. Keep the heat gentle once it's cooking - hard boiling makes mushy rice and tough meat.

Fixing Common Problems

Soup too thick? Just stir in warm broth, never cold. Rice still crunchy? Cook another 10 minutes and add a splash of hot water. Cabbage too firm? Next time cut smaller pieces. Seeing oil floating on top? Let it rest a few minutes, then scoop off with a spoon. Bland taste? Add salt gradually or toss in another bay leaf.

Saving Leftovers

Cool your soup about 2 hours before putting it away. Store in containers that seal well. It'll stay good in your fridge for 5 days. The soup thickens overnight - just add a bit of broth when warming it up. When freezing, leave room at the top since soup expands when frozen. Frozen portions stay tasty for 3 months. Let it thaw in your fridge overnight.

Pin it

Making Extra Batches

Want to double up? Split between two pots instead of crowding one - cooks more evenly. Prep all your veggies ahead to save time. Freeze half for a quick meal later. Craving heat? Toss in red pepper flakes when cooking onions. Love garlic? Just double it up. Need dinner faster? Look for pre-shredded cabbage at the grocery store. Cooking for little ones? Go light on the black pepper.

Frequently Asked Questions

→ What are some beef substitutes?

Super flexible! Lentils fit right in—add 2 cups of cooked brown or green. Ground turkey gives a lighter spin. Plant-based options like Beyond Meat work too if you’re into that. Chickpeas? Sure—toss them in toward the end so they don’t break apart. For a little extra flavor, season up with garlic and paprika. If pork is your choice, just drain any extra grease. Pre-cooked lentils can just join the broth early on.

→ Does it freeze well?

Absolutely! Just let it chill before packing into freezer-safe boxes or bags. Leave room for a little expansion, then pop it in the freezer for 3 months max. Thaw in the fridge overnight, then warm gently on the stove, stirring once in a while. If it thickens up, just add some broth to loosen it. Rice texture might change, but the taste is still tops. You can also freeze it before adding rice and cook fresh rice when reheating.

→ How long can I keep it in the fridge?

It’ll stay good for 3-4 days if stored carefully. Cool it down first, then stash in a container with a tight lid. Only heat what you’re planning to eat so it stays fresh longer. Add a little water if it thickens while reheating. If you notice a weird smell or it doesn’t look right, it’s time to say goodbye. Cabbage keeps its crunch for about two days before softening up.

→ Can I swap in red cabbage?

Toss red cabbage in—why not? It’s a bit sweeter and gives the soup a purple tone that kids might get a kick out of. It does take longer to cook than green cabbage, though. Mixing both is also a fun option. Plus, red cabbage packs more nutrients! Just be ready—it can stain plastic. Stick with glass containers if you’re worried. A touch of vinegar helps keep the color vivid, too.

→ Can I use a slow cooker for this?

Totally works! Just brown the meat and onions first for extra flavor. Add everything but the rice to the slow cooker. Set it to low for 6-8 hours or high for 4-5 hours. Stir in the cooked rice during the last hour. Want it thicker? Leave the lid off in the final stretch. First time using your slow cooker for this? Check around hour 5 since some run hotter. Prep it in the morning, and a hot meal’s there when you’re home!

Conclusion

If you're into cabbage, there are lots of ways to enjoy it. You can go with baked cabbage and ground beef casserole for a twist. Or stick to traditional stuffed cabbage rolls with meat and rice wrapped up neatly. Either way, it's all about that lovely flavor.