Cabbage Roll Soup

This Cabbage Roll Soup is a hearty, flavorful dish inspired by traditional Eastern European stuffed cabbage rolls. Packed with tender vegetables, ground beef, and rice, it’s the ultimate comfort food that’s easy to prepare and perfect for chilly nights.

Ingredients

Main Ingredients

• 1 lb ground beef (or substitute with lean ground turkey)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 bell pepper, diced
• 4 cups green cabbage, shredded
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups beef broth (or chicken broth for lighter flavor)
• 2 cups tomato sauce
• ½ cup uncooked rice (or cauliflower rice for low-carb)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Stovetop Method

1. Brown the Meat:
   • In a large pot, brown the ground beef over medium heat. Drain excess fat if necessary.
2. Cook Aromatics:
   • Add the diced onion and minced garlic. Sauté until softened, about 2–3 minutes.
3. Add Vegetables:
   • Stir in carrots, celery, bell pepper, and cabbage. Cook for 5–7 minutes until slightly softened.
4. Combine Liquids:
   • Add the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir well.
5. Add Seasonings and Rice:
   • Mix in paprika, thyme, salt, and pepper. Stir in uncooked rice.
6. Simmer:
   • Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until rice is tender and the flavors meld.
7. Serve:
   • Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or a light green salad.

Crockpot Method

1. Prepare the Ingredients:
   • Brown the ground beef in a skillet with onions and garlic. Drain the fat and transfer to the slow cooker.
2. Add Remaining Ingredients:
   • Layer the celery, carrots, bell pepper, cabbage, diced tomatoes, tomato sauce, broth, and rice in the slow cooker. Stir to combine.
3. Cook:
   • Cover and cook on low for 6–7 hours or high for 3–4 hours, until the rice is tender and vegetables are cooked.
4. Garnish and Serve:
   • Sprinkle with parsley and serve warm.

Tips and Variations

• Make it Gluten-Free: Use certified gluten-free broth and ingredients.
• Low-Carb Option: Substitute rice with cauliflower rice. Add it in the last 15–20 minutes of cooking.
• Vegetarian Version: Replace ground beef with plant-based protein and use vegetable broth.
• Add a Tangy Twist: Stir in 1–2 tablespoons of vinegar (white or apple cider) for a tangy kick reminiscent of traditional cabbage rolls.

Nutritional Information (Per Serving)

• Calories: ~270 kcal
• Protein: 16 g
• Fat: 8 g
• Carbohydrates: 32 g
• Fiber: 5 g

Why You’ll Love This Recipe

1. One-Pot Wonder: Minimal cleanup required.
2. Family Favorite: Perfect for satisfying large appetites.
3. Versatile: Easy to adapt to various dietary preferences.
4. Meal-Prep Friendly: Freezes beautifully for quick future meals.

Enjoy this Cabbage Roll Soup as a wholesome meal that’s as comforting as it is delicious. Happy cooking! 🥣✨