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Cabbage Roll Soup recipe is a delicious dinner recipe that will warm your belly on a cold and crisp fall day. This unstuffed cabbage soup is one of the BEST soup recipes that we have ever made and very easy to make!
With lots of chopped vegetables, broth, tomato sauce, ground beef and rice, this hearty soup is a total winner. We like to serve this soup with our easy and delicious 30-minute dinner rolls.
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The soup is amazing! I have made it several times and each time it is like a warm hug in my belly!
Cabbage Roll Soup
This recipe is pretty simple, which is just one of the reasons I love it so much. You simply season and brown your ground beef, add veggies, broth and tomato sauce, then let sit for 25 minutes. My whole family loves this soup!
We really like making this recipe in our amazing dutch oven, but you can totally use your soup pot instead. Any pot with a lid will work!
How to make Cabbage Roll Soup?
Ingredients you will need:
- lean ground beef
- vegetable oil
- onion
- garlic
- green cabbage
- carrots
- low-sodium beef broth
- tomato sauce
- white rice
- bay leaf
- brown sugar
- parsley
To make this delicious unstuffed cabbage soup, you’ll need to start with lean ground beef. You can use regular ground beef, but we like that the lean keeps out a lot of the grease. You put a nice golden brown on the beef and then add in the rest of the ingredients to the pot.
I like to make a double batch of this soup so we have leftovers to eat. We always have sporting events and this is such an easy dinner to heat up on those busy nights knowing everyone will love it.
Can you Freeze Cabbage Roll Soup?
Yes!! If you have leftovers, this soup freezes perfectly. We place the cooked and cooled soup into individual portion freezer bags and place them on a tray or cookie sheet to freeze. Once the soup is frozen, stack the bags in the freezer. Take a bag out to thaw when ready for use. These make easy and delicious lunches.
What Is A Dutch Oven?
A Dutch Oven is very similar to your usual large pot, except with one big difference. That is, it’s usually made out of cast iron. Also, it is much heavier and thicker and the lid fits very tightly on top. Here is the classic red one we like to use.
To cut and dice your vegetables, I always suggest getting a Ninja Food Chopper Express Chop. (Just $18.99 on Amazon.) This things makes chopping one hundred times easier! It’s such a time saver.
Cabbage Roll Soup Video
Add as Google Trusted SourceCabbage Roll Soup
Ingredients
- 2 tsp. vegetable oil
- 1 lb. lean ground beef
- salt and pepper
- 1 medium yellow onion, diced finely
- 2 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 medium carrots, quartered and sliced
- 4 cups low-sodium beef broth
- 3 8 oz. cans tomato sauce
- 1/2 cup white rice, uncooked
- 1 bay leaf
- 3 tbsp. light brown sugar
- 2 tbsp. fresh chopped parsley
Instructions
- In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
- Season ground beef with salt and pepper as desired and cook until browned.
- Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
- Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
- Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
- Take out the bay leaf and sprinkle with chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If I brown the meat first, do you think it could then al go into a crockpot on low for 6-8 hours?
Hi Kelly. Yes, that should would fine work on low.
OMG, this soup is amazing! He doesn’t like to try new things, but even he loved this soup. It’s definitely on the rotation. The only thing I’ll do differently is let the soup boil a few minutes before I add the rice. We like the cabbage softer than what it was but if we cooked longer, the rice would be much. It was still delicious! Thank you.
Thank you Rose!
I absolutely loved this soup. I make soups all the time. This moved right up to the top of my list.
Thanks Jean!
I made this with sauerkraut instead of fresh cabbage and used spaghetti sauce instead of tomato sauce because that’s what I had on hand. Otherwise followed the recipe and it turned out really good.
Glad it turned out good Kim. Thanks!
I made this the first time today and I’m hooked. It’s delicious. I have some family members that are lactose intolerant so I always look for soups that are hearty without a cream or cheese base. This one is perfect. I’ll be making it again.
Glad to hear this Terry! Thanks!
My husband and I loved it! Will be making again and sharing with family and friends!
Thank you!
I made this tonight for the first time and it was amazing!! I almost followed the recipe exactly but I added more cabbage and a couple shakes of worcestershire sauce
That’s great Patti. Thanks!
This soup is delicious! I will definitely be making it again and again…. The only change I made was added more cabbageThank you for sharing this recipe♥️
Thank you Janet!
Wonderful!!!!
Thanks Cathy!
Wonderful soup! One of my favorites!
Thanks Jessica!