Cabbage Roll Soup

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Savory ground beef, tender cabbage, hearty rice, and a rich, flavorful broth combine to make this delicious soup with the flavor of cabbage rolls!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: Dutch oven meal, easy

Servings: servings

Calories: 345kcal

2 tablespoons olive oil
2 pounds lean ground beef may use ground turkey or ground sausage (use hot sausage for a more savory flavor)
1 teaspoon salt
1/2 teaspoon Black pepper or to taste
1 cup yellow onion diced
3 garlic cloves minced
¾ cup carrots diced into half-moons
1 teaspoon Italian seasoning dried herbs
1 teaspoon paprika
2 tablespoons tomato paste in a tube is better, like Alessi’s
5 cups beef or chicken broth divided
5 cups cabbage roughly chopped, about 1 smaller cabbage head
¼ cups uncooked rice rinsed
14.5 oz diced tomatoes or you can also use crushed tomatoes
2 bay leaves
1 tablespoon Worcestershire sauce
Chopped parsley for garnish

Heat oil in a large 4-quart Dutch oven over medium heat.
Add the ground beef and cook, breaking it up with a wooden spatula as it browns. Season with salt and pepper.
Stir in the onion, garlic, carrots, Italian seasoning, and paprika. Cook for a few more minutes until the vegetables start to soften.
Add the tomato paste and cook until it begins to caramelize.
Pour in 1/2 cup of the broth to deglaze the pot, scraping up any brown bits from the bottom.
Add the remaining broth, cabbage, uncooked rice, diced tomatoes, bay leaves, and Worcestershire sauce and stir well to combine.
Bring the soup to a boil, then reduce the heat and let it simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
Remove and discard the bay leaf before serving. Garnish with fresh parsley if desired.