Cabbage Roll Soup
A cozy, hearty soup that captures the flavors of traditional cabbage rolls without the hassle of rolling, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound ground beef (or ground turkey) Can substitute with ground turkey or chicken.
- 1 cup onion, chopped
- 2-3 cloves garlic, minced
- 4 cups green cabbage, chopped About half a small head.
- 2 pieces carrots, diced (optional) Adds sweetness.
- 1 can diced tomatoes
- 1 small can tomato sauce
- 4-5 cups beef broth (or chicken broth) Can use chicken broth as an alternative.
- 1-2 tablespoons tomato paste (optional) For deeper flavor.
- 1 teaspoon paprika
- to taste Salt and pepper
- 1-2 tablespoons brown sugar (optional) Balances the tomatoes.
- to serve cooked rice Can add straight into the pot or serve separately.
Instructions
Cooking
- In a big soup pot, cook the ground beef over medium heat until browned. If there is a lot of grease, spoon some out, but leave a little for flavor.
- Add onion and cook for about 3 to 4 minutes, until it softens. Stir in garlic and cook for 30 seconds, just until fragrant.
- Add the carrots and cabbage. It will initially look like a mountain of cabbage, but it cooks down quickly. Don't panic.
- Pour in the diced tomatoes, tomato sauce, broth, and tomato paste if using. Add paprika, salt, pepper, and brown sugar if desired.
- Bring to a gentle boil, then lower the heat and simmer for 25 to 35 minutes, until the cabbage is tender.
- Taste and adjust seasoning. Add more salt or broth if it thickens too much.
Notes
Cabbage Roll Soup freezes well. Store without rice to prevent it from getting mushy after freezing. Add fresh cooked rice when reheating.