Cabbage Roll Soup
Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant cabbage roll soup is as cozy as it gets.
Stuffed Cabbage Soup
Cabbage rolls have been a long-time part of my frequently made recipe rotation. There is just something comforting about the flavors in these recipes.
Over the years, our recipe has evolved to be a less labor-intense layered cabbage roll casserole. These Unstuffed Cabbage Rolls deliver a quick skillet meal too, when I don’t have time or motivation for much more than that.
Given my love of soups in cooler weather turning cabbage rolls into soup just made so much sense. And boy am I glad I did!
It doesn’t get much better than a simmering pot of soup on a cold day. Or delivering soup to a friend when they have been under the weather.
Body and soul-warming soup is definitely a love language for me. I enjoy the feeling it brings of slowing down to pause and enjoy a meal as you blow on a steaming hot spoon full of delicious flavor.
What gives cabbage rolls their distinct flavor to me is that splash of vinegar and just a touch of sugar and this recipe for cabbage roll soup is much the same.
Cabbage rolls taste distinctly different without those two ingredients. Those two tiny little things are not to be skipped.
How to Make Cabbage Roll Soup
To avoid having to drain the ground beef, I often use a 90/10 blend. There will be minimal to no grease left behind.
The reason that I don’t drain the ground beef in cabbage roll soup is because, as the beef browns, I like to add my seasonings to really allow them to season the beef.
When the beef is almost done, add your onions and garlic and continue to saute. When the onions are tender, add the remaining ingredients of tomato sauce, diced tomatoes, beef stock, cabbage, and rice.
It will look like quite a pile of cabbage. Never fear it cooks down into the soup in no time at all. After a 20-25 minute simmer taste-test so you can adjust the seasoning.
Sometimes a bit more salt and pepper are needed for cabbage than you might think. Last, add that dash of white wine vinegar.
Cabbage Roll Soup Recipe
You’ll need these ingredients to make this recipe:
Ingredients
- ground beef
- chili powder
- granulated garlic or garlic powder
- freshly ground black pepper
- light brown sugar
- onion
- garlic minced
- tomato sauce
- diced tomatoes
- beef stock
- cabbage
- rice
- kosher salt
- white wine vinegar
Instructions
- In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
- When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
- Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender. Season with salt to taste. Stir in the vinegar.
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Cabbage Soup with Sausage is loaded with great flavors and it’s filled with far more vegetables and meat than broth.
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Spicy sausage, tender white beans, fresh cabbage, hearty broth, and plenty of Mexican spices come together in this delicious cabbage soup recipe that your whole family is going to love.
Tender potatoes, crisp cabbage, and spicy sausage add up to an easy dinner that the whole family enjoys. Chunks of cheese melt into this dish adding just the right amount of richness.
Print
Cabbage Roll Soup
Made with ground beef, rice, and all the traditional flavors of cabbage rolls this fragrant cabbage roll soup is as cozy as it gets.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 260kcal
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper
- 1 tablespoon light brown sugar
- 1 medium onion chopped small, about 1 cup worth
- 4 cloves garlic minced
- 14-16 ounces tomato sauce
- 28-30 ounces diced tomatoes
- 6 cups beef stock
- 1 medium head of cabbage roughly chopped, about 8 cups worth
- 1 cup rice uncooked
- ½ teaspoon kosher salt adjust to taste
- 1 tablespoon white wine vinegar
In a large pot over medium-high heat, cook and crumble the ground beef. Sprinkle the beef with chili powder, garlic powder, black pepper, and brown sugar while it is cooking.
When the beef is nearly cooked through, add the onion and garlic. Continue cooking for a few minutes, until the onions begin to soften.
Add the tomato sauce, diced tomatoes, beef stock, cabbage, and rice. Bring to a simmer and cook for 20-25 minutes until the rice is tender. Season with salt to taste. Stir in the vinegar.
Calories: 260kcal | Carbohydrates: 30g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 650mg | Potassium: 863mg | Fiber: 4g | Sugar: 9g | Vitamin A: 414IU | Vitamin C: 45mg | Calcium: 99mg | Iron: 3mg
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