Easy, delicious, and low in calories—this cabbage roll soup is ready in just 30 minutes.
Recipe Overview
My family really loved this cabbage roll soup! It’s filling, hearty, and makes for fantastic leftovers. You start by cooking the ground beef, then toss in the cabbage, carrots, canned tomatoes, rice, broth, and a few spices. The whole thing comes together in about 30 minutes, and we enjoyed the leftovers the next night served over rice—so good!
Recipe Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 3 cups chopped green cabbage – sliced into thin strips
- 32 oz carton beef broth
- 2 medium carrots – chopped small
- 15 oz tomato sauce
- 15 oz canned diced tomatoes
- ½ cup long grain white rice
- 1 ½ Tbsp brown sugar
- 1 tsp dried thyme leaves
- 1 bay leaf
Kitchen Equipment Used
- Silicone spatula
- Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Cabbage Roll Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: In a large pot over medium-high heat, cook 1 lb of ground beef until it’s no longer pink. Use a folded paper towel and a spatula to swish around and soak up any excess grease.
STEP 2: Add 1 cup of chopped yellow onion. Sauté for about 2 minutes until the onion begins to soften. Now stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
STEP 3: Next, add 3 cups of chopped cabbage, 32 oz of beef broth, 2 chopped carrots, 15 oz tomato sauce, 15 oz canned diced tomatoes, ½ cup long-grain white rice, 1 ½ Tbsp brown sugar, 1 tsp dried thyme, and 1 bay leaf. Mix everything together well.
STEP 4: Let the soup simmer on low heat for 15-20 minutes, or until the rice and vegetables are tender. Now the soup is ready to ladle into bowls to serve!
Recipe Tips
- Slice the cabbage thin and chop the carrots into small bite-size pieces so that they will cook faster.
- The longer you let the soup simmer on the stove, the more liquid will reduce. Depending on your personal preference of how you like your soup, you may or may not want to cook it longer.
How To Store Leftovers
- REFRIGERATE – Store in an airtight container for 3-4 days.
- REHEAT – This can be reheated in the microwave or oven at 350°F for about 10-15 minutes, or until it’s heated through.
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Ingredients
- 1 lb lean ground beef
- 1 Tbsp olive oil
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 3 cups chopped green cabbage - sliced into thin strips
- 32 oz carton beef broth
- 2 medium carrots - chopped small
- 15 oz tomato sauce
- 15 oz canned diced tomatoes
- ½ cup long grain white rice
- 1 ½ Tbsp brown sugar
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- In a large pot over medium-high heat, cook 1 lb of ground beef until it’s no longer pink. Use a folded paper towel and a spatula to swish around and soak up any excess grease.
- Add 1 cup of chopped yellow onion. Sauté for about 2 minutes until the onion begins to soften. Now stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Next, add 3 cups of chopped cabbage, 32 oz of beef broth, 2 chopped carrots, 15 oz tomato sauce, 15 oz canned diced tomatoes, ½ cup long-grain white rice, 1 ½ Tbsp brown sugar, 1 tsp dried thyme, and 1 bay leaf. Mix everything together well.
- Let the soup simmer on low heat for 15-20 minutes, or until the rice and vegetables are tender. Now the soup is ready to ladle into bowls to serve!
Nutrition
The nutritional information provided is an estimate and is per serving.