Name: Stuffed Cabbage Roll Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 1 Tablespoons olive oil; 1 lb. ground beef; 1 onion, diced; 4 carrots, diced; 4 garlic cloves, minced; 3 c. cabbage, chopped; 6 c. beef broth; 2 (8 oz) cans tomato sauce; 1 (15 oz) can diced tomatoes; 1/2 c. uncooked rice; 1/2 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder

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Easy Stuffed Cabbage Roll Soup takes all your favorite flavors from stuffed cabbage rolls and turns it into a filling, flavorful soup that the whole family will enjoy!

Last week I was making our menu plan and having a hard time doing it. I wanted to make a soup recipe but felt like we’ve had the same 4 or 5 soups all winter long so I started looking for something different.

I came across this recipe from Stuffed Cabbage Roll Soup and thought it sounded good. My husband loves cabbage and this sounded similar to my stuffed pepper soup which I love so I decided to give it a go.

I figured if nothing else it would have plenty of vegetables in it from the cabbage and tomatoes and it would be filling because of the ground beef and rice.

Ingredients:

olive oil
ground beef
onions
carrots
garlic cloves
green cabbage
beef broth
tomato sauce
diced tomatoes
rice
salt
black pepper
garlic powder

To saute the beef and vegetables: Heat the oil in a stock pot over medium high heat. Add the beef and saute for 5 minutes. Add the onions, carrots, and garlic and saute for 5 minutes. Stir in the cabbage and cook for 3-5 minutes or until the cabbage begins to soften.

To make the soup: Pour the beef broth, tomato sauce, and diced tomatoes into the pot with the vegetables. Add in the salt, pepper, and garlic and bring to a boil. Reduce heat and simmer for 30 minutes. Add in the rice and cook for an additional 15 minutes.

Putting the soup together was easy enough for a weeknight. It only took about 15 minutes to cook the beef and vegetables before adding in the tomatoes and beef broth.

I let the soup simmer for about hour because I had other things to do. As long as you don’t add in the rice you can let the soup simmer for up to a few hours before serving.

What is a Cabbage Roll?

A cabbage roll is basically cooked cabbage leaves wrapped around a filling. The filling is usually some type of meat, often ground beef, some vegetables, and rice. It originated in Eastern Europe and is a traditional cuisine of Poland, Romania, and Germany.

How do you store Stuffed Cabbage Soup?

Store in an air tight container in the refrigerator for up to 5 days. The rice will absorb some of the liquid so you may want to add another cup of broth when reheating it.

If you make the soup ahead of time make it without the rice. Then before you plan on eating it reheat the soup and add the cooked rice and heat through for 5 minutes.

Can you freeze Cabbage Roll Soup?

Yes! Place it in a freezer bag or air tight container and place in the freezer for up to 2 months. I prefer to freeze it without putting the rice in then add the rice once I reheat the soup but you can add it and freeze it. The texture of the rice may change slightly from being frozen.

Can you make this in the slow cooker?

Sure! Brown the meat on the stove and add it to the slow cooker. Then add the rest of the ingredients except for the rice. Cook on low for 8 hours or on high for 4 hours. In the last 30 minutes of cooking, add in the rice to cook it in the slow cooker.

Before adding in the rice I checked the seasonings and the thickness of the soup. I had to add in a bit more black pepper and salt before adding the rice.

Keep in mind that adding uncooked rice will really thicken up the soup. After cooking the soup with the rice for 15 minutes I found that I had to add in an additional cup of beef broth to the soup so it wasn’t so thick.

More Cabbage Recipes:

I poured it into two bowls and served it with a salad. While I thought bread or rolls would be good I decided against it because the rice was hearty and starchy. The salad worked really well with the soup.

The soup itself was good. It was a tomato base and had plenty of meat and cabbage in it. It definitely had the flavor of a cabbage roll which was the goal. I also liked that it was a lot easier to make the soup version than to roll up all those cabbage rolls.

If you’ve tried my Stuffed Cabbage Roll Soup or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: