- Cook the Meat: In a large pot over medium heat, cook ground beef or turkey until browned. Drain excess fat if necessary.
- Add Aromatics: Stir in chopped onion and garlic. Cook for 2–3 minutes until fragrant and softened.
- Build the Base: Add cabbage, diced tomatoes, tomato sauce, broth, paprika, oregano, salt, and pepper. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25–30 minutes, until cabbage is tender.
- Stir in Rice: Add the cooked rice during the final 5 minutes of cooking. Adjust seasoning if needed.
- Serve: Ladle into bowls and top with fresh parsley, a squeeze of lemon juice, or a dollop of sour cream if desired.
Serving and Storage Tips
- Serving: Enjoy warm with a slice of crusty bread or crackers.
- Storage: Store leftovers in the fridge for up to 4 days. Soup may thicken, so add extra broth or water when reheating.
Variants
- Low-Carb Option: Skip the rice or use cauliflower rice for a keto-friendly version.
- Spicy Version: Add red pepper flakes or a diced jalapeño for extra heat.
- Vegetarian Swap: Use lentils or plant-based ground meat and vegetable broth.
FAQ
Q: Can I freeze cabbage roll soup? A: Yes! Let it cool completely and freeze in portions. For best texture, add the rice after thawing and reheating.
Q: What type of cabbage works best? A: Green cabbage is most traditional, but Napa or Savoy cabbage can also be used.
Q: Can I use uncooked rice? A: Yes, but increase broth by 1 cup and simmer the soup for about 40 minutes until the rice is fully cooked.
All the delicious comfort of cabbage rolls—none of the hassle. This cabbage roll soup is a go-to for nourishing, easy weeknight meals!
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