Cabbage Roll Soup a hearty and delicious soup made with ground beef, tomatoes, rice, and of course cabbage.
Cabbage roll soup with all of the flavor of classic cabbage rolls, but none of the hassle of rolling individual rolls.
I have always been a fan of cabbage. I love cooked cabbage and I love raw cabbage. It could be said that I have never tried a dish with cabbage that I didn’t fall in love with.
As a kid, I don’t remember my mom ever making cabbage rolls, but I remember visiting my aunt and her family (my mom’s sister) and she would serve her cabbage rolls. It was something that I looked forward to during our visits.
Of late I have been thinking about those cabbage rolls and how good they were. And as the weather gets cooler soup also comes to mind. I like hearty soups that will warm you up and stick to your ribs during the cool/cold weather months.
I decided to make this soup a bit thicker than some other soups almost like a stew, but feel free to add more beef broth if you like your soup a bit on the thinner side. It is a soup that fills you up and keeps you going. Which during the winter months is a must for me.
Looking for other soups to keep you warm? Check these out:
- 1 to 1 1/2 pounds ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup cooked rice
- 1-14.5 ounce can diced tomatoes
- 32 ounces beef broth
- 4 cups cabbage chopped
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/4 cup tomato paste
In a Dutch oven add the ground beef, onion, and garlic over medium heat cook until the hamburger until browned.
Add the diced tomatoes, cabbage, cooked rice, beef broth, bay leaves, Worcestershire sauce, parsley, and tomato paste. Bring to a boil, once it boils reduce heat to medium-low and continue to cook until the cabbage is soft, about 30 to 45 minutes.
This is a thick and hearty soup if you prefer a thinner soup add additional beef broth or add tomato sauce to thin it out.