If you’re a fan of comforting soups that bring warmth to every bite, then this Cabbage Roll Soup is a must-try! It combines the essence of classic cabbage rolls in a cozy soup, making it an ideal choice for cool days.
INGREDIENTS
- Vegetable Oil: Just a small amount to brown the beef and build the soup's base flavor.
- Lean Ground Beef: Adds heartiness and protein. Choose lean beef to keep the soup lighter and less greasy.
- Salt and Pepper: Simple seasonings to enhance the beef’s flavor.
- Yellow Onion (diced finely): Adds sweetness and depth to the soup’s flavor profile.
- Garlic (minced): Aromatic and flavorful, garlic brings an essential savory kick.
- Green Cabbage (chopped): The star ingredient, cabbage gives texture, nutrients, and a slight sweetness.
- Carrots (quartered and sliced): These add a hint of sweetness and color, balancing the savory ingredients.
- Low-Sodium Beef Broth: The base of the soup, adding richness while keeping the salt levels in check.
- Tomato Sauce: Creates the tangy tomato base that makes this soup similar to traditional cabbage rolls.
- White Rice (uncooked): Absorbs the flavors as it cooks, making the soup heartier and more filling.
- Bay Leaf: Adds an aromatic note and earthy undertone to the soup.
- Light Brown Sugar: Balances the acidity of the tomato sauce and enhances the soup’s depth.
- Fresh Parsley (chopped): A garnish that adds freshness and color to each bowl.
INSTRUCTIONS
- Step 1:
- In a Dutch oven or large soup pot, heat the vegetable oil over medium-high heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until the beef is browned.
- Step 2:
- Add the diced onion and minced garlic to the pot with the beef. Sauté for 2-3 minutes, or until the onions are soft and translucent, releasing their sweetness and enhancing the aroma.
- Step 3:
- Stir in the chopped cabbage and sliced carrots, mixing everything together. These vegetables will soften and soak up the flavors as the soup simmers.
- Step 4:
- Add the tomato sauce, beef broth, uncooked white rice, bay leaf, and light brown sugar. Stir everything together to combine well.
- Step 5:
- Bring the soup to a gentle simmer. Lower the heat and let it cook for approximately 25 minutes, or until the rice is tender and fully cooked.
- Step 6:
- Once the rice is cooked, remove the bay leaf from the soup. This prevents the bay leaf from overpowering the flavors. Sprinkle chopped fresh parsley over the soup for a burst of color and freshness before serving.
Serving and Storage Tips
- Serve hot, garnished with a sprinkle of fresh parsley for extra color and freshness.
- This soup pairs well with a slice of crusty bread or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
- Reheat on the stove over medium heat, stirring occasionally, until warmed through.
Helpful Notes
- Try adding a sprinkle of red pepper flakes if you like a hint of spice.
- For a richer flavor, use full-sodium beef broth or a mix of beef and vegetable broths.
- Swap white rice with brown rice for added fiber, adjusting cooking time as needed.
Tips from Well-Known Chefs
- Chef Ina Garten recommends using fresh parsley in soups for a fresh, vibrant flavor.
- Chef Gordon Ramsay suggests browning the beef thoroughly for a deep, caramelized taste in every bite.
- Chef Jamie Oliver advises letting soups rest for a few minutes before serving to allow flavors to meld.
Why You'll Love This Recipe
- It’s a one-pot meal that’s easy to make and clean up.
- Packed with nutritious vegetables and lean protein, it's both filling and satisfying.
- The soup has a balanced flavor of savory, sweet, and tangy, appealing to all taste buds.
Variations
- Use ground turkey or chicken instead of beef for a lighter option.
- Add diced tomatoes for extra texture and a slight sweetness.
- Substitute cauliflower rice to make it a low-carb version.