Crafted with heartwarming flavors, Cabbage Roll Soup (All the Flavor, No Rolling) captures the essence of traditional cabbage rolls without the fuss of rolling. This one-pot wonder is bursting with juicy ground beef, aromatic spices, and tender veggies. Every spoonful warms the soul and reminds you of cozy family dinners on cold evenings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cabbage Roll Soup (All the Flavor, No Rolling)
Storing & Reheating
Chef’s Helpful Tips
Cabbage Roll Soup (All the Flavor, No Rolling)

Cabbage Roll Soup (All the Flavor, No Rolling)

This soup is a beautiful medley of textures and tastes. The combination of tender cabbage, hearty ground beef, and zesty tomatoes creates a delightful comfort food experience. Perfect for a gathering or a simple family meal, it’s both satisfying and nourishing. Best of all, you can whip it up in just under an hour, making it a go-to recipe for busy weeknights. Grab your pot and get ready to revel in all the flavors of cabbage rolls without any of the rolling!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 55 minutes of cooking, this meal comes together without a hitch.
Irresistible Flavor: Expect a comforting blend of savory beef, sweet cabbage, and a hint of tang from the lemon juice that makes every bite a treat.
Eye-Catching Appeal: This soup is as colorful as it is delicious, making it perfect for any dinner table.
Flexible Serving: Ideal for cozy family meals or when entertaining guests, it’s equally fantastic as leftovers for lunch.
Diet-Friendly Options: Naturally gluten-free, this recipe accommodates various dietary needs with minimal adjustments.

Ingredients You’ll Need

2 lbs ground beef: A rich and hearty base; you may substitute with ground turkey or plant-based alternatives for a lighter option.
1 teaspoon kosher salt: Enhances all the flavors; adjust based on dietary needs.
½ teaspoon black pepper: Adds warmth; feel free to use freshly cracked pepper for more depth.
1 tablespoon olive oil or avocado oil: For sautéing veg and adding richness; both options work well.
2 cups yellow onion – diced (about 1 medium onion): Provides a sweet, aromatic foundation; white onion can also be used.
1 cup carrots – sliced or diced: Adds a touch of natural sweetness and color; substitute with parsnips if desired.
2 cloves garlic – minced: Boosts the flavor immensely; more garlic can be included for garlic lovers!
1 lb green cabbage – chopped (about 1 medium head of cabbage): The star of the dish; savoy or Napa cabbage works too for a lighter flavor.
30 oz diced tomatoes: Canned tomatoes add acidity and body; consider using whole tomatoes for a chunkier texture.
8 oz tomato sauce: Ties everything together; substitute with crushed tomatoes for a different consistency.
6 cups gluten-free beef broth: The broth choice carries flavor throughout; chicken broth may be used for a different profile.
1 cup uncooked white rice: Thickens and makes the soup hearty; substitute with quinoa for a gluten-free option.
1 tablespoon gluten-free Worcestershire sauce: For depth of flavor; soy sauce can be a decent alternative if you aren’t gluten sensitive.
1 tablespoon fresh lemon juice: Adds brightness; fresh lime juice works if you prefer a citrus twist.
1 tablespoon brown sugar: Balances acidity in the soup; you can leave it out or use honey instead.
2 teaspoons paprika: Adds depth; smoked paprika can bring a lovely smokiness.
1 teaspoon dried oregano: Herbaceous note; Italian seasoning could also be a great alternative.
½ cup fresh parsley – chopped: For a pop of color and freshness to finish your soup.

How to Make Cabbage Roll Soup (All the Flavor, No Rolling)

Preheat the pot: Start by heating a large Dutch oven over medium heat. Once it’s warm, add 2 lbs ground beef, seasoning it with 1 teaspoon kosher salt and ½ teaspoon black pepper. Brown the beef for about 5-6 minutes, breaking it up with a spatula as it cooks until it’s no longer pink.

Sauté the vegetables: Once the beef is browned, drizzle in 1 tablespoon olive oil or avocado oil, followed by 2 cups diced yellow onion. Give it a good stir and let it cook for 3-4 minutes until the onions are tender. The aroma will be incredibly inviting at this point!

Add carrots and garlic: Toss in 1 cup of sliced or diced carrots along with 2 cloves of minced garlic. Sauté for another 2-3 minutes, stirring frequently. Watch carefully to prevent the garlic from burning, as you want to keep that delightful garlicky flavor.

Incorporate cabbage: Stir in 1 lb of chopped green cabbage, letting it soften for a few minutes. You’re looking for a gentle wilt as it releases its own juices into the mixture.

Pour in the liquids: Now it’s time for the star ingredients! Pour in 30 oz of diced tomatoes, 8 oz of tomato sauce, and 6 cups of gluten-free beef broth. Add in 1 cup of uncooked white rice, 1 tablespoon of gluten-free Worcestershire sauce, along with 1 tablespoon of fresh lemon juice, and 1 tablespoon of brown sugar. Don’t forget to sprinkle in 2 teaspoons of paprika and 1 teaspoon of dried oregano. Mix everything together thoroughly.

Bring to a boil: Raise the heat to bring the soup to a gentle boil, after which you’ll want to cover it with a lid and reduce the heat to let it simmer.

Cook the rice: Let the soup simmer for about 30 minutes, or until the rice is tender. You’ll know it’s ready when the rice has absorbed the liquid, and the soup has thickened beautifully.

Finish with parsley: Before serving, sprinkle ½ cup of freshly chopped parsley on top. Not only does it add vibrant color, but it also brightens up the flavor profile, making each bite delightful.

Storing & Reheating

To keep your soup fresh, store it at room temperature for up to 2 hours before refrigerating. For longer storage, transfer Cabbage Roll Soup into airtight containers and refrigerate for up to 4 days, or freeze for up to 3 months. For reheating, place it in a saucepan over medium heat until warmed through, about 10-15 minutes. Keep in mind that the texture may change slightly after freezing, so adding a splash of broth while reheating can help refresh its consistency.

Chef’s Helpful Tips

Watch the cooking time for the rice; too long and it may turn mushy.
If you like a bit of spice, consider adding red pepper flakes for a kick.
Don’t skip the parsley; it adds a necessary freshness to balance out the rich flavors.
Feel free to make this soup a day ahead; the flavors deepen and enhance when allowed to sit overnight.
If the soup thickens too much after cooling, just add a little broth when reheating to bring it back to life.

It’s safe to say that Cabbage Roll Soup (All the Flavor, No Rolling) isn’t just a recipe; it’s a chance to bring warmth and comfort into your home. Packed full of flavors and textures, it invites you to not only savor the deliciousness but also adjust it to fit your personal taste. This big batch is perfect for those who love leftovers or for sharing with friends and family.

Recipe FAQs

Can I use a different type of meat?

Absolutely! This soup works well with ground turkey or chicken if you prefer a lighter meat option. For a vegetarian or vegan version, opt for lentils or a plant-based ground meat substitute.

How do I make this soup spicier?

If you enjoy a bit of heat, try adding a teaspoon of crushed red pepper flakes or some diced jalapeños while cooking the beef. Alternatively, serving a dash of hot sauce on the side lets everyone spice it to their own taste!

What should I serve with Cabbage Roll Soup?

This soup is hearty enough to stand on its own, but crusty bread or a light salad makes for a lovely addition. Pairing it with a simple vinaigrette salad enhances the whole meal beautifully.

Can I make this soup ahead of time?

Yes! In fact, Cabbage Roll Soup tastes even better the next day. Prepare it a day in advance, refrigerate, and simply reheat when ready to serve. Just keep in mind that the rice may absorb some of the liquid, so you might want to add a splash of broth when reheating.

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Cabbage Roll Soup (All the Flavor, No Rolling)

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Author: Peter
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

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Description

Enjoy this delightful Cabbage Roll Soup (All the Flavor, No Rolling) packed with flavor, ground beef, fresh vegetables, and hearty rice. An easy, comforting meal that warms the soul and satisfies all cravings, perfect for a quick dinner or a healthy homemade dish.

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

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Instructions

Preheat a large Dutch oven over medium heat. Add the ground beef seasoned with kosher salt and black pepper once heated.
Cook the beef for about 5 to 6 minutes until browned, breaking it up with a spatula as it cooks.
Add olive oil or avocado oil alongside the diced yellow onion. Stir together and cook for 3 to 4 minutes.
Incorporate the carrots and minced garlic, cooking for an additional 2 to 3 minutes while stirring to prevent the garlic from burning.
Mix in the chopped green cabbage and continue to cook for a few minutes until it softens.

Notes

For added flavor, consider using homemade beef broth if available.
This soup can be frozen; allow it to cool completely before packing it into airtight containers.
Vegetarian options can be made by substituting ground beef with lentils or textured vegetable protein.