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Hearty Cabbage Roll Soup
Amelia Amelia

Hearty Cabbage Roll Soup

This quick and cozy soup packs all the flavors of traditional cabbage rolls—savory beef, tender cabbage, and tangy tomato broth—without the time-consuming rolling. Ready in under an hour, it’s perfect for busy weeknights or make-ahead meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Eastern European
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (or turkey for lighter version)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, chopped (about 6 cups)
  • 28 oz can crushed tomatoes
  • 4 cups beef broth (or vegetable broth)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • chef’s knife
  • measuring cups and spoons

Method
 

  1. In a large pot, cook the ground beef over medium heat until no pink remains. Drain excess fat if desired.
  2. Add onion and garlic to the pot. Sauté until fragrant, about 2 minutes.
  3. Stir in chopped cabbage and cook until slightly wilted.
  4. Pour in crushed tomatoes and broth. Stir in cooked rice and smoked paprika. Simmer uncovered for 20–25 minutes.
  5. Taste and adjust with salt and pepper before serving.

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, leave headspace in containers to prevent cracking when freezing. Reheat gently to preserve flavor and texture. Add a splash of apple cider vinegar before serving for extra brightness.