Cabbage Roll Soup
Love stuffed cabbage rolls? This easy Cabbage Roll Soup has all the same flavours without the extra work! This soup is warm, comforting, and full of flavour. It’s a simple one-pot meal that’s great for busy nights! Serve with a little sour cream or shredded cheese!
Ingredients
Sauteed Cabbage and Apple
- 1 tbsp butter
- 2 cups chopped cabbage
- 1 onion diced
- 1 small apple peeled and chopped
The Rest of the Soup
- 1 lb extra lean ground beef
- 1 medium carrot peeled and diced
- 1 stalk celery finely chopped
- 1 14 oz can of crushed tomatoes
- 1 14 oz can of diced tomatoes
- 4 cups beef broth
- ½ tsp dried parsley
- pinch of red pepper flakes
- 2 tsp Worcestershire sauce
- ¼ cup rice (I used basmati)
- ½ tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Prepare the vegetables – Chop the cabbage, onion, apple, carrot, and celery.
- Sauté the cabbage and apple – In a large Dutch oven, heat a little oil over medium heat. Add the cabbage, onion, and apple. Cook until softened and caramelized. Remove from the pot and set aside.2 cups chopped cabbage, 1 onion, 1 small apple, 1 tablespoon butter
- Brown the beef – In the same pot, add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.1 lb extra lean ground beef
- Sauté the aromatics – Stir in the diced carrot and celery, cooking for 1-2 minutes to soften slightly.1 medium carrot, 1 stalk celery
- Combine the ingredients – Return the sautéed cabbage, onion, and apple to the pot. Add the crushed tomatoes, diced tomatoes, beef broth, parsley, red pepper flakes, Worcestershire sauce, and rice. Stir everything together.1 14 oz can of crushed tomatoes, 1 14 oz can of diced tomatoes, 4 cups beef broth, ½ teaspoon dried parsley, pinch of red pepper flakes, 2 teaspoon Worcestershire sauce, ¼ cup rice
- Simmer – Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the rice is tender.
- Finish– Stir in the apple cider vinegar and season with salt and pepper to taste.½ tablespoon apple cider vinegar, salt and pepper
- Serve – Ladle into bowls and garnish with a dollop of sour cream, fresh parsley, or grated cheddar cheese if desired.
Notes
- Since you only need about 2 cups of cabbage for this recipe, using bagged shredded cabbage can be a great option. It’s the perfect amount without having to buy a whole cabbage or worry about leftovers.
- For a smoky flavor, stir in a small amount of smoked paprika along with the other seasonings.
- Sautéing the cabbage, onions, and apple until they’re deeply caramelized adds a rich, slightly sweet flavor that makes this soup extra delicious.
- For an extra creamy and rich finish, stir in a dollop of sour cream or a handful of shredded cheese just before serving. The sour cream adds a tangy creaminess, while cheese melts into the soup and adds extra saltiness and flavour.
- Garnishing the soup with freshly chopped parsley or chives before serving adds a touch of freshness and color.