I recently crafted my version of Best Ever Cabbage Roll Soup featuring ground beef, diced yellow onion, minced garlic and shredded cabbage. Infused with diced tomatoes, carrots and a medley of herbs including thyme and basil, this recipe stirred my curiosity with its unexpectedly rich and layered flavors.
I’ve been experimenting with a dish lately that quickly became one of my all-time favorites. Cabbage Roll Soup is one of those recipes that just seems to come together perfectly when you need a filling meal without too much fuss.
I start off browning 1 lb of ground beef with diced yellow onion and minced garlic until everything smells amazing. Then I toss in shredded green cabbage, diced carrots, and a cup of uncooked rice along with a can of diced tomatoes and tomato sauce.
Simmering it all in 6 cups of beef broth with a bay leaf, dried thyme, and basil gives the soup a unique flavor that kinda reminds me of those other recipes like Lazy Cabbage Roll Soup and even the Best Ever Cabbage Roll Soup. I love how this unstuffed version turns a few simple ingredients into a hearty, delicious meal even when time isn’t on your side.
Why I Like this Recipe
I really love how this recipe gives me a warm feel inside when it’s chilly out. The mix of ground beef, cabbage, rice, and veggies makes the soup super hearty and comforting. I also appreciate that its super easy to make, even when im tired, and the ingredients are simple enough that I can add my own twist if i feel creative. Another thing i like is how after letting it simmer, the flavors blend together really well makin the soup super tasty, and it feels like a complete meal that fills me up without being too heavy.
Ingredients
- Ground beef provides essential protein that makes the soup hella hearty and satisfyin.
- Cabbage is loaded with fiber and vitamins addin crunch and subtle natural sweetness.
- Yellow onion adds a robust, sweet base full of antioxidants and flavor.
- Garlic brings a punchy flavour boost and supports the immune system naturally.
- Rice adds carbohydrates, thickens the broth, and makes every bite extra comfortin.
- Diced tomatoes bring tanginess and moisture, balancing acids with natural sweetness.
- Carrots enhance the soup with a slight sweetness and colorful, nutritious crunch.
- Tomato sauce enriches the broth with extra tang and a smooth, rich flavor.
Ingredient Quantities
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, shredded
- 1 cup uncooked rice
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 can (8 oz) tomato sauce
- 2 medium carrots, diced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
How to Make this
1. Heat a large pot over medium heat and add the ground beef. Brown it until its nicely cooked and drain any extra grease.
2. Toss in the diced yellow onion and minced garlic, stirring until the onion is soft and starts to turn translucent.
3. Add the diced carrots and shredded green cabbage to the pot and stir them in for a few minutes so they soften up a bit.
4. Mix in the uncooked rice, the can of diced tomatoes with their juice, tomato sauce, and beef broth.
5. Sprinkle in the dried thyme, dried basil, and add the bay leaf. Also season with some salt and pepper to taste.
6. Bring the whole mixture to a simmer and then reduce the heat to low.
7. Let it simmer uncovered for about 30 to 45 minutes until the rice is fully cooked and the vegetables are tender.
8. Give it a good stir every now and then to prevent the rice from sticking to the bottom of the pot.
9. Once everything is cooked through, check the seasoning again and adjust the salt and pepper if needed.
10. Serve hot and enjoy this hearty cabbage roll soup on a chilly day!
Equipment Needed
1. Youll need a large pot for browning the beef and simmering the soup
2. A stove or cooktop to heat up the pot
3. A chef’s knife to dice the yellow onion and carrots, and to mince the garlic
4. A cutting board for all the chopping and dicing
5. A can opener to open the diced tomatoes and tomato sauce cans
6. Measuring cups and spoons to get the right amounts of rice, broth, and spices
7. A sturdy stirring spoon to mix everything together
8. A colander or strainer to drain off extra grease from the cooked beef
FAQ
Cabbage Roll Soup Recipe Substitutions and Variations
- If you don’t have ground beef, you can use ground turkey or chicken instead. It’ll still taste good
- You can swap out the yellow onion with a red onion if you prefer a slightly sweeter flavor
- If beef broth isn’t available, try using chicken or veggie broth for a different twist
- Instead of tomato sauce, consider using crushed tomatoes if that’s what you have on hand
- If you’re out of rice, quinoa or barley work pretty well as substitutes too
Pro Tips
1. Browning the ground beef until it’s nicely cooked really boosts the flavor; so take your time with it and drain off any extra grease to avoid a too-oily soup.
2. Make sure you stir the pot now and then, especially once you add the rice – it tends to stick to the bottom if you forget about it, and that can mess up the taste.
3. Taste it a few times while it’s simmering; sometimes a little extra salt or pepper can make a big difference, especially since the flavors get richer over time.
4. If you have a bit of extra time, letting the soup simmer a little longer can help all the veggies and spices merge together better; just keep an eye on it so the rice doesn’t overcook.
Cabbage Roll Soup Recipe
My favorite Cabbage Roll Soup Recipe
Equipment Needed:
1. Youll need a large pot for browning the beef and simmering the soup
2. A stove or cooktop to heat up the pot
3. A chef’s knife to dice the yellow onion and carrots, and to mince the garlic
4. A cutting board for all the chopping and dicing
5. A can opener to open the diced tomatoes and tomato sauce cans
6. Measuring cups and spoons to get the right amounts of rice, broth, and spices
7. A sturdy stirring spoon to mix everything together
8. A colander or strainer to drain off extra grease from the cooked beef
Ingredients:
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 small head green cabbage, shredded
- 1 cup uncooked rice
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef broth
- 1 can (8 oz) tomato sauce
- 2 medium carrots, diced
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- Salt and pepper to taste
Instructions:
1. Heat a large pot over medium heat and add the ground beef. Brown it until its nicely cooked and drain any extra grease.
2. Toss in the diced yellow onion and minced garlic, stirring until the onion is soft and starts to turn translucent.
3. Add the diced carrots and shredded green cabbage to the pot and stir them in for a few minutes so they soften up a bit.
4. Mix in the uncooked rice, the can of diced tomatoes with their juice, tomato sauce, and beef broth.
5. Sprinkle in the dried thyme, dried basil, and add the bay leaf. Also season with some salt and pepper to taste.
6. Bring the whole mixture to a simmer and then reduce the heat to low.
7. Let it simmer uncovered for about 30 to 45 minutes until the rice is fully cooked and the vegetables are tender.
8. Give it a good stir every now and then to prevent the rice from sticking to the bottom of the pot.
9. Once everything is cooked through, check the seasoning again and adjust the salt and pepper if needed.
10. Serve hot and enjoy this hearty cabbage roll soup on a chilly day!
