Cabbage Roll Soup
This soup has all your favorite aspects of a cabbage roll, with ground beef, onions, cabbage, and your favorite herbs all together in one bowl.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cups green cabbage, roughly chopped
- 3 cups beef broth
- 24 ounces marinara sauce
- ½ cup white rice
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon fresh thyme
Instructions
- In a large pot over medium heat, brown the ground beef and onion.
- Add in the cabbage, beef broth, marinara sauce, rice, garlic, bay leaves, and thyme. Mix well to combine.
- Bring to just a boil then reduce to a simmer and cover. Allow to cook for 30 minutes until vegetables soften and rice cooks through.
- After 30 minutes stir and check that the rice is all the way cooked. Remove from heat and serve.
Nutrition
Notes
- Brown the beef first: Searing the ground beef with the onion builds flavor and helps prevent greasy soup, drain excess fat if needed.
- Chop cabbage evenly: Aim for uniform bite-sized pieces so the cabbage cooks evenly and is easy to eat.
- Simmer gently: Once everything is combined, simmer over medium-low heat until the rice is tender and the flavors meld, don’t boil aggressively.
- Stir occasionally: This helps keep the rice from sticking to the bottom of the pot as it cooks.
- Adjust consistency: The rice will absorb broth as it sits. Add a splash of water or broth if you want a thinner texture when reheating.
- Don’t forget to remove the bay leaves: They add great flavor but aren’t pleasant to bite into.
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