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Two bowls of cabbage roll soup with sour cream and fresh dill on top on a wood platter with a gold spoon and a striped tea towel.

Cabbage Roll Soup

Author: Stephanie Kay

This unstuffed cabbage roll soup is high in protein and full of veggies. It keeps well in the fridge and freezer, so be sure to make a double batch so you can enjoy it as a cozy meal for days to come.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
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Ingredients

Instructions

  1. In a large pot on medium-high heat, warm the olive oil, then add ground beef and ground pork and cook, breaking it up with a spatula or wooden spoon, for 4-5 minutes until mostly cooked through.
  2. Add the diced onion and carrots and cook for an additional 2-3 minutes until vegetables are slightly tender.
  3. Add the minced garlic, paprika, salt, and pepper, and cook for an additional minute until fragrant.
  4. Pour in the diced tomatoes, crushed tomatoes, tomato paste, beef broth, and water, scraping up any tasty bits from the bottom of the pot, and stir to combine.
  5. Add the chopped cabbage and uncooked rice to the pot, stir again to combine, and bring to a gentle boil, then reduce to a simmer and cook for 20-25 minutes until the rice is cooked through.
  6. Once cooked, taste and adjust seasoning with additional salt and pepper as needed.
  7. The soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #2.

To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder in step #3.

To Use Tomato Sauce: Swap the diced and crushed tomatoes for a 28-ounce can of tomato sauce.

Nutrition

Find it online: https://kaynutrition.com/cabbage-roll-soup/