Hearty Cabbage Roll Soup Recipe
This Cabbage Roll Soup is a hearty twist on the classic comfort food, turning stuffed cabbage rolls into a warming, flavorful soup. Packed with lean ground beef, fresh vegetables, and tender cabbage, it’s a wholesome dish perfect for weeknight dinners. Naturally gluten and dairy-free, it caters to a variety of dietary needs while remaining rich and satisfying. The addition of brown rice or quinoa makes it a complete, balanced meal in one pot. Simple to prepare and bursting with flavor, it’s a family favorite that’s sure to please everyone at the table!
Ingredients:
1 tbsp olive oil
1 lb lean ground beef
Kosher salt and ground pepper to taste
1 medium yellow onion, diced finely
2 cloves garlic, minced
2 medium carrots, quartered and sliced
1 red bell pepper, seeded and diced
Fresh thyme leaves (a few sprigs, picked)
1 small green cabbage, chopped (about 6–7 cups)
4 cups low-sodium beef broth
3 (8-oz) cans crushed tomatoes
1/2 cup brown rice (or quinoa, uncooked)
1 bay leaf
1 tbsp honey
Instructions:
1. Heat the Oil: In a large Dutch oven, heat olive oil over medium heat.
2. Brown the Beef: Add lean ground beef, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.
3. Cook the Veggies: Stir in onion, garlic, carrots, red bell pepper, and thyme. Sauté until the veggies begin to soften.
4. Deglaze the Pot: Pour in 1/2 cup of beef broth, scraping the bottom of the pot to release all the flavor-packed bits.
5. Combine Ingredients: Add the remaining beef broth, chopped cabbage, crushed tomatoes, brown rice, bay leaf, and honey. Stir everything well.
6. Simmer: Bring the mixture to a boil, then reduce the heat. Simmer for 35–40 minutes, or until the rice is fully cooked and the cabbage is tender.
7. Serve: Remove the bay leaf, ladle the soup into bowls, and serve it hot.
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This Cabbage Roll Soup is your go-to for a cozy, satisfying meal that’s both nutritious and incredibly delicious. Perfect for meal prep or a quick dinner solution!