- Heat Olive Oil:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. - Cook the Ground Beef:
Add the ground beef to the pot and cook until browned, about 5-7 minutes. Use a wooden spoon to break up the beef into small crumbles as it cooks. Drain any excess fat.
Step 2: Sauté the Vegetables
- Add Onion and Garlic:
Once the beef is browned, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant. - Stir in Carrots and Peppers:
Add the diced carrot and chopped green bell pepper. Sauté for another 3-4 minutes, allowing the vegetables to soften slightly.
Step 3: Add Cabbage and Liquids
- Add Cabbage:
Stir in the chopped cabbage, making sure it’s evenly distributed with the rest of the ingredients. - Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juice), tomato sauce, beef broth, and water. Stir everything together.
Step 4: Season and Simmer
- Season the Soup:
Add paprika, dried thyme, bay leaf, Worcestershire sauce, salt, pepper, and brown sugar (if using) to the soup. Stir well to combine. - Simmer:
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to soften.
Step 5: Add Rice and Cook
- Stir in the Rice:
After the soup has simmered for 20 minutes, stir in the uncooked rice. Cover the pot again and cook for an additional 15-20 minutes, or until the rice is tender. - Check Seasoning:
Taste the soup and adjust the seasoning by adding more salt, pepper, or Worcestershire sauce if desired.
Step 6: Serve and Garnish
- Ladle into Bowls:
Once the soup is ready, remove the bay leaf and ladle the soup into bowls. - Garnish:
Top each serving with freshly chopped parsley and, if you prefer a creamier texture, add a dollop of sour cream.
Final Notes: Tips and Variations
- Rice Options:
If you prefer, you can use brown rice for a heartier texture, though it may require a longer cooking time. Alternatively, use pre-cooked rice and stir it in during the last few minutes of simmering. - Make It Spicy:
For a spicier kick, add a pinch of red pepper flakes or diced jalapeño to the soup along with the bell peppers. - Freezing and Storing:
This soup stores beautifully. You can refrigerate it for up to 4 days or freeze it for up to 3 months. If freezing, store the rice separately to prevent it from becoming mushy. - Vegetarian Version:
Substitute the ground beef with a plant-based alternative or omit it entirely for a vegetarian version. Use vegetable broth instead of beef broth for the base.
Conclusion:
Cabbage Roll Soup is an easy, flavorful, and comforting way to enjoy all the goodness of traditional cabbage rolls without the extra work. The tender cabbage, savory beef, and perfectly cooked rice come together in a rich tomato-based broth, making this soup a satisfying meal on its own. Perfect for a cozy dinner or meal prep, this recipe is sure to become a family favorite!