Description
This hearty Cabbage Roll Soup combines tender cabbage, ground beef, and rice simmered in a rich tomato-based broth for a comforting and flavorful meal. Inspired by traditional cabbage rolls, this soup offers the same satisfying flavors in an easy-to-make one-pot dish perfect for cozy dinners.
Ingredients
Scale
Rice
- 1 ½ cups converted long grain rice
- 3 cups water
Main Soup Ingredients
- 1 pound ground beef
- 2 cups water
- 1 (20 oz) jar pasta sauce
- 1 (10 oz) can tomato soup
- 3 pounds cabbage, chopped
- 1 onion, finely chopped
- Himalayan pink salt, to taste
- Freshly ground black pepper, to taste
- 1 dash hot sauce
Instructions
- Cook the Rice: In a large saucepan, bring 3 cups of water and the converted long grain rice to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and simmer gently for 20-25 minutes until the rice is tender and the water is fully absorbed.
- Brown the Beef: While the rice is cooking, heat a large soup pot over medium-high heat. Add the ground beef and break it apart with a spoon as it cooks. Continue cooking until the beef is browned evenly with no pink remaining. Drain any excess grease from the pot, then set the beef aside temporarily.
- Combine Ingredients: Return the browned beef to the soup pot and add the cooked rice, 2 more cups of water, pasta sauce, tomato soup, finely chopped onion, chopped cabbage, Himalayan pink salt, freshly ground black pepper, and a dash of hot sauce. Stir thoroughly to mix all ingredients well.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the soup simmer for 20-25 minutes. This allows the cabbage to become tender and the flavors to meld beautifully.
- Serve: Taste the soup and adjust seasoning as needed. Ladle the hot soup into bowls and serve immediately for a comforting, satisfying meal.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For extra depth, add minced garlic along with the onions when sautéing beef.
- Adjust the hot sauce quantity based on your preferred spice level or omit it for a milder taste.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium pasta sauce and tomato soup to reduce sodium content if desired.
