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My Grandma's Cozy Cabbage Roll Soup
This recipe takes me straight back to my grandmother's kitchen. Her cabbage roll soup always warmed us up on cold winter days. I've simplified her recipe over the years but kept all that amazing flavor. Now instead of spending hours stuffing cabbage leaves we get all those delicious ingredients in one hearty soup. My family loves gathering around the table when they smell this cooking it just feels like home.
Quick and Cozy One Pot Meal
The best part about this soup is how simple it is to make. Just brown your beef toss in the veggies and let everything simmer together. The flavors get better and better as it cooks. I often make a big pot on Sunday and we enjoy it all week long each bowl seems to taste better than the last.
Everything You Need
- Ground Beef: 1 pound lean but not too lean
- Cabbage: 1 medium head roughly chopped
- Onion: 1 large diced
- Carrots: 2 peeled and chopped
- Rice: 1/2 cup uncooked long grain
- Garlic: 3 cloves minced
- Tomato Sauce: 2 cans (15 oz each)
- Beef Broth: 6 cups homemade is amazing but store bought works too
- Seasonings: Salt pepper paprika and a bay leaf
Let's Make Soup
- Start With The Base
- I always grab my big dutch oven for this soup. Brown the ground beef with the onions until everything smells amazing and the meat is nicely crumbled
- Add The Good Stuff
- Toss in your chopped cabbage carrots and garlic. I love watching the pot fill up with all these colorful veggies
- Pour In The Liquids
- Add your tomato sauce and beef broth give everything a good stir. This is when my kitchen starts smelling just like grandma's
- Time to Simmer
- Add your rice seasonings and that bay leaf. Let everything bubble away gently for about 25 minutes. The cabbage gets so tender and the rice soaks up all those amazing flavors
- Final Touch
- Give it a taste and add more salt and pepper if needed. Sometimes I throw in a handful of fresh parsley at the end
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Save Some For Later
This soup is perfect for freezing. I always make extra just to keep some on hand for busy nights. Let it cool down completely then portion it into freezer bags. I lay them flat to freeze they stack up so nicely that way. When you're ready for some comfort food just thaw it overnight in the fridge and warm it up slowly on the stove.
About My Favorite Pot
My dutch oven is probably my most treasured kitchen piece. It was my mom's wedding gift to me and it makes the best soups ever. The heavy bottom keeps everything from sticking and that tight fitting lid traps all the flavor inside. If you don't have one a big soup pot works fine too just keep an eye on the bottom when you're simmering.
Frequently Asked Questions
- → What kind of rice works best?
Regular white rice works best as it cooks in the same time as the other ingredients. Brown rice needs longer cooking time and more liquid.
- → Can I make this ahead?
Yes, but the rice will continue absorbing liquid as it sits. You might need to add more broth when reheating.
- → Can I use ground turkey instead of beef?
Ground turkey works well as a lighter option. You might want to add extra seasonings since turkey is milder than beef.
- → How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. The flavors often get better the next day.
- → Why add brown sugar?
Brown sugar balances the acidity of the tomatoes and adds depth to the flavor. You can reduce or omit it if preferred.