Name: Cabbage Roll Soup: A Delicious and Easy Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6-8 servings
Ingredients: 1 pound ground beef (or ground turkey or sausage); 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 large head of cabbage, chopped (about 6-8 cups); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can diced tomatoes, undrained; 6 cups beef broth (or vegetable broth); 1 cup cooked rice (white or brown); 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional, for heat); Salt and pepper to taste; Optional garnishes: sour cream, fresh parsley, shredded cheese

Cabbage roll soup: the deconstructed comfort food you didn't know you needed! Imagine all the heartwarming flavors of traditional cabbage rolls, but without the fuss of rolling. This isn't just a soup; it's a culinary hug in a bowl, perfect for chilly evenings or whenever you crave a taste of home.

Cabbage rolls, in their various forms, have a rich history across Eastern and Central Europe, with each culture adding its unique twist. From the Polish "Gołąbki" to the Romanian "Sarmale," these stuffed cabbage leaves represent resourcefulness and delicious simplicity. Our cabbage roll soup pays homage to these traditions, offering a quicker, easier way to enjoy those beloved flavors.

What makes this soup so irresistible? It's the perfect combination of savory ground meat, tender cabbage, tangy tomatoes, and perfectly cooked rice, all simmered in a flavorful broth. People adore it for its hearty, satisfying nature, its ease of preparation, and the fact that it’s a one-pot wonder! Plus, it’s incredibly versatile – easily adaptable to different dietary needs and preferences. Get ready to experience the magic of cabbage rolls in a whole new, spoonable way!

Ingredients:

1 pound ground beef (or ground turkey or sausage)
1 large onion, chopped
2 cloves garlic, minced
1 large head of cabbage, chopped (about 6-8 cups)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
6 cups beef broth (or vegetable broth)
1 cup cooked rice (white or brown)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
2 tablespoons olive oil
Optional garnishes: sour cream, fresh parsley, shredded cheese

Preparing the Base:

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and slightly golden around the edges. This step is crucial for building flavor, so don't rush it!
Brown the Meat: Add the ground beef (or your chosen protein) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Make sure to really crumble the meat well so you don't end up with large clumps in your soup. Nobody wants that!
Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Garlic burns easily, so keep a close eye on it and don't let it brown too much. The aroma should be intoxicating!

Building the Soup:

Incorporate the Tomatoes: Add the crushed tomatoes, tomato sauce, and diced tomatoes (undrained) to the pot. Stir well to combine. The acidity of the tomatoes will help to deglaze the pot, lifting up any browned bits from the bottom, which adds even more flavor.
Add the Broth and Seasonings: Pour in the beef broth (or vegetable broth). Add the dried oregano, dried thyme, smoked paprika, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed. The smoked paprika adds a wonderful depth of flavor, but you can substitute regular paprika if you don't have any on hand.
Bring to a Simmer: Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld together. The longer it simmers, the more flavorful it will become!

Adding the Cabbage and Rice:

Add the Cabbage: Stir in the chopped cabbage. Make sure the cabbage is evenly distributed throughout the soup. Don't worry if it seems like a lot of cabbage at first; it will cook down as it simmers.
Simmer Until Cabbage is Tender: Cover the pot again and continue to simmer for another 15-20 minutes, or until the cabbage is tender but not mushy. You want the cabbage to still have a little bit of bite to it.
Stir in the Rice: Gently stir in the cooked rice. Make sure the rice is evenly distributed throughout the soup. If you add the rice too early, it can become mushy, so it's best to add it towards the end of the cooking process.
Heat Through: Heat through for another 5 minutes, or until the rice is heated through.

Serving and Garnishing:

Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or other spices to your liking. This is your chance to make the soup perfect for your taste buds!
Serve Hot: Ladle the soup into bowls and serve hot.
Garnish (Optional): Garnish with a dollop of sour cream, a sprinkle of fresh parsley, and/or some shredded cheese, if desired. A little bit of garnish can really elevate the presentation of the soup.

Tips and Variations:

Meat Variations: Feel free to use ground turkey, Italian sausage, or even a combination of meats in this soup. Each type of meat will add a slightly different flavor profile.
Vegetarian Option: To make this soup vegetarian, omit the ground meat and use vegetable broth. You can also add a can of drained and rinsed beans (such as kidney beans or cannellini beans) for added protein.
Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you don't like any heat, simply omit them.
Rice Options: You can use white rice, brown rice, or even wild rice in this soup. Just be sure to adjust the cooking time accordingly.
Cabbage Type: While green cabbage is the most common choice, you can also use Savoy cabbage or Napa cabbage for a slightly different flavor and texture.
Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the meat and onions in a skillet before transferring them to the slow cooker. Add all the remaining ingredients (except the rice) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking time.
Freezing Instructions: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Adding Other Vegetables: Feel free to add other vegetables to this soup, such as carrots, celery, or bell peppers. Add them along with the onions at the beginning of the cooking process.
Using Fresh Herbs: If you have fresh oregano and thyme on hand, feel free to use them instead of dried herbs. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.
Adding a Touch of Sweetness: Some people like to add a touch of sweetness to their cabbage roll soup. You can add a teaspoon of sugar or a tablespoon of tomato paste to the soup for a slightly sweeter flavor.

Make Ahead Tips:

Chop the Vegetables: You can chop the onion, garlic, and cabbage ahead of time and store them in the refrigerator until you're ready to cook.
Cook the Rice: You can cook the rice ahead of time and store it in the refrigerator until you're ready to add it to the soup.
Brown the Meat: You can brown the ground meat ahead of time and store it in the refrigerator until you're ready to add it to the soup.
Assemble the Soup: You can assemble the entire soup (except for the rice) ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to cook, simply bring the soup to a simmer and continue with the recipe.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 300-400 per serving
Protein: 20-30 grams per serving
Fat: 15-25 grams per serving
Carbohydrates: 20-30 grams per serving

Enjoy your delicious and hearty Cabbage Roll Soup! I hope you love it as much as I do!

Conclusion:

And there you have it! This isn't just another soup recipe; it's a warm, comforting hug in a bowl, a deconstructed delight that captures all the deliciousness of classic cabbage rolls without the fuss. I truly believe this cabbage roll soup is a must-try for anyone craving hearty, flavorful, and relatively healthy comfort food. It’s the perfect weeknight meal, and honestly, it gets even better the next day as the flavors meld together beautifully. Why is it a must-try? Well, first and foremost, the taste is incredible. The combination of savory ground meat (or your favorite plant-based alternative!), tender cabbage, sweet tomatoes, and aromatic spices creates a symphony of flavors that will tantalize your taste buds. Secondly, it's incredibly easy to make. Forget the tedious rolling and stuffing – this soup comes together in a fraction of the time, making it perfect for busy weeknights. Finally, it's incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Looking for serving suggestions? I love to serve this soup with a dollop of sour cream or Greek yogurt for added richness and tang. A sprinkle of fresh dill or parsley adds a bright, herbaceous note. And for a truly satisfying meal, serve it with a side of crusty bread or garlic toast for dipping. Trust me, you'll want to soak up every last drop of that flavorful broth! But the fun doesn't stop there! Feel free to experiment with variations to make this recipe your own. Want to add a little heat? A pinch of red pepper flakes or a dash of hot sauce will do the trick. Prefer a vegetarian version? Simply omit the meat and add extra vegetables like mushrooms, carrots, or bell peppers. You could even use vegetable broth instead of chicken broth for a completely plant-based meal. For a richer flavor, try browning the ground meat with a tablespoon of tomato paste before adding the other ingredients. This will deepen the flavor and add a lovely caramelized note. Another great addition is a bay leaf, simmered in the soup and removed before serving, for an extra layer of aromatic complexity.

Serving Suggestions and Variations:

* Creamy Cabbage Roll Soup: Stir in a swirl of heavy cream or coconut milk at the end for a richer, creamier texture. * Spicy Cabbage Roll Soup: Add a pinch of red pepper flakes or a diced jalapeño for a kick. * Vegetarian Cabbage Roll Soup: Omit the meat and add extra vegetables like mushrooms, carrots, and bell peppers. Use vegetable broth. * Serve with: A dollop of sour cream, Greek yogurt, fresh dill, parsley, crusty bread, or garlic toast. I'm so confident that you'll love this recipe as much as I do. It's a guaranteed crowd-pleaser, and it's sure to become a staple in your kitchen. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a delicious and comforting meal that the whole family will enjoy.

Don't forget to share your experience!

I'd absolutely love to hear how your cabbage roll soup turns out. Did you make any variations? What did you serve it with? Share your photos and comments on social media using [Your Hashtag Here] or leave a comment below. I can't wait to see your creations and hear your feedback! Happy cooking!