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close up of bowl with stuffed cabbage soup and a spoon.
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Cabbage Roll Soup

Cabbage Roll Soup tastes just like traditional stuffed cabbage but in the soup form. This hearty soup recipe is loaded with ground beef, onions, cabbage, tomatoes, and rice. A delicious alternative when you are craving comfort food, but don't want to spend hours making cabbage rolls.
Course Soup
Cuisine American, Polish
Diet Gluten Free, Low Lactose
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 216kcal
Author Katie

Equipment

  • 1 Large Stock Pot
  • 1 Wooden Spoon
  • 1 Cutting Board
  • 1 Knife
  • 1 Soup Ladle

Ingredients

  • 1.25 pounds Lean Ground Beef
  • 1 Onion diced
  • 1 Small Head of Cabbage chopped into bite-size pieces
  • 15 ounces Diced Canned Tomatoes
  • 15 ounces Tomato Sauce
  • 1 tablespoon Italian Seasoning
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 64 ounces Beef broth
  • ½ cup White Rice

Instructions

  • In a large stock pot begin to cook the lean ground beef on medium heat. Breaking up the ground beef into bite-size pieces. After about 5 minutes of cooking while it's halfway brown add in the diced onion. Continue to saute and break up the meat.
    1.25 pounds Lean Ground Beef, 1 Onion
  • Drain any excess oil from the pot.
  • Add the chopped cabbage to the pot and mix it. Then add in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Pour the beef broth into the pot. Then mix well.
    1 Small Head of Cabbage, 15 ounces Diced Canned Tomatoes, 15 ounces Tomato Sauce, 1 tablespoon Italian Seasoning, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, 64 ounces Beef broth
  • Bring the soup to a boil then reduce the heat to a simmer for 20 minutes (stirring occasionally).
  • Once the cabbage is partially cooked add in the rice. Cook for an additional 15 minutes stirring often until rice is cooked. Divide soup evenly among bowls and enjoy.
    ½ cup White Rice

Notes

  • Cabbage - If you can only find a large head of cabbage use only half. Make sure you cut the pieces into bite-size pieces.
  • Rice - If I have cooked rice on hand I will add it to the soup once the cabbage is cooked. This will reduce the cooking time by 15 minutes.

Nutrition

Serving: 8ounces | Calories: 216kcal | Carbohydrates: 23g | Protein: 21g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 1391mg | Potassium: 761mg | Fiber: 5g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 47mg | Calcium: 106mg | Iron: 4mg