Cabbage Roll Soup: The Ultimate Comfort Food Hack
Ever wanted the cozy goodness of cabbage rolls without all the fuss? I’ve got you covered with this game-changing Cabbage Roll Soup. It’s all the flavor, none of the rolling!
Prep Time:
20 minutes
Cook Time:
1 hour (stovetop) or 6-8 hours (slow cooker)
Total Time:
1 hour 20 minutes (stovetop) or 6-8 hours 20 minutes (slow cooker)
Servings:
6
Difficulty:
Easy
Dietary Tags:
Gluten-free option, Low-carb option
Equipment Needed:
• Large pot or Dutch oven (or slow cooker)
• Wooden spoon
• Cutting board and knife
• Measuring cups and spoons
• Can opener
Ingredients:
• 1 lb (450g) lean ground beef
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups (400g) shredded cabbage
• 1 can (14 oz/400g) tomato sauce
• 1 can (15 oz/425g) fire-roasted diced tomatoes
• 4 cups (1 liter) beef broth
• 2/3 cup (130g) uncooked white rice (or cauliflower rice for low-carb)
• 1 tsp Italian seasoning
• 2 tsp paprika
• 2 bay leaves
• 2 tbsp coconut sugar (or brown sugar)
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste
• 1 tbsp lemon juice
Method:
1. Heat a large pot over medium-high heat. Add a splash of oil if your beef is very lean.
2. Brown the ground beef and onions, breaking the meat into small chunks as it cooks. This should take about 5-7 minutes.
3. Toss in the minced garlic and cook for another minute until fragrant.
4. Add the shredded cabbage and cook for 5 minutes, stirring occasionally.
5. Pour in the tomato sauce, diced tomatoes, and beef broth. Stir to combine.
6. Add the rice (if using), Italian seasoning, paprika, bay leaves, sugar, and Worcestershire sauce. Give it all a good stir.
7. Bring the soup to a gentle boil, then reduce heat to medium-low and simmer for 1 hour, stirring occasionally.
8. After an hour, check if the cabbage is tender and the rice is cooked. If not, simmer for another 15-20 minutes.
9. Remove the bay leaves, stir in the lemon juice, and season with salt and pepper to taste.
10. Serve hot, garnished with a dollop of sour cream and some fresh parsley if you’re feeling fancy!
Crucial Tips:
• Don’t overcook the cabbage – nobody likes mushy soup!
• Taste and adjust seasoning before serving. Sometimes it needs a little extra oomph.
• If using a slow cooker, brown the meat first, then throw everything in and cook on low for 6-8 hours.
Storage:
This soup is even better the next day! Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
Scaling:
Want to feed an army? Simply double all the ingredients. Just make sure your pot is big enough!
Common Mistakes:
• Skipping the browning step – don’t do it! It adds so much flavor.
• Adding the rice too early in a slow cooker – it’ll turn to mush. Add it in the last hour of cooking.
Variations:
• Swap ground beef for turkey or pork for a lighter version.
• Go low-carb by using cauliflower rice instead of white rice.
• Spice it up with a dash of hot sauce or extra red pepper flakes.
Listen, I know making traditional cabbage rolls can be a real pain in the… well, you know. That’s why I love this soup version. It’s got all the comforting flavors of the classic dish, but it’s way easier to throw together on a busy weeknight.
Plus, it’s a great way to sneak some extra veggies into your diet. And let’s be honest, who doesn’t need that?
So next time you’re craving some old-world comfort food but don’t have the patience for all that rolling and stuffing, give this Cabbage Roll Soup a whirl. It might just become your new go-to winter warmer!
