cabbage roll soup recipe
This comforting Cabbage Roll Soup is a hearty dish that combines the flavors of traditional cabbage rolls in a rich tomato broth. It's perfect for a cozy dinner and is easy to prepare.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 medium carrot, diced
- 1 medium green bell pepper, diced
- 1 28-ounce can diced tomatoes
- 4 cups vegetable broth (or beef broth)
- 1 medium head cabbage, chopped (about 4 cups)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup uncooked rice (long-grain or white)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef (or turkey) to the pot, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
- Stir in the diced carrot and bell pepper, cooking for another 5 minutes until slightly tender.
- Add the diced tomatoes (with their juice), broth, chopped cabbage, oregano, paprika, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and add the uncooked rice. Let the soup simmer, covered, for about 30 minutes or until the cabbage is tender and the rice is cooked through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For a vegetarian option, replace the ground meat with lentils or mushrooms.
You can customize the soup by adding other vegetables, such as corn or peas.
Leftovers can be stored in the refrigerator for up to 3 days and can also be frozen for future meals.