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Chef Taha Ayad's Recipe Cabbage Roll Soup with Ground Beef, Cabbage, Carrots, and Rice

Cabbage Roll Soup

This hearty Cabbage Roll Soup combines seasoned ground beef, tender cabbage, carrots, rice, and tomato broth in one comforting pot. It delivers the familiar flavor of stuffed cabbage with a simple stovetop method.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

Cabbage Roll Soup
  • 2 tsp vegetable oil
  • 1 lb lean ground beef
  • salt to taste
  • black pepper to taste
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups green cabbage chopped
  • 2 medium carrots peeled and sliced
  • 24 oz tomato sauce
  • 4 cups low-sodium beef broth
  • ½ cup long-grain white rice uncooked
  • 1 bay leaf
  • 3 tbsp light brown sugar reduce to taste if the tomato sauce is sweet
  • 2 tbsp fresh parsley chopped

Equipment

  • 5- to 6-Quart Dutch Oven or Large Soup Pot
  • Wooden Spoon
  • Chef Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Heat the vegetable oil in a Dutch oven or large soup pot over medium-high heat.
  2. Add the ground beef, season it with salt and black pepper, and let it sit briefly against the hot pot before breaking it into crumbles.
  3. Cook the beef until no pink remains and a few browned bits form on the bottom of the pot.
  4. Add the diced onion and minced garlic, then cook for 2 to 3 minutes, stirring often, until the onion begins to soften.
  5. Stir in the chopped cabbage, carrots, tomato sauce, beef broth, uncooked white rice, bay leaf, and brown sugar.
  6. Scrape the bottom of the pot while stirring so the browned beef residue dissolves into the broth.
  7. Bring the soup to a gentle simmer, then reduce the heat to medium-low and cook for about 25 minutes, stirring once or twice, until the rice and cabbage are tender.
  8. If the rice needs more time, simmer for another 3 to 5 minutes and add a splash of broth if the soup becomes too thick.
  9. Remove the bay leaf, stir in the chopped parsley, and adjust the salt and black pepper before serving.

Notes

  1. Use a 5- to 6-quart pot so the cabbage has enough room before it softens.
  2. Keep the soup at a gentle simmer rather than a hard boil to help the rice cook evenly without sticking.
  3. The rice continues to absorb broth during storage, so add a small splash of beef broth or water when reheating.
  4. Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze them for up to 3 months.
  5. Reduce the brown sugar to 1 or 2 tablespoons when using a naturally sweet tomato sauce.
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