Cabbage Roll Soup
Easy Cabbage Roll Soup has all your favorite ingredients found in a traditional cabbage roll, with the comforting sensation of a warm winter soup! Savory beef and pork, fresh cut veggies, tender rice, and tangy sauces and seasonings all simmered to perfection in warm beef broth take this dish to the next level.
Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
Freezing: Cabbage Roll Soup freezes really well! Transfer the cooled soup into freezer bags and lay flat to freeze. The soup will stay fresh in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat on the stove or in the microwave until warmed through. You can add more beef broth if the soup seems like it has absorbed too much liquid.
Ingredients
- ½ pound lean ground beef
- ½ pound ground pork
- 1 large white onion, diced
- 2 large carrots, chopped
- 2 garlic cloves, minced
- 5 cups green cabbage, roughly chopped
- 4 to 5 cups beef broth, low-sodium
- 24 ounces tomato sauce, three (8 ounce cans)
- 15 ounces fire roasted tomatoes, 1 can diced and undrained
- ¾ cup long grain white rice
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- Salt and pepper, to taste
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the ground beef and ground pork, and cook until browned. Remove the meat from the pan, and drain all but 1 to 2 tablespoons of grease.½ pound lean ground beef½ pound ground pork
- To the same pan, add the onions and carrots. Cook for 4 to 5 minutes until they begin to soften. Add the cabbage and garlic, and cook for an additional 3 to 4 minutes.1 large white onion2 large carrots2 garlic cloves5 cups green cabbage
- Pour in the beef broth, tomato sauce, diced tomatoes, ketchup, rice, Worcestershire sauce, and paprika. Season with salt and pepper to taste (we start with 1 teaspoon of salt and ¼ teaspoon of pepper), and add the meat back to the pan.24 ounces tomato sauce15 ounces fire roasted tomatoes¾ cup long grain white rice½ cup ketchup1 tablespoon Worcestershire sauce2 teaspoons smoked paprikaSalt and pepper4 to 5 cups beef broth
- Bring the ingredients to a gentle boil then reduce to a simmer. Cover and cook for 45 to 55 minutes. Add additional broth if desired to bring the soup to the desired consistency.
- Serve warm. See post for tips, FAQs, and storage options.
Suggested Equipment
Notes
- Feel free to use all beef or all pork. We love to use a combination of the two, but you can easily use one or the other.
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.