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Cabbage Roll Soup: A Hearty Twist on a Classic Favorite

If you love the comforting taste of traditional cabbage rolls but want something quicker and easier to enjoy, Cabbage Roll Soup is the perfect solution. This soup captures all the flavors of classic cabbage rolls—savory ground meat, tangy tomato sauce, and tender cabbage—while being lighter and perfect for a cozy meal. It’s a one-pot dish that’s both filling and full of flavor.

Ingredients You’ll Need

• Protein: 1 lb ground beef (or a mix of beef and pork)
• Vegetables: 1 medium onion, 3-4 cloves garlic, 1 small head of green cabbage (chopped), 2-3 carrots (sliced), 2 celery stalks (sliced)
• Liquids: 6 cups beef or chicken broth, 1 (14 oz) can diced tomatoes
• Grains (optional): ½ cup uncooked rice
• Herbs & Spices: 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf, fresh parsley for garnish
• Optional extras: A splash of vinegar or lemon juice for brightness, shredded cheese to serve

Step 1: Brown the Meat

1. In a large soup pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
2. Add the ground beef (or beef/pork mix) and cook until browned, breaking it into small crumbles with a spatula.
3. Once browned, remove any excess fat and set the meat aside in a bowl.

Step 2: Sauté the Aromatics

1. In the same pot, add the chopped onion, sliced carrots, and celery.
2. Sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent.
3. Add minced garlic and cook for another 1-2 minutes until fragrant.

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