Hearty Cabbage Soup

Nothing beats a bowl of this super cozy Cabbage Roll Soup when it's chilly outside. All the tasty bits from classic cabbage rolls—beef, rice, veggies—get tossed together in a steaming soup. You'll have it ready in no time, but everyone will think you’ve been cooking for ages.

Why Try This Out

Traditional cabbage rolls can drag on forever. This soup gives you all that classic yum in way less time. The beef comes out tender, cabbage turns melt-in-your-mouth soft, and the rice soaks in every drop of broth. Make extra—leftovers get even tastier once they sit overnight.

Stuff You'll Need

• Parsley: Grab a bunch of fresh parsley, slice it up
• Brown Sugar: Toss in two spoons
• Bay Leaf: You'll need one leaf whole
• Rice: Use a cup of uncooked plain white rice
• Tomato Sauce: Pour two 15-ounce cans in
• Beef Broth: Eight cups, go for the low-salt kind
• Carrots: Three big carrots, thinly sliced
• Cabbage: One whole head, chopped up in bite-sized pieces
• Garlic: Four cloves—crush, then chop
• Onion: One big yellow, diced real small
• Salt and Pepper: One spoon salt, half-spoon pepper
• Ground Beef: Two pounds lean beef, don’t get the fatty kind
• Oil: Two spoons of any basic cooking oil

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Easy Way to Make It

Finish it up:

Sprinkle fresh parsley over bowls, then bring out extra pepper and salt. Ladle it up while it’s still steaming hot.

Make it taste right:

Pull out the bay leaf before serving, you don’t want to bite into that! Taste and add more salt if needed. Want it thinner? Stir in some hot broth.

Make sure it’s cooked:

After twenty-five minutes, sample a bit of cabbage—should be soft. Try the rice too, it shouldn’t be firm in the center.

Let it do its thing:

Now turn the burner down low. Pop the lid on and wait twenty-five minutes. Don’t peek—leave the lid on so the rice cooks right.

Add the rice at the end:

Once the soup’s bubbling, pour in your uncooked rice. Give a quick stir. Put the lid on.

Get those veggies in:

Now, pile in all the cabbage pieces, carrot slices, bay leaf, and the brown sugar. Mix it all up real well.

Add your liquids:

Add the eight cups of broth and both tomato sauce cans. Stir it all together and turn up the heat.

Sauté onion and garlic:

Now add chopped onions to the beef, along with the garlic. Stir around and scrape the bottom often. Cook until the onions look see-through, about five minutes.

Brown the beef:

Heat oil in the pot on medium-high, break up the ground beef as it cooks. Add salt and pepper now. Cook until all the pink is gone, usually eight minutes.

Prep first:

Grab your largest pot, put it on your biggest burner, and chop all your ingredients first for smooth cooking.

Get It Just Right

Chop your cabbage into chunky pieces—big ones, so they don’t vanish as they cook down. Pick heads of cabbage with crisp, vibrant leaves. Don’t forget to take out that tough core. Slice carrots so they all cook evenly. That spoonful of brown sugar? Don’t skip it—makes the tomato flavor pop. Taste often as it simmers so you know when to adjust the salt.

Picking the Best Pot

Use a huge soup pot—one with high walls is ideal. Got a cast iron? Even better. Be sure your pot has a solid lid, otherwise the steam vanishes and the rice stays tough. Only fill your pot three-quarters full—any higher and you risk a messy boil-over. Once the soup’s cooking, go low on heat. Boiling too wildly makes your meat chewy and your rice mushy.

Simple Fixes for Trouble

If your soup comes out thick, pour in some warm broth to loosen things up. Uncooked rice? Let it simmer ten more minutes and maybe add some hot water. Cabbage not soft enough? Cut it smaller next round. Got an oily puddle floating up top? Let it sit for five minutes and then spoon it off. Soup still tastes flat? Add salt a bit at a time, or pop in an extra bay leaf.

Stashing Leftovers

Let the soup cool for a couple hours before tucking it into the fridge. Use tight-lidded containers. It stays good for five days chilled. Soup thickens as it sits—just stir in more broth when you reheat. For freezing, never fill containers all the way—leave space, soup expands! It’ll last three months frozen. Thaw in the fridge when you want more.

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Tips for Bigger Batches

If you’re doubling up, use two regular pots instead of one giant one—it works out better. Get all your veggies chopped and ready first to save time. Freeze half for later. If you want some kick, toss in red pepper flakes with the onion. Craving extra garlic? Go ahead and double it. Really short on time? Grab bagged pre-shredded cabbage. Feeding little ones? Be gentle with the pepper.

Frequently Asked Questions

→ What can I swap for beef?

Got options! Lentils are a favorite—use 2 cups of cooked green or brown. Ground turkey works if you’re cutting calories. Plant-based meats like Beyond or Impossible taste just as good. Chickpeas are nice but toss them in near the end to avoid making them mushy. Pork's an option too, but drain any extra grease. For lentils, pop them in as you add the broth since they're pre-cooked.

→ Does it freeze well?

Yep, freezes great! Let it cool fully first. Store in containers or freezer bags—leave some room for it to expand. Stays good for about 3 months. To eat, thaw it overnight in the fridge. Warm on the stove and give it a stir. If it’s thick, stir in a splash of broth. Rice might soften, but it’s still tasty. Some folks freeze without the rice and add freshly cooked rice when reheating.

→ How long lasts in the fridge?

Lasts 3-4 days if stored right. Make sure it cools before sealing it up. Use a container that seals tightly. Reheat only what you’ll eat for best results. If reheating thick soup, add some water. Toss it if it smells off or looks funny. Crunchy cabbage softens by the third day.

→ Can I use purple cabbage?

Sure thing! Purple (red) cabbage gives a sweeter taste and fun color, though it might turn your soup purple—kids love it! Cook it longer since it’s tougher. Some like mixing green and purple cabbage. Just a heads-up: red cabbage might stain plastics, so glass is better. A splash of vinegar helps keep the color vibrant.

→ Can I make this in a slow cooker?

You bet! Start by cooking the beef and onions first for more flavor. Put everything but the rice in your slow cooker. Cook on low for 6-8 hours or high for 4-5. Add cooked rice during the last hour to avoid it getting mushy. Like it thicker? Leave the lid off for the last bit of cooking. Test the timing on your slow cooker since they can vary. Great for setting and forgetting!

Conclusion

Fan of cabbage? Whip up a simple cabbage and meat bake. Or roll up hearty stuffed cabbage leaves with rice and meat—same flavor, different approach.