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Hearty Cabbage Roll Soup

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A comforting soup filled with tender cabbage leaves, ground beef, and a medley of tomatoes, perfect for chilly evenings.

Ingredients

Scale
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 can tomato sauce (15 oz)
  • 1 can diced tomatoes (14.5 oz)
  • 6 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 large head cabbage, chopped
  • 1 cup cooked rice
  • To taste: salt, pepper
  • Olive oil (for sautéing)

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Brown the beef: Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
  3. Mix the base: Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.
  4. Add the veggies: Once simmering, add the chopped cabbage and cooked rice to the pot.
  5. Let it simmer: Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.
  6. Final touches: Taste the soup and adjust with salt and pepper as desired.
  7. Serve it up: Serve hot, garnished with fresh herbs if desired.

Notes

This soup is versatile; serve with crusty bread or a salad. Add a sprinkle of Parmesan cheese or a dollop of sour cream for extra flavor.

Nutrition

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