Print

Stuffed Cabbage Roll Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 4 reviews

This hearty Stuffed Cabbage Roll Soup captures the comforting flavors of traditional stuffed cabbage rolls in a warm, savory soup. Ground beef, cabbage, rice, and tomatoes simmer together with aromatic herbs and spices, creating a satisfying meal that’s easy to make and perfect for chilly days.

Ingredients

Main Ingredients

  • 4 tablespoons butter (divided)
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 – 1½ pounds ground beef (preferably lean)
  • 4 cups roughly chopped green cabbage (about 1 small head or ½ large head)
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 2 teaspoons dried mint (or 2 tablespoons fresh, optional)
  • ½ teaspoon crushed red pepper (optional, adjust to taste)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 15 oz. canned diced tomatoes (preferably fire roasted)
  • ½ cup red wine (optional)
  • 6 cups chicken broth (or vegetable or beef broth)
  • 1 cup rice (any kind; converted rice recommended)

For Serving (Optional)

  • Romano or Parmesan cheese
  • Crushed red pepper
  • Chopped parsley or fresh herbs

Instructions

  1. Sauté Aromatics and Brown Beef: Melt 2 tablespoons of butter in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and starting to brown. Add the ground beef and minced garlic. Cook the beef, breaking it apart with a wooden spoon, until fully browned.
  2. Add Cabbage: Stir in the roughly chopped cabbage into the pot, coating it with the juices and butter. Cook for a couple of minutes, allowing the cabbage to soften slightly, stirring occasionally.
  3. Add Herbs, Tomatoes, and Wine: Mix in chopped fresh parsley, dried oregano, dried mint, crushed red pepper (if using), kosher salt, black pepper, canned diced tomatoes, and red wine (if using). Stir to combine all ingredients well.
  4. Pour Broth and Bring to Boil: Pour in the chicken broth and raise the heat to bring the soup to a boil.
  5. Add Rice and Simmer: Once boiling, stir in the rice. Reduce heat to low, cover the pot, and let it simmer for approximately 30 minutes, or until the rice is fully cooked. Cooking time may vary based on the type of rice used.
  6. Finish Soup with Butter and Adjust Seasoning: Turn off the heat and stir in the remaining 2 tablespoons of butter until melted. Taste the soup and adjust seasoning as needed. If the soup is too thick, add more water or broth to reach the desired consistency.
  7. Serve: Ladle the soup into bowls and top with Romano or Parmesan cheese, crushed red pepper, and/or additional fresh herbs if desired.

Notes

  • Using lean ground beef helps reduce excess fat and makes the soup lighter.
  • Fresh herbs can be substituted for dried herbs; adjust quantities accordingly.
  • Dried mint is optional but adds a unique flavor characteristic to traditional stuffed cabbage dishes.
  • Red wine adds depth but can be omitted for a non-alcoholic version.
  • Any type of rice may be used, but converted rice tends to hold up well without becoming overly mushy.
  • Adjust the amount of crushed red pepper to your preferred spice level.
  • If the soup thickens too much after simmering, thin it with additional broth or water.

Find it online: https://marthatasty.com/stuffed-cabbage-roll-soup-recipe/