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- This cabbage roll soup tastes just like classic cabbage rolls, but without all of the rolling, stuffing and baking, which I am definitely a fan of for an easy weeknight soup recipe. And I know this sounds like a bit of a contradiction, but it is both hardy and light. The lean ground beef and rice adds some protein and heft that will keep you full while the carrots, cabbage and tomato rich broth keep it light and cozy. In my opinion, this might just be the perfect one pot fall and winter soup recipe. And if you're lucky enough to have any leftovers, it reheats like a dream. So let me show you how to make it. To get started, dice up one yellow onion, and you'll notice that the veggies are really simple in this recipe.
There's just one onion, a couple of carrots and some cabbage, in addition to diced tomatoes. Traditional cabbage rolls are simple, yet flavorful, and that's the vibe we're going for here as well. So once your onion's all diced up, add that to a bowl and set it aside. Next, you'll need to dice up two carrots and I cut them in half across, then cut each half into quarters lengthwise, then chop across. This gives me the perfect dice. Now carrots might not be as commonly used in actual cabbage rolls, but they do impart a natural sweetness to the soup, which I personally enjoy.
Plus, you know, I'm all about adding more veggies where possible. And the last veggie you'll prep is one medium cabbage. Just cut that in half, then in half again, remove the core from each piece and then cut it into chunks about yay big. If you've made my cabbage soup, you know that while this may look like a lot of cabbage, it will wilt down significantly once it's in the soup. So just place that in a large bowl and then take it over to the stove.
All right, add one pound of ground beef to a large pot or dutch oven over medium high heat, along with the diced onion and four garlic cloves that you can mince straight into the pot. I'm also using lean ground beef so I don't have to drain it, but you could use regular ground beef and then drain off any excess grease as well. Use your spatula to break up the meat, combining it with the onion and garlic, and then cook that until it's fully browned. For the seasonings, add one and a half teaspoons of paprika, one teaspoon of dried oregano, one teaspoon of kosher salt,
and half a teaspoon of ground black pepper. Then stir that together for another 30 seconds or so. Add the chopped cabbage to the pot along with the carrots. One 28-ounce can of diced tomatoes. One eight-ounce can of tomato sauce, four cups of beef broth, and half a cup of uncooked, but rinsed white rice. Give that a stir, bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 25 to 30 minutes until the rice is cooked through and the vegetables have softened, and you do wanna make sure to stir it occasionally
as it cooks to prevent any rice from sticking to the bottom. And that's how easy it is to make cabbage roll soup. So much easier than stuffing and rolling a bunch of cabbage leaves, don't you think? (bright music) And before serving, I love to add some roughly chopped parsley and a tablespoon or so of fresh lemon juice, which really brightens up all the flavors. This cabbage roll soup is almost a cross between my classic cabbage soup and stuffed pepper soup. So if you've made and loved those recipes, I know you're going to love this one as well.
I've certainly had it on repeat these past few weeks and I think you will too. So I'm excited for you to try it. This is such a perfect recipe for a sunny, but chilly day out, let me take a bite. Amazing. So good. For a full meal soup recipe, this couldn't be any easier and you really don't need to serve anything else with it. It does hold its own as a full and complete meal. Now, some recipes will add sugar or a sweetener to offset some of the acidity of the tomatoes.
I personally don't feel that it's necessary to add sugar to this, so I don't. But if you wanna add a little bit of sweetener, you can do that as well. Whether it be coconut sugar, honey, a little splash of maple syrup or whatever you prefer as your favorite sugar sweetener. You can also see that over time, this will continue to thicken as the rice absorbs more of the moisture. And it's kind of the consistency of traditional cabbage rolls on the inside. But if the soup gets a little too thick and not as brothy as you would like,
you can always add a splash of water or broth to thin it up a little bit. And while ground beef is the more traditional meat option, you could always do a combination of meat and pork for a little bit of richness. And if you want a lighter option, you could do ground turkey as well. It should also go without saying that this is a perfect meal prep soup option that will last for about four to five days in the fridge or up to three months in the freezer. And I for one, am always so thrilled when I find a batch of this in my freezer and I can easily reheat it for a lunch or dinner.
I hope you guys enjoy today's video for cabbage roll soup. And if you did, make sure to give it a thumbs up as that always helps to support my channel. And let me know what else you are making this winter to stay warm and cozy at home. And if there are any other soup recipes you'd like to see me add to the website, make sure to list those in the comments. All right, I'll see you guys in the next video. (bright music)
