This CABBAGE ROLL SOUP has all the tastes of traditional baked cabbage rolls, but it’s a lot easier to make! This unstuffed cabbage soup is robust and nourishing, and it’s a great option for a quick meal.
If you enjoy cabbage rolls but don’t want to put in the effort, this quick-to-make cabbage soup is for you!
Baked cabbage rolls remind me of a dish that my grandmother used to cook. While I enjoy the flavors, I dislike the amount of effort required. It can take all day to boil the cabbage, make the filling, wrap everything up, and then bake it! This cabbage roll soup has all of the tastes of the classic dish, but just takes a fraction of the time to prepare.
CABBAGE ROLL SOUP
— 2 teaspoons olive oil
— salt and pepper to taste
— 1 pound (ca. 454 g) ground beef, I use 90% lean
— 1 onion, finely diced
— 2 teaspoons minced garlic
— 4 cups coarsely chopped green cabbage
— 2 carrots peeled, quartered, and sliced
— 4 cups beef broth
— 3 8 ounce (ca. 302 g) cans of tomato sauce
— 1/2 cup uncooked long-grain rice
— 1 bay leaf
— 3 tablespoons brown sugar
— 2 tablespoons parsley
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste.
Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic, cook for 2-3 minutes.
Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with salt and pepper to taste.
Bring to a simmer and cook for 25 minutes, or until rice is tender. Remove bay leaf and discard.
Sprinkle with parsley and serve.