Cabbage Roll Soup is healthy comfort food, and I’m here for it!
I love eating old-fashioned cabbage rolls, but they’re definitely a labor of love and this cabbage roll soup recipe gives me all those nostalgic, cozy flavors without spending an hour rolling cabbage leaves! It’s hearty enough to please my meat-and-potatoes crew, and I love that it makes a big pot with plenty of leftovers for lunches the next day.
How to Make Cabbage Roll Soup
Cook Meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.Sauté Vegetables: Add onion and cook for 2 minutes then add garlic. Add carrots and cabbage and cook 2 minutes.
Add Broth and Seasonings: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme, and bay leaf. Bring to a simmer. Stir in rice. Cover pot, reduce heat, and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through. Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley. (I enjoy this stuffed cabbage soup recipe with a few dashes of crushed red pepper flakes on top, too).
