Cabbage Roll Soup
A cozy, easy cabbage roll soup made with ground beef, tender cabbage, tomatoes, and just enough rice to keep it brothy. A simple stovetop dinner ready in about 30 minutes.
Equipment
Ingredients
- 1 pound ground beef
- ½ medium onion diced
- ½ cup diced bell pepper
- 2 Tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ⅛ teaspoon celery salt
- Pinch red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Better Than Bouillon beef base
- 2 cups tomato juice
- 1 14.5 ounce can diced tomatoes
- 3 cups water
- 3 cups heaping slaw mix
- ¼ cup uncooked long-grain white rice Do not use instant or brown rice
Instructions
- In a large pot, brown the ground beef over medium-high heat. Let it sit briefly before breaking it apart so it develops deeper flavor. Drain excess grease, but leave a thin layer in the pot for sautéing. Set the beef aside.1 pound ground beef
- Add the onion and bell pepper to the pot and sauté in the remaining fat until softened. If the pan seems dry, add 1 teaspoon butter.½ medium onion, ½ cup diced bell pepper
- Stir in the tomato paste, garlic powder, onion powder, paprika, oregano, celery salt, red pepper flakes, salt, and black pepper. Toast everything together for 1 minute.2 Tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon oregano, ⅛ teaspoon celery salt, Pinch red pepper flakes, ½ teaspoon salt, ½ teaspoon black pepper
- Return the browned beef to the pot. Add the Worcestershire sauce, beef base, tomato juice, diced tomatoes, and water. Bring to a gentle simmer and cook for 8 to 10 minutes.1 Tablespoon Worcestershire sauce, 1 Tablespoon Better Than Bouillon beef base, 2 cups tomato juice, 1 14.5 ounce can diced tomatoes, 3 cups water
- Add the slaw mix and simmer for 5 minutes to begin softening the cabbage.3 cups heaping slaw mix
- Increase the heat until the soup is simmering steadily. Stir in the rice, then cover the pot and reduce the heat to medium low. Cook for 12 to 15 minutes, or until the rice is tender, stirring a few times during cooking so the rice does not stick to the bottom of the pot.¼ cup uncooked long-grain white rice
- Taste and adjust seasoning. Serve warm.
Notes
- Use long-grain white rice. Instant rice becomes mushy and brown rice takes too long and absorbs too much broth.
- Do not exceed ¼ cup uncooked rice or the soup may thicken too much.
- Rice continues to absorb liquid as it sits. Add water when reheating to return the soup to the right consistency.
Nutrition
Calories: 262kcalCarbohydrates: 16gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 788mgPotassium: 597mgFiber: 2gSugar: 6gVitamin A: 1039IUVitamin C: 46mgCalcium: 55mgIron: 3mg
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