Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned, about 6-8 minutes. Drain any excess fat from the pot.
- Add the chopped onion to the pot with the browned beef. Sauté for 5-7 minutes, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Stir in the chopped cabbage. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt and soften slightly.
- Pour in the diced tomatoes (undrained), tomato sauce, tomato paste, and beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the dried dill, dried oregano, paprika, black pepper, red pepper flakes (if using), Worcestershire sauce, apple cider vinegar, and granulated sugar. Stir everything together thoroughly.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or up to 1 hour, stirring occasionally. This allows the flavors to meld and the cabbage to become tender.
- If you are adding rice, stir in the uncooked white rice during the last 20 minutes of simmering. Continue to simmer until the rice is tender. If the soup becomes too thick, you can add a little more beef broth or water.
- Taste the soup and adjust seasonings as needed. Add salt to taste, keeping in mind that beef broth can vary in sodium content.
- Ladle the hot Cabbage Roll Soup into bowls. Garnish with fresh chopped parsley or dill, and serve with a dollop of sour cream or Greek yogurt, if desired.
Cooking Tips and Variations
For the best flavor, don’t rush the browning of the meat and sautéing of the aromatics. These steps build the foundational layers of taste for your soup. Ensure the ground beef is well-browned before adding other ingredients; this creates a rich, savory depth. If using a leaner meat like ground turkey, you might want to add a bit more olive oil or even a slice of bacon for added fat and flavor during the initial browning stage.
When it comes to cabbage, some prefer it slightly crisp, while others enjoy it very tender. Adjust the simmering time accordingly. If you like a firmer bite, simmer for the shorter end of the recommended time (30-40 minutes). For melt-in-your-mouth cabbage, let it simmer closer to an hour or even longer.
To enhance the flavor profile, consider adding a bay leaf to the soup during simmering, remembering to remove it before serving. A small amount of smoked paprika can also introduce a wonderful subtle smokiness. For an extra umami boost, a splash of soy sauce or a teaspoon of mushroom powder can work wonders without altering the soup’s core character.
If you’re looking to make this soup even heartier, consider adding other vegetables. Diced carrots and celery can be sautéed along with the onion for added nutrition and texture. You could also stir in a can of drained cannellini beans or kidney beans during the last 15 minutes of simmering for extra protein and fiber. For a touch of sweetness that balances the tomato acidity, a grated apple can be added with the tomatoes.
For a vegetarian version, omit the ground meat and use plant-based ground crumbles or lentils. Sauté mushrooms and bell peppers along with the onion and garlic, and use vegetable broth instead of beef broth. The rest of the ingredients and steps can remain largely the same. You can also experiment with different types of cabbage, such as savoy cabbage, which has a slightly milder flavor and more tender leaves.
Don’t forget the garnishes! Fresh herbs like parsley or dill not only add a pop of color but also a fresh, vibrant finish to the rich soup. A dollop of sour cream or Greek yogurt provides a creamy, tangy contrast that perfectly complements the savory broth.
Storage and Reheating
Cabbage Roll Soup is an excellent make-ahead meal and freezes beautifully, making it perfect for meal prep. To store leftovers, allow the soup to cool completely to room temperature. Transfer it to airtight containers. It will keep well in the refrigerator for up to 4-5 days. For longer storage, portion the cooled soup into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. If you plan to freeze the soup, you might consider omitting the rice or adding it fresh when reheating, as cooked rice can sometimes become mushy after freezing and thawing.
To reheat refrigerated soup, simply transfer the desired amount to a saucepan and heat over medium heat, stirring occasionally, until it is hot and bubbling. You can also reheat individual portions in the microwave in a microwave-safe bowl, heating in 1-2 minute intervals, stirring in between, until thoroughly hot.
For frozen soup, transfer it to the refrigerator to thaw overnight before reheating. If you’re in a hurry, you can reheat frozen soup directly in a saucepan over low-medium heat, stirring frequently and breaking up the frozen chunks as it thaws, until it reaches a simmer and is heated through. Add a splash of broth or water if needed to adjust consistency.
Frequently Asked Questions
What kind of cabbage is best for Cabbage Roll Soup?
Green cabbage is the most common and recommended type for Cabbage Roll Soup. Its sturdy leaves hold up well during simmering, becoming tender without completely disintegrating, and it has a classic cabbage flavor that pairs perfectly with the other ingredients. Savoy cabbage can also be used for a slightly milder flavor and more tender texture.
Can I make this soup in a slow cooker?
Yes, Cabbage Roll Soup adapts wonderfully to a slow cooker! First, brown the ground beef and sauté the onion and garlic in a separate pan. Drain any fat. Transfer the beef mixture to the slow cooker, then add all remaining ingredients (except fresh herbs and sour cream for garnish). Cook on low for 6-8 hours or on high for 3-4 hours, or until the cabbage is tender. If adding rice, stir it in during the last 30-45 minutes of cooking.
How can I make this soup thicker?
If you prefer a thicker soup, there are a few options. The easiest is to include the 1/2 cup of uncooked white rice as instructed; it will absorb liquid and add body. Alternatively, after the soup has simmered, you can mash a portion of the softened cabbage and tomatoes against the side of the pot with a spoon, or carefully blend a small amount of the soup with an immersion blender until slightly thickened. Another method is to mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering soup and cook for a few minutes until thickened.