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Stuffed Cabbage Roll Soup with Rice and Tomatoes

Stuffed cabbage roll soup with rice and tomatoes simmers in a Dutch oven with ground beef, cabbage, and a tomato-rich broth. Tender rice and cabbage bring the familiar flavors of cabbage rolls to an easy one-pot soup.
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Prep Time 15 minutes
Cook Time 38 minutes
Standing time 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 green cabbage small head (about 2 pounds), cored and chopped
  • 0.5 cup long-grain white rice uncooked
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and onion. Cook for 8 to 10 minutes, breaking up the beef, until it is browned, the onion is softened, and the beef reaches 160°F.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the beef broth, crushed tomatoes, tomato sauce, cabbage, rice, paprika, oregano, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer over low heat for 25 to 30 minutes, stirring occasionally, until the rice and cabbage are tender.
  5. Remove the bay leaf and let the soup stand for 5 minutes before serving.

Notes

For tender cabbage and rice, check them at the start of the 25 to 30 minute range. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a lower-carb swap, omit the rice and use cauliflower rice.