Cabbage Roll Soup Ingredients: A Complete Guide to Making Delicious Cabbage Roll Soup

Cabbage Roll Soup Ingredients are the heart and soul of a dish that brings warmth and comfort to any table. As a child, I remember my grandmother preparing this delightful soup, filling our home with the tantalizing aroma of simmering cabbage, tomatoes, and spices. This dish has roots in Eastern European cuisine, where cabbage rolls are a beloved staple, often made for family gatherings and celebrations. The beauty of cabbage roll soup lies in its ability to capture the essence of those traditional flavors while offering a convenient, one-pot meal that is both hearty and satisfying.

People adore this dish not just for its rich taste and tender texture, but also for its versatility. You can easily customize the Cabbage Roll Soup Ingredients to suit your preferences, whether you prefer a meat-based version or a vegetarian alternative. The combination of savory ground meat, fresh cabbage, and zesty tomatoes creates a symphony of flavors that warms the soul. Plus, it’s a fantastic way to sneak in some extra veggies! Join me as we explore the delightful world of cabbage roll soup and discover how to create this comforting dish in your own kitchen.

Ingredients:

• 1 pound ground beef (or turkey for a lighter option)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 4 cups beef broth (or vegetable broth for a vegetarian version)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 small head of cabbage, chopped (about 4 cups)
• 1 cup uncooked rice (white or brown, depending on preference)
• Fresh parsley, chopped (for garnish)

Preparing the Ingredients

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. I like to have everything prepped and ready to go before I start cooking. 2. Dice the onion, garlic, green bell pepper, and carrot. I find that using a sharp knife makes this task much easier and quicker. 3. Chop the cabbage into bite-sized pieces. You can remove the core first to make it easier to chop. 4. Measure out the rice and set it aside. If you’re using brown rice, keep in mind that it will take longer to cook than white rice.

Cooking the Soup

5. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. 6. Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent it from burning. The aroma will be fantastic! 7. Next, add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until it’s browned, about 5-7 minutes. Make sure to drain any excess fat if you’re using beef. 8. Once the meat is browned, add the diced green bell pepper and carrot. Cook for another 3-4 minutes until they start to soften. 9. Now it’s time to add the canned diced tomatoes (with their juice), tomato sauce, and beef broth. Stir everything together to combine. 10. Add the Worcestershire sauce, dried thyme, oregano, paprika, black pepper, and salt. Stir well to incorporate all the flavors. 11. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.

Adding the Cabbage and Rice

12. After the soup has simmered for 10 minutes, it’s time to add the chopped cabbage and uncooked rice. Stir them into the pot, ensuring they are submerged in the liquid. 13. Cover the pot and let the soup simmer for an additional 30-40 minutes. If you’re using brown rice, you may need to extend the cooking time by about 10-15 minutes. Stir occasionally to prevent sticking. 14. Check the rice for doneness. It should be tender but not mushy. If the soup is too thick for your liking, feel free to add a bit more broth or water to reach your desired consistency.

Final Touches

15. Once the rice and cabbage are cooked, taste the soup and adjust the seasoning if necessary. You might want to add a bit more salt or pepper depending on your preference. 16. Remove the pot from the heat and let it sit for a few minutes. This allows the flavors to settle and makes it easier to serve. 17. When you’re ready to serve, ladle the soup into bowls. I love to garnish mine with freshly chopped parsley for a pop of color and added flavor. 18. Enjoy your delicious cabbage roll soup! It’s hearty, comforting, and perfect for a cozy night in.

Storage and Reheating

19. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. 20. To reheat, simply warm it on the stove over medium heat until heated through. You can also

Conclusion:

In summary, this Cabbage Roll Soup is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting, hearty meal. The combination of tender cabbage, savory ground meat, and rich tomato broth creates a symphony of flavors that will have you coming back for seconds (and maybe even thirds!). Plus, it’s a fantastic way to sneak in some veggies while enjoying a dish that feels indulgent. When it comes to serving suggestions, I love to pair this soup with a crusty piece of bread or a side salad for a complete meal. You can also get creative with variations—try adding some rice or quinoa for extra texture, or switch up the protein by using turkey or plant-based meat alternatives. The beauty of this recipe is its versatility, allowing you to make it your own! I wholeheartedly encourage you to give this Cabbage Roll Soup a try. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the love for this comforting dish together! Happy cooking! Print