Feeling nostalgic for cabbage rolls, but want a quick dinner instead?

BY LAURA REGE

Feeling nostalgic for cabbage rolls, but want a quick dinner instead? Try a comforting bowl of cabbage roll soup that is prepared in just two easy steps. It’s a hearty, warm bowl of comfort food that embraces all the goodness of cabbage rolls: ground beef, rice, tomatoes, tons of green cabbage offset with a touch of light brown sugar to balance the sweet and sour flavor in the broth, along with the gentle spice of oregano and paprika. It’s the perfect solution when you’re craving all the same comforting flavors in half the time.

Serving cabbage roll soup:
Ladle up a bowl and enjoy it as is, or serve alongside a topping bar—sort of like you would with a bowl of chili. What toppings work well with this soup, you may ask? Start with something creamy, like sour cream or Greek yogurt, and grated cheese, like cheddar or Swiss. Then, include an herb like parsley, dill, or cilantro. Add a spicy option with pickled or chopped jalapeños. Try whatever you think might be delicious and let us know if you have a killer combo we must try!

Storage.
If you have any leftovers, store them in an airtight container in the fridge for around 3-5 days.

Loving the flavor of this cabbage roll soup? Try our skillet cabbage rolls, which are essentially an unstuffed cabbage roll in a skillet without the broth. Then check out our favorite cabbage recipes to use up the rest of the head of that green cabbage.

Ingredients

2 tbsp.extra-virgin olive oil
1 1/2 lb.(90% lean) ground beef
1medium yellow onion, chopped
2medium carrots, thinly sliced into rounds
Kosher salt
Freshly ground black pepper
6cloves garlic, finely chopped
2(14.5-oz.) cans fire-roasted diced tomatoes
6 c.chopped cabbage (about 1 lb.)
4 c.low-sodium beef broth
1/2 c.long-grain white rice
1 tbsp.plus 2 tsp. Worcestershire sauce
1 tbsp.apple cider vinegar
1 tbsp.packed light brown sugar
2 tsp.sweet paprika
1 1/2 tsp.dried oregano
2 tbsp.chopped fresh parsley leaves, plus more for serving

Directions

1. Step 1In a large pot over medium heat, heat oil. Add beef, onion, and carrot; season with salt and pepper. Cook, breaking up beef with a wooden spoon, until beef is cooked through and vegetables are just tender, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
2. Step 2Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a medium-low and simmer, stirring occasionally, until rice and veggies are tender, about 20 minutes. Stir in parsley.
3. Step 3Divide soup among bowls. Top with more parsley before serving.