Can I use a slow cooker for this Cabbage Roll Soup recipe?

Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef and sauté the onions and garlic first, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours until the rice is tender and the flavors are fully melded together.

Can I make this soup ahead of time?

Absolutely! In fact, Cabbage Roll Soup tastes even better the next day as the flavors continue to develop. You can make it in advance and store it in the refrigerator for up to 4 days. It also freezes well, so you can make a large batch and store it for later use.

How can I make this soup spicier?

If you love spice, consider adding some crushed red pepper flakes, hot sauce, or diced jalapeños to the soup. Start with a small amount and adjust to your desired heat level. The spiciness will add an exciting kick to the overall flavor.

Cabbage Roll Soup Recipe: A Hearty Comfort Dish

Description

Cabbage Roll Soup combines savory ground beef, hearty cabbage, and vegetables in a rich broth, all seasoned perfectly with brown sugar and tomato sauce. This easy-to-make soup is a comforting, family-friendly meal perfect for cold evenings or busy weeknights.

Ingredients

Scale

1 lb lean ground beef
2 tsp vegetable oil
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cups green cabbage, chopped
2 medium carrots, quartered and sliced
4 cups low-sodium beef broth
3 (8 oz) cans tomato sauce
1/2 cup white rice, uncooked
1 bay leaf
3 tbsp light brown sugar
2 tbsp fresh chopped parsley

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Instructions

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned.
Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until the onions become tender and translucent.
Stir in chopped cabbage and sliced carrots. Let them soften for 2-3 minutes.
Add beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar. Stir everything to combine.
Bring the soup to a simmer, cover, and cook for about 25 minutes until the rice is tender and the cabbage is softened.
Remove the bay leaf and sprinkle the soup with fresh parsley before serving.

Notes

For a healthier alternative, use ground turkey or chicken instead of ground beef.
To make this soup gluten-free, use quinoa or cauliflower rice in place of white rice.
If you prefer a spicier version, add red pepper flakes or jalapeños.
This soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 213 kcal
Sugar: 6.63g
Sodium: 346.58mg
Fat: 5.24g
Saturated Fat: 2.83g
Unsaturated Fat: 2.41g
Trans Fat: 0g
Carbohydrates: 20.27g
Fiber: 0.51g
Protein: 20.23g
Cholesterol: 46.87mg