Hearty Cabbage Soup

Cold outside? This hearty Cabbage Roll Soup is just what you need. Take all the best parts of classic cabbage rolls—meat, rice, veggies—and toss them in a big pot for a rich, filling meal. Fast to whip up, but you'll swear it was simmering all day.

Reasons You'll Love This Soup

The old-fashioned rolls take forever, right? This way, you get those cozy flavors in record time. Meat comes out melt-in-your-mouth, cabbage softens and sweetens, and the rice drinks up that yummy broth. Make a giant batch Sunday—it's even tastier after a night in the fridge.

Gather Your Ingredients

• Parsley: Chopped fresh, a healthy handful
• Ground Beef: 2 pounds lean, not too greasy
• Brown Sugar: 2 spoons
• Salt and Pepper: 1 spoon salt plus half spoon pepper
• Tomato Sauce: 2 cans, 15 oz each
• Onion: 1 big yellow, minced up
• Rice: 1 cup uncooked plain white
• Oil: 2 spoons your usual cooking oil
• Cabbage: 1 whole, chopped into bite-sized pieces
• Bay Leaf: 1
• Beef Broth: 8 cups, go low-sodium
• Carrots: 3 big ones, sliced up thin
• Garlic: 4 cloves, smashed and diced

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Simple Hearty Soup Steps

Go get set up:

Find your tallest pot. Park it on a wide burner. Chop everything before you start cooking—it saves hassle.

Meat goes in first:

Heat up the oil on medium-high. Toss in your ground beef. Break it up small with your spoon. Sprinkle in salt and pepper. Keep going 'til the pink is gone—about 8 minutes.

Toss in onion and garlic:

Add those diced onions and smashed garlic right to the meat. Stir them or they’ll stick—5 minutes or until onions look see-through.

Pour in broth and sauce:

Crack open the tomato cans and empty them in. Pour in the broth. Give it a big stir. Turn the heat up high for now.

Add the veggies, bay, and sugar:

Drop in cabbage bits, carrot slices, bay leaf, and that brown sugar. Swirl it all together.

Drop in the rice:

Once you see bubbles, add the dry rice. Give it a single stir. Pop the lid on.

Let it bubble away:

Turn down the burner to low. Let it sit for 25 minutes. Don’t peek under the lid—the steam helps the rice cook soft.

Test for done-ness:

After 25 minutes, jab a fork into some cabbage—it should be nice and tender. Take a taste of rice too. If it’s still tough, give it a bit more time.

Get the flavors just right:

Scoop out and toss the bay leaf. Grab a spoon and see if you need more salt. Want it runnier? Add some hot broth.

Dish it out hot:

Scatter parsley over the top. Set salt and pepper on the table. Serve it while it’s steaming.

Getting Every Detail Right

Use big chunks of cabbage, not tiny ones—they shrink when cooking. Pick a head that's crisp, no brown parts, and pull out that hard core. Keep carrot slices the same so they cook all the way through. Don’t forget brown sugar; it makes everything taste smoother and less sharp. Keep tasting now and then to see if you want more salt or pepper.

Picking the Best Pot

Grab a deep, roomy soup pot—the higher the sides, the better. Got a cast iron pot? Even better. Tight lid is key; keeps rice soft. Never fill your pot all the way up—aim for three-fourths full. Once it’s going, turn the heat down low. Hard boils will turn the rice soggy and the meat chewy.

Troubleshooting Made Easy

If it’s too thick, pour in warm broth—not straight from the fridge. Rice not soft? Let it cook 10 extra minutes and add some hot water. Cabbage too tough? Next time, chop smaller. Skim extra fat by letting it sit and spooning the top. Soup a bit bland? Add a pinch more salt or tuck in another bay leaf.

Keeping Leftovers Fresh

Let your soup sit out for 2 hours to cool before stashing it in the fridge. Use containers that seal up tight. It’ll stay good in the fridge for 5 days and will get thicker ‘cause the rice soaks up more liquid. Add some broth when reheating. Freezing? Only fill your containers three-fourths max since it’ll expand. It’ll last 3 months frozen. Defrost slowly in the fridge overnight.

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Batch Cooking Tips

Want double? Use two separate pots instead of piling everything in one—things cook more evenly. Chop your veggies and meat early—it’s a time-saver. Freeze half so it’s always ready to reheat. Like it spicy? Put in chili flakes with your onions. Crazy for garlic? Toss in more. Short on time? Bagged pre-cut cabbage is a lifesaver. Making it for picky kids? Cut back on the pepper.

Frequently Asked Questions

→ What can I use instead of beef?

You’ve got choices! Cooked green or brown lentils work great—use about 2 cups. Ground turkey if you’re going for light. Plant-based meats like Impossible or Beyond Meat are solid options too. Chickpeas? Toss them in at the end so they don’t overcook. If you’re into pork, that works too, but drain the fat. Adding lentils? Toss them in with the broth since they’re pre-cooked. Don’t forget your flavor boosters like garlic or smoked paprika!

→ Does it freeze okay?

Yep, it’s freezer-friendly! Let it cool first, then pack it into bags or containers with some room up top (it expands when frozen). It’ll last around 3 months in there. Ready to eat? Thaw in the fridge overnight, then reheat gently on the stove. Add a bit of broth if it’s gotten thick. Rice may soften a bit, but it’s still yummy. Wanna avoid mushy rice? Freeze it without, then add freshly cooked rice later when reheating.

→ How long is it good in the fridge?

If stored in an airtight container, it keeps fine for 3 to 4 days. Let it cool before storing, and only heat what you’re planning to eat—it’ll last better that way. If it thickens up too much in the fridge, splash in some water when reheating. Spot anything funky or unusual smells? Toss it out to be safe. The cabbage stays its crispest for about two days, then softens a bit more.

→ Can I use red cabbage?

Absolutely! Red cabbage adds sweetness and looks cool too—your soup might go a bit purple, but kids usually love that. It does take longer to cook than green cabbage since it’s firmer. Some folks like to mix both types for variety. Plus, red cabbage has extra vitamins. Heads up though—it can stain plastic containers, so use glass storage if possible. A splash of vinegar also keeps the color bright and vibrant.

→ Will it work in a slow cooker?

For sure! Brown up the meat and onions first to lock in flavor. Toss everything except rice into your cooker. Cook on low for 6-8 hours, or high for 4-5 hours. Add cooked rice during the last hour so it doesn’t turn mushy. If you like it thicker, leave the lid off for the last hour. Note: Slow cookers vary, so check after 5 hours the first time you make it to find your perfect timing. Great for setting up before work!

Conclusion

Can’t get enough cabbage? Make a beef and cabbage bake as another dinner option. Or keep things classic with rice and meat stuffed into the cabbage leaves themselves. Same bold flavors, just a different spin!