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Cabbage Roll Soup

An easy one-pot golumpki soup with beef, rice, tomatoes and tender cabbage. All the flavor of stuffed cabbage rolls without the rolling.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 1 small green cabbage cored and chopped
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 6 cups beef broth
  • 2/3 cup long-grain white rice uncooked
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh dill and sour cream for serving

Equipment

  • Large Dutch oven or soup pot (for simmering)
  • Sharp chef knife (for chopping the cabbage)
  • Ladle (for serving)

Method
 

  1. Step 1: Heat the oil in a Dutch oven over medium-high heat and brown the beef for 6 to 7 minutes, breaking it up.
  2. Tip: Drain excess fat if the beef is not lean.
  3. Step 2: Add the onion and cook for 4 minutes. Stir in the garlic, tomato paste, paprika and thyme for 1 minute.
  4. Step 3: Add the cabbage, tomatoes, broth, Worcestershire, vinegar, brown sugar and bay leaves. Bring to a boil.
  5. Step 4: Stir in the rice, reduce to a simmer, partially cover and cook for 25 to 30 minutes until tender.
  6. Tip: Stir once or twice so the rice does not stick.
  7. Step 5: Remove the bay leaves, then season with salt and pepper.
  8. Step 6: Serve topped with fresh dill and sour cream.

Notes

The rice keeps absorbing liquid as the soup sits. Add a splash of broth when reheating.
Freezes well for up to 3 months. For a slow cooker version, add the rice for the last 45 minutes.