Name: This Cabbage Roll Soup Is All the Love and Half the Work
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound 90% lean ground beef; 1 yellow onion, chopped; 2 teaspoons smoked paprika; 1 tablespoon kosher salt, divided; 1 teaspoon freshly ground black pepper, divided, plus more for garnish; 4 cups beef broth; 2 cups water; 1 small or 1/2 medium head green cabbage, roughly chopped (about 5 cups); 1 (28-ounce) can fire-roasted crushed tomatoes; 2 medium carrots, peeled and chopped; 2 tablespoons Worcestershire sauce; 1/2 cup uncooked long-grain white rice; Chopped fresh parsley and/or dill, for serving, optional; Sour cream, for serving, optional

This Cabbage Roll Soup Is All the Love and Half the Work

This easy cabbage roll soup recipe delivers classic comfort without any rolling. It features hearty beef, tender rice, and smoky fire-roasted tomatoes.

55 min total 10 min prep 45 min cook 8 233 cal

Instructions

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1 Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef, onion, smoked paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook, stirring often, until the beef is browned and broken into small pieces and the onion is softened, about 10 minutes.
2 Stir in the broth and water, using a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Stir in the cabbage, crushed tomatoes, carrots, Worcestershire sauce, the remaining 2 teaspoons of salt and the remaining 1/2 teaspoon pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, stir in the rice, and cover the pot. Simmer the soup, stirring occasionally, until the vegetables and rice are tender, about 35 minutes.
3 Divide the soup between bowls and garnish with parsley, dill, sour cream, and additional pepper, if desired, and serve. Refrigerate leftovers in an airtight container for up to 4 days. Love the recipe? Leave us stars and a comment below!