Cabbage Roll Soup Recipe


  • 1 pound ground beef 
  • 1  onion  (finely diced)
  • 4 cloves garlic  (minced)
  • 1 teaspoon fresh rosemary 
  • 1 teaspoon dried thyme  (or fresh)
  • 1 teaspoon dried Italian seasoning herbs 
  • 2 tablespoons tomato paste 
  • 1 tablespoon Worcestershire sauce 
  • 4 cups coarsely chopped green cabbage 
  • 2  carrots  (peeled and diced)
  • 1  red bell pepper  (diced)
  • 2 cans (8-ounce each) tomato sauce 
  • 1 can (14-ounce) diced tomatoes 
  • 1/2 cup white long-grain rice  (uncooked)
  • 1  bay leaf 
  • 3 tablespoons brown sugar 
  • 2 tablespoons parsley  (chopped)


  1. Place a large pot or Dutch oven over medium-high heat and add olive oil. Once the oil is simmering, add the ground beef, season with salt and pepper, and cook unmoved for 1-2 minutes to get a nice sear on it. After that, break it down with a wooden spoon and cook until beef is browned, approximately 4-5 minutes.
  2. Add the onion and garlic cook for 2-3 minutes.
  3. Add rosemary, thyme, Italian seasoning, and tomato paste. Stir to combine.
  4. Add the Worcestershire sauce, cabbage, carrots, bell pepper, tomato sauce, diced tomatoes, rice, bay leaf, and brown sugar to the pot.
  5. Add beef broth.
  6. Season with salt and pepper to taste.
  7. Bring to a simmer and cook for 25-30 minutes or until the rice is tender. Remove bay leaf and discard.
  8. Sprinkle with chopped parsley and serve.

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