On a particularly brisk autumn evening, I found myself longing for something hearty and comforting, yet a tad healthier than my usual go-to comfort foods. As luck would have it, I stumbled upon an old family recipe tucked away in my grandmother’s cookbook for cabbage roll soup. The idea of deconstructing the classic cabbage roll into a soul-warming soup was nothing short of brilliant. After a few tweaks to incorporate some modern flavors, this dish quickly became my secret weapon against the chilly weather. With each spoonful, it felt like a warm embrace, bringing back cherished memories of my grandmother’s kitchen where love was always the secret ingredient.

Cabbage Roll Soup Recipe

 

Ingredients:

1 tablespoon vegetable oil

1 lb lean ground beef

1 medium yellow onion, finely diced

2 carrots, peeled and chopped

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon dried thyme

5 cups chopped green cabbage

4 cups low sodium beef broth

1 (15 ounce) can tomato sauce

1 (14 ounce) can fire roasted tomatoes

2 tablespoons brown sugar

2 bay leaves

½ cup uncooked long-grain white rice

Kosher salt and fresh ground black pepper, to taste

2 tablespoons chopped fresh parsley or fresh thyme, for garnish

 

Instructions:

1. Prepare the Base:
   • Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the ground beef and brown it. When the beef is halfway done, add the onions and carrots. Cook until the onions are soft and translucent.
2. Add Spices and Garlic:
   • Reduce the heat to low. Add the garlic, paprika, oregano, and thyme. Cook for about 1 minute, stirring constantly to prevent the garlic from burning.
3. Combine Remaining Ingredients:
   • Add the chopped cabbage, beef broth, tomato sauce, fire roasted tomatoes, brown sugar, bay leaves, and rice to the pot. Stir to combine all the ingredients thoroughly.
4. Cook the Soup:
   • Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 25-30 minutes, or until the rice is tender.
5. Final Seasoning:
   • Season with salt and pepper to taste. Remove the bay leaves before serving.
6. Garnish and Serve:
   • Garnish with freshly chopped parsley or thyme. Serve hot and enjoy the rich flavors of this deconstructed cabbage roll turned into a comforting soup.

 

 

Serving Suggestions: Enjoy this hearty soup with a slice of crusty bread for dipping. It’s perfect for those cooler evenings when you need something filling and warming.

 

Tips:

• If you prefer a thicker soup, let it simmer uncovered for a few extra minutes to reduce slightly.
• For those who like a bit of heat, a dash of red pepper flakes added with the herbs can spice things up.

 

Variations:

• Meat Variations: Try using ground turkey, pork, or a combination of meats for different flavors.
• Vegetarian Version: Omit the meat and use vegetable broth, adding lentils or extra beans for protein.

 

FAQs:

1. Can I make this soup in a slow cooker?
   • Yes, you can! Brown your meat and onions first, then add all ingredients except rice to the slow cooker. Cook on low for 6-8 hours. Add rice 30 minutes before serving.
2. How can I make this soup low-carb?
   • Substitute the rice with cauliflower rice. Add it during the last 5-7 minutes of cooking to keep it from getting too soft.
3. What’s the best way to store leftovers?
   • Store in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but remember to omit the rice if freezing and add fresh when reheating.
4. Can I use fresh tomatoes instead of canned?
   • Absolutely! Use about 2 cups of fresh, chopped tomatoes roasted over a flame for a similar flavor.

 

This cabbage roll soup embodies the essence of home-cooking with a touch of nostalgia, making it a beloved recipe that not only satisfies the stomach but also warms the heart during those chilly evenings. Enjoy this comforting bowl of soup with loved ones and watch it become a new family favorite!