Hearty Cabbage Soup

This Cabbage Roll Soup really hits the mark when it's cold outside. Imagine all the good stuff from cabbage rolls - the tasty meat, fluffy rice, and healthy veggies - transformed into a warm, satisfying soup. You won't spend hours cooking, but everyone will think you did.

Benefits of This Tasty Soup

Traditional cabbage rolls are super time-consuming. This soup delivers those same amazing flavors in way less time. The beef gets nice and soft, cabbage becomes sweet and tender, and the rice soaks up every bit of that flavorful broth. It's perfect for weekend cooking - and honestly, it tastes even better after sitting overnight.

Ingredients List

• Oil: 2 spoons everyday cooking oil
• Ground Beef: 2 pounds lean meat with minimal fat
• Salt and Pepper: 1 spoon salt, 1/2 spoon pepper
• Onion: 1 large yellow onion, diced small
• Garlic: 4 cloves, crushed and minced
• Cabbage: 1 head, chopped into small chunks
• Carrots: 3 large ones, cut into thin slices
• Beef Broth: 8 cups reduced-sodium variety
• Tomato Sauce: 2 cans (15 oz each)
• Rice: 1 cup uncooked white rice
• Bay Leaf: 1 whole leaf
• Brown Sugar: 2 spoons
• Parsley: Handful fresh, finely chopped

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Cooking Instructions

Prep everything:

Grab your largest pot and place it on your biggest stove burner. Make sure all ingredients are chopped and ready to go.

Cook the beef:

Heat to medium-high. Pour in oil. Add meat and break it into small chunks with your spoon. Sprinkle in 1 spoon salt and 1/2 spoon pepper. Cook until completely brown - around 8 minutes.

Add aromatics:

Toss chopped onions in with your meat. Add crushed garlic. Stir until onions turn transparent - about 5 minutes. Make sure to scrape the pot bottom while stirring.

Pour in liquids:

Add both tomato sauce cans. Pour in all 8 cups broth. Mix well. Turn heat to high.

Add vegetables:

Toss in all cabbage chunks. Add sliced carrots. Drop in bay leaf. Sprinkle brown sugar. Mix everything thoroughly.

Incorporate rice:

When soup begins boiling, add rice. Stir once. Cover pot with lid.

Simmer:

Lower heat. Let cook for 25 minutes. Keep lid on! The rice needs the steam to cook properly.

Test doneness:

After 25 minutes, sample a cabbage piece - it should be very tender. Try the rice too - it shouldn't be hard in the center.

Adjust seasoning:

Remove bay leaf - it's not edible! Taste your soup. Need salt? Add some now. Too thick? Add warm broth.

Finish and serve:

Sprinkle chopped parsley on top. Put extra salt and pepper on the table. Serve while steaming hot.

Tips for Ideal Results

Cut cabbage into larger pieces as they'll shrink during cooking. Look for bright green cabbage heads instead of brownish ones. Remove the tough core before chopping. Cut all carrot slices the same thickness for even cooking. The brown sugar isn't optional - it balances the tomato acidity. Keep sampling as you cook to adjust the salt level as needed.

Selecting the Ideal Cookware

A large soup pot works best with tall sides. A cast iron Dutch oven works even better if you have one available. Your lid must fit tightly so steam won't escape and leave your rice undercooked. Don't fill your pot more than three-quarters full to prevent boiling over. Once simmering starts, keep the heat low since high heat can make your rice mushy and toughen the meat.

Solving Common Issues

Soup too dense? Add warm broth, never cold. Rice still crunchy? Cook another 10 minutes with a splash of hot water. Cabbage too firm? Next time cut it smaller. Seeing too much fat on top? Let it sit a few minutes then skim with a spoon. Flavor seems bland? Add salt gradually, or try dropping in another bay leaf.

Storing Extra Portions

Cool your soup about 2 hours before refrigerating. Use containers that seal well. It'll stay good for 5 days in your fridge. The soup gets thicker daily - just add a bit of broth when reheating. For freezing, only fill containers three-quarters full since soup expands when frozen. Frozen portions last about 3 months. Thaw in your fridge overnight.

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Cooking for Crowds

Need a double batch? Use two separate pots instead of one giant one for better cooking. Prep all veggies beforehand to save time. Freeze half for later meals. Want some heat? Add red pepper flakes when cooking onions. Love garlic? Use twice as much. Short on time? Grab pre-shredded cabbage at the grocery store. Cooking for little ones? Go lighter on the pepper.

Frequently Asked Questions

→ What can I swap for beef?

Lots of other tasty picks! Cooked lentils (about 2 cups) work nicely. Ground turkey is lighter and still yummy. Plant-based options like Beyond Meat or Impossible are great for a meat-like taste. Chickpeas? Yep, throw them in near the end. For ground pork, drain extra fat after cooking. Just toss in the lentils with the broth if they're ready-cooked.

→ Does it freeze well?

Absolutely! Cool it down first. Use containers or bags, leaving a tiny bit of room for the soup to expand. Good to freeze for up to 3 months. Thaw it in the fridge overnight. When heating, go low and slow on the stove, stirring here and there. Too thick? Add a little broth. Some folks freeze it without rice and toss in fresh-cooked rice when reheating.

→ How long does it last in the fridge?

It's good for 3-4 days when properly stored. Let it cool completely before stashing. Use a container with a snug lid. Reheat only what you'll eat to keep freshness. If it thickens, just add a tiny bit of water when warming up. Cabbage stays crisp for about 2 days but will soften after that.

→ Can I use red cabbage instead?

Sure thing! Red cabbage gives it a sweeter flavor and a fun purple color. It can take a bit longer to cook though, so be patient. Kids love the color, but it might stain plastic containers—glass is a better bet. A hint of vinegar can help the color pop.

→ Can I make it in a slow cooker?

Totally! Brown the meat and onions first to amp up the flavor. Toss in everything except the rice. Cook on low for 6-8 hours (or 4-5 hours on high). Stir in cooked rice during the last hour so it doesn’t get too soft. Want it thicker? Leave the lid off for the final hour. Check earlier if your cooker heats up faster, just to avoid overcooking.

Conclusion

Big fan of cabbage? Whip up an easy beef and cabbage bake. Want a classic option? Try rolling up those cabbage leaves stuffed with tasty meat and rice. Both have the same great taste; just done a bit differently.