Description
This hearty cabbage roll soup has all the flavors of classic stuffed cabbage rolls, but without the fuss. Ground beef, tender cabbage, rice, and a rich tomato broth make this an easy and comforting one-pot meal.
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can petite diced tomatoes, undrained
- 3 cups vegetable juice (like V8)
- 3 cups beef broth
- 1 cup rice
- 1 medium head cabbage, cored and chopped
- Salt
- Pepper
Instructions
1. In a large stock pot or very large Dutch oven, brown the ground beef over medium-high heat.
2. Once it starts to brown, add the chopped onion and cook until the beef is no longer pink. Drain the grease away.
3. Return the meat and onion to the pot over medium heat. Stir in the garlic and cook about 1 minute.
4. Add the undrained tomatoes, vegetable juice, and beef broth. Bring to a boil.
5. Stir in the rice. Reduce the heat to a simmer and add the chopped cabbage. Stir well to combine.
6. Cook, covered, for 20 to 30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked.
7. Generously add salt and pepper to taste.
8. Add additional vegetable juice if you’d like a thinner soup.
Notes
This recipe is a great way to use up leftover cabbage and pantry staples.
Feel free to substitute ground turkey or sausage for the beef.
For a lower-carb option, you can replace the rice with riced cauliflower.
Soup thickens as it sits—just add more broth or vegetable juice to loosen it when reheating.
Freezes well for up to 3 months in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 391
- Sugar: 11g
- Sodium: 702mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 60mg