Cabbage Roll Soup


  • ▢2 tsp. vegetable oil
  • ▢1 lb. lean ground beef
  • ▢salt and pepper
  • ▢1 medium yellow onion diced finely
  • ▢2 cloves garlic minced
  • ▢4 cups chopped green cabbage
  • ▢2 medium carrots quartered and sliced
  • ▢4 cups low-sodium beef broth
  • ▢3 8 oz. cans tomato sauce
  • ▢1/2 cup white rice uncooked
  • ▢1 bay leaf
  • ▢3 tbsp. light brown sugar
  • ▢2 tbsp. fresh chopped parsley


  • In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  • Season ground beef with salt and pepper as desired and cook until browned.
  • Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
  • Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  • Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
  • Take out the bay leaf and sprinkle with chopped parsley.

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