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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