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Cabbage Roll Soup

Cabbage roll soup with beef, pork, rice and freshly arranged cabbage in a Mauviel copper and brass soup pot.
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Cabbage roll soup brings beef, pork, tender cabbage and rice together in a rich tomato broth. Get the comfort of stuffed cabbage without rolling a single leaf.

Ingredients

Units Scale

Instructions

  1. Cut the cabbage into bite-size pieces, discarding the tough core. Prepare the onion, carrots, garlic, and parsley.
  2. Measure the remaining ingredients before beginning.
  3. Place a large Dutch oven over medium-high heat and add the olive oil. Add the beef, pork, and a light seasoning of salt and pepper. Cook for 7–9 minutes, breaking the meat into small pieces, until browned. Spoon off excess grease.
  4. Stir in the onion and carrots. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
  5. Add the garlic, paprika, and cayenne. Stir for about 30 seconds.
  6. Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Stir in the tomato sauce, Worcestershire sauce, and brown sugar.
  7. Add the cabbage, rice, and bay leaf. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
  8. Partially cover and cook for 25–30 minutes, stirring occasionally, until the rice, cabbage, and carrots are tender. Add a little extra broth if the soup becomes thicker than desired.
  9. Discard the bay leaf. Taste the soup and adjust the salt and pepper.
  10. Stir in the parsley just before ladling into bowls.

Equipment

Notes

Substitutions
Replace the pork with an additional ½ pound of ground beef, or use 1½ pounds of ground turkey in place of both meats. Use smoked paprika instead of regular paprika for a smoky flavor. Omit the cayenne for less heat. For a less sweet soup, start with 1 tablespoon brown sugar and add more after tasting. To use cooked rice, omit the uncooked rice and stir in approximately 1½ cups cooked rice at the end. Brown rice is best cooked separately.

Serving Suggestions and Pairings
Serve with crusty bread, cornbread, or buttered rye toast. Pair with a green salad dressed with a simple vinaigrette. Add a spoonful of sour cream to individual bowls if desired.

Storage and Reheating
Refrigerate in shallow, airtight containers within 2 hours of cooking. Use within 3–4 days. Reheat individual portions in the microwave or warm in a saucepan over medium-low heat, stirring occasionally. Add broth as needed because the rice absorbs liquid during storage.

Freezing
Freeze cooled soup in airtight containers for up to 3 months, leaving space for expansion. For firmer rice after reheating, freeze the soup without rice and add freshly cooked rice when serving. Thaw overnight in the refrigerator, then reheat until hot throughout.

Slow Cooker Option: Drew Barrymore’s Beautiful 10-in-1 Electric Multi-Cooker
Use Sear/Sauté and Slow Cook. These estimated timings are separate from the one-hour stovetop total.
1. Select Sear/Sauté and add the olive oil. With the lid off, brown the beef and pork for approximately 7–9 minutes, breaking them apart with a silicone or wooden utensil. Remove excess grease.
2. Add the onion and carrots and cook for 4–5 minutes. Stir in the garlic, paprika, and cayenne for the final 30 seconds.
3. Stir in the broth, scraping the bottom of the insert. Add the tomato sauce, Worcestershire sauce, brown sugar, cabbage, bay leaf, and a light seasoning of salt and pepper. Reserve the rice and parsley.
4. Cancel Sear/Sauté, cover, and select Slow Cook. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the cabbage and carrots are tender. These are estimated recipe timings; check tenderness before finishing.
5. About 30 minutes before serving, cook the ½ cup parboiled rice separately according to its package directions.
6. Remove the bay leaf and stir the cooked rice and parsley into the hot soup. Adjust the seasonings and add broth as needed.

Find it online: https://jennifercooks.com/cabbage-roll-soup/