Cabbage Roll Soup Recipe

white bowl filled with cabbage and ground beef soup with a spoon in it

This Stuffed Cabbage Roll Soup is just like the regular dish but much easier! My cousin's secret recipe makes this sweet, sour, and tangy soup that makes great leftovers!

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Author: Jennifer Stewart

Ingredients

2 tablespoons olive oil
1 tablespoon oregano
1 teaspoon rosemary
1 tablespoon thyme
2 teaspoon salt
1 teaspoon pepper
1 medium onion chopped small
2 pounds ground beef
28 ounces diced tomatoes
3 ½ cups tomato juice
4 cups beef broth
½ cup lemon juice
1 cup white rice uncooked
1 medium head cabbage roughly chopped, appx 6 cups

Instructions

In a large pot or dutch oven, heat the olive oil over medium heat.
Add the onion and cook until translucent.
Add the spices and ground beef and cook until no longer pink. (drain if desired)
Add the tomatoes, tomato juice, and broth and bring to a boil.
Stir in the rice and stir.
Lower the heat to a simmer and let cook for 5 minutes.
Add the cabbage and stir to combine.
Simmer for 20 minutes or until cabbage is tender and rice is cooked through.
Stir in lemon juice and serve warm.

Notes

Tomato juice swaps: If you don't have tomato juice, make some with tomato paste and water, or canned tomato soup, tomato puree, or V8 juice.
Freezing ahead: Leave out the rice if freezing the soup. Add cooked rice before reheating and serving.
Low-carb option: Substitute cauliflower rice instead of white rice.
Protein swaps: Try Italian sausage for extra flavor boost.
More flavor: Try adding a dash of Worcestershire sauce and garlic powder.
Tart or Sweet: Too acidic? Add 2 tablespoons brown sugar, regular sugar, or stevia. Don't like sugar? Add finely chopped carrot with onion for natural sweetness.

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