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–+ servings
A dinner table with a bowl of cabbage roll soup, a small dish of gremolata for garnish, and red wine in a stemless glass.

Cabbage Roll Soup

Meg van der Kruik
This Cabbage Roll Soup delivers all the cozy flavor of classic cabbage rolls in one easy pot, featuring California-grown cabbage and a splash of California red wine for depth and comfort. While not mandatory, we highly recommend garnishing with a tablespoon of homemade gremolata.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course dinner, Main Course, Soup
Cuisine Eastrn Europe
Servings 8 servings
Calories 274 kcal

Ingredients
 
 

  • 1 TBSP olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 ½ lbs lean ground beef
  • ¾ cup uncooked long grain rice like basmati
  • ½ cup California red wine
  • 1 medium head cabbage chopped core removed, about 8 cups
  • 28 ounces canned diced tomatoes with juices
  • 2 TBSP tomato paste
  • 4 cups broth vegetable or beef
  • ½ cup tomato juice
  • 1 tsp paprika
  • 1 TBSP Worcestershire sauce
  • 1 bunch of thyme tied together with cooking twine
  • 1 bay leaf
  • salt and black pepper to taste

To garnish

Instructions
 

  • Heat a large pot over medium-high heat, add the olive oil then the onion, garlic, beef, and a generous pinch or two of salt. Stir occasionally until the meat has browned, drain the excess fat.
  • Add the uncooked rice to the pot with the meat and cook, stirring regularly for 3-5 minutes to slightly toast the grains of rice.
  • Add the red wine to the pot and stir, using the spoon to scrape up any browned bits that have stuck to the bottom while cooking.
  • Stir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
  • Add the diced tomatoes, tomato paste, broth, tomato juice, paprika, thyme bundle, Worcestershire sauce, bay leaf, and a generous amount of salt and pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 25-30 minutes.
  • Remove the bay leaf and thyme bundle, then serve garnished with a sprinkling of gremolata.

Video

Notes

  • This soup is thick. If you like a brothier soup, add more broth or water to reach the desired consistency.
  • Any leftovers can be frozen for up to 3 months.

Nutrition

Calories: 274kcalCarbohydrates: 30gProtein: 22gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 751mgPotassium: 832mgFiber: 5gSugar: 9gVitamin A: 635IUVitamin C: 57mgCalcium: 101mgIron: 4mg
Keyword cabbage, cabbage roll, cooking with red wine, soup
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