Cabbage Roll Soup is a hearty and comforting dish that captures all the delicious flavors of traditional stuffed cabbage rolls without the hassle. This unstuffed version combines lean ground beef, tender cabbage, rice, and a savory tomato-based broth, making it a perfect meal for chilly evenings or busy weeknights. It's easy to prepare and even easier to enjoy!

Ingredients

• 2 teaspoons vegetable oil

• 1 pound lean ground beef

• Salt and pepper to taste

• 1 medium yellow onion, diced

• 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

• ½ cup uncooked white rice

• 1 bay leaf

• 3 tablespoons light brown sugar

• 2 tablespoons fresh chopped parsley

Directions

1. Cook the Ground Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks.

2. Add Vegetables: Stir in the diced onion and minced garlic, cooking for 2–3 minutes until the onion is softened.

3. Combine Ingredients: Add the chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked rice, bay leaf, and brown sugar to the pot. Stir to combine.

4. Simmer: Bring the mixture to a simmer. Cover and cook for about 25 minutes, or until the rice is tender and the vegetables are cooked through.

5. Finish and Serve: Remove the bay leaf. Sprinkle the soup with fresh chopped parsley before serving.

Nutritional Information (per serving)

• Calories: Approximately 263 kcal

• Carbohydrates: 24 g

• Protein: 19 g

• Fat: 9 g

• Saturated Fat: 3 g

• Cholesterol: 49 mg

• Sodium: 574 mg

• Potassium: 533 mg

• Fiber: 2 g

• Sugar: 9 g

• Vitamin A: 3555 IU

• Vitamin C: 21.5 mg

• Calcium: 59 mg

• Iron: 2.5 mg