Cabbage Roll Soup
This cabbage roll soup has all the flavor of traditional stuffed cabbage rolls, but with a much easier, one-pot method. It’s made with ground beef, green cabbage, rice, and a tomato-based broth for a hearty, naturally gluten-free meal. No rolling, no baking. Just an easy, satisfying dinner you can make any night of the week.
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Ingredients
- 2 lbs ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil or avocado oil
- 2 cups yellow onion - diced (about 1 medium onion)
- 1 cup carrots - sliced or diced
- 2 cloves garlic - minced
- 1 lb green cabbage - chopped (about 1 medium head of cabbage)
- 30 oz diced tomatoes
- 8 oz tomato sauce
- 6 cups gluten-free beef broth - or gluten-free chicken broth
- 1 cup uncooked white rice
- 1 tablespoon gluten-free worcestershire sauce - I use Lea & Perrins which is labeled GF in the USA
- 1 tablespoon fresh lemon juice
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- ½ cup fresh parsley - chopped
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Instructions
Cook the meat and vegetables:
- Preheat a large dutch oven over medium heat. Once heated, add 2 lbs ground beef and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Cook until the beef is browned, about 5-6 minutes, making sure to break up the meat with a spatula while it cooks.
- Add 1 tablespoon olive oil or avocado oil and 2 cups yellow onion and stir to combine. Cook for 3-4 minutes.
- Add 1 cup carrots and 2 cloves garlic and cook an additional 2-3 minutes, stirring frequently to ensure the garlic does not burn.
- Stir in chopped 1 lb green cabbage and cook for a few minutes until it softens.
Simmer the soup:
- Mix in 30 oz diced tomatoes, 8 oz tomato sauce, 6 cups gluten-free beef broth, 1 cup uncooked white rice, 1 tablespoon gluten-free worcestershire sauce, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, 2 teaspoons paprika, and 1 teaspoon dried oregano. Stir to combine.
- Bring the soup to a boil. Then let simmer and cover with a lid.
- Cook for 30 minutes, or until the rice is tender.
- Top with ½ cup fresh parsley before serving.
Video
Notes
- Check your broth: Many store-bought broths contain gluten, so be sure to check the ingredients and packaging to ensure it is gluten-free if needed.
- Worcestershire sauce: Not all brands of worcestershire sauce are gluten-free. If you are on a gluten-free diet or have celiac disease, Lea & Perrins brand is certified gluten-free.
- Make it in a slow cooker: Brown the beef and vegetables on the stovetop first, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add rice during the last hour.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, adding a splash of broth if needed.
Nutrition
Calories: 471kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1219mg | Potassium: 1034mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3549IU | Vitamin C: 55mg | Calcium: 127mg | Iron: 5mg
