Introduction
Hey there! Today, I want to share with you one of my all-time favorite recipes: Cabbage Roll Soup. This hearty and comforting dish is a classic in my family, and it always brings back fond memories of cozy nights around the dinner table. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is sure to become a staple in your home. So, let’s dive in and discover the deliciousness of Cabbage Roll Soup!
Why You’ll Love This
I make this soup whenever I need a comforting and satisfying meal. The combination of tender cabbage, savory ground meat, and flavorful broth is simply irresistible. My family goes crazy for this because it’s like enjoying cabbage rolls without all the work of rolling them up individually. Plus, it’s a one-pot wonder, making cleanup a breeze. Trust me, once you try this soup, you’ll be hooked!
Ingredients
For this Cabbage Roll Soup, you’ll need:
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 small head of cabbage, shredded
- 4 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Feel free to make some substitutions based on your preferences. I sometimes use ground turkey instead of beef for a lighter option, and you can also add other vegetables like carrots or bell peppers for extra flavor and nutrition. The beauty of this recipe is its versatility, so don’t be afraid to get creative!
Directions
Let’s get cooking!
1. In a large soup pot or Dutch oven, brown the ground beef over medium heat. Once cooked, remove any excess fat.
2. Add the diced onion and minced garlic to the pot and sauté until fragrant, about 2-3 minutes.
3. Stir in the shredded cabbage and cook for another 5 minutes until it starts to wilt.
4. Pour in the beef broth, diced tomatoes (with their juices), and tomato paste. Stir well to combine.
5. Add the Worcestershire sauce, dried thyme, paprika, salt, and pepper. Give it a good stir and bring the soup to a simmer.
6. Reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes to allow the flavors to meld together.
7. Once the soup is ready, give it a taste and adjust the seasonings if needed. Serve hot and enjoy!
Notes
Through trial and error, I’ve discovered a few helpful tips to make this Cabbage Roll Soup even better:
– If you prefer a thicker soup, you can add some cooked rice or barley to the pot.
– Don’t worry if the cabbage looks like a lot at first. It will cook down and become more manageable.
– This soup tastes even better the next day as the flavors continue to develop, so don’t hesitate to make a big batch for leftovers!
Variations
I love experimenting with different ingredients and flavors. Here are a couple of variations you can try:
– For a vegetarian version, substitute the ground beef with a mix of mushrooms and lentils. It’s just as delicious!
– If you’re a fan of spicy food, add some crushed red pepper flakes or a dash of hot sauce for a kick.
Equipment
While this recipe is fairly straightforward, having a good soup pot or Dutch oven will make your cooking experience even better. However, if you don’t have one, a large saucepan will do the job just fine. Adaptability is key in the kitchen!
Storage
Though honestly, in my house, this Cabbage Roll Soup never lasts more than a day! But if you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave until warmed through.
Serving Suggestions
I love serving this soup with a crusty bread on the side. It’s perfect for dipping and soaking up all the delicious flavors. You can also sprinkle some fresh herbs, such as parsley or dill, on top for an extra burst of freshness. Make it your own!
Pro Tips
Based on my own kitchen mishaps, here are a few lessons I’ve learned:
– Don’t rush the simmering time. Allowing the soup to cook low and slow will result in a more flavorful broth.
– If you’re short on time, you can use pre-shredded cabbage from the grocery store. It’s a great time-saving hack!
FAQ
Q: Can I freeze the Cabbage Roll Soup?
A: Absolutely! This soup freezes beautifully. Just let it cool completely, transfer it to freezer-safe containers, and store for up to 3 months. Thaw in the refrigerator overnight and reheat when you’re ready to enjoy it again.
Q: Can I use chicken broth instead of beef broth?
A: Of course! While beef broth adds a rich and savory flavor, chicken broth works well too. Feel free to use whichever you prefer or have on hand.
Alright, my friend, that’s all there is to know about making this delicious Cabbage Roll Soup. I hope you give it a try and enjoy every spoonful of warmth and comfort. Happy cooking!
Cabbage Roll Soup
A hearty and comforting soup with tender cabbage, savory ground meat, and flavorful broth, bringing the taste of cabbage rolls in a simpler one-pot form.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 small head of cabbage, shredded
- 4 cups beef broth
- 1 can (14 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Directions
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In a large soup pot or Dutch oven, brown the ground beef over medium heat. Remove excess fat once cooked.
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Add diced onion and minced garlic, sauté until fragrant (2-3 minutes).
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Stir in shredded cabbage and cook until wilted (about 5 minutes).
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Pour in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, paprika, salt, and pepper. Stir well.
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Bring soup to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes.
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Adjust seasonings if needed, then serve hot.
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Optional: Add cooked rice or barley for a thicker soup.
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Enjoy the soup the next day as flavors develop, ideal for making a big batch.
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For vegetarian version, substitute ground beef with mushrooms and lentils. Add red pepper flakes for spice.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
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Serve with crusty bread and fresh herbs like parsley or dill.