Cabbage Soup with Ground Beef (Cabbage Roll Soup)

5 from 1 vote

Cabbage Soup with Ground Beef (Cabbage Roll Soup)

This hearty Cabbage Soup with Ground Beef is a comforting, flavor-packed one-pot meal loaded with tender vegetables, savory beef, and rich tomato broth. It’s an easy, budget-friendly soup recipe that can be made with rice or cauliflower rice for a low-carb option.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Servings: servings

Calories: 250kcal

Author: Love Keil

Equipment

dutch oven

Ingredients

1 lb ground beef
1 medium onion diced
5 cloves garlic finely chopped
1 ½ teaspoon paprika
1 teaspoon oregano dried
sea salt and pepper to taste
½ medium cabbage chopped into bite size rectangles, about 6 cups
2 medium carrots peeled and diced
6 cups chicken broth plus 2 cups of water if desired more liquid in the soup (I like using homemade chicken broth)
3 tablespoons tomato paste
28 oz diced tomatoes
½ cup rice uncooked basmati or jasmine rice OR 2–3 cups cauliflower rice (low-carb option)
1 tablespoon lemon juice or to taste
¼ cup parsley washed and finely chopped for garnish

Instructions

Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add ground beef, onion, and garlic. Cook, breaking up the meat, until beef is browned and onions are soft. Season with salt and pepper.
Add spices: Stir in paprika and oregano, cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes, stirring, to deepen flavor.
Simmer: Add cabbage, carrots, broth, water, and diced tomatoes.
If using white rice: Stir it in now and simmer 25–30 minutes, until rice and vegetables are tender. Bring to a boil, then reduce heat, cover, and simmer on low heat.
If using cauliflower rice: Simmer soup 20–25 minutes without it, until vegetables are tender. Stir cauliflower rice in during the last 5 minutes of cooking.
Finish: Add lemon juice, taste, and adjust salt and pepper. Garnish with parsley and serve warm.

Notes

Make it low-carb: Use cauliflower rice instead of white rice and add it during the last 5 minutes so it doesn’t overcook.
Flavor boost: I also like to add Montreal Steak Spice, about 1 tablespoon for extra flavor. This soup tastes even better the next day as the flavors deepen.
Storage: Refrigerate in an airtight container up to 4 days or freeze up to 3 months.
Rice tip: If using white rice, stir occasionally while simmering to prevent sticking.
Broth swap: Beef broth can be used instead of chicken broth for a richer flavor.
Serving idea: Delicious with crusty sourdough bread or sourdough focaccia bread a dollop of sour cream on top.

Nutrition