Growing up in Morocco, I learned the beauty of hearty dishes that bring people together around the table. This Cabbage Roll Soup is a nod to those comforting vibes, perfect for busy weeknights or family gatherings. I remember one time trying to make it without noticing that I had run out of beef broth talk about a cooking mishap! Thankfully, with a little creativity, I found a way to make it work that evening, but now I always double-check my pantry before diving in.
What Makes This So Good:
– Hearty and filling, making it a complete meal in one pot.
– Packed with flavors from fresh ingredients and spices.
– Easy to customize, depending on what you have on hand.
Ingredients
– 1 head of cabbage, chopped
– 1 lb (450 g) ground beef or turkey
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups (960 mL) beef broth
– 1 can (14.5 oz or 410 g) diced tomatoes
– 1 cup (185 g) cooked rice
– 1 tsp paprika
– Salt and pepper to taste
– Olive oil
Smart Swaps
– For a leaner option, you can replace ground beef with ground turkey or chicken.
– If you want a vegetarian version, swap the meat for lentils and use vegetable broth.
– Instead of rice, quinoa or barley can add a lovely texture.
Directions
1. In a large pot, heat a drizzle of olive oil over medium heat.
2. Add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).
3. Stir in the ground beef or turkey, breaking it up with a spoon, and cook until browned (about 5-7 minutes).
4. Add the chopped cabbage, diced tomatoes (with juice), beef broth, cooked rice, paprika, salt, and pepper. Mix well.
5. Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes or until the cabbage is tender.
6. Serve hot, and enjoy!
Safety Note: Always ensure that the ground meat is cooked to an internal temperature of 165°F (74°C) for safety.
Pro Tips
– Make-Ahead: This soup can be made a day in advance and tastes even better the next day. Just reheat before serving.
– Transport: If you plan to take this soup to a potluck, use a large thermos or transfer it into a slow cooker to keep it warm.
– Re-Crisping: If you happen to have leftovers, you can crisp up some cheese on top by broiling individual servings in the oven for a couple of minutes.
Variations
1. Spicy Cabbage Roll Soup: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
2. Herbed Version: Stir in fresh herbs like parsley or dill right before serving for a bright flavor.
3. Extra Veggie Boost: Add chopped carrots or bell peppers for added color and taste.
Serving Ideas
This soup pairs beautifully with crusty sourdough bread you know how much I adore sourdough! It also goes wonderfully with a side salad for a light meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over medium heat until hot or microwave individual servings for a quick fix.
FAQS
Can I freeze Cabbage Roll Soup?
Yes, this soup freezes well! Just allow it to cool completely before transferring it to a freezer-safe container. It can last for up to 3 months in the freezer.
How do I make this soup vegetarian?
Swap the meat for lentils and use vegetable broth instead of beef broth for a hearty vegetarian version.
Can I use fresh cabbage instead of frozen?
Absolutely! Fresh cabbage works perfectly and gives the soup a great texture.
Cabbage Roll Soup
A hearty and comforting soup filled with cabbage, ground meat, and spices, perfect for weeknight dinners.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
- 1 head of cabbage, chopped
- 1 lb (450 g) ground beef or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups (960 mL) beef broth
- 1 can (14.5 oz or 410 g) diced tomatoes
- 1 cup (185 g) cooked rice
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).
- Stir in the ground beef or turkey, breaking it up with a spoon, and cook until browned (about 5-7 minutes).
- Add the chopped cabbage, diced tomatoes (with juice), beef broth, cooked rice, paprika, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes or until the cabbage is tender.
- Serve hot, and enjoy!
Notes
This soup can be made a day in advance and tastes even better the next day. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Moroccan
- Diet: Omnivore