Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb / 450 g |
| Green cabbage | ½ large head, about 1–1¼ lb / 450–550 g, chopped |
| Onion | 1 medium, diced |
| Garlic | 4 cloves, minced |
| Carrots | 2 medium, diced |
| Uncooked white rice | ½ cup / 90–100 g |
| Crushed tomatoes | 1 can, 28 oz / 800 g |
| Tomato sauce | 1 can, 15 oz / 425 g |
| Beef broth | 4 cups / 950 ml |
| Water | 1 cup / 240 ml, as needed |
| Bay leaves | 2 |
| Paprika | 1 tsp |
| Dried oregano | 1 tsp |
| Dried thyme | ½ tsp |
| Salt | 1–1¼ tsp, to taste |
| Black pepper | ½ tsp |
| Brown sugar | 1–2 tsp, optional |
| Olive oil | 1 tbsp, only if beef is very lean |
| Fresh parsley | 2–3 tbsp, chopped |
Optional additions
-
1 tbsp Worcestershire sauce
-
½ tsp smoked paprika
-
1–2 tbsp tomato paste for a deeper tomato flavor
-
A pinch of red-pepper flakes for heat
-
Sour cream for serving
Method
1. Prepare the vegetables
Chop the cabbage into roughly 1-inch pieces. Dice the onion and carrots and mince the garlic.
Don’t chop the cabbage too finely—it should remain recognizable and tender in the finished soup.
2. Brown the beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it into small pieces with a wooden spoon.
Cook until no longer pink and beginning to brown.
If there’s a large amount of excess fat, drain some off, leaving about 1 tablespoon in the pot for flavor.
3. Add onion and garlic
Add the diced onion and cook for 3–4 minutes until softened.
Add garlic and cook for another 30–60 seconds.
4. Add carrots and seasonings
Stir in:
-
Carrots
-
Paprika
-
Oregano
-
Thyme
-
Black pepper
-
About 1 tsp salt
Cook for 2 minutes, stirring.
5. Build the soup
Add:
-
Crushed tomatoes
-
Tomato sauce
-
Beef broth
-
Rice
-
Chopped cabbage
-
Bay leaves
Stir everything together.
If the mixture looks exceptionally thick, add the 1 cup water.
6. Simmer
Bring the soup to a gentle boil, then reduce heat to low/medium-low.
Cover partially and simmer for approximately 35–45 minutes, stirring occasionally.
The soup is ready when:
-
Cabbage is tender
-
Carrots are cooked through
-
Rice is tender
-
Beef is fully cooked
-
The broth has thickened slightly
If the rice absorbs too much liquid, add another ½–1 cup broth or water.
7. Balance the flavor
Remove the bay leaves.
Taste and adjust salt and pepper.
For the slightly sweet-and-savory flavor commonly associated with cabbage rolls, add 1–2 tsp brown sugar if the tomatoes taste particularly acidic.
For extra richness, stir in 1 tbsp Worcestershire sauce.
8. Serve
Ladle into bowls and garnish with fresh parsley.
A spoonful of sour cream on top is also excellent.
Nutrition — approximate
Assuming 6 servings, made with 1 lb 85%-lean ground beef, ½ cup dry white rice and no sour cream:
| Per serving | Approx. amount |
|---|---|
| Calories | 390–420 kcal |
| Protein | 25–28 g |
| Carbohydrates | 40–44 g |
| Fat | 15–17 g |
| Fiber | 6–8 g |
| Sugar | 10–13 g |
| Sodium | 850–1,100 mg* |
Sodium varies substantially depending on the canned tomatoes, tomato sauce and especially the beef broth.
If using 90–93% lean beef
The soup will generally be closer to 340–380 calories per serving and lower in fat.
If serving with sour cream
Add approximately 30–60 calories depending on how much you use.
Easy substitutions
Ground turkey: Replace beef 1:1. Add 1 tbsp olive oil if using very lean turkey.
Brown rice: Use about ½ cup, but expect a longer cooking time and potentially an additional ½–1 cup broth.
Cauliflower rice: For a lower-carb version, omit the rice and add 2–3 cups cauliflower rice during the final 10 minutes.
Vegetarian: Replace beef with 2 cans drained beans or cooked lentils and use vegetable broth.
Gluten-free: The basic recipe can be gluten-free; check the labels on your broth, Worcestershire sauce and canned products.
Best texture tip
For leftovers, the rice will continue absorbing broth. When reheating, add ½–1 cup water or broth per 2–3 servings and simmer gently until hot. The flavor is often even better the next day.