In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
Sauté Aromatics
Add the diced onion, garlic, and carrot to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
Add Cabbage and Seasonings
Stir in the chopped cabbage, smoked paprika, thyme, oregano, Worcestershire sauce, salt, and pepper. Cook for 5 minutes, stirring occasionally, to slightly soften the cabbage.
Add Liquids and Rice
Pour in the beef broth, diced tomatoes, tomato sauce, and tomato paste (if using). Stir well. Add the uncooked rice and bring the mixture to a boil.
Simmer the Soup
Reduce the heat to low and cover. Simmer for 25-30 minutes, stirring occasionally, until the rice is cooked and the cabbage is tender.
Adjust Seasoning
Taste and adjust the seasoning. Add sugar if the soup is too acidic.
Serve
Ladle the soup into bowls and garnish with fresh parsley or a dollop of sour cream, if desired.
Tips for Perfect Cabbage Roll Soup
Rice Options: Brown rice adds a nuttier flavor and needs a longer cook time. For quicker options, use pre-cooked or instant rice and add it toward the end.
Make It Ahead: This soup tastes even better the next day as the flavors meld.
Freezer-Friendly: Cool completely, then freeze in individual portions for up to 3 months. Reheat on the stove or in the microwave.
Low-Carb Version: Skip the rice or replace it with cauliflower rice for a keto-friendly option.
Enjoy this warm, comforting soup that’s perfect for a cozy meal! 🍲
