Cabbage Roll Soup

Makes 10 servings; 1½ cups each serving

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  • 1 head cabbage, small
  • 2 large carrots
  • 1 onion
  • 1 pound ground beef
  • 2 teaspoons oil
  • 2 Tablespoons minced garlic
  • 4 cups reduced sodium beef broth
  • 1 29-ounce can tomato sauce, no salt added
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • 1 bay leaf
  • 1 cup long grain rice, uncooked


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Remove loose outer leaves and wash cabbage. Cut in half through the stem and remove the core from either side. Lay sides flat and chop into one- or two-inch squares.
  3. Wash, peel, and slice carrots.
  4. Peel and cut onion into small pieces.
  5. Heat a large pot over medium-high heat and add ground beef. Cook until beef is no longer pink, about 5 minutes. Drain beef in a colander.
  6. While beef drains, add oil and onions to the pot. Cook and stir onions over medium-high heat for a couple of minutes.
  7. Add cabbage, carrots, and garlic to the pot with the onions and continue cooking and stirring occasionally until vegetables are soft, about 3 to 5 minutes.
  8. Return drained ground beef to the pot with the cooked vegetables and add beef broth, tomato sauce, pepper, salt, paprika, and bay leaf. Stir mixture and bring to a boil.
  9. Add rice, stir and reduce heat to low. Cover pot and let simmer for 25-30 minutes until rice is cooked. Remove bay leaf and serve.
  10. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.