Cabbage Roll Soup Garlic (Printable version)

Savory cabbage, ground beef, rice simmered in tomato broth paired with golden garlic toast for a warm meal.

# What You'll Need:

→ Cabbage Roll Soup

01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 medium onion, diced
04 - 3 garlic cloves, minced
05 - 3 cups green cabbage, chopped
06 - 2 medium carrots, sliced
07 - 1 bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 4 cups beef broth
10 - 2 cups tomato sauce
11 - 1½ tsp dried oregano
12 - 1½ tsp dried thyme
13 - 1 bay leaf
14 - ½ cup uncooked white rice
15 - Salt and black pepper, to taste
16 - Fresh parsley, chopped (for garnish)

→ Garlic Toast

17 - 6 slices rustic bread or baguette
18 - 3 tbsp unsalted butter, softened
19 - 2 garlic cloves, minced
20 - 1 tbsp fresh parsley, chopped
21 - Pinch of salt

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add ground beef and cook for 5 to 6 minutes, breaking it apart until browned. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the pot and cook for 2 to 3 minutes until fragrant.
03 - Stir in chopped cabbage, sliced carrots, and diced bell pepper. Cook, stirring occasionally, for 4 to 5 minutes until slightly softened.
04 - Pour in diced tomatoes, beef broth, and tomato sauce. Add dried oregano, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.
05 - Stir in uncooked white rice. Season with salt and black pepper to taste. Cover and simmer for 25 to 30 minutes until rice and vegetables are tender.
06 - Preheat the oven broiler. Combine softened butter with minced garlic, chopped parsley, and a pinch of salt.
07 - Spread the garlic butter mixture evenly on bread slices. Place on a baking sheet and broil for 2 to 3 minutes until golden and crispy.
08 - Remove the bay leaf from the soup. Ladle soup into bowls, garnish with fresh parsley, and serve alongside the garlic toast.

# Expert Advice:

01 -
  • You get all the nostalgic coziness of classic cabbage rolls without the fuss of actually rolling anything—trust me, your future self will thank you.
  • The aroma of garlic toast in the oven while the soup simmers makes even tired weeknights feel like something to look forward to.
02 -
  • I learned not to add the rice too early—it can turn to mush if left simmering too long, so timing really does matter.
  • Letting the soup rest for fifteen minutes off the heat seems to make the flavors even richer and more unified.
03 -
  • Keep the soup covered as it simmers so the rice cooks evenly without the liquid reducing too quickly.
  • Rubbing the dried herbs between your palms before adding them releases extra aroma and flavor into the soup.
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