Savory Cabbage and Rice Soup Recipe
This Cabbage and Rice Soup recipe is the ultimate comfort food—hearty, flavorful, and packed with wholesome ingredients. Perfect for a cozy dinner, this soup combines tender cabbage, savory ground meat, vegetables, and rice in a rich tomato-based broth. Easy to prepare, it’s a nutritious meal that’s sure to please everyone at the table.
Ingredients
To make this delicious soup, gather the following:
- 1 pound of ground beef or turkey (choose based on preference)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 medium-sized cabbage, chopped into bite-sized pieces
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can of diced tomatoes (14.5 ounces) with liquid
- 4 cups of beef or chicken broth
- 1 cup of uncooked rice (white or brown)
- 1 can of tomato sauce (8 ounces)
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of Italian herbs
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- Fresh parsley, finely chopped, for garnish
Instructions
Brown the Meat
- Heat a large pot or Dutch oven over medium heat. Add olive oil and the ground meat (beef or turkey).
- Cook the meat until it is fully browned, breaking it into smaller pieces with a wooden spoon. This should take about 5-7 minutes.
- If there is excess fat, carefully drain it before proceeding.
Sauté the Vegetables
- Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, stirring frequently, until the vegetables become soft.
- Stir in the minced garlic and cook for another minute, allowing the aroma to develop.
Add the Cabbage
- Incorporate the chopped cabbage into the pot. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften and shrink slightly.
Combine Broth, Rice, and Seasonings
- Pour in the diced tomatoes (with their liquid), beef or chicken broth, tomato sauce, and uncooked rice.
- Season the mixture with dried thyme, paprika, Italian herbs, salt, and pepper. Stir everything together thoroughly.
Simmer the Soup
- Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer gently for 30-40 minutes.
- Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. Add more broth or water if the soup becomes too thick.
Serve and Garnish
- Once the rice is tender and the flavors have melded, remove the soup from the heat.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Tips for Perfect Cabbage and Rice Soup
- Choose Fresh Ingredients: Use fresh vegetables and high-quality broth for the best flavor.
- Customize the Meat: Swap ground beef for ground turkey or sausage for a different flavor profile.
- Rice Options: Brown rice adds a nutty flavor and slightly chewier texture, while white rice cooks faster. Adjust cooking time accordingly.
- Cabbage Texture: For a crunchier texture, add half the cabbage midway through the simmering process.
- Spice It Up: Add red pepper flakes or a dash of hot sauce for a kick of heat.
- Consistency Control: If the soup thickens too much, simply stir in additional broth or water to reach your desired consistency.
- Batch Cooking: This soup freezes well. Prepare a larger batch and store portions in freezer-safe containers for easy meals later.
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! Replace the meat with plant-based ground meat or omit it entirely. Use vegetable broth instead of beef or chicken broth for a fully vegetarian version.
How can I add more protein?
You can stir in cooked lentils, chickpeas, or even a can of drained white beans to boost the protein content.
Can I use pre-cooked rice?
Absolutely. If using pre-cooked rice, stir it in during the last 5-10 minutes of cooking to prevent it from becoming mushy.
What’s the best way to store leftovers?
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
How do I reheat this soup?
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup has thickened.
Can I substitute quinoa for rice?
Yes! Quinoa works well as a gluten-free alternative. Add it in the same way you would add rice, but monitor cooking time since quinoa cooks faster.
What other vegetables can I include?
Feel free to add zucchini, green beans, or bell peppers to make this soup even more nutrient-rich.
Can I use canned cabbage?
Fresh cabbage is recommended for the best flavor and texture, but in a pinch, canned cabbage can be used. Adjust the cooking time accordingly.
How do I make it spicier?
Incorporate cayenne pepper, hot paprika, or diced jalapeños to give the soup a spicy twist.
Is it okay to cook the soup in a slow cooker?
Yes! Brown the meat and sauté the vegetables on the stovetop first, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Final Thoughts
Cabbage and Rice Soup is a warm, hearty, and versatile dish that’s both nutritious and satisfying. Its rich tomato base, tender vegetables, and flavorful seasonings make it a standout meal for weeknights, meal prep, or entertaining. With easy customization options and the ability to scale for larger batches, this recipe is a must-try. Enjoy!