Hearty Cabbage Roll Skillet Soup
“This was absolutely di-VINE! I made it for a little party and it disappeared in minutes. Everyone kept asking if there was more!”
If you love the cozy flavor of stuffed cabbage rolls, this Hearty Cabbage Roll Skillet Soup gives you the same comfort in a quick, rustic one-pot meal.
Loaded with ground beef, tender cabbage, tomatoes, and rice, it simmers in a rich tomato broth that tastes like something straight from grandma’s kitchen. It’s simple, filling, and perfect for feeding a crowd.
🧾 Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped green cabbage
- 2 carrots, sliced
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- ½ cup uncooked rice
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
Optional Garnish
- Fresh parsley
- Sour cream
- Grated Parmesan cheese
👩🍳 Instructions
1️⃣ Brown the Beef
Heat olive oil in a large skillet or soup pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
2️⃣ Sauté the Vegetables
Add onion and cook 3–4 minutes until softened. Stir in garlic and bell pepper and cook another 1 minute.
3️⃣ Add the Cabbage
Mix in chopped cabbage and carrots. Cook for 4–5 minutes until the cabbage begins to soften.
4️⃣ Build the Soup
Add diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, salt, and pepper. Bring to a simmer.
5️⃣ Add Rice
Stir in uncooked rice and simmer 20–25 minutes until rice and vegetables are tender.
6️⃣ Serve
Taste and adjust seasoning. Ladle into bowls and garnish with parsley or sour cream.
🍽️ Serving Suggestions
- Serve with crusty bread or garlic toast
- Pair with a fresh garden salad
- Sprinkle with Parmesan cheese for extra flavor
📊 Nutrition (per serving)
- Calories: ~320
- Protein: 24g
- Carbohydrates: 25g
- Fiber: 5g
- Fat: 13g
✨ Cooking Tip:
This dish actually tastes even better the next day because the cabbage and spices absorb the tomato broth overnight.