Cabbage Roll Soup

Cabbage soup with cabbage chunks, ground beef, and carrots in a pot.

This easy Cabbage Roll Soup packs all the classic flavors of traditional cabbage rolls into a simple, one‑pot meal. It’s hearty, comforting, and loaded with tender cabbage, savory ground meat, and a rich tomatoey broth. A splash of The Olive Tap's Aceto 4 Balsamic Vinegar is the secret ingredient that brightens the soup, balances the richness, and adds a subtle sweetness. If you love cabbage roll recipes but want something faster and even more flavorful, this cozy soup is the perfect choice.

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Ingredients:

1 Tbs your favorite of The Olive Tap’s Extra Virgin Olive Oils (robust, if on hand)
1 ½ Lb. ground beef (Not too lean)·
Salt and Pepper
1 onion ¼ inch diced
3 cloves of garlic, smashed and minced
6 cups low sodium beef broth. Optionally, for a beefier flavor add 2 tsp Better Than Bullion beef flavor dissolved in 1 ½ cups of water to the pot.
½ small to medium head of cabbage, chopped (about 4 to 5 cups)
3 carrots, sliced on a bias about ½ inch thick
14 oz can diced tomatoes
¾ cup rice
2 bay leaves
2 Tbs. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf (or Lambrusco Wine Vinegar)
1 Tb. Worcestershire sauce

Directions:

In a large pot, heat the olive oil over medium high heat till it shimmers and is just beginning to smoke. Add the ground beef and a good pinch of salt and some black pepper to taste. Break up the beef well as it cooks until browned.

• Add the diced onion and minced garlic to the pot and cook for 5 minutes stirring often till the onion is soft. Do not let the onion or garlic brown.

• Add the broth, cabbage, carrots, tomatoes, rice, bay leaves, vinegar and Worcestershire sauce. Mix well.

• Bring the soup to a simmer and cook for 25 to 30 minutes, until rice is fully cooked tender.

Recipe by Rick