Cabbage Roll Soup
This Cabbage Roll Soup captures all the beloved flavors of traditional cabbage rolls—tender cabbage, hearty grains, and a rich, tangy tomato broth—without the fuss of rolling. It's a vibrant, plant-based version delivering savory, slightly sweet, and tangy notes, ideal for chilly evenings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4-5 garlic cloves, minced
- 1 medium head green cabbage, cored and chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, undrained
- 6-8 cups low sodium vegetable broth
- 1/2 cup uncooked brown rice
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill
- 1/2 teaspoon dried marjoram
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery, and sauté for 8-10 minutes until softened and translucent.
- Stir in minced garlic, smoked paprika, dried dill, and dried marjoram. Cook for 1-2 minutes until fragrant.
- Add crushed tomatoes, diced tomatoes, and tomato paste to the pot, stirring well. Simmer gently for 5 minutes.
- Pour in 6 cups of vegetable broth and add chopped cabbage and bay leaves. Stir together.
- Stir in uncooked brown rice, bring to a gentle boil, reduce heat to low, cover, and simmer for 30-40 minutes until cabbage is tender and rice is cooked. Stir occasionally, adding more broth if needed.
- Remove bay leaves, stir in apple cider vinegar, and season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.
Notes
Quality broth matters for flavor. Don't rush the sautéing process as it builds the base flavor. Adjust consistency with additional broth if necessary. Flavors deepen after resting overnight.