Go Back
–+ servings

Best Cabbage Roll Soup Recipe

This take on the classic cabbage roll recipe is one you will love! It has all of the flavours you want in a cabbage roll soup! This Hungarian-style family recipe is hearty, comforting and so incredibly delicious your family will be asking for more!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Hungarian
Calories: 351.54
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 lb ground pork
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 tsp sweet Hungarian paprika
  • 4 cups green cabbage, coarsely chopped
  • 1/2 cup long grain rice, rinsed and drained
  • 5 cups chicken broth
  • 2 cups strained tomato puree or passta
  • 1 tsp fine sea salt
  • 1/4 tsp pepper
  • 1/4 cup parsley, chopped

Equipment

  • Dutch oven or large soup pot

Method
 

  1. Heat olive oil in a Dutch oven or large sauce pot, over medium heat, add the ground pork. Cook for 4-5 minutes until the pork is no longer pink. Add the onions and carrots, continue cooking for another 3 minutes until the onions are transparent. Add the garlic and paprika and cook for another minute.
  2. Stir in the chopped cabbage and rinsed long grain rice with the chicken broth and tomato puree. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally. Stir in the parsley, leaving some for garnishing.
  3. Serve with crusty European bread, sourdough bread or mashed potatoes.

Nutrition

Calories: 351.54kcalCarbohydrates: 28.12gProtein: 17.74gFat: 19.24gSaturated Fat: 6.39gPolyunsaturated Fat: 1.87gMonounsaturated Fat: 8.96gCholesterol: 58.35mgSodium: 1206.7mgPotassium: 851.18mgFiber: 4.15gSugar: 8.38gVitamin A: 4272.92IUVitamin C: 33.06mgCalcium: 74.7mgIron: 3.07mg

Notes

Store this cabbage roll soup in the refrigerator for up to 3-5 days in an airtight container. 
Freeze this soup in a freeze-friendly container with a lid for up to 3 months. 
To reheat this soup, add it to a large enough sauce pot with a medium-low temperature, stirring it occasionally to avoid it from sticking to the bottom of the pot. You may need to add some water, I would suggest a 1/2 cup at a time. 

Tried this recipe?

Let us know how it was!