This Cabbage Roll Soup recipe is pure comfort food on cold winter nights. Plus, any time you use veggies like celery, onions and carrots (the “trinity”) as the base of your recipe, it’s going to be frugal and healthy. Cabbage, ground beef, and tomatoes added that authentic cabbage roll flavor. Serve with crusty bread (I get day-old French bread at Walmart for 40% off).
Frugal Tips: I had enough leftovers for three lunches of this meal, which I served over rice. Serving left over soups and stews over rice, pasta or a baked potato is a great way to make your meals go even further.
- 1 lb. ground beef
- salt and pepper to taste
- 2 tsp. paprika
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 C. sliced baby carrots
- 2 stalks of celery, cut in half lengthwise and sliced
- 4 cloves of garlic, minced
- 1 15-oz. can diced tomatoes
- 1 can tomato sauce
- 1 Tbsp. Worcestershire sauce
- 6-8 C. beef broth (depending on if you want it more of a soup or stew)
- ½ head of cabbage, core removed sliced in strips
- ½ C. uncooked white rice
- Liberally salt and pepper your ground beef, and sprinkle paprika on top. Using your hands,work the spices into the meat.
- Heat olive oil in a stock pot. Brown ground beef until no longer pink and remove with slotted spoon.
- Add onion, carrots, celery and garlic to the stock pot. Cook until translucent and semi-soft. Drain any excess fat.
- Add ground beef back into the stock pot with the vegetables. Add tomatoes, tomato sauce, Worcestershire sauce and beef broth. Bring to a boil, then reduce heat. Simmer on low for 45 minutes. Add cabbage and uncooked rice. Simmer until rice and cabbage is soft, approximately another 30 minutes.