This hearty and comforting cabbage roll soup features ground beef, tender cabbage, rice, and a savory tomato broth. It’s the perfect one-pot meal for cold days, offering all the flavors of traditional cabbage rolls in a quicker, simpler form.
In a large pot or Dutch oven, heat over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking up the meat as it cooks. Drain excess fat if needed.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes, until softened and fragrant.
Stir in the chopped cabbage, sliced carrots, diced tomatoes, tomato sauce, tomato paste, beef broth, Worcestershire sauce, and brown sugar. Add the bay leaf and Italian seasoning.
Bring the mixture to a simmer over medium-high heat.
Stir in the uncooked rice, reduce heat to low, cover the pot, and let the soup simmer for 25-30 minutes, or until the cabbage and rice are tender.
Taste and adjust seasoning with salt and pepper if needed. Discard the bay leaf.
Garnish with fresh parsley before serving, if desired. Serve hot with crusty bread or crackers on the side.