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Rustic Dutch oven of one-pot cabbage roll soup with green cabbage, ground turkey and brown rice in a rich tomato broth.

One-Pot Cabbage Roll Soup Recipe: No Rolling Required

All the flavor of stuffed cabbage rolls — tender cabbage, lean ground turkey and rice in a rich tomato broth — with no rolling and just one pot to wash. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground turkey or 90% lean ground beef
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 8 cups green cabbage chopped, about 1 small head
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 1 cup cooked brown rice
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the turkey and cook, breaking it apart, until no longer pink, about 6 minutes.
  2. Add the onion and garlic and cook until softened, about 4 minutes.
  3. Stir in the smoked paprika, oregano, salt and pepper and cook for 30 seconds.
  4. Add the cabbage and cook, stirring occasionally, until slightly wilted, about 5 minutes.
  5. Add the crushed tomatoes and broth. Bring to a boil, then reduce the heat, cover and simmer until the cabbage is tender, about 20 minutes.
  6. Stir in the cooked brown rice and simmer 5 minutes more. Taste, adjust seasoning and serve.