Hearty Cabbage Roll Soup: A Comforting Twist on a Classic

Serving: Serve hot with a slice of crusty bread (gluten-free if needed) or a side salad for a complete meal.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors develop even more over time!

Freezing: This soup freezes well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently on the stovetop or in the microwave. Add a bit of broth or water if the soup thickens too much.

Variants
Make It Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.

Low-Carb Option: Replace the rice with cauliflower rice to reduce the carbs while keeping the texture.

Vegetarian Version: Swap out the ground meat for chopped mushrooms or a can of drained lentils for a protein-packed, meat-free option.

Herb Variations: Experiment with fresh herbs like thyme, rosemary, or dill for a different flavor profile.

Add Beans: Stir in a can of drained white beans for extra fiber and protein.

FAQ
Q: Can I use brown rice instead of white rice?
A: Yes! Brown rice works well but will require an additional 10-15 minutes of simmering time.

Q: Can I make this soup in a slow cooker?
A: Absolutely. Brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Q: How do I make this soup more filling?
A: Add extra vegetables like bell peppers, zucchini, or green beans, or stir in some cooked beans for added heartiness.

Q: Can I use pre-cooked rice?
A: Yes, if you have leftover rice, add it in the last 10 minutes of cooking to warm through.

Conclusion
This Cabbage Roll Soup delivers all the rich, comforting flavors of traditional cabbage rolls without the fuss of rolling and baking. It’s a simple, nourishing meal that’s perfect for busy weeknights or batch cooking. Give it a try, and it might just become a family favorite!