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Beef and Cabbage Rice Soup_MidPage – 1@2x

Beef and Cabbage Rice Soup

For a quick weeknight dinner, start with this beef and cabbage rice soup. This beef and cabbage soup is so flavorful thanks to a few spoonfuls of fruit preserves.
4.20 from 15 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 305kcal


  • Large pot


  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • 1 yellow onion peeled and thinly sliced into half-moons
  • 1 teaspoon sugar optional
  • 1 pound ground beef 90/10
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dry thyme
  • 3 teaspoons Turkish fig spread or fruit preserves of your choice
  • 1 cup white rice uncooked
  • 1 small head savoy cabbage trimmed, cored, and thinly sliced
  • 10 cups water or chicken stock
  • Salt and pepper to taste

For serving:

  • Fresh dill
  • Sour cream


Caramelize the onions:

  • Heat the oil in a large soup pot over medium-high heat. Once hot, melt the butter and add the onions. Cook, stirring regularly, for 15 minutes until they soften and the edges begin to darken.
  • If desired, sprinkle with sugar to help speed up the caramelizing process. Reduce heat to medium-low and continue cooking for 15–20 minutes until the onions are deep, golden-brown, and well-caramelized. Remove them from the pot and set them aside.

Brown the beef:

  • If the pot seems dry, add another teaspoon of oil. Turn the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, for 15–20 minutes until well-browned and thoroughly cooked through. Season with salt, pepper, crushed red pepper, and thyme. Add the fig spread and stir to incorporate. Cook an additional 1–2 minutes.

Simmer the soup:

  • Add the white rice, reserved caramelized onions, and the thinly sliced cabbage to the pot. Season the cabbage with a few shakes of salt. Pour the water or stock over and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir the soup occasionally to prevent the rice from sticking.

Finish the soup:

  • Remove the lid from the pot, taste the soup, and season to your preferences. Simmer an additional 10 minutes, uncovered. If the soup is too thick, add another splash of water or stock to the pot.

To serve:

  • Ladle the soup into bowls and garnish with fresh dill or parsley. If you like, serve with a dollop of sour cream. Enjoy!


Calories: 305kcal | Carbohydrates: 27g | Protein: 13g | Fat: 16g | Sodium: 87mg | Fiber: 3g | Sugar: 5g | Vitamin C: 43mg
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