Cabbage Roll Soup Recipe

Original Post: https://www.evolvingtable.com/cabbage-roll-soup/

Warm and hearty cabbage roll soup is cooked in a Dutch oven.

5 from 1 vote

Cabbage Roll Soup transforms the flavors of this classic dish into soup form! This easy recipes comes together when beef, cabbage, and rice are simmered in a seasoned tomato sauce base.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: irish

Servings: servings

Author: London Brazil

Ingredients

3 tablespoons oil avocado or olive, divided
1 small sweet onion finely diced
3 cloves garlic crushed
1 pound ground beef venison or turkey, 90/10 or 93/7
4-5 cups cabbage cut into 1-inch pieces
2 large carrots peeled and sliced
4 cups beef broth regular sodium
15 ounces crushed tomatoes canned
8 ounces tomato sauce canned
½ cup rice uncooked, white or brown*
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar white or coconut sugar
1 ¾ teaspoon salt to taste
½ teaspoon black pepper to taste
1 teaspoon oregano dried
½ teaspoon paprika
2 tablespoons fresh parsley finely chopped

Instructions

Add 2 tablespoons of oil and onion to a large Dutch oven over medium heat and saute for 3-4 minutes, or until translucent. Add garlic and continue sauteing for an additional 30 seconds or until fragrant.
1 small sweet onion, 3 cloves garlic
Push the onions to the side and add another tablespoon of oil along with the ground meat. Cook for 7-8 minutes, or until cooked through. Crumble the meat with a potato masher.
1 pound ground beef
Add the cabbage, carrots, broth, crushed tomatoes, tomato sauce, rice, Worcestershire, sugar, salt, pepper, oregano, and paprika. Bring it all to a boil and then reduce the heat to medium-low. Cover and let cook for 20-25 minutes, or until rice is tender.
4-5 cups cabbage, 2 large carrots, 4 cups beef broth, 15 ounces crushed tomatoes, 8 ounces tomato sauce, ½ cup rice, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 1 ¾ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon oregano, ½ teaspoon paprika
Mix in the fresh parsley just before serving. Enjoy!
2 tablespoons fresh parsley

Video

Notes

Rice: Sub in cauliflower rice if necessary.
Sugar: Use honey if needed, but don't skip a sweetener to balance the acid.
Prep-Ahead: The cabbage and onions can be cut 1-2 days before you cook the dish.
Storage: Place the leftover soup in an airtight container. Store in the fridge for up to 4-5 days.
Freezing: You can freeze leftovers in an airtight container or in individual portions in freezer bags for up to 3 months.
Reheating: Allow the cabbage soup to thaw in the fridge. For best results, reheat in a saucepan over medium heat.

Nutrition