Cabbage Roll Soup

Name: Cabbage Roll Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 people
Ingredients: 1 pound ground beef; ½ pound mild Italian sausage; 1 large yellow onion; 2 medium carrots; 2 teaspoons garlic; 1 small head of green cabbage; 5 cups (40 ounces) beef broth; 1 can (15 ounces) tomato sauce; 1 can (14.5 ounces) diced tomatoes; 2 tablespoons light brown sugar; 2 tablespoons Worcestershire sauce; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; ¼ teaspoon crushed red pepper; ½ cup (92.5 g) uncooked long-grain white rice; Parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 people
Calories
334 kcal
Course
Soup

Cabbage Roll Soup

Iris Hanson

Report

Cabbage Roll Soup combines ground beef, Italian sausage, cabbage, and rice in a savory tomato broth with spices, creating a comforting and flavorful one-pot meal. It's like the traditional cabbage rolls in a convenient and comforting soup!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound ground beef
½ pound mild Italian sausage
1 large yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
2 teaspoons garlic, minced
1 small head of green cabbage, chopped (about 6 cups)
5 cups (40 ounces) beef broth
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes
2 tablespoons light brown sugar, packed
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
¼ teaspoon crushed red pepper
½ cup (92.5 g) uncooked long-grain white rice
Parsley, chopped for garnish

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a large soup pot or Dutch oven over medium-high heat, brown the ground beef and Italian sausage, breaking it into crumbles as it cooks (8-10 minutes), or until is it no longer pink.
Add chopped onion and carrots. Sauté until softened, about 3-5 minutes. Add garlic and cook for an additional 1-2 minutes.
Stir in the cabbage, broth, tomato sauce, tomatoes, brown sugar, Worcestershire sauce, paprika, oregano, salt, black pepper, red pepper, and rice.
Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until the rice is cooked through and the cabbage is tender, stirring occasionally.
Garnish with parsley. Serve hot.