Cabbage Roll Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 20 mins
-
Servings
10 cups
-
Calories
175 kcal
-
Course
Main Course
Cabbage Roll Soup
Report
Skip the rolling with this easy stuffed cabbage roll soup recipe! Cozy and comforting, with hearty ground beef, rice and a rich tomato broth.
Share:
Ingredients
- 1 pound lean ground beef (or try with ground turkey or ground pork sausage)
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 4 medium carrots peeled and cut into 1/4 to 1/2-inch dice
- 2 medium parsnips peeled and cut into 1/4 to 1/2-inch dice
- 1 medium yellow onion diced
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium beef broth
- 24 ounces tomato sauce
- ½ cup uncooked long-grain brown rice* (see recipe notes below)
- 2 bay leaves
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce (check your label to ensure it's a gluten-free brand)
- 4 springs fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon dried oregano leaves
- Pinch crushed red pepper
- 5 cups green cabbage chopped (about half of a small head)
- 1 tablespoon sherry vinegar or 1/2 tablespoon red wine vinegar
Add to Shopping List
Instructions
- Heat a Dutch oven or similar large soup pot over medium-high. Add the beef, salt, and pepper. With a wooden spoon or sturdy plastic spoon or spatula, break apart the meat into pieces.
- Once the meat is broken up, add the carrots, parsnips, and onions. Continue cooking, stirring occasionally, until the meat is browned and the vegetables begin to soften. Add the garlic and cook for 1 additional minute, until very fragrant.
- Add the beef broth, tomato sauce, rice, bay leaves, maple syrup, Worcestershire, thyme, oregano, and red pepper flakes.
- Bring to a boil. Then, reduce the heat to simmer for 20 minutes. Add the cabbage.
- Continue simmering until the cabbage and rice are tender, about 25 to 35 minutes more. Check and stir periodically.
- Remove the pot from the heat. Fish out and discard the bay leaves and thyme stems. Stir in the vinegar. Cover and let the soup rest for 5 to 10 minutes to allow the flavors to marry and the soup to thicken a bit further, then taste and adjust the seasoning as desired. Enjoy hot.
Notes
- *SUBSTITUTION TIP: To use white rice instead of brown: add the cabbage at the same time as the beef broth in Step 3. Let the entire pot simmer for 25 to 30 minutes only (vs. the 45 minutes total needed for brown rice; white rice cooks more quickly).
- TO STORE: Refrigerate soup in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Freeze leftover soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 10)
Calories
175kcal
(9%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Potassium
870mg
(25%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
4431IU
(89%)
Vitamin C
26mg
(29%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 175kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Potassium | 870mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4431IU | 89% |
| Vitamin C | 26mg | 29% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
