Cabbage Roll Soup Recipe
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5.0
3 reviews
Excellent
Cabbage Roll Soup Recipe
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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.
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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.
- 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.
- 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.
- Mix in the fresh parsley just before serving. Enjoy!
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 Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
1267mg
(53%)
Potassium
1137mg
(32%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
4397IU
(88%)
Vitamin C
36mg
(40%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 1267mg | 53% |
| Potassium | 1137mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 4397IU | 88% |
| Vitamin C | 36mg | 40% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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