Cabbage Roll Soup Recipe
User Reviews
4.9
Cabbage Roll Soup Recipe
Description
Cabbage Roll Soup Recipe combines lean ground beef and pork with diced onion and garlic, browned to develop flavor. Chopped cabbage is added and slightly softened before introducing canned diced tomatoes, tomato paste, and a mix of beef broth and vegetable juice. Uncooked long grain rice simmers within the soup, fully cooking during the 25-30 minutes covered simmer, which thickens the broth. Herbs like paprika, thyme, and bay leaf round out the seasoning along with Worcestershire sauce for depth.
The finished soup features tender chunks of cabbage and rice in a tomato-rich broth accented by the savory meat mixture. The texture is thickened by the rice, giving it a substantial mouthfeel. This soup can be enjoyed on its own or served with crusty bread for dipping.
If the soup becomes too thick, more broth or water can be added to reach the desired consistency. Variations can include adding chopped carrots, celery, or potatoes for extra vegetables. Leftovers freeze well in airtight containers for up to three months, maintaining flavor and texture.
Ingredients
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound ground beef lean
- ½ pound ground pork or additional ground beef, lean
- ¾ cup long grain rice uncooked
- 1 medium cabbage chopped, core removed, about 8 cups, head
- 28 ounces diced tomatoes with juices, canned
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 ½ cups vegetable juice such as V8
- 1 teaspoon paprika
- 1 teaspoon thyme dried leaves
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt to taste
- black pepper to taste
Instructions
- In a large pot, brown the onion, garlic, pork, and beef over medium-high heat. Drain excess fat.
- Stir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
- Add in the diced tomatoes, tomato paste, beef broth, V8 or vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and salt and pepper to taste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let simmer until the rice is fully cooked, approximately 25-30 minutes.
- Remove bay leaf and serve.
Notes
- Adjust the soup thickness by adding extra broth or water after the rice cooks for preferred consistency.
- Incorporate chopped carrots, celery, or potatoes to increase vegetable content and variety.
- Substitute beef broth with chicken or vegetable broth if unavailable.
- Freeze leftovers in airtight containers for preservation up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291 | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 794mg | 33% |
| Potassium | 917mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 67.3mg | 75% |
| Calcium | 113mg | 11% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
