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Cabbage Roll Soup Recipe Easy

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Cabbage Roll Soup • Salt & Lavender
Cabbage Roll Soup • Salt & Lavender from www.saltandlavender.com

Description

Cabbage roll soup is a hearty and comforting meal that is perfect for cold winter nights. This soup is a twist on the traditional cabbage roll recipe, where the filling is cooked in a rich beef broth with tender cabbage leaves that have soaked up all the flavors of the broth. It is a one-pot meal that is easy to make, perfect for busy weeknights.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 1 cup cooked white rice
  • 1 head cabbage, chopped
  • 1 tablespoon paprika
  • 1 tablespoon dried thyme
  • Salt and pepper to taste
  • Sour cream, for serving (optional)

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a large pot, brown the ground beef over medium-high heat until no longer pink, about 8-10 minutes.
  2. Add the chopped onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
  3. Add the diced tomatoes, tomato sauce, beef broth, water, cooked rice, chopped cabbage, paprika, dried thyme, salt, and pepper. Stir to combine.
  4. Bring the soup to a simmer and let it cook for 20-25 minutes until the cabbage is tender.
  5. Season the soup with additional salt and pepper, if needed.
  6. Serve hot with a dollop of sour cream, if desired.

Notes

  • This recipe can be easily customized to your taste. You can add more vegetables like carrots, celery or mushrooms to the soup.
  • You can also use ground turkey or chicken instead of beef.
  • If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water and stir it into the soup. Cook for an additional 5-10 minutes until the soup thickens.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Info

This recipe serves 6 people. Each serving contains approximately:
  • Calories: 324
  • Carbohydrates: 28g
  • Protein: 22g
  • Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 64mg
  • Sodium: 1131mg
  • Potassium: 899mg
  • Fiber: 5g
  • Sugar: 9g
  • Vitamin A: 1066IU
  • Vitamin C: 67mg
  • Calcium: 127mg
  • Iron: 4mg

Recipes FAQ

What can I substitute for ground beef?

You can use ground turkey, chicken, or even pork instead of beef.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you will need to peel and chop them before adding them to the soup.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the ground beef and onions in a skillet first, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • Make sure to chop the cabbage into bite-sized pieces before adding it to the soup.
  • If you prefer a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes.
  • If you don't have cooked rice on hand, you can cook it separately while making the soup.
  • You can also top the soup with some shredded cheese or croutons for extra texture and flavor.

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