Description
Cabbage Roll Soup is a comforting and hearty soup that captures the flavors of traditional cabbage rolls in an easy-to-make pot. Packed with ground beef, rice, cabbage, and a rich tomato-based sauce, this soup is perfect for a warming meal. The recipe uses simple ingredients and requires simmering to meld all the flavors together into a satisfying dish.
Ingredients
Scale
Rice
- 1 ½ cups converted long grain rice
- 3 cups water
Soup Base
- 1 pound ground beef
- 2 cups water
- 1 (20 oz) jar pasta sauce
- 1 (10 oz) can tomato soup
Vegetables and Seasoning
- 3 pounds cabbage, chopped
- 1 onion, finely chopped
- Himalayan pink salt, to taste
- Freshly ground black pepper, to taste
- 1 dash hot sauce
Instructions
- Cook the Rice: In a large saucepan, bring 3 cups of water and the converted long grain rice to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes or until the rice is tender and all water is absorbed.
- brown the Beef: Meanwhile, heat a large soup pot over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until the beef is browned throughout. Drain any excess grease from the pan and set the beef aside.
- Combine Ingredients: To the soup pot with the browned beef, add the cooked rice, 2 additional cups of water, pasta sauce, tomato soup, chopped onion, chopped cabbage, Himalayan pink salt, black pepper, and a dash of hot sauce. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 20-25 minutes, or until the cabbage is tender and the flavors have melded together.
- Serve: Taste and adjust seasoning, then ladle the soup into bowls. Enjoy hot as a hearty meal.
Notes
- Use converted long grain rice as it holds up well and doesn’t become mushy in soup.
- Adjust the amount of hot sauce to your preferred level of spiciness.
- Be sure to drain excess grease after browning the beef for a less oily soup.
- You can substitute ground turkey or chicken for a leaner option.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
