Who doesn’t love cabbage rolls? Yum!!! But who loves the work it takes to make them? While very worth the effort, sometimes you just want the taste of homemade (not frozen) cabbage rolls without the work. This soup gives you that and is perfect for some of the rotten winter weather we have been having! Dillon even liked it and he swears up and down that he doesn’t like cooked cabbage! Who doesn’t like cooked cabbage? That’s just wrong!!! To me there is nothing like the smell (and of course the taste) of just boiled cabbage, with a little bit of butter and salt…double yum!
This soup is very easy to make and with a little preparation you can have the delicious taste of cabbage rolls in a soup!
(We were into our bowls of soup so fast I didn’t even get a “nice” picture of a bowl of soup to add to my post lol!!!)
Yay! I finally remembered to take an ingredients picture! Can you believe it? I certainly can’t… with the way my brain is right now, I am lucky if I remember my name!
Here is my ingredients picture!
Cabbage Roll Soup – Ingredients
- 1 lb. lean ground beef
- 1 small onion, chopped
- 4 tsp. minced garlic
- 1 medium pepper, cored and diced
- 2 carrots, peeled and sliced
- 3 cups cabbage, chopped
- 4 cups chicken broth
- 1 large can tomato sauce, I used zesty
- 1 large can diced tomatoes, not drained
- 3/4 cup instant rice, uncooked
- 2 bay leaves
- 4 tbsp. brown sugar
In a large pot, brown ground beef with onions, peppers and garlic until there is no longer any pink. Drain off any grease.
Add the chicken broth, tomato sauce, diced tomatoes, brown sugar, and rice and stir.
Add cabbage, carrots and bay leaves and stir.
Bring to a boil over medium high heat, lower temperature to medium low and allow to simmer for about 25 minutes, until rice is cooked and veggies are done.
Serve hot with fresh bread. Freezes and reheats well.