Cabbage Roll Soup

This easy Cabbage Roll Soup is just like traditional cabbage rolls without all that extra work. You will find this unstuffed soup version to be so simple to make with all the same great flavors you love in those little rolls.

Cabbage Roll Soup

Cabbage rolls are so darn good but they can take so much work and time to make. I considered taking the time to make some traditional baked cabbage rolls this past weekend but I realized I did not care to spend so much time in the kitchen. We recently moved to a new home that has kept me so busy. So quick easy recipes are what I have been making in my new kitchen. This Easy Cabbage Roll Soup can be made in very little time so it is perfect for busy weeknights.

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A traditional cabbage roll includes ground beef (some add in ground pork too), rice, tomatoes and sauce, carrots, onions, and of course, cabbage. They require quite a bit of effort to make. I do not make them very often because of the time involved.  You can think of this Easy Cabbage Roll Soup as an unstuffed cabbage roll. All of those flavors we love in cabbage rolls in soup form. Perfect in my opinion.

You will find my recipe for Cabbage Roll Soup was so very easy to make. I chopped my cabbage, carrots, and onions and had my soup cooking in just a few minutes time. I served the soup with a loaf of fresh baked bread that I grabbed from the grocery store.  A tasty dinner that did not take me all day long to make.

I kept our Easy Cabbage Roll Soup a bit thick. If you prefer to have yours with a bit more liquid, go ahead and add in some additional beef broth. If you want to add in ground sausage, go ahead and add it in for some additional flavor. You could do 50% pork and 50% beef. I didn’t have any ground pork on hand so I used beef. I also did not have any regular white rice on hand. I used some Minute Rice that I had left over from my Cheesy Chicken Rice Casserole so I used it. Minute Rice just cooks quicker and no need to worry about it not getting cooked quickly. Feel free to use your favorite rice. Just be sure to not overcook your Unstuffed Cabbage Soup. Your rice will become very mushy if you allow it to cook for too long.

If you are now ready to make Cabbage Roll Soup, grab your ground meat, cabbage, carrots, onions, rice, diced tomatoes, beef broth, and some tomato sauce. Additionally, you will need some simple ingredients that you most likely have on hand.  With a little bit of slicing and dicing, you can have this soup on the stovetop in no time at all.

Ingredients need to make Cabbage Roll Soup

1 lb Ground Beef
1 small Onion, diced
2 tbsp Minced Garlic
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Crushed Red Pepper
1/4 tsp Chili Powder
2 tbsp Brown Sugar
3/4 cup Instant Rice
1 medium head Cabbage, chopped
4 Carrots, peeled and sliced
32 oz Beef Broth
30 oz Tomato Sauce
28 oz Diced Tomatoes
2 tbsp Worcestershire Sauce
2 Bay Leaves

How To Make Cabbage Roll Soup

Brown ground beef in a large pot and drain any excess fat.
Add remaining ingredients and stir.
Bring to a boil over medium heat.
Reduce heat and simmer 30 minutes, stirring frequently.
Continue cooking until vegetables and rice are tender.

Are you a fan of cabbage rolls? Do you make them often?

RECIPE

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Cabbage Roll Soup

This easy Cabbage Roll Soup is just like traditional cabbage rolls without all that extra work. You will find this unstuffed soup version to be so simple to make with all the same great flavors you love in those little rolls.

Course Main Course, Soup

Cuisine American

Keyword Cabbage Roll Soup

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Calories 390kcal

Author Jen CIncyshopper

Ingredients

• 1 lb Ground Beef
• 1 small Onion diced
• 2 tbsp Minced Garlic
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Crushed Red Pepper
• 1/4 tsp Chili Powder
• 2 tbsp Brown Sugar
• 3/4 cup Instant Rice
• 1 medium head Cabbage chopped
• 4 Carrots peeled and sliced
• 32 oz Beef Broth
• 30 oz Tomato Sauce
• 28 oz Diced Tomatoes
• 2 tbsp Worcestershire Sauce
• 2 Bay Leaves

Instructions

• Brown ground beef in a large pot and drain any excess fat.
• Add remaining ingredients and stir.
• Bring to a boil over medium heat.
• Reduce heat and simmer 30 minutes, stirring frequently.
• Continue cooking until vegetables and rice are tender.

Nutrition

Calories: 390kcal | Carbohydrates: 43g | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1760mg | Potassium: 1483mg | Fiber: 9g | Sugar: 21g | Vitamin A: 7769IU | Vitamin C: 84mg | Calcium: 181mg | Iron: 6mg

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.