Cabbage Roll Soup

Cabbage Roll Soup

18
Lillian S. 0

"I made up this recipe after having a craving for cabbage rolls but no time to make them. This is a healthy, hearty recipe. So simple to make and can be adjusted to your liking. You can easily double the recipe and freeze leftovers in portions. Serve piping hot with crusty bread or garlic toast."
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Ingredients

1 h 10 m servings 502 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.

Footnotes

  • Cook's Notes:
  • You can substitute broth for water. Make this soup as thick or as thin as you like by adjusting the water/broth at the end.
  • You can substitute canned diced tomatoes for the pasta sauce if you like it a little chunkier, and if you like even more of a tomato taste, add some tomato paste (but remember to add more water or broth).
  • This soup can be made super-quick if you cook and freeze your ground beef in large batches, then just take out what you need. All you are doing is reheating!
  • Some like to add sour cream or shredded cheese on top when serving. I love it with hot sauce in my own bowl.
  • This can also be made in the slow cooker. It freezes perfectly.

Reviews

18
  1. 19 Ratings

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Most helpful positive review

There is an error in the number of servings. This recipe will actually makes a huge pot of soup, about 8-10 servings. Of course this will change the nutritional information as well and therefo...

Most helpful critical review

Yes, this recipe did need about 3 additional cups of water to make it soup. I also had to add more spices (oregano, basil, worcestershire sauce and minced garlic) in order to give it more flavor...

There is an error in the number of servings. This recipe will actually makes a huge pot of soup, about 8-10 servings. Of course this will change the nutritional information as well and therefo...

Yes, this recipe did need about 3 additional cups of water to make it soup. I also had to add more spices (oregano, basil, worcestershire sauce and minced garlic) in order to give it more flavor...

I felt like having cabbage rolls but did not feel like doing all of the work....this was a great alternative! I used homemade pasta sauce and I browned the onions with the meat and added minced ...

Great! I too tweaked it by adding V-8 juice instead of the pasta sauce because I wanted more of a soup consistency.

This is a good hearty soup! I did tweak it after reading some reviews. I browned the meat with the onions and seasoned it with black pepper, salt and garlic. I only used half of the pasta sauce ...

I did cut the rice down to 1 cup and upped the water in the soup to 5 cups from the 2 cups the recipe called for. Tasted very close to cabbage rolls. I would try maybe adding more meat and maybe...

I'm a sad momma with this recipe tonight. For starters, it has not where near enough water to make it a soup. Secondly, almost no flavor, I had to add TONS of salt, and Herbs de Provance, and ...

pretty good soup, but very thick. I added diced tomatoes and used a brown rice/quinoa mixture. I also added some dried herbs (oregano, basil, garlic) and worcester. I parboiled my cabbage in t...

Loved this recipe!! I substituted the jar of pasta sauce with a 28 oz. can of Tutorusso Crushed Tomatoes with basil and instead of using a head of cabbage, I used a 14 oz. bag of shredded cole s...