Recipe by Lillian S.
"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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1 1/2 cups
converted long-grain white rice
1 (20 ounce) jar
pasta sauce (such as Ragu®)
1 (10 ounce) can
3 1/2 pounds
cabbage, cut into bite-size pieces
salt and ground black pepper to taste
hot pepper sauce
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 therefore makes it much healthier than originally stated. Hope you enjoy it!
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. The concept is good but you need to be creative 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 garlic to the meat as well. When it was finished cooking I added a few dashes of hot sauce just to give it some kick. Will def add this into my rotation of recipes! Thanks
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 and added a can of diced tomatoes. I also added some celery salt after I mixed it all together. Simple recipe and my boyfriend loved it!!!
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 adding a pork/beef/veal mix like I would when I do Cabbage Rolls. Makes lots of a very thick soup.
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 a bunch of other spices just to make it edible. Thirdly, Hubby and I agreed that it was far to acidic. And finally, it scorched in the "bring to a boil" step. It would have been nice if someone had mentioned to stir often. I know I should have just known to do this, but a little reminder would have saved a whole pot of food.
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 the microwave while I browned the onions/meat mixture. I served with sour cream and cheese, but it tastes nice without as well. Made such a big pot, that I'll be freezing it for several meals. Kids even ate it!
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Roll Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 116
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