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
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.
I really enjoyed this soup! It taste just like cabbage rolls and is very hearty and filling. I agree with the serving suggestions but I would say it is more like 10 to 12 servings because it is so thick and filling. I found it almost too thick and I would add a little more water next time to give it more of a soup texture. It is a great recipe and I will definitely be making it again.
Even the kids and dad liked this one!!
It was good, but it tasted nothing like actual cabbage rolls, and turned into less of a soup than what could have been a filling for a roll or peppers or something. I followed the recipe exactly.
My family loved this soup. I cut back on the amount of tomato sauce. Taste before adding entire can of tomato sauce. Recipe does make a large pot of soup. Thanks for the receipe, it is a keeper!
* 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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